IYAN (POUNDED YAM)
One can make this from real yams or from yam flour (bought in a store) recipes will be provided here from yam
INGREDIENTS: Yams, water, mortar and pestle or blender
PROCEDURE:
- ...
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pounded yam
TUWON SHINKAFA
EATEN IN NORTHERN NIGERIA
INGREDIENTS:1 1/2 litre water, 1kg rice
PROCEDURE:
- Wash rice and boil in water for 30mins on...
ZOBO DRINK
ORIGIN: ZAMFARA STATE, GHANA
INGREDIENTS: 600g(18oz) zobo leaves, 50ml(1.5floz) strawberry or raspberry flavour, 1 1/2 litres water, sugar to taste.
PROCEDURE:
- ...
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COCONUT BISCUIT
COMMON IN: LAGOS, NIGERIA
INGREDIENTS:
250g (8oz) margarine, 200g (6oz) flour, 100g (3oz) grated cocnut, 5eggs, 2tbsp (30ml) coconut milk (optional)
PROCEDURE:
- Whisk...
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coconut biscuit
how to
COMMON IN: OYO STATE
INGREDIENTS: 600g(18oz) fresh corn grains, 450g(15oz) beans, 3tbsp(4.5)mg ground dry pepper, 1 large onion, 100ml (3floz) palm oil, 50g(1.5oz) ground fresh tomatoes,...
ABACHA FOOD
ORIGIN: ENUGU STATE
INGREDIENTS: 300g(9oz) edible cassava, 25ml (0.75floz) palm oil, 50g(1.5oz) garden egg, 5 garden egg leaves, 1 tbsp (5mg) potash, 1 small sized onion, 1 medium...
INGREDIENTS: 1 bunch vegetable, 450gm fresh tomatoes, 450gm meat, 2 maggi cubes, 6t- spoons of palm oil or vegetable oil, 1 large onion salt, salt, dry pepper, water, 450gm smoked fish (optional),...
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