Ekuru
| Ekuru | |
|---|---|
| abinci | |
 | |
| Kayan haɗi |
Athyrium filix-femina (en)  gishiri albasa borkono palm oil (en) |
| Kayan haɗi |
Beans (Phaseolus spp.) – model food legumes (en) , Wake, albasa, gishiri, nutmeg (en) , bouillon cube (en) , tomato soup (en) da vegetable oil (en) |
| Tarihi | |
| Asali | Najeriya |
Ekuru abinci ne na kabilar Yarbawa a Najeriya. Yawancin lokaci ana shirya shi da wake wake.[1]
Yana kama da moin-moin kamar yadda ake yin su daga peas ɗin baƙon ido ko, lokaci-lokaci, saniya. Sai dai ba kamar moi-moi da ake hadawa da barkono da sauran sinadaran kafin a yi tari ba, Ekuru ana nade shi da ganye ko gwangwani (kamar moi-moi) a nade shi.[2]
Ana soya shi da soyayyen barkono sannan a daka shi da stew. Wasu mutane suna jin daɗin cin abinci tare da pudding masara (Ogi ko Eko) ana iya ba da ita tare da (Eba) Pudding Rogo ko Miyan Okro.
Abincin dai ya fito ne daga mutanen Kudu-maso-Yammacin Najeriya, akasari daga jihar Osun.[2]
A cikin al'ada[gyara sashe | gyara masomin]
Ekuru ya zo a cikin tatsuniyoyi na Yarbawa da yawa, inda ake dafa shi da manna a yunƙurin hana gungun mayu daga motsi.[3]
Saboda bushewar abincin, ana iya amfani da kalmar "Ya shake ni kamar ekuru" don kwatanta baƙo mai gajiyarwa.[4]
Manazarta[gyara sashe | gyara masomin]
- ↑ Balogh, Esther (1992). "Eating Out in Nigeria - From Food Vendors to the Sheriton". In Walker, Harlan (ed.). Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings (in Turanci). London: Oxford Symposium. p. 32. ISBN 978-0-907325-47-5.
- ↑ 2.0 2.1 Ajala, Aderemi Suleiman (2009). Rural Health Provisioning: Socio-cultural Factors Influencing Maternal and Child Health Care in Osun State, Nigeria (in Turanci). Frankfurt am Main, Germany: Peter Lang. p. 42. ISBN 978-3-631-59023-2.
- ↑ Beier, Ulli (1980). "Obatala and the Witches". Yoruba Myths (in Turanci). Cambridge, England: Cambridge University Press. pp. 15–17. ISBN 978-0-521-22995-1.
- ↑ Crowther, Samuel (1852). A Vocabulary of the Yoruba Language, Together with Introd. Remarks by O. E. Vidal (in Turanci). London: Seeleys. p. 83.