Umami, or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.
Ẹ̀bà (Yoruba) also known as Ebe or Pinon' is a staple swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries. The term èbà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all across West Africa. 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.
Moin-moin or moi-moi (Yoruba) 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.
Windsor soup or Brown Windsor soup is a British soup. While commonly associated with the Victorian and Edwardian eras, the practice of calling it 'Brown Windsor' did not emerge until at least the 1920s, and the name was usually associated with low-quality brown soup of uncertain ingredients. Although Windsor soup comprised elegant recipes among famous chefs of the 19th century, the 'Brown Windsor' varieties became an institutional gruel that gained a reputation as indicative of bad English food during the mid-20th century, and a later source of jokes, myths and legends.
Indomie is a brand of instant noodle produced by the Indonesian company Indofood. Indofood itself is the largest instant noodle producer in the world with 16 factories. Over 28 billion packets of Indomie are produced annually, and the brand is also exported to more than 90 countries around the world. Indomie has been produced mainly in Indonesia since it was first introduced in June 1972; it has also been produced in Nigeria since 1995, and in Turkey since 2010. Indomie has become increasingly popular in Nigeria and other African countries since its introduction there in the 1980s.
Omoseye Bolaji was a Nigerian writer who contributed to the growth of African literature in South Africa, especially in the Free State. Bolaji has been editor of South African publications including Free State News, Kopanang magazine, E and E magazine, and CHOICE magazine.
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.
Karen Ann King-Aribisala is a Nigerian novelist, and short story writer. She is a Professor of English at the University of Lagos.
Chinelo Okparanta is a Nigerian-American novelist and short-story writer. She was born in Port Harcourt, Nigeria, where she was raised until the age of 10, when she emigrated to the United States with her family.
Palm nut soup or banga is a soup made from palm fruit common in the Cameroonian, Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, fufu, omotuo, banku, fonio, or rice. The use of the palm fruit in cooking is significant in Ivorian, Cameronian, Nigerian, Ghanaian, Liberian and other West and Central African cuisine.
Elnathan John is a Nigerian novelist, satirist and lawyer whose stories have twice been shortlisted for the Caine Prize for African Writing.
Kọ́lá Túbọ̀sún is a Nigerian linguist, writer, translator, scholar, cultural activist and film-maker. His work and influence span the fields of education, language technology, literature, journalism, and linguistics. He is the recipient of the 2016 Premio Ostana "Special Prize" for Writings in the Mother Tongue for his work in language advocacy. He writes in Yoruba and English, and is currently the Africa editor of the Best Literary Translations anthology, published by Deep Vellum.
Mthembeni Ndevu, professionally known by his stage name Emtee is a South African rapper.Regarded as one of the best and most influential figures in the South African music scene .He was born and grew up in Rockville, Soweto, where he was involved in talent shows. His career began at the age of 17, and his debut hit single, "Roll Up" was released in 2015. Emtee was signed to Ambitiouz Entertainment, released his debut album Avery (2015), which was commercially successful and was eventually certified platinum by Recording Industry of South Africa (RiSA).
Afang soup is a vegetable soup that originates from the Ibibio People of Akwa Ibom in Southern Nigeria. They share this soup with their neighbors the [Efik] people of in Calabar, Cross River It is a dish popularly known by Nigerians and also some parts of Africa. It is especially popular among the Ibibio and the Anang people of Akwa Ibom. The Efik of Cross River state adopted this cuisine as part of their cultural identity. It is served at homes and also sometimes in ceremonies such as weddings,birthdays, burials, festivals etc. mostly in the southern part of Nigeria. Afang soup is very nutritious and the cost of preparation can be adaptable based on family needs.
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.
Yemisi Adedoyin Shyllon is a prince of Ake in Abeokuta, Ogun State, Nigeria. He hails from the Sogbulu and Ogunfayo lineage of the Laarun ruling house of Ake in Egbaland.
Oyasaf is an art foundation that holds a large private art collection in Nigeria.
Otosirieze Obi-Young is a Nigerian writer, editor, culture journalist and curator. He is editor of Open Country Mag. He was editor of Folio Nigeria, a then CNN affiliate, and former deputy editor of Brittle Paper. In 2019, he won the inaugural The Future Awards Africa Prize for Literature. He has been described as among the "top curators and editors from Africa."
Pounded yam is a Nigerian swallow or Okele food. It is traditionally prepared by pounding boiled yam with mortar and pestle. Pounded yam is similar to mashed potatoes but heavier in consistency. It is a smooth and tasty delicacy traditionally eaten with the hands.
