Food family · 5 dishes · 4 regions

The cuisine
family.

2Nigeria

1Indonesia

1Uganda

1Japan

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Nigeria

2 dishes from Nigeria

2

Ekuru
A Yoruba dish from Nigeria, Benin, and Togo, Ekuru uses de-hulled black-eyed peas or beans ground plain, mixed until fluffy, wrapped in leaves or tins, and steamed.
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Gbegiri
Gbegiri is a bean soup associated with Nigeria’s Yoruba people, and it is commonly eaten alongside Amala or Ewedu.
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Indonesia

1 dish from Indonesia

1

asam pedas
A sour and spicy gulai found across Southeast Asia, especially Malaysia, Indonesia, and Singapore, and associated with Malay, Minangkabau, Acehnese, and Peranakan cuisines. It is prepared with seafood or freshwater fish.
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Uganda

1 dish from Uganda

1

sombe
An Ugandan cassava-leaf stew of freshly mashed leaves combined with fish, groundnut paste, or meat such as beef, goat, or pork. It is served mainly with bundu, and also with rice, posho, matooke, or Ggonja.
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Japan

1 dish from Japan

1

yakiniku
A Japanese style of grilling bite-size beef or offal with vegetables on a charcoal, gas, or electric grill. Diners cook the raw ingredients on a table-top grill, then dip them in tare.
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