84 Dishes

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Adalu

Corn and bean porridge

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Akamu

Ogi (or akamu) is a fermented cereal pudding from nigeria, typically made from maize, sorghum, or millet. traditionally, the grains are soaked in water for up to three days, before wet-milling and sieving to remove husks. the filtered cereal is then allowed to ferment for up to three days until sour. it is then boiled into a pap , or cooked to make a creamy pudding also known as agidi or eko. it may be eaten with moin moin, akara/acarajé or bread depending on individual choice. in kenya the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. it is commonly served for breakfast and dinner, but often has a thinner gravy-like consistency.the fermentation of ogi is performed by various lactic acid bacteria including lactobacillus spp and various yeasts including saccharomyces and candida spp.

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Akpan

Akpan, also known as akassa, is a fermented maize yogurt. a product of togolese and beninese cuisine, it is considered a dessert.

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Amala

Àmàlà is a local indigenous yoruba food, native to the yoruba ethnic group. it is made out of yam and/or cassava flour, or unripe plantain flour. tubers of yams are peeled, sliced, cleaned, dried and then blended into flour, it is also called èlùbọ́. yams are white in colour but turn brown when dried. this gives àmàlà its colour. àmàlà is consumed by the yoruba people in nigeria. amala is native food to indigenous people of the southwestern part of nigeria. it could be served with a variety of ọbẹ (soups), such as ẹ̀fọ́, ilá, ewédú, ogbono, and or gbẹ̀gìrì (black-eyed beans soup).amala is mostly enjoyed when served with ewedu and gbegiri soup.

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Amiwo

A paste or dough made from corn flour, tomatoes, chicken stock, serve with, for example, fried or grilled chicken, fish, vegetables

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Asaro

Stewed yams, may also include meat, vegetables

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Asun

Spicy grilled goat meat

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Beans and plantains

Bean and plantain pottage

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Chicken fried rice

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. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Chicken gizzard

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 (pterosaurs, crocodiles, alligators, dinosaurs, birds), 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.

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Chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

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Coconut curry

Curry with coconut and meat, chicken, fish, seafood, goat, vegetables, plantains

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Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

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Danwake

Small savory bean flour dumplings, serve with oil, chili peppers, tomatoes, onions

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Ekpang nkukwo

Stewed water yam and cocoyam with, for example, periwinkles, crayfish, smoked beef, smoked fish, chicken

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Ekuru

Ekuru is a meal native to the yoruba people in nigeria. it is usually prepared with peeled beans.it is similar to moin-moin as both are made from peeled black-eyed peas or, occasionally, cowpeas. however, unlike moi-moi which is mixed with pepper and other ingredients before steaming, ekuru is wrapped up in leaves or tin cans (similar to moi-moi) and steamed.it is served with fried pepper stew and then mashed up with pepper stew. some people enjoy the meal with fermented maize pudding (ogi or eko) it can also be served alongside (eba) cassava pudding or okro soup. the meal is native to people from south-western nigeria, predominantly from osun state.

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Ewa aganyin

Ewa aganyin (also spelled incorrectly as ewa agoyin) is a street food (also eaten as a meal in many yoruba households) commonly eaten across nigeria. the beans are made to be extremely soft or mashed. it is commonly eaten with barely ground pepper and tomato sauce which is very spicy, but peppery. it has a local name of 'ewa g'. additional ingredients can include palm oil, onion and crayfish. another product of beans is adalu which is made from bean and corn.it is commonly eaten with bread, which makes it very satisfying. a common slang is "ewa g go block belle", meaning ewa aganyin will fill your stomach. it is a popular food for nigerians as it is both delicious and very filling. ewa aganyin made popular by republic of benin beans sellers/hawkers in nigeria...they are known as egun or aganyin people

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Ewa riro

Stewed beans

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Fried chicken

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

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Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

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Fried rice

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. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Garri

In west africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava. in the hausa language, the term ‘garri’ can also refer to the powdery granules obtained from processing other crops such as guinea corn, maize, rice, yam, plantain and millet. for example: garin dawa is obtained by processing guinea corn, and likewise, garin masara and garin alkama are derived from processing maize and wheat respectively. garin magani is a powdery medicine. flour foodstuffs mixed with cold or boiled water are a major part of the diet amongst the various ethnicities of nigeria, benin republic, togo, ghana, guinea, cameroon and liberia.

