62 Dishes

Side, Snack, Appetizer

Samusa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Side, Snack, Appetizer

African tiger frog

Phlyctimantis maculatus is a species of frog in the family hyperoliidae. they are silvery greyish-brown with dark brown to black spots, and derive their name from bright red coloring on the ventral side of their hind legs. adult body length is typically 6 to 7.5 centimeters. these frogs have vertical pupils. common names include red-legged running frog, brown-spotted tree frog, red-legged kassina, red-legged pan frog, spotted running frog, tiger leg running frog, and vlei frog.

Side, Snack, Appetizer

Cocoyam

Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the arum family (also known as aroids and by the family name araceae) and may refer to: taro (colocasia esculenta) - old cocoyam malanga (xanthosoma spp.) - new cocoyamcocoyams are herbaceous perennial plants belonging to the family araceae and are grown primarily for their edible roots, although all parts of the plant are edible. cocoyams that are cultivated as food crops belong to either the genus colocasia or the genus xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. the petioles of the leaves (leaf stems) stand erect and can reach lengths in excess of 1 m (3.3 ft). the leaf blades are large and heart-shaped and can reach 50 cm (15.8 in) in length. the corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the species and variety. cocoyams commonly reach in excess of 1 m (3.3 ft) in height and although they are perennials, they are often grown as annuals, harvested after one season. colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of southeast asia. xanthosoma species may be referred to as tannia, yautia, new cocoyam or chinese taro and originate from central and south america.

Side, Snack, Appetizer

Fonio

Fonio is the term for two cultivated grasses in the genus digitaria that are notable crops in parts of west africa. they are millets with small grains.fonio is a nutritious food with a favorable taste. it is consumed mainly in west african countries, where it is also cultivated. the global fonio market was 673,000 tonnes in 2016. guinea annually produces the most fonio in the world, accounting for over 75% of the world's production in 2019. the name fonio (borrowed by english from french) is from wolof foño.in december 2018, the european commission approved commercialization of fonio as a novel food in the european union, after submission by the italian company obà food to manufacture and market new food products.

Side, Snack, Appetizer

Fruit

Bananas, grapefruit, limes, mango, melons, pineapple, plantains

Side, Snack, Appetizer

Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Side, Snack, Appetizer

Vegetables

Cocoyam (root vegetables), greens, onions, pumpkins, tomatoes, ugba (oil bean), yams

Side, Snack, Appetizer

Basmati

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in india, pakistan, bangladesh and nepal. as of 2019, india accounted for 65% of the international trade in basmati rice, while pakistan accounted for the remaining 35%. many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of india and pakistan.according to the indian government agency apeda, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters.

Side, Snack, Appetizer

Bread sauce

A bread sauce is a british warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or also turkey.

Side, Snack, Appetizer

Curry sauce

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Side, Snack, Appetizer

Dawadawa

Sumbala or soumbala is a fermented seed condiment used widely across west africa. it is usually prepared by women over the course of several days, traditionally from néré (parkia biglobosa) seeds. it can be made from other kinds of seeds, such as those of prosopis africana, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. it is comparable to miso paste. the fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell. salt can be added to the finished product to facilitate storage life. this condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality. it is a traditional ingredient used across west africa. the traditional production now faces strong competition from low-quality stock cubes. sumbala is rich in proteins and a variety of dietary minerals, which are completely absent from these bouillon cubes. in recent years, however, good quality commercial production has allowed the product to make a comeback into everyday cuisine.

Side, Snack, Appetizer

Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

Side, Snack, Appetizer

Pepper sauce

Chili sauce and chili paste are condiments prepared with chili peppers. chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. several varieties of chili sauce include sugar in their preparation, such as the thai sweet chili sauce and filipino agre dulce, which adds sweetness to their flavor profile. sometimes, chili sauces are prepared with red tomato as primary ingredients. many chili sauces may have a thicker texture and viscosity when compared to that of hot sauces. chili paste usually refers to a paste where the main ingredient is chili pepper. some are used as a cooking ingredient, while others are used to season a dish after preparation. some are fermented with beans, as in chinese doubanjiang, and some are prepared with powdered fermented beans, as in korean gochujang. there are different regional varieties of chili paste and also within the same cuisine. chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. many commercial varieties of mass-produced chili sauce and paste exist.

Side, Snack, Appetizer

Salad cream

Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. it is somewhat similar in composition to mayonnaise and may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring. the first ready-made commercial product was introduced in the united kingdom in 1914, where it is used as a salad dressing and a sandwich spread. historically, salad cream, often mentioned in victorian sources, consisted of "hard-boiled eggs puréed with cream, mustard, salt and vinegar".

Side, Snack, Appetizer

Yellow mustard

Condiment made with mustard seeds, vinegar, turmeric, spices, salt, a condiment for burgers, fries, sandwiches, used in salad dressings, dips, many different recipes

Side, Snack, Appetizer

Ogiri okpei

Seasoning made from fermented egusi seeds, castor oil seeds, locust beans, fluted pumpkin seeds, sesame seeds, mesquite seeds, used to add flavor to soups or stews

Side, Snack, Appetizer

Suya spice

Seasoning made with powdered peanuts, corn flour, red pepper, ginger, salt, used with kebabs (suya, souya)