Plantains (Part 2)

Here is Part 2 of our ‘plantain information series’! To boil unpeeled green plantain, cut the plantain into equal lengths of about ten cm.  Wash and place them in a pot with enough cold water to cover.  Cook until soft.  Remove the skin and arrange on a serving dish.  Sprinkle with African Plate Cameroon Pepper […]

April 5, 2021 admin

Plantains

Plantain (musa sapientum) is commonly known as the cooking banana.  Both plantains and bananas are important sources of carbohydrate.  In West Africa, bananas are usually eaten ripe as a fruit.  Cooked green plantain is one of the main staple foods in the Delta region of Nigeria.  Cooked ripe plantain (dodo) is enjoyed throughout Nigeria. Ripe […]

March 19, 2021 admin

Maize

Maize is the most important cereal crop grown in the southern parts of Nigeria, but it is popular throughout the country.  It is eaten fresh, roasted or boiled, and the dried kernels are ground or fermented for various foods. While maize proteins are of a relatively poor quality, improved varieties are being introduced.  Maize is […]

February 28, 2021 admin

Beans (Cowpea) Paste – Part 2

We gave you an introduction last week into the production of cowpea (black eyed beans) paste, which is the foundation of so many West African dishes.  In Part II of our blog, we are going to continue the education. Once cleaned and hulled, the cowpeas should be ground in a blender that is capable of […]

February 13, 2021 admin

Beans (Cowpea) Paste

Beans are a staple in most African households, and increasingly even in the Western house with the recent embracing of vegan lifestyles.  Being innovative people, Africans have established a plethora of flavoursome dishes which have cowpeas as their base.  Popular examples are moin moin and akara.  These dishes start off as cowpea paste and then […]

February 6, 2021 admin

Cassava (garri)

Cassava (Manihot utilissima) is commonly known as manioc, tapioca or arrowroot.  In Yoruba it is called Ege, in Ibo it is Akpu and in Hausa it is Rogo. Cassava is believed to have been introduced into West Africa from Brazil by Portuguese explorers.  It is now one of the most widely cultivated staple foods.  It […]

January 21, 2021 admin

Locust Beans (Iru)

Locust Beans are called iru in Yoruba, Eginili Igala in Ibo, Ete Edi Uku in Efik and Kalwa in Hausa.   The fruit of the African locust bean tree has a pulp in which is embedded many small seeds.  The pulp is dried in some areas for addition to soups, rice and cereals.  A drink called […]

January 9, 2021 admin

Red Peppers

When you think of red peppers, which comes to mind?  There are in fact so many variants of red peppers (capsicum).  The species range in terms of taste from sweet, to bitter, to heat! They come in both fresh and dried form.  The dried peppers (such as Cameroon Pepper) are sold whole or ground and […]

December 7, 2020 admin

Banga Soup Recipe

The fruits of the oil palm are used in food, mainly as a source of refined oil.  The husked fruits are also used fresh by extracting and sieving the unrefined oil containing pulp to prepare banga soups.  The palm kernel within there remaining hard, thick shelled nut is also frequently eaten as a snack. The […]

November 29, 2020 admin

Common African Herbs used in Cooking

Africa has an abundance of herbs that are widely used in cooking.  Here is some background to a few of them and their common uses. AFRICAN LEMON GRASS:  This easily cultivated herb is known as koko oba in Yoruba, achara ehi in Ibo, ikonti in Efik and myoyaka in Ibibio.  It is commonly used for […]

November 23, 2020 admin