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Gizdodo

Spicy stewed chicken gizzards, plantains and vegetables

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Grilled meat

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). heat transfer to the food when using a grill is primarily through thermal radiation. heat transfer when using a grill pan or griddle is by direct conduction. in the united states, when the heat source for grilling comes from above, grilling is called broiling. in this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. direct heat grilling can expose food to temperatures often in excess of 260 °c (500 °f). grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the maillard reaction. the maillard reaction only occurs when foods reach temperatures in excess of 155 °c (310 °f).studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.marination may reduce the formation of these compounds. grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.

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Ikokore

Porridge made from water yams

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Jollof rice

Jollof (), or jollof rice, is a rice dish from west africa. the dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.

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Kwem

Stewed cassava leaves with vegetables, meat, smoked fish

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Massa

Fermented pancakes made with rice, millet, cornmeal

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Moi-moi

Moin-moin or moimoi is a nigeria steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground red peppers (usually a combination of bell peppers and chili or scotch bonnet). it is a protein-rich food that is a staple in nigeria. in ghana and sierra leone, it is commonly known as "alele" or "olele". it is usually taken with hausa koko. tubaani (also spelled tubani) is a similar dish found in northern ghana.

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Nigerian porridge

Stewed vegetables, yams, beans, plantains, meat

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Nkwobi

Spicy stewed cow feet in a sauce of utazi leaves and palm oil

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Nyiiri

The fula, fulani, or fulɓe people (fula: fulɓe, 𞤬𞤵𞤤𞤩𞤫; french: peul; hausa: fulani or hilani; portuguese: fula; wolof: pël; bambara: fulaw) are one of the largest ethnic groups in the sahel and west africa, widely dispersed across the region. inhabiting many countries, they live mainly in west africa and northern parts of central africa but also in south sudan, darfur, and regions near the red sea coast in sudan. the approximate number of fula people is unknown due to clashing definitions regarding fula ethnicity. various estimates put the figure between 25 and 40 million people worldwide.a significant proportion of the fula – a third, or an estimated 12 to 13 million – are pastoralists, and their ethnic group has the largest nomadic pastoral community in the world. the majority of the fula ethnic group consisted of semi-sedentary people as well as sedentary settled farmers, scholars, artisans, merchants, and nobility. as an ethnic group, they are bound together by the fula language, their history and their culture. more than 99% of the fula are muslims.many west african leaders are of fulani descent including the president of nigeria, muhammadu buhari; the president of senegal, macky sall; the president of gambia, adama barrow; the president of guinea-bissau, umaro sissoco embalo; the vice president of sierra leone, mohamed juldeh jalloh; and the prime minister of mali, boubou cisse. they also occupy positions in major international institutions, such as the deputy secretary-general of the united nations, amina j. mohammed; the 74th president of the united nations general assembly, tijjani muhammad-bande; and the secretary-general of opec, mohammed sanusi barkindo.

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Obe ata

Fried pepper stew with tomatoes, hot peppers, palm oil, spices, a variety of meats such as braised goat leg

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Ponmo

Cow skin, commonly stewed, peppered, with rice, in salads

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Pounded yam

Boiled yams are mixed with water and pounded into a thick paste or ball

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Stewed tripe

Tripe soup, tripe stew or tripe chorba (turkish: işkembe çorbası, bulgarian: шкембе чорба, romanized: škembe čorba, macedonian: чкембе чорба) is a soup or stew made with tripe (cow or lamb/mutton stomach). it is widely (not universally) considered to be a hangover remedy.

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Stir fry

Stir frying (chinese: 炒; pinyin: chǎo) is a chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. the technique originated in china and in recent centuries has spread into other parts of asia and the west. it is similar to sautéing in western cooking technique. scholars think that wok (or pan) frying may have been used as early as the han dynasty (206 b.c. – 220 a.d.) for drying grain, not for cooking, but it was not until the ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the west spread beyond chinese communities.stir frying and chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.the english-language term "stir-fry" was coined by yuen ren chao in buwei yang chao's book how to cook and eat in chinese (1945), to describe the chǎo technique. although using "stir-fry" as a noun is commonplace in english, in chinese, the word 炒 (chǎo) is used as a verb or adjective only.

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Suya

Suya or tsire is traditional smoked spiced meat skewer which originates from northern nigeria, hausa land and is a popular food item across west africa. suya (also pronounced soya) is a big part of hausa culture and food and is historically prepared and made by hausa men 'mai nama' (not women). suya is generally made with skewered beef, ram, or chicken. innards such as kidney, liver and tripe are also used. the thinly sliced meat is marinated in various spices which include traditional hausa dehydrated peanut cookie called 'kwulikwuli', salt, vegetable oil and other spices and flavorings, and then barbecued. there are many variation of suya in traditional hausa cooking (such as balangu, kilishi etc..), but the most popular being suya. suya is traditionally served with a extra helpings of dried pepper mixed, traditional hausa spices and sliced onions. it is also traditionally served in hausa culture with a side serving of hausa masa (fermented rice/grain/corn cakes). halal meat preparation methods are normally used, especially in the northern parts of nigeria where it originates as is customary with traditional hausa foods, where the suspicion of nonconformity to muslim dietary prohibitions in suya preparation has been known to cause riots. a dried version of suya is called kilishi. it can be eaten with masa, kosai, garri or ogi. there is no standard recipe for the production of the complex mixture of spices and additives which make up the suya marinade (called yaji) and the spice mix served with it. ingredients may vary according to personal and regional preferences.although suya is a traditional hausa nigeria dish, it has permeated the nigerian society, being affordable for all and available everywhere. it has been called a unifying factor in nigeria. suya has become a nigerian national dish with different regions claiming the superiority of their recipe and methods of preparation, but similar grilled meat recipes are common in many west african countries.

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Waakye

Waakye ( wah-chay) is a ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. however, others eat it for supper. the rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and limestone. the sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. the word waakye is from the hausa language and means beans. it is the contracted form of the full name shinkafa da wake which means rice and beans.waakye is commonly sold by roadside vendors. it is then commonly wrapped in banana leaf and accompanied by one or more of wele stew, boiled chicken eggs, garri, shito, vegetable salad of cabbage, onions and tomatoes, spaghetti (which is called talia in ghana) or fried plantain.

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African eggplant

Solanum macrocarpon otherwise known as the african eggplant (yoruba: igba) (igbo language/ igbo): añara) , surinamese eggplant (sranang tongo: antroewa) or vietnamese eggplant (vietnamese: cà pháo) is a plant of the family solanaceae. s. macrocarpon is a tropical perennial plant that is closely related to the eggplant. s. macrocarpon originated from west africa, but is now widely distributed in central and east africa. the plant also grows in the caribbean, south america, and some parts of southeast asia. s. macrocarpon is widely cultivated for its use as a food, its medicinal purposes, and as an ornamental plant.

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Capitaine

The nile perch (lates niloticus), also known as the african snook, goliath perch, african barramundi , goliath barramundi, giant lates or the victoria perch, is a species of freshwater fish in family latidae of order perciformes. it is widespread throughout much of the afrotropical realm, being native to the congo, nile, senegal, niger and lake chad, volta, lake turkana, and other river basins. it also occurs in the brackish waters of lake maryut in egypt. the nile perch is a fish of substantial economic and food-security importance in east africa. originally described as labrus niloticus, among the marine wrasses, the species has also been referred to as centropomus niloticus. common names include african snook, victoria perch (a misleading trade name, as the species is not native to lake victoria, though they have been introduced there), and many local names in various african languages, such as the luo name mbuta or mputa. in tanzania, it is called sangara, sankara, or chenku. in francophone african countries, it is known as capitaine. its name in the hausa language is giwan ruwa, meaning "water elephant".

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Carp

Carp are various species of oily freshwater fish from the family cyprinidae, a very large group of fish native to europe and asia. while carp is consumed in many parts of the world, they are generally considered an invasive species in parts of africa, australia and most of the united states.

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Catfish

Catfish (or catfishes; order siluriformes or nematognathi) are a diverse group of ray-finned fish. named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, the mekong giant catfish from southeast asia, the wels catfish of eurasia, and the piraíba of south america, to detritivores (species that eat dead material on the bottom), and even to a tiny parasitic species commonly called the candiru, vandellia cirrhosa. neither the armour-plated types nor the naked types have scales. despite their name, not all catfish have prominent barbels or "whiskers". members of the siluriformes order are defined by features of the skull and swimbladder. catfish are of considerable commercial importance; many of the larger species are farmed or fished for food. many of the smaller species, particularly the genus corydoras, are important in the aquarium hobby. many catfish are nocturnal, but others (many auchenipteridae) are crepuscular or diurnal (most loricariidae or callichthyidae, for example).

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Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.