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(smoked pork), axone infused pig head ( awokutusu), baby-pig (awoti) is often accompanied by axone mashed in with local ginger (akuwu) to make a chutney. their specialized pork drying technique, akipiki, can preserve the meat upto a year. they also make a dish called akibi, mashed yams with green spinach
(smoked pork), axone infused pig head ( awokutusu), baby-pig (awoti) is often accompanied by axone mashed in with local ginger (akuwu) to make a chutney. their specialized pork drying technique, akipiki, can preserve the meat upto a year. they also make a dish called akibi, mashed yams with green spinach...
https://www.indiatimes.com/lifestyle/encounters-on-a-naga-dinning-table-504435.html