Bitter kola is a popular nut native to West and Central Africa, known for its numerous medicinal properties and cultural significance. It has been used for centuries in traditional medicine and as a cultural symbol in many African communities.

Kola nuts are the seeds of the kola tree, native to tropical rainforests in Africa. They are culturally significant and widely used for both traditional and medicinal purposes.

Attiéké, also known as cassava couscous, is a staple food in West Africa, especially in Côte d'Ivoire. This dish is made from fermented cassava pulp and features a light, fluffy texture similar to couscous. The fermentation process gives it a slightly tangy flavor. Attiéké is versatile and pairs well with a wide variety of dishes.

Placali is a traditional African dish made from fermented cassava. It is often enjoyed with soups or sauces, such as palm nut soup, okra sauce, or peanut sauce. The dish has a smooth, sticky, and elastic texture, similar to Eba or Fufu, but it features a tangy flavor due to the fermentation process.

Gari is a granular flour made from fermented and roasted cassava. It has a slightly sour and nutty taste. The texture of Gari can vary, but it is generally coarse or medium-grain.

African Smoked and Dried Herrings

Aklui zogbon is a traditional dish from Togo made from granulated, fermented corn. Essentially, it is a corn porridge that serves as a staple food in the region. It is often accompanied by roasted peanuts or a fried dough called "botokoin." Since it is made from corn, it is naturally gluten-free.

Sorghum Zogbon, also known as sorghum porridge, is a staple breakfast dish in Togo made from sorghum granules. Sorghum is a cereal grain that is rich in fiber, protein, vitamins, and minerals. It is an excellent source of fiber, vitamin B, iron, calcium, and potassium. In Togo, sorghum Zogbon is often enjoyed with a doughnut-like ball called botoquoin. Sorghum is similar to corn in both its chemical composition and nutritional value, making it a versatile ingredient. It can be used as a substitute for rice and is gluten-free.

Akassan Zogbon (porridge), is a porridge made from fermented corn and is one of the main types of porridge in Togo. Unlike flour made from wheat grains, Akassan Zogbon does not contain gluten.

Egusi seeds, also known as melon seeds, are commonly used in African cuisine, especially in West African countries. These seeds are valued for their nutty flavor and versatility in cooking. Here are some popular ways to use egusi seeds in various dishes: **Making Egusi Soup (Stew)** Egusi soup is one of the most popular dishes made with egusi seeds and is typically served with fufu, pounded yam, or rice. **Ingredients:** - Ground egusi seeds - Palm oil - Meat or fish (such as goat meat, chicken, or smoked fish) - Vegetables (such as spinach, ugu, or bitter leaf) - Onions - Tomatoes - Seasoning cubes - Spices (such as crayfish, pepper, and salt) **Steps:** 1. Lightly roast the egusi seeds (this step is optional), then grind them into a powder using a blender or food processor. 2. Heat palm oil in a pot and sauté chopped onions until they are translucent. 3. Add blended tomatoes, peppers, and spices to the pot, cooking until the mixture thickens. 4. Mix the ground egusi with a small amount of water to form a paste, then add this paste to the pot. Let it cook for a few minutes. 5. Add pre-cooked meat or fish to the pot, stirring well to combine. 6. Add your choice of vegetables and simmer until everything is well combined and fully cooked. 7. Serve hot with fufu, pounded yam, or rice. **Egusi seeds can also be used as a thickener in other soups or stews. Simply grind the seeds into a powder and add them to the dish while it’s cooking. **Making Egusi Pudding (Cameroon-style) Egusi pudding is a delicacy in Cameroon, often served as a snack or side dish. Ingredients:

• Ground egusi seeds
• Onions (blended)
• Fresh peppers
• Palm oil
• Salt and seasoning
• Banana leaves or foil for wrapping

Steps:

1. Mix ground egusi with blended onions, peppers, palm oil, and seasoning.
2. Wrap small portions of the mixture in banana leaves or foil.
3. Steam the wrapped portions in a pot with water until firm.
4. Serve as a snack or side dish.