African Breads: Difference between revisions
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[https://www.google.com/search?q=Agege+Bread&oq=african+breads&gs_lcrp=EgZjaHJvbWUyDggAEEUYFBg5GIcCGIAEMg4IARAAGAoYCxixAxiABDILCAIQABgKGAsYgAQyDggDEAAYChgLGLEDGIAEMgsIBBAAGAoYCxiABDILCAUQABgKGAsYgAQyCwgGEAAYChgLGIAEMgYIBxBFGDzSAQg2NjM5ajBqNKgCAbACAfEF7t65Adfcjsg&sourceid=chrome&ie=UTF-8&ved=2ahUKEwiMxsKi58KSAxWwOzQIHaKwBXoQgK4QegYIAQgBEA8 by google] | [https://www.google.com/search?q=Agege+Bread&oq=african+breads&gs_lcrp=EgZjaHJvbWUyDggAEEUYFBg5GIcCGIAEMg4IARAAGAoYCxixAxiABDILCAIQABgKGAsYgAQyDggDEAAYChgLGLEDGIAEMgsIBBAAGAoYCxiABDILCAUQABgKGAsYgAQyCwgGEAAYChgLGIAEMgYIBxBFGDzSAQg2NjM5ajBqNKgCAbACAfEF7t65Adfcjsg&sourceid=chrome&ie=UTF-8&ved=2ahUKEwiMxsKi58KSAxWwOzQIHaKwBXoQgK4QegYIAQgBEA8 by google] | ||
Agege bread is a popular, iconic Nigerian bread known for its exceptionally soft, stretchy, and airy texture, slightly sweet flavor, and ability to stay fresh for several days. Originating from the Agege suburb of Lagos State, it is traditionally baked in lidded, rectangular metal pans. It is a staple food often eaten with local dishes like Ewa Agoyin (mashed beans), fried eggs, or stew. | Agege bread is a popular, iconic Nigerian bread known for its exceptionally soft, stretchy, and airy texture, slightly sweet flavor, and ability to stay fresh for several days. Originating from the Agege suburb of Lagos State, it is traditionally baked in lidded, rectangular metal pans. It is a staple food often eaten with local dishes like Ewa Agoyin (mashed beans), fried eggs, or stew. | ||
=====Around the world in 80 bakes, no.68: Tapalapa ... - Polything===== | |||
[https://www.google.com/search?q=Tapalapa&oq=african+breads&gs_lcrp=EgZjaHJvbWUyDggAEEUYFBg5GIcCGIAEMg4IARAAGAoYCxixAxiABDILCAIQABgKGAsYgAQyDggDEAAYChgLGLEDGIAEMgsIBBAAGAoYCxiABDILCAUQABgKGAsYgAQyCwgGEAAYChgLGIAEMgYIