Skip to main content
Fig.2 | Journal of Ethnic Foods

Fig.2

From: Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria

Fig.2

Photographic images of soups cooked with indigenous vegetables. Each soup is named after the vegetable used in cooking it: A (G. latifolium (Utazi) Nkwobi cow leg), B (P. guineense (Uziza) leaf soup), C (G. latifolium (Utazi)Abacha/African salad), D (G. latifolium (Utazi) leaf goat meat pepper soup), E (G. africanum (Ukazi) soup), F (G. africanum Ukazi + Egusi soup), G (G. latifolium (Utazi) chicken pepper soup), H (S. melongena (Anara) leaf soup), I (Gari), J (Vernonia amygdalina (Onugbu) soup). Sources: https://9jafoods.com; https://cookpad.com; https://myactivekitchen.com and https://allnigerianfoods.com

Back to article page

Journal of Ethnic Foods

ISSN: 2352-619X

Contact us