Miyar Okra
| Miyar Okra | |
|---|---|
| miya | |
 | |
| Kayan haɗi |
okra (en)  , Kuɓewa, naman akuya, fresh fish (en) , Stockfish (en) , crayfish (en) da seasoning (en) |
| Tarihi | |
| Asali | Najeriya |
Ana shirya miyan kubewa ta amfani da kwas ɗin iri mai koren da ake ci na shukar furen okra azaman sinadari na farko. Yana da launin kore. Okra yana da zamiya lokacin da aka shafa shi da yatsu. Hakanan za'a iya amfani da kwas ɗin koren iri a cikin miya da miya.[1]
Najeriya
[gyara sashe | gyara masomin]A Najeriya miyar okra abinci ce, sunan tsiron ya samo asali ne daga harshen Igbo. A cikin Yarbawa, ana kiranta da obe lla.[2]
China
[gyara sashe | gyara masomin]Miyar kubewa ta kasar Sin ita ce "abincin irin na kasar da aka saba yi a lokacin abincin iyali".[3]
Indonesiya
[gyara sashe | gyara masomin]A cikin abincin Indonesiya ana kiran miyar okra sayur oyong, yawanci ana yin ta ne a cikin naman kaza mai tsabta tare da shinkafa vermicelli (bihun) ko kuma mung bean vermicelli (sohun), tare da yankan bakso (naman sa surimi).
Japan
[gyara sashe | gyara masomin]A cikin abincin Jafananci, ana amfani da okra da nagaimo azaman ƙari ko bambancin waken soya don liƙa miso.
Amurka
[gyara sashe | gyara masomin]A Amurka, an buga girke-girke na farko na miyan kubewa a shekarar alif dubu daya da Dari takwas da ishirin da biyu(1824)a cikin littafin The Virginia Housewife.[4][5] Bayan wannan fitowar ta farko, ana yawan haɗa miya a cikin littattafan dafa abinci na Amurka.[4] A cikin ƙarshen 1800s, ana buga girke-girke na miyan okra a cikin The New York Times.[6] A Amurka, an shirya miya ta amfani da gwangwani gwangwani.[7] Miyan gargajiya ce a Savannah, Jojiya da Charleston, South Carolina.[8]
Shiri
[gyara sashe | gyara masomin]Yanke itacen okra zuwa sifofin da ake so kuma a ajiye a gefe. A kan zafi mai zafi, ƙara ruwa kaɗan a cikin tukunyar, ƙara kifi kifi, nama, ponmo, crayfish, barkono, gishiri, kayan yaji, iru (wake), potash a bar shi ya tafasa tsawon minti 10 zuwa 15. Ƙara ƙwanƙarar okra a cikin tukunya, motsawa kuma ba da damar tafasa don minti 5/10. Ƙara man dabino kaɗan da tururi na 'yan mintuna kaɗan.
Hotuna
[gyara sashe | gyara masomin]-
okra - miya -
Miyar Miso tare da okra da nagaimo -
ofe araga miyar okra na Najeriya -
Miyan Okro
Manazarta
[gyara sashe | gyara masomin]- ↑ Walker, S.S. (2001). African Roots/American Cultures: Africa in the Creation of the Americas. Rowman & Littlefield Publishers. p. 64. ISBN 978-0-7425-0165-2.
- ↑ Badiru, I.; Badiru, D. (2013). Isi Cookbook: Collection of Easy Nigerian Recipes. iUniverse. ISBN 978-1-4759-7671-7.
- ↑ Aksomboon, K.; Aksomboon, S.; Hiranaga, D.; (Restaurant), Siam Cuisine (1989). Thai Cooking from the Siam Cuisine Restaurant. North Atlantic Books. p. 60. ISBN 978-1-55643-074-9.
- ↑ 4.0 4.1 Smith, A.F. (2013). Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia. ABC-CLIO. p. 424. ISBN 978-1-61069-233-5.
- ↑ Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. 551. ISBN 978-0-19-530796-2.
- ↑ Hesser, A. (2010). The Essential New York Times Cookbook: Classic Recipes for a New Century. W. W. Norton. ISBN 978-0-393-24767-1.
- ↑ The Picayune Creole Cook Book. Times-Picayune publishing Company. 1922. p. 18.
- ↑ Deen, P.; Clark, M. (2011). Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes. Simon & Schuster. ISBN 978-1-4165-6407-2.
Ci gaba da karatu
[gyara sashe | gyara masomin]- Good Housekeeping. 1889. p. 183. – Poor-Man's Okra Soup
- Fowler, D.L.; Carrington, J.R. (2008). The Savannah Cookbook. Gibbs Smith, Publisher. p. 60. ISBN 978-1-4236-0224-8.
- Nzeadibe, R.E. (2009). The 2nd Migration. Xlibris Corporation. p. 55. ISBN 978-1-4653-2783-3.