Ukrainian borshch is a vegetable soup with beetroots as its characteristic ingredient. It is an everyday and ritual dish, known since at least the early Kyiv Rus times. Borshch is very nourishing, especially if you cook it with meat, so…
Ukpo oka is a delicacy made from corn, popular among the Ika-Ibo people of Delta State, Nigeria. It is also known as nni oka, ekoki, sapala and igbankwu oka. Ingredients 4 ears of fresh sweet corn 2 fresh peppers 1…
Ukazi soup is an Igbo soup made from okazi and water leaf. It is similar to afang soup, but okazi soup is thicker. Ingredients 6 pieces meat (optional) Periwinkles or snail meat (optional) 4 dryfish, cleaned 3 stock cubes ¾…
The recipe is a modern spin on the traditional ugba stew, and the use of parsley gives it a fresh taste. Ingredients 2–3 dried stockfish or panla pieces 1 tablespoon ground dried pepper 2 tablespoons ground crayfish Salt 2 seasoning…
Ugali is a staple food in Rwanda and many other African countries. It is a simple and versatile dish made from cornmeal and water, cooked to a thick and smooth consistency. Ugali is often enjoyed alongside various stews, curries, or…
Ugali, a porridge-like dish made with maize meal, is a staple dish in Kenya and in Tanzania. Ingredients 4 cups white cornmeal or ground maize 8 cups water Salt to taste (optional) Procedure Boil the water in a saucepan. Add…
See also Twice-Baked Potatoes. Ingredients 4 ea. (7–9 ounces) medium Russet potatoes 1 tablespoon butter ½ cup sour cream 1¼ cup shredded sharp cheddar cheese 2 tablespoons heavy cream ¼ cup milk Salt and pepper to taste 2 strips bacon,…
Ingredients 4 medium russet potatoes Vegetable oil to rub on potato skins 2 tablespoons butter ½ cup milk (or less) ½ cup sour cream 4 ounces shredded cheddar cheese ½ teaspoon salt A pinch of ground black pepper 1 bell…
Tvorog is a Russian cheese. Ingredients 1 part cultured buttermilk 2 parts milk Procedure Mix milk and buttermilk in a pot, and cover with a lid. Let stand for 1–2 days, until the mixture thickens to a consistency of thin…
Tuwon dawa is a traditional Nigerian swallow dish made from sorghum flour. Common in the northern regions of Nigeria, it has a distinctive brown color and is rich in nutrients. It pairs especially well with draw soups like miyan kuka…
Tuwo alkama is a swallow made from wheat flour and water. It is commonly eaten in the northern part of Nigeria Ingredients Whole wheat flour Water Equipment Saucepan Sieve Turning stick Procedure Sift the flour to remove any debris. Bring…
Tuwo alabo or tuwon taiba is a Nigerian swallow made from cassava flour, locally called garin kwaki, which is gotten by sun-drying and milling fermented peeled cassava. It is a substitute for tuwo masara and is the Hausa version of…