Ayamase, also spelled Ayamashe, is a special type of sauce or stew native to the Yoruba people in West Africa. [1] It is eaten with Ofada rice and sometimes regular white rice. It is a made with peppers, green peppers and spices. [2] [3] It usually contains meat, fish and eggs. [4] It has a dark greenish colour. It is different from a stew called Ofada sauce or Lafenwa stew which is reddish and also eaten with Ofada rice [5] . It is popular in Yoruba parties called Owambe and in home cooking.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines.
Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey. Assyrian cuisine is primarily identical to Iraqi/Mesopotamian cuisine, as well as being very similar to other Middle Eastern and Caucasian cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Palestinian cuisine, and Armenian cuisine, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from. It is rich in grains such as barley, meat, tomato, herbs, spices, cheese, and potato as well as herbs, fermented dairy products, and pickles.
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either 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 soups and stews appear red or orange.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called dodo in Yoruba in South West Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana.
Shito or shitor din is a hot black pepper sauce ubiquitous in Ghanaian cuisine. The name comes from the Ga language.
Kho or kha is a cooking technique in Vietnamese and Cambodian cuisine, where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, and water or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots and ginger. The resulting dish is salty and savory, and meant to be eaten with rice noodles, baguette, or steamed rice.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
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.
Boli is a roasted plantain snack or meal in Nigeria. It is native to the Yoruba people of Nigeria but also eaten by Rivers people due to acculturation. It is referred to as 'boli' in South West Nigeria these people are known as the Yoruba people and is eaten with groundnuts. The Yorubas have been enjoying this delicacy for ages, it can be consumed as a snack or main meal which can be accompanied with pepper sauce filled with meat, roasted fish or fried chicken especially during the festive period. The word 'boli' is being pronounced as 'bole' due to a difference in accent in the south-south region in Nigeria. In South South Nigeria, it is referred to as 'bole' and is eaten with roasted fish. Bole went from being eaten at Festivals to becoming a very popular street food. Originally it was roasted half ripped plantain and hot spicy sauce, however roasted potatoes and yam is now part of the dish. Aside from being a popular dish in Yorubaland, and Port Harcourt and environs, It is slowly becoming a staple food at homes of Rivers State people.
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.
Nilaga is a traditional meat stew or soup from the Philippines, made with boiled beef or pork mixed with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis, labuyo chilis, and calamansi on the side.
Ewa aganyin (Yoruba) (also spelled as Ewa agoyin) is a Yoruba dish commonly eaten in Yorubaland across Nigeria, Benin and Togo. 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.
Obe ata (Yoruba) is a stew or sauce used in Yoruba cuisine and meals found in Nigeria, Benin and Togo. In concept, it is similar to that of French mother sauces: a sauce from which other sauces are made, or to the Mexican Mole. It can be used as the base with which Jollof rice is made, either at the initial or near prepared state. Rice, yam and bread are also eaten with it. In Nigerian cooking the sauce is "ubiquitous".
Asun is a spiced Yoruba barbecue meat delicacy. It is a popular food eaten in restaurants, parties and even as street food. Asun is made from grilling or brolling goat meat, though other kinds of meat can be used, goat meat is the most popular for asun.
Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland. Some notable Yoruba food include : Akara, Ofada, Moi Moi, Egusi soup, Abula, Asaro, Eforiro with Okele.
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