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Swallow (food)
Swallows are a category of dough-like African cuisine, African and Indian cuisine, Indian staple food made of cooked Starchy vegetable, starchy vegetables and/or Grain, grains. Fufu of Western Africa, ugali and nsima of Eastern Africa, and sadza of Southern Africa are examples of swallows. Types Swallows can be categorized by their primary starch. Each type has many names in various languages around Africa, and the specific starch used may have regional substitutions. * Cassava ** Eba ** Funge ** Fufu ** Kokonte * Finger millet ** Ragi mudde * Maize ** Cou-cou ** Kenkey ** Nsima ** Sadza ** Tuwon masara ** Ugali * Potato ** Potato fufu * Rice ** Tuwon shinkafa * Yam (vegetable), Yam ** Pounded yam * Mixed starches ** Amala (food), Amala ** Banku (dish), Banku See also * Asida * Ogi (food), Ogi * Porridge * Rice cake References {{Africa-cuisine-stub Swallows (food), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nsima - On A Plate - Malawi - Jan 2018
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and #Names, other names, is a type of maize, corn meal made from maize flour, maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana and South Africa, and in West Africa by the Ewe people, Ewes of Togo, Ghana, Benin, Nigeria and Côte d'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO UNESCO Intangible Cultural Heritage Lists, Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods on the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African languages, African term derived from Swahili language, Swahili; it is also widely known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragi Mudde
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either or which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). In Tamil Nadu, especially in western Tamil Nadu, it is also called ''ragi kali''. is the main food in Mysuru, Mandya, Ramanagara, Chamarajanagar, Hassan, Tumakuru, Bengaluru Rural districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as dhindo is also eaten in Northeast India, Nepal and Bhutan. In Uttarakhand and Himachal Pradesh in northern India, a similar variation is known as ''baadi'' and ''baari'' respectively. Preparation has only two ingredients: (finger millet) flour, and water. A tablespoon of flour is first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, flour is added, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pounded Yam
Pounded yam (, , ) is a Nigerian swallow (food), swallow or Okele food. It is commonly prepared by pounding boiled Yam (vegetable), yam with mortar and pestle Pounded yam is similar to mashed potatoes but heavier in consistency. It is a smooth delicacy eaten with the hands. Pounded Yam commonly known as Ìyàn among Yoruba People, Akpu among the South Eastern Nigeria is consumed in Ondo State, Ijesha, Kogi State, Okun people#Geographical location and settlements, Okun, Edo State, Edo, Benue State, Benue and Ekiti State, Ekiti in Nigeria, among others. It can be served with egusi soup, jute leaves soup (Ewedu soup, ewedu), stewed spinach (efo riro) or okra soup, Palm nut soup, Ofe Akwu (palmnut soup), Ofe Nsala (white soup). Preparation It is prepared by pounding boiled Yam (vegetable), yam with mortar and pestle, Yam grinder, food processor and Mixer Type of yam The type of yam used for pounding yam is the African Yam (vegetable), yam also known as puna yam, true yam o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yam (vegetable)
Yam is the common name for some plant species in the genus ''Dioscorea'' (family Dioscoreaceae) that form edible tubers (some other species in the genus being toxic). Yams are perennial herbaceous vines native to Africa, Asia, and the Americas and cultivated for the consumption of their starchy tubers in many temperate climate, temperate and tropics, tropical regions. The tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species. Description A Monocotyledon, monocot related to lilies and grasses, yams are vigorous herbaceous, perennial plant, perennially growing vines from a tuber. Some 870 species of yams are known, a few of which are widely grown for their edible tuber but others of which are toxic (such as ''Dioscorea communis, D. communis''). Yam plants can grow up to in length and high. The tuber may grow into the soil up to deep. The plant disperses by seed. The edible tuber has a rough skin that is diffi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuwon Shinkafa
Tuwon Shinkafa is a type of Nigerian and Nigerien rice swallow from Niger and the northern part of Nigeria. It is a thick pudding prepared from a local rice that is soft and sticky, and is usually served with different types of soups like Miyan Kuka, Miyan Kubewa, and Miyan Taushe. Two variants made from maize and sorghum flour are called Tuwon Masara and Tuwon Dawa, respectively. In Ghana, Tuwon Shinkafa is called Omo Tuo Omo tuo (; "rice balls") is a Ghanaian staple food made with rice. Mostly, "broken rice" or long grain rice broken into smaller pieces is used. It is a Ghanaian version of the Nigerian Hausa people, Hausa staple Tuwon shinkafa, Tuwon Shinkafa, w .... See also * Nigerian cuisine References Rice dishes Porridges Nigerian cuisine Nigerien cuisine Swallows (food) Hausa cuisine {{Nigeria-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Fufu
Potato fufu is a staple swallow food taken by the northern region of Nigeria. It is popular among the Yoruba tribe living in Kwara state. The swallow food is easy to make compared to pounded yam and its unique taste is why the food is prepared at weddings, parties and other occasions. Overview The swallow food is made from cooked potato which can be supplemented with yam, cassava or flour to make it firm. Blender or mortar and pestle are used to mash the potato into desired size and shape. Sweet potato Potato is a tuber harvested within 3–4 months of planting. Nigeria is one of the largest producer of potato and it can be processed into different products consumable by man of which one of them is potato fufu. Soup Potato fufu is best eaten with okra soup since it is easy to cook and the soup takes lesser time to prepare. See also * Fufu * Mashed potato * West African cuisine * Ugali * Staple food * Soup * African cuisine African cuisine is an integral part of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ugali
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Côte d'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods on the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African term derived from Swahili; it is also widely known as ''nsima'' in Malawian languages such as Chichewa and Chitumbuka. In parts of Kenya, the dish also goes by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuwon Masara
Tuwon masara is a Nigerian corn flour swallow eaten primarily by the Hausa and Fulani that resembles fufu. It has several alternative names. This meal is not only common in the northern parts of Nigeria, it is well known around the world, it is just cooked in different ways depending on the country. Similar Foods Tuwon masara is not limited to Nigeria. Tuwon masara is similar to sadza, a popular Southern African food. In Ghana, tuwon masara is called and eaten as ''tuwo zafi''. It is a popular food in northern Nigeria. Method of preparation There are different methods of making tuwon mansara. After the corn has been grounded, it can be poured directly into a pot of boiling water while stirring continuously to create a dough-like mush. Another method is by mixing the cornflour into a thick paste and then pouring it into a pot of boiling water to make a smooth dough-like mush. Once it is done,it can be served with any soup of your choice. In Northern Nigeria, it' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sadza
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Côte d'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods on the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African term derived from Swahili; it is also widely known as ''nsima'' in Malawian languages such as Chichewa and Chitumbuka. In parts of Kenya, the dish also goes by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nsima
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and #Names, other names, is a type of maize, corn meal made from maize flour, maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana and South Africa, and in West Africa by the Ewe people, Ewes of Togo, Ghana, Benin, Nigeria and Côte d'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO UNESCO Intangible Cultural Heritage Lists, Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods on the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African languages, African term derived from Swahili language, Swahili; it is also widely known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
