English
Ibibio traditional cuisine:
- "Afang" (leafy vegetable soup)
- "Edikang ikong" (vegetable stew)
- "Ekpang nkukwo" (cassava and vegetable dish)
- "Ukwo" (plantain and vegetable stew)
- "Mkpokpọ" (roasted plantain and peanut snack)
Ibibio cuisine is characterized by the use of fresh vegetables, fruits, and nuts, often combined with traditional ingredients like palm oil, peppers, and spices, showcasing the region's rich agricultural heritage.
- "Afang" (leafy vegetable soup)
- "Edikang ikong" (vegetable stew)
- "Ekpang nkukwo" (cassava and vegetable dish)
- "Ukwo" (plantain and vegetable stew)
- "Mkpokpọ" (roasted plantain and peanut snack)
Ibibio cuisine is characterized by the use of fresh vegetables, fruits, and nuts, often combined with traditional ingredients like palm oil, peppers, and spices, showcasing the region's rich agricultural heritage.
Ibibio traditional cuisine:
- "Afang" (leafy vegetable soup)
- "Edikang ikong" (vegetable stew)
- "Ekpang nkukwo" (cassava and vegetable dish)
- "Ukwo" (plantain and vegetable stew)
- "Mkpokpọ" (roasted plantain and peanut snack)
Ibibio cuisine is characterized by the use of fresh vegetables, fruits, and nuts, often combined with traditional ingredients like palm oil, peppers, and spices, showcasing the region's rich agricultural heritage.