Glossary


Akara

Fried Black‑eyed Peas (fritters) paste mix with onion,
pepper and salt. Deep fry in hot oil.

African Potash

Native salt used for flavoring and to expedite the cooking
time for some foods.
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Atariko
Small
seeds with very strong scent use as spice in palm fruit/palm
nut soup.

Banga Soup

Soup dish prepared with palm fruit pulp
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Beletientien
Dried
ground herb

Black‑eyed Peas Paste

To prepare Black-eyed Pea paste: Soak the peas or beans
in water for about 3 hours. Remove the skin by rubbing the
peas vigorously between your palms. Drain off the floating
hull or skin. Repeat the process several times until majority
of the peas are hulled. Remove the remaining individually.
Grind or blend into paste and use. Alternatively, there
are commercial powered Black‑eyed Peas. I recommend
“Mimi Worldwide Foods Black-eyed Pea Powder.”
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Black Pepper
Small
black dried seeds usually ground before use. African black
pepper is similar to European and American black pepper.

Boil

Cook food by bringing water or liquid to boiling point.

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Colander

Sieve with large perforations.

Cooking Oil
Corn
oil, Granola oil, Fish oil, Groundnut (peanut) oil, Olive
oil, Soybean oil, Vegetable oil, etc.
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Dodo

Fried Plantain

Dried Crayfish

Dried shrimp
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Dry Fish

General term use for fish, which has been preserved by heat.

Efo

Yoruba term use for green leafy vegetables.
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Egidije

Small brown seeds used as spice for palm fruit/palm nut soup.

Egusi

Melon seed

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Fold

Overturning gently in repeated motions.

Frying

Deep Fry: fry food immersed in frying pan half to two‑thirds
full of hot cooking oil. Shallow Fry: fry food in shallow
pan with little cooking oil. Food is usually turned over
to fry other side.
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Fufu

Also referred to as foo foo. It is a general term for most
thickened carbohydrate foods made from yam, cocoyam, cassava,
potato, rice, etc.

Groundnut

Peanut
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Maggi cube

Bouillon cube made of evaporated seasoned meat extract.
Okazi
‑ Ibo

(Eastern Nigeria) name for the dry leaves of a creeping
plant.
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Palm Oil

Red color oil extracted from palm fruits.

Parboil

Boil briefly.
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Pepper
Comes
in different varieties and color. The red dry pepper categories
are available whole or ground. The red dry ground pepper is
very hot and more popular. The fresh pepper is some times
not as hot as the red dry pepper, but they add more flavor
and color to the food. The red pep­per (fresh and dried)
belongs to the Capsicum family.

Plantain

Large “banana” with green color when unripe and
yellow color when ripe. Ripe plantain tastes sweeter than
unripe plantain.
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Simmering

Cook in liquid below boiling point.

Smoked Fish

Fish that is thoroughly smoked to give flavor.
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Stock Fish

Completely dried fish imported to the West­ African countries.

Sauté

Fry in very small amount of cooking oil.

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Snail

Escargot

Steaming

Cooking by moist heat form boiling water.
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Stewing
Slow
method of cooking by boiling or with simmering heat in a small
amount of liquid.

Stewed Tomatoes

Combination of sliced tomatoes, tomatoes juice, onion, celery
and bell pepper.
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Tea‑Bush Leaves

Pungent herb

Yam

African Yam: Root vegetable common in the tropics but, mainly
native and cultivated in Africa. The yam species in West‑Africa
are mainly white and yellow. It is a good source carbohydrate
and contains some protein. The Russet Potato can be substituted
in its place. Sweet Potato is referred to as yam in the United
States and should not be used.

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