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Fried Fish & Plaintains( Dodo)

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Plantain (/ˈplæntɨn/;[1][2] (as in ‘mountain’) also US /ˈplɑːntɨn/[1] or UK /plænˈtn/)[3][4] is one of the common names for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). In many markets, there appears to be a clear distinction between sweet banana and cooking plantain, but so many other unpopular varieties exist within the cross species that the differences are not always clear. There is no formal botanical distinction between bananas and plantains, and the use of either term is based purely on how the fruits are consumed. The usage of the words plantain and banana can vary by culture and by terminology view. There is a sub-cultivar group of bananas named, true plantains.

After removing the skin, the ripened fruit can be sliced (between 3 mm and 2 cm thick) and pan fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). Only salt is added to green plantains.

Plátanos maduros are a favorite in the Dominican Republic, Haiti, El Salvador, Guatemala, Ecuador, Honduras, Panama, Peru, Colombia, Cuba, Suriname, NicaraguaPuerto Rico(where they are called amarillos), JamaicaTrinidad & Tobago and most of the English-speaking Caribbean (although just called plantain), ArubaNicaragua and in Venezuela. InCosta Rica, they are sprinkled with sugar. In western Nigeria, fried, sliced plantains are known as dodo, and in Cameroon, they are known as missole. In Venezuela, the ripe fruit is cut lengthwise, 3–4 mm thick, and fried until golden and sticky, as a very popular side dish called tajadas; they are an integral piece of the national dish, pabellon criollo. And in Ghana as well, it is used for fufu, chips, and a whole lots of other food preparations.

Fried Rice & Tilapia (Fried)

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Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggsvegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with leftover ingredients from other dishes, leading to countless variations.[1]

The many popular varieties of fried rice have their own specific list of ingredients. In Asia, the more famous varieties include Yangzhouand Fujian fried rice. Elsewhere, most restaurants catering to vegetarian or Moslem clientele have invented their own varieties of fried rice including egg fried rice, Malaysian (spicy) fried rice and the ubiquitous “special fried rice”.

Fried rice is a common staple in American Chinese cuisine, especially in the form sold as fast food. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer’s discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice made in American Chinese restaurants can vary in appearance, from a dark brown appearance often seen in East Coast establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants.[2] Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish. The dish is also a staple of Chinese restaurants in the United Kingdom (both “sit-in” and “takeaway”), and is very popular in the West African nations of NigeriaGhana and Togo, both as restaurant and as street food.

Jollof Rice & Beef

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Jollof rice, also called ‘Benachin’ meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region[1][2] but has since spread to the whole of West Africa, especially NigeriaGhanaSierra Leone and Liberia.[3][4] There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.

Suya (Beef)

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Suya (Beef )

Beef-suya-with-onions-and-tomatoes-178597_56x56

Suya(beef) here is served using beef but we also have chicken for the same price so feel free to ask

Suya, is a shish kebab like food popular in West Africa, originally from the Hausa people of northern Nigeria and Niger. Suya is generally made with skewered beef, fish, or chicken. The meat is rubbed-in with tankora, a dry spice mix containing powdered groundnuts, cayenne pepper, ginger, paprika and onion powder, then barbecued. Suya is often served with a further serving of tankora and sliced onions. In Ghana, suya is also known by the name chichinga.

Suya has proved to be an extremely popular evening snack sold by many roadside vendors and restaurants in many West African cities with a Hausa population.

A same type of food is known in Sudan called Agashe.

Moi Moi

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Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beansonionsand fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originates from South-west Nigeria.

Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Saltbouillon cube, dried crayfishvegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardinescorned beef, sliced boiled eggs, or a combination of these and other ‘garnishes’ to liven up moin moin. Such is referred to as having ‘x’ number of lives, ‘x’ representing the number of garnishes added. The most touted is “moin moin elemi meje”, which translates to moin moin with 7 lives.

Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad “ewe eran” (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one’s palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.

The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.

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