Gazpacho or Gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word, however, has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon.
Ẹ̀bà also known as Utara or Pinon is a staple swallow from Nigeria, also eaten in the West African sub-region and other African countries. The term èbà originates from the Yoruba people of southwest Nigeria. It is also called Utara by the Igbo People of Southeast Nigeria. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.
Ugali, also known as posho, sima, and other names, is a type of corn meal made from maize or corn flour in several countries in Africa. 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 in the list.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Àmàlà is a staple swallow food native to the Yoruba ethnic group of Southwestern Nigeria. It is made of yam, cassava flour, or unripe plantain flour. Tubers of yams are peeled, sliced, cleaned, dried and then ground into flour. It is also called èlùbọ́. Yams are white in colour but turn brown when dried which gives àmàlà its colour. It is a popular side dish served with ewédú and gbẹ̀gìrì, but is also served with a variety of other ọbè(soups), such as ẹ̀fọ́, ilá, and ogbono.
Mulukhiyah, also known as molokhia, molohiya, or ewedu, is a dish made from the leaves of Corchorus olitorius, commonly known in English as denje'c'jute,nalta jute, tossa jute, jute mallow or Jew's Mallow. It is used as a vegetable and is mainly eaten in the Levant, Egypt, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers and onions. As a result, most of the Ghanaian soups and stews are red or orange in appearance.
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 ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.
Soyo is a thick soup of meat crushed in a mortar, seasoned with several spices and vegetables.
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple African cuisine but is also eaten in East Asia (Taiwan), the United States and other areas around the world. It is also common in some regions, such as Argentina northwest, Bolivia and Peru, where it can sometimes be served with bone meat and hollow short pasta or fries. In Ghana it is often eaten with fufu or omo tuo and is often very spicy. Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. Some of the essential ingredients used in making it are Piper guineense and Vernonia amygdalina.
In Ghanaian cuisine, banku and akple are swallow dishes made of a slightly fermented cooked mixture of corn and cassava doughs formed into single-serving balls.
Palm nut soup or banga is a soup made from palm fruit and it is common in the Ghanaian, Nigerian and Ivorian communities. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with starch, fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Nigerian, Ghanaian and other West African cuisine.
Aprapransa, originally called 'Akplijii ' is a Ghanaian GaDangme dish prepared by heat mixing roasted corn flour with a sacred GaDangme soup called 'Palm Nut Soup'. As a point of emphasis, 'Palm Nut Soup', an important base ingredient in the preparation of 'Akplijii', is an ancient sacred soup of the GaDangme people, and is always prepared as a complement to another sacred corn flour meal called 'Kpokpoi(or Kpekpele)' during an 'Ancient Religious Hebraic Harvest Festival' called 'Homowo'. The GaDangme people brought these practices along with them to 'Ancient-Ghana' and taught all the tribes how to prepare this delicious 'Palm Nut Soup', just like the 'Akans' taught all the tribes how to prepare their delicious soup called 'Abunebunu(or Ebunuebunu)'. It is worth mentioning that outside Ghana, other tribes such as the Yorubas, Igbos, etc. in Nigeria process 'Palm Nut' in a similar yet different fashion into soup called 'Banga Soup'. Over the course of time, the knowledge of the preparation of 'Palm Nut Soup' in Ghana became common and it lost it sacred status. It may interest Ghanaians to know that the GaDangme people have from 'ancient time' to 'present day', used the palm tree in a number of sacred ways; namely, (1) To prepare a sacred soup called 'Palm Nut Soup',, (2) The burning of the dry figs as incense for spiritual cleansing and to ward-off evil spirits, (3) To build new houses every year made up of new palm tree branches which in our present day has been seriously reduced in practice because of embraced modernity in socio-cultural attitudes, (4) etc. The sacred uses of palm tree is not unique to the GaDangme(or Ga)-Tribe, for it is a common practice among several other tribes in the 'Congo-Niger Family'(or Bantu-Zone) of Africa. Akplijii(or Akplidzi) also known as Aprapransa is a food that is served on special occasions and it is feared to go extinct.
Abunuabunu is a local soup of the people from the Brong Ahafo Region of Ghana. It is made from cocoyam leaves together with other ingredients.
Otor is a sacred food formulated by the GaDangme tribe of Ghana for special occasions such as: the 'Twins-Festival, Outdooring Naming Ceremony and '8th Day Abrahamic' circumcision, which is now widely observed by other tribes including the Akans, birthday celebration of which predominantly the mashed-yam version of the food is used, with seldom use of the mashed-plantain version, weddings and Dipo/Atofo(or Otofo)/Ashimi puberty rites.
The Chop Bar is a Ghanaian food centre that serves local cuisines in a contemporary dining setting. It was founded by Elias Hage and Mona Quartey El Halabi in 2015
Edo black soup also known as omoebe is a Nigerian soup made mainly from three leaves namely scent leaf, uziza leaf and bitter leaf. Other ingredients include beef, onion, crayfish, pepper and palm oil.
