Tag: Nigerian cuisine

Over 350 million people in West and Central Africa consume garri, a fermented cassava product, as a daily staple, yet many outside the region are unaware of its English name. While no single, official English term exists, it is most accurately and commonly referred to as **cassava granules** or **cassava flakes**. This versatile food is a cornerstone of West African cuisine, offering a unique texture and flavor derived from a traditional processing method.

For centuries, ugwu leaf, or fluted pumpkin leaf, has been a staple in West African traditional medicine, praised for its purported ability to boost blood levels. This article delves into the science behind this claim, exploring how ugwu leaf gives blood by examining its nutritional composition and impact on red blood cell production.

According to the Peanut Institute, peanut oil—which is what kuli kuli oil is—is naturally trans fat-free and cholesterol-free. This might be surprising to those who associate oil with high cholesterol, but the truth is that kuli kuli oil is primarily composed of healthy, unsaturated fats.

With Africa producing more than half of the world's cassava, this starchy root vegetable is a strong contender for the most popular vegetable in Africa. However, a definitive answer is complex due to the continent's diverse climate, indigenous crops, and regional dietary habits. This deep dive explores the top contenders, including indigenous greens and globally recognized staples, to uncover Africa's most consumed vegetable.

Globally recognized for its nutritional and medicinal properties, the moringa tree holds significant cultural importance in Nigeria. When exploring what is moringa leaf called in Yoruba, one discovers names that reflect its prized status as a powerful, beneficial plant.

While often considered a simple carbohydrate, ogi is a surprisingly good source of several essential nutrients, including significant B-vitamins like folate. The specific vitamin content can vary depending on whether it is made from maize, sorghum, or millet, with the fermentation process itself playing a key role in nutrient synthesis and bioavailability.

Despite some popular misconceptions, scientific reports and nutritional analyses confirm that ponmo, or cow skin, does indeed contain collagen. This chewy delicacy, beloved in many West African cuisines, is primarily composed of this structural protein, offering a range of potential health benefits alongside its unique texture.

In many West African kitchens, bitter leaf (Vernonia amygdalina) is a staple vegetable used in a wide array of soups and stews. This distinctive green can absolutely be cooked, with preparation techniques focused on reducing its characteristically strong bitter taste to make it more palatable. This guide will walk you through everything you need to know to transform this powerful ingredient into a delicious meal.

Despite common assumptions, boiled and properly prepared ponmo contains a very low amount of fat, with some analyses showing as little as 1.09g of fat per 100g serving. For years, there has been a debate regarding the nutritional value of this popular cowhide delicacy, particularly concerning its fat and protein content.

The term "kanda" refers to different foods across various cultures, leading to confusion about its nutritional content. While Indian cuisine uses kanda to denote the highly nutritious elephant foot yam, parts of Africa refer to processed cow skin as kanda or ponmo. Understanding the specific food is critical to assessing its health benefits.