Category: West african cuisine

According to a study published by the University of Cape Coast, kokonte was found to have a carbohydrate content of 84.29%, confirming that yes, kokonte is high in carbohydrates. This West African dish, made from fermented cassava flour, serves as a dense and vital energy source.

Kuli kuli is a popular West African snack made from groundnuts (peanuts), and it is naturally proteinous due to its main ingredient. This crunchy snack, often enjoyed with garri or pap, is a significant source of plant-based protein, which is essential for building and repairing body tissues.

Originating in Northern Nigeria, Kuli Kuli is a popular snack made from groundnuts, and research suggests it offers significant protein and other key nutrients. But how healthy is Kuli Kuli, considering its deep-fried nature? This article explores its health pros and cons.

According to nutrition experts, a traditional West African meal of gari and beans provides a synergistic combination of complex carbohydrates and protein. Understanding what happens to a meal of Gari and beans reveals how the body efficiently extracts energy, builds tissue, and supports gut health through this staple combination of ingredients.

Ogbono seeds are highly valued in West African cuisine, not just for their ability to thicken soups but for their impressive nutritional density. These seeds, from the African bush mango tree (*Irvingia gabonensis*), contain a rich array of macronutrients, including healthy fats, protein, and dietary fiber, along with a host of vitamins, minerals, and bioactive compounds.

According to a study on students who regularly consumed soaked garri, over 54% experienced at least one symptom like stomach upset, nausea, or vomiting. While soaking garri is a popular and convenient method of consumption, it carries significant health disadvantages and risks if not prepared and sourced properly.

African nutmeg, known as Ehuru, is a West African spice with significant antioxidant and antimicrobial properties. Its use in traditional medicine and cooking is widespread, but many are unaware of the wide range of health benefits of eating African nutmeg that are backed by research.

With some types of dry gari containing over 360 calories per 100 grams, many are curious about the nutritional impact of a traditional bowl of gari soaking. This popular West African staple's final calorie count, however, is a product of its preparation, including the amount of water it absorbs and the additions mixed in.

Made from fermented, grated cassava root, gari is a crispy, granular flour enjoyed across West Africa for centuries. This versatile food staple, sometimes called "Gali," offers more than just sustenance, providing notable benefits for digestion, gut health, and energy.

Egusi seeds are a staple in West African cuisine and are naturally cholesterol-free, providing a rich source of protein and healthy unsaturated fats. However, their impact on cholesterol depends heavily on how they are prepared, with some traditional methods potentially adding unhealthy fats.