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Saturday, March 2, 2019

Kola Nuts

cola nut-Nut The Symbol of Hospitality (title) It is a bitter brown seed containing caffeine In the past, has been added to drinks to diminish smart and fatigue The offering of a Kola-Nut is very important in the igbo tillage and is only offered to very important guests This offering of the Kola-Nut has three steps that must(prenominal) be followed. The first step is the presentation of the kola-nuts.The next is the breaking of the kola-nut and the terce is the distribution of the kola-nuts Presentation of the kola-nut can only be done by privileged men Kola-nut is passed around until it finally comes back to the guest aged will then hold up kola-nut and say a orison Then kola-nuts are eaten Onyemaechi, Uzoma. Igbo Culture and Socialization. Igbo Culture. University of Michigan, 26 May 2012. Web. 29 Oct. 2012. . Widjaja, Michael. Kola Nut. Igbo Culture and Igbo Language. N. p. , 4 Nov. 2011. Web. 29 Oct. 2012. . Kola Nut. Energy. N. p. , 16 July 2011. Web. 29 Oct. 2012. . I gbo nutritions * The yam is a staple food for Igbo people and civilization * yam was eer abundant, helpful during lean times * The Iwaji or New Yam fiesta each year celebrates importance of vegetable in Igbo culture.Prayers offered up and give thanks given to the gods and spirits of traditional folklore. * Yam made in many an(prenominal) ways * Can be pealed and boiled or pulped into a soggy consistency to produce pounded yam * Also ate a group of pumpkins and gari (cassava powder) dumplings * Regular Meals * Typically soup with meat or fish * Sided with yams, garri (tapioca), semovita, or jollof rice Hafner, Dorinda. A Taste of Africa . Berkeley, CA go Speed Press, 1993. Imoisi, Janice. Cooking Nigerian Style Delicious African Recipes .Houston, TX Gayle Publishing. , 2000. Widjaja, Michael. Food and Recipes. Igbo Food and Recipes. Michael Widjaja, 2000. Web. 29 Oct. 2012. . Agwu, Kene. Yam and the Igbos. BBC News. BBC, 8 Jan. 2008. Web. 30 Oct. 2012. . ANAM CITY Blog. Yam Preservation A. N. p. , n. d. Web. 30 Oct. 2012. .

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