Dupsy Enterprises
About the Author Cookbook Classes Order Form Africa at a Glance 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.

>>top

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

>>top

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."

>>top

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.

>>top

Colander Sieve with large perforations.
Cooking Oil

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

>>top

Dodo Fried Plantain
Dried Crayfish

Dried shrimp

>>top

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

Yoruba term use for green leafy vegetables.

>>top

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

Melon seed

>>top

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.

>>top

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

>>top

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

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

>>top

Palm Oil Red color oil extracted from palm fruits.
Parboil

Boil briefly.

>>top

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.

>>top

Simmering Cook in liquid below boiling point.
Smoked Fish

Fish that is thoroughly smoked to give flavor.

>>top

Stock Fish Completely dried fish imported to the West­ African countries.
Sauté

Fry in very small amount of cooking oil.

>>top

Snail Escargot
Steaming

Cooking by moist heat form boiling water.

>>top

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.

>>top

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.
>>top