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Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs, earthworms, some gastropods, some fish, and some crustaceans. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. In certain insects and molluscs, the gizzard features chitinous plates or teeth.
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.
Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties, garlic, paprika, cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo, red mojo, and spicy red mojo. Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.
Hallaca is a traditional Venezuelan dish. Its origin is indigenous, but raisins, capers, olives, and sometimes bits of bacon were added in the 16th Century and after by settlers from the Iberian peninsula. Hallaca consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called pastelle, and parts of Colombia, Ecuador, Aruba, and Curaçao.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
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.
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.
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.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated.
Dodo Ikire is a Yoruba traditional delicacy from Ikire in Osun State, Nigeria. It was originally made from leftover plantain but today, people prepare it from fresh ingredients which are: over-ripe plantains, pepper, oil and salt. Dodo Ikire is black and round or conical in shape.
Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigeria. Goat meat is used as a primary ingredient, and some versions may use crayfish. For variations boiled yams, potatoes, or plantains may be added. Versions of the soup may be spicy and hot. The soup is always served hot and is made with a blend of different spices which gives an intense spiciness and flavor to the soup. The dish has been described as being the most popular out of all the Nigerian pepper soups. It is a light soup that is often prepared without the use of oil, and may also be drunk in the style of a beverage. Owing to the ‘light’ texture of the soup, it is typically eaten alone but it can be accompanied by a side-dish known as agidi. White rice is also a common side-dish served with goat meat pepper soup. It has been described as pairing well with palm wine and beer.
Atama soup or Amme-Eddi is also called Banga Soup in pidgin English(Nigerian English) It is a kind of palm-fruit vegetable soup that originates from the Efik people of Cross River 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 or Amme-edi(Banga) 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.
Plantain mosa is a Nigerian snack which is a component of small chops. Other components of small chops include grilled chicken, spring roll, samosa and puff puff.
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".
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.
Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland. Some notable Yoruba food include : Ọ̀fadà, Àsáró, Mọ́í Mọ́í, Ẹ̀gúsí soup, Àbùlà, Àkàrà, Ilá Alásèpọ̀, Ẹ̀fọ́ rírò with Òkèlè, etc.
Ila Alasepo or ila asepo is a Yoruba Okro sauce/ stew, called soup in Nigerian English, eaten with Okele. Ila-Alasepo means "Okro cooked together". It involves an Okro sauce cooked with seafood and spices. It can also have meat and fish as well. Ila alasepo is similar to African Gombo or Sauce Gombo or Louisiana Gumbo. The dish can have the okro viscous or viscosity free. It is different from " Ila" which just means okro which in cooked Yoruba cuisine usually refers to a plain cooked okro or cooked with Iru separately cooked from a tomato-pepper based sauce called Obe-ata that it is eaten with alongsides Okele. Unlike ila, ila alasepo is cooked together and usually features seafood, meat and fish, with pepper, tomato, oil, onion, iru and other spices added in one pot. it can be called Obe Ila alasepo, Obe means Soup, Sauce or Stew in Yoruba.
References
- ↑ "Gizdodo Recipe | Shoprite Nigeria". www.shoprite.com.ng. Archived from the original on 2016-10-20. Retrieved 2022-06-23.
- ↑ "Eat Me: How To Make Gizdodo – The Whistler Newspaper". thewhistler.ng. Retrieved 2022-06-23.
- ↑ "GL Recipe: Gizdodo and Zobo". The Guardian Nigeria News - Nigeria and World News. 2016-06-11. Retrieved 2022-06-23.
- ↑ Onyeakagbu, Adaobi (2018-07-04). "Try this simple gizzard and dodo recipe". Pulse Nigeria. Retrieved 2022-06-23.
- ↑ for #OunjeAladun, Omolabake (2020-10-01). "Plantain Gizzard Kebab". Ounje Aladun. Retrieved 2022-06-23.
- ↑ Lete, Nky Lily (2013-08-11). "Dodo Gizzard / Gizdodo Recipe (Gizzards and Plantains)". Nigerian Food TV. Retrieved 2022-06-23.