 | This article is written like a manual or guide.(August 2019) |
Asaana is a non-alcoholic, caramelized corn drink made from fermented corn and caramelized sugar. [1] [2] It is referred to as elewonyo in other parts of Ghana and known in many countries as corn beer drink. [3] [4]
Malt is a cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".
Homebrewing is the brewing of beer or other alcoholic beverages on a small scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online. Beer was brewed domestically for thousands of years before its commercial production, although its legality has varied according to local regulation. Homebrewing is closely related to the hobby of home distillation, the production of alcoholic spirits for personal consumption; however home distillation is generally more tightly regulated.
Ginger ale is a carbonated soft drink flavoured with ginger. It is consumed on its own or used as a mixer, often with spirit-based drinks. There are two main types of ginger ale. The golden style is credited to the Irish doctor Thomas Joseph Cantrell. The dry style, a paler drink with a much milder ginger flavour, was created by Canadian John McLaughlin.
Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa, kañiwa, peanut, manioc, palm fruit, rice, potato, oca, and chañar. There are many regional variations of chicha. In the Inca Empire, chicha had ceremonial and ritual uses.
Dulce de leche, caramelized milk, milk candy, or milk jam is a confection popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high.
In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
Birch beer is a beverage, commonly found as a carbonated soft drink made from herbal extracts and birch bark. There are dozens of brands of birch beer available.
Àmàlà is a staple swallow food originating from Nigeria popularized by the Yoruba ethnic group of Southwestern Nigeria and other parts of Yorubaland. 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.
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.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. The alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair. However, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and the process may impart a toasted flavor to some drinks.
Pito is a type of beer made from fermented millet or sorghum in northern Ghana, parts of Nigeria, and other parts of West Africa. It is made by small (household-level) producers, and is typically served in a calabash outside the producer's home where benches are sometimes provided.
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.
Tejuino is a cold fermented beverage made from corn and popularly consumed in the Mexican states of Jalisco, Colima, Nayarit and Oaxaca. Tejuino is usually made from corn dough, the same kind used for tortillas and tamales. The dough is mixed with water and piloncillo and boiled until the liquid is very thick. The liquid is then allowed to ferment very slightly. The resulting drink is generally served cold, with lime juice, a pinch of salt and a scoop of shaved ice or lime sorbet.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee.
Fura or doonu is a type of food originating from West Africa's Sahel region and that is popular among the Zarma-Songhai, Fulani and Hausa peoples of the Sahel. It is a millet dough ball, with "fura" meaning millet ball. It is also eaten in Niger and Ghana. Certainly, the making of the classic dish, fura da nono, represents such a blending of food resources and styles of cuisine. This suggests that a transfer of the cuisine of fura served with sour ... The millet is ground into a powdered form, rolled and molded into balls, then mashed and mixed with Nono - a fermented milk. The combination of fura and nono is known as Fura Da Nono, a locally-made drink that contains carbohydrate and fiber. The fura food and the fura da nono drink are popular in Northern Nigeria. They are served on special occasions and as a meal in the afternoon.
Zoomkoom is a fermented beverage from Burkina Faso and Northern Ghana with a sweet taste.
 | This Ghanaian cuisine–related article is a stub. You can help Wikipedia by expanding it. |