What is the name for a large seed, sometimes served with stew in Ghana?
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Kelewele Kelewele is a popular Ghanaian food made of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. Kelewele is similar to dodo of Nigeria. In Accra, kelewele is sold by street vendors, usually at night and sometimes in the afternoon by the country side women. It is sometimes served with beans stew, peanuts, or alone as a dessert. Kelewele is also popular for dinner.
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Bean Bean is a common name for large seeds of several genera of the flowering plant family Fabaceae (also known as Leguminosae) which are used for human or animal food.
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Ful medames Ful medames (Arabic: فول مدمس‎ ‎ , "fūl midammis  " ] ; other spellings include "ful mudammas" and " foule mudammes"), or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, especially in the northern cities of Cairo and Gizah. Ful medames is also a common part of the cuisines of many Arab, Middle Eastern and African cultures, including in Djibouti, Lebanon, Iraq, Syria, Libya, Palestine, Jordan, Israel, Ethiopia, Sudan, Yemen, Somalia and Saudi Arabia.
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Lotus seed bun A lotus seed bun is a Chinese sweet bun found in China. They're prepared by steaming a yeast-leavened dough that contains lotus seed paste. It can be classified as a dim sum, though not exclusively so. They're sometimes available in overseas Chinatowns.
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Yam (vegetable) Yam is the common name for some plant species in the genus "Dioscorea" (family Dioscoreaceae) that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and subtropical world regions. The tubers themselves are also called "yams", having numerous cultivars.
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Samosa A samosa ( ), sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
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Dioscorea esculenta Dioscorea esculenta, commonly known as the lesser yam, is a yam species, but with a smaller corm than most other yams. It is closer in size to a potato or sweet potato. In Vietnam, it is called "khoai từ" or "củ từ". It is used to make chè củ từ, also referred to as chè khoai từ. In Tagalog, it is known as "tugi". It is cultivated in Kerala, Goa, Konkan parts of maharashtra India. In Malayalam, it is known as "Nana Kizhangu" or Cheruvalli Kizhangu" or Cheru Kizhangu". In Goa in konkani it is called khat khondghi, It is a climber which needs support and goes coiling around the support. The corm is edible.
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Dioscorea cayennensis subsp. rotundata Dioscorea cayennensis" subsp. "rotundata, the "white yam", sometimes sold as "Guinea yam" or "white ñame", is a subspecies of yam native to Africa. It is one of the most important cultivated yams.
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Thieboudienne Thieboudienne or chebu jen (Wolof: "ceebu jën" ; French: "thiéboudienne", "thiéboudiène", "thiébou dieune" , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning "rice" ("ceeb") and "fish" ("jën").
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Fesenjān Khoresh-e Fesenjān (Persian: خورش فسنجان‎ ‎ ), or simply Fesenjān (Persian: فسنجان‎ ‎ ), is an Iranian and stew (a khoresh) flavored with pomegranate syrup and ground walnuts (see "bazha"). It is traditionally made with poultry (duck or chicken), but also variants using balls of ground meat, "ghormeh" cut lamb, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. Fesenjān is served with Iranian white or yellow rice ("polo" or "chelo").
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Mung bean The mung bean ("Vigna radiata"), alternatively known as the moong bean, green gram, or mung Sanskrit मुद्ग / mudga, is a plant species in the legume family. The mung bean is mainly cultivated in Pakistan, India, China, Korea, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
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Konro Konro is an Indonesian rib soup originating with the Makassarese and Buginese of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, "keluwak" (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and "salam" (Indonesian bayleaf).
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Chanakhi Chanakhi (Georgian: ჩანახი ) is a traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic.
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Adansonia digitata Adansonia digitata (baobab) is the most widespread of the "Adansonia" species, and is native to the African continent. The long-lived pachycauls are typically found in dry, hot savannahs of sub-Saharan Africa, where they dominate the landscape, and reveal the presence of a watercourse from afar. Their growth rate is determined by ground water or rainfall, and their maximum age, which is subject to much conjecture, seems to be in the order of 1,500 years. They have traditionally been valued as sources of food, water, health remedies or places of shelter and are steeped in legend and superstition. European explorers of old were inclined to carve their names on baobabs, and many are defaced by modern graffiti. Common names for the baobab include dead-rat tree (from the appearance of the fruit), monkey-bread tree (the soft, dry fruit is edible), upside-down tree (the sparse branches resemble roots) and cream of tartar tree (cream of tartar).
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Syzygium guineense Syzygium guineense (Bambara: "Kokisa" ) is a leafy forest tree of the Myrtaceae family, found in many parts of Africa both wild and domesticated. Both its fruits and leaves are edible; the pulp and the fruit skin are sucked and the seed discarded. It is sometimes called "waterberry", but this may also refer to other species of "Syzygium".
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Sesame Sesame ( ; "Sesamum indicum") is a flowering plant in the genus "Sesamum", also called "benne". Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods or "buns". The world harvested 6.2 million metric tonnes of sesame seeds in 2014, with Tanzania, India, and Sudan as the largest producers.
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Kuchmachi Kuchmachi (Georgian: კუჭმაჭი ) is a traditional Georgian dish of chicken livers, hearts and gizzards with walnuts and pomegranate seeds for topping.
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Sinseollo Sinseollo (신선로 ; 神仙爐 ) or royal hot pot is an elaborate dish consisting of meatballs, small and round "jeonyueo" (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of "jeongol" (elaborate chowder-like stew). It is served in a large bundt pan shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal.
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Gumbo Gumbo is a stew popular in the U.S. state of Louisiana, and that state's official state cuisine. It may have originated in southern Louisiana during the 18th century, possibly as a stew of the Choctaws served over corn grits. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the okra, the filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra ("ki ngombo") or the Choctaw word for filé ("kombo").
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Rengginang Rengginang or ranginang is a kind of Indonesian thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried "rengginang" is deep fried with ample cooking oil to produce a crispy rice cracker. This cracker is quite different from other types of traditional Asian crackers such as the Indonesian "krupuk" and the Japanese "senbei" or "beika"; while most of traditional crackers' ingredients are ground into a fine paste, "rengginang" retains the shapes of its rice grains. It is similar to Japanese "arare", and yet it differs because "arare" are individually separated larger rice pellets, while "rengginang" rice granules are stuck together in a flat-rounded shape. "Rengginang" traditionally made from dried leftover rice. In Suriname it is known as Brong-Brong.
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Kenkey Kenkey or kormi or Kokoe or Dorkunu is a staple dish similar to sourdough dumpling from the Ga, inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as "konkee"), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu, (the Asante refer to the same dish as ""Dɔkono"", pronounced as "Dorkono"), blue drawers, and tie-a-leaf. In Trinidad it is called "paime" (pronounced pay-me) and differs in that it does not contain plantain but may include pumpkin and coconut. In the cuisine of the Caribbean, it is made with cornmeal, plantain, green banana, sweet potato (Asante and Jamaican version, which came from the Asante version) or cassava, wrapped in banana leaves. The food is derived from African cooking traditions.
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Cassava Manihot esculenta (commonly called cassava ( ), yuca, manioc, "mandioca" and Brazilian arrowroot) is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yuca in Spanish and in the United States, it differs from yucca, an unrelated fruit-bearing shrub in the family Asparagaceae. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named "garri".