Adalu is a Yoruba corn and beans porridge, native and popular in Nigeria, Benin and Togo in Yorubaland region.
Adalu is a Yoruba corn and beans porridge, native and popular in Nigeria, Benin and Togo in Yorubaland region.
Corn and beans are boiled separately before being combined. [1] Palm oil, onion, pepper and salt are then added to taste. [2]
Adalu is often served with plantain and smoked fish. [3]
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Moin-Moin, Moi-Moi or Olele is a steamed or boiled bean pudding made from a mixture of washed and peeled beans and onions, fresh red peppers, spices, and often fish, eggs,chicken and/or crayfish. It is a protein-rich Yoruba food that is commonly eaten across Yorubaland and close regions in West Africa.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian jollof rice, soups, and stews appear red or orange.
Akara is a type of fritter made from cowpeas or beans by the Yoruba people of Nigeria, Benin and Togo. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
Ipokia is the metropolitan headquarters of Anago kingdom. It is an ancient kingdom in old Oyo empire. Unlike the other kingdoms, which had at one time or the other engaged in the internecine wars that ravaged Yorubaland in the nineteenth century, Ipokia stood out as an unconquered sanctuary city-state throughout the period. The year it was founded was not known but can be traced to 13th to 14th century when some prince and princess of Oramiyan, the 6th Ooni of ife and founder of Oyo and Benni kingdom migrate from Oyo ile and settled in Ajase ipo in present-day kwara state due to a little misunderstanding among the prince, then move downward toward west,Lagos with the ancient crown gotten from their forefathers, Oduduwa. settled briefly in Lagos shores, Isale Eko before coming to Badagry axis and finally settled down and formed a small town named Ipokia meaning with the help and guidance of Ifa Oracle. Ipokia came to be a Local Government in 1996 carved from formally known as"Egbado south local government"but now "Yewa South local government in the west of Ogun State, Nigeria bordering the Republic of Benin. Its Capital is in Ipokia town. It is an exit route from Nigeria to outside world through road and water. It is also regarded as main gate to the gateway state due to its proximity and the boundary between Nigeria and Benin Republic. There are other towns like Idiroko, Oniro, Ita Egbe, Aretedo, Hunbo, Agosasa, Aseko, Maun, Koko, Ropo, Alaari, Tube, Ilashe, Ifonyintedo, Madoga, Idosemo, Ijofin and Tongeji Island in the town of Ipokia at 6°32′00″N2°51′00″E.
Burundi is situated in East Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding rivers and waters. Agriculture is spread on 80% of the country's surface and it mainly includes coffee, tea, maize, beans and manioc. Burundi cuisine also includes beans, which are the staple of Burundi cooking, exotic fruits, plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
The Gambia does not actually have its own cuisine; the food that is to be found there stems mostly from neighboring Senegal, whose cuisine is French-influenced. Common ingredients include fish, rice, peanuts, tomato, black-eyed peas, lemon, cassava, cabbage, potato, pumpkin, garden egg, lettuces, rice, couscous, corn, findi, salt, pepper, onion, chili, and various herbs. Oysters are also a popular food from the River Gambia, and are harvested by women.
Ofada rice is a Yoruba dish. It is the name of an indigenous rice from a small community called Ofada, located in the Obafemi Owode Local Government Area of Ogun State. It is not exclusively grown in the community, but it is an indigenous rice grown in southwest Nigeria but named after the Ofada community. It is used in making a variety of dishes. Ofada rice are mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State, a state in southwestern Nigeria. Ofada rice is grown on free-draining soil where the water table is permanently below the root of the plant.
Atama soup or Amme-Eddi is a kind of palm-fruit vegetable soup that originates from the Ibibio people of Akwa Ibom state, Urhobo and Isoko people of Delta State in South South Nigeria. It’s a popularly food among the Delta, Cross River and Akwa Ibom State People of Nigeria. The Urhobo people of Delta state called it Amme-edi or Banga soup. The soup is made from palm fruit-pulp that is derived from palm fruit; the extracted palm-pulp is base primary ingredient for the soup. Atama soup is thick and dark brown in color. It’s normally prepared with choice of protein like fresh meat or dry meat(mostly bush meat), dry fish, fresh fish and sometimes shrimp(dry or fresh), periwinkle as added proteins for more enhanced flavor. Ingredients: primary ingredients are fresh palm-pulp sourced from palm fruit, salt and pepper and secondary ingredients which are decided based on preference of the cooker are onions, salt, pepper(different kinds of pepper are preferences) and different kinds of spices could be added depending on the cooker preferred or desired taste or flavor. This soup could be styled into different flavors depending on cooking preferences. Every added ingredient could drastically change the taste of the food.
Ewa aganyin (Yoruba) (also spelled as Ewa agoyin) is a Yoruba dish commonly eaten in Yorubaland across Togo, Nigeria and Benin. It is also popular as street food. The dish consists of beans cooked until extremely soft and then mashed. Other ingredients, such as bell peppers, onion, ginger, dried chilies and palm oil, are added to form a stew. It is commonly eaten with bread, a popular combination in Africa.
Àbùlà is a soup that originated from Yoruba people from Western Nigeria. It is typically eaten together with amala, but can be eaten with other swallow foods. Abula literally means a mixture of soups but is mostly associated with a mixture of gbegiri, ewedu and ọbẹ̀ata (stew).
Koko is a spicy millet porridge. It is a popular Nigerian and Ghanaian street food and commonly consumed as a breakfast meal. It can also be taken in late afternoon as snack. Koko is made from many grains including millet with a few local spices added to give it a particular taste and color. It is called Hausa koko in areas where it was introduced by Hausa-speaking people. In northern Ghana, the term 'Hausa koko' is not used. Instead, porridge made from millet is called 'za koko' in Dagbanli. Several types of porridge are made from corn, millet, and sorghum. Other types of porridge include koko talli/salli, zimbuli, among others. It is also common in the various communities in both countries.
Hausa cuisine is traditional and modern food prepared by Hausa people. It is based on the availability of raw food materials they can farm or provide from other places. Most times Hausa people depend purely on the farm products they have cultivated for food preparations. Hausa people have a meal that is common to most Zongo communities called Tuo Zaafi.
Aadun is a street snack popular among the Yoruba speaking states in Nigeria. The name aadun means sweetness and it is also commonly served at weddings and naming ceremonies.
Egbo is a Yoruba dish popular especially among the people from Ibadan. The food is made from dry corn which is cooked until soft. It is eaten alongside beans and sauce.
Concoction rice is a home-made food in Nigeria prepared instead of jollof rice or conventional white rice. The major ingredients used in making the food include rice, vegetable oil and salt. It is referred to as concoction rice since vegetable oil is replaced by palm oil.
Asaro, also known as yam porridge or yam pottage, is a traditional dish originating from the Yoruba of Nigeria, Benin Republic and Togo. It is a one-pot meal made from yam, a starchy tuber, and a variety of other ingredients. It can be enjoyed as a main course or a side dish.