Igbos traditionally use passive means to keep yams at low temperature in an oba. Photo: Anam City Blog


Yam is a tuberous root vegetable rich in carbohydrates. Though the edible underground grown tubers of this perennial vine crop is starchy, they contain dietary fiber which qualifies it as low…

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Ogi is an endosperm extract of a fermented cereal. Ogi is made by softening the maize, sorghum, millet, or rice grain, by steeping it in water at about 300C for up to five days. While wet, it is…

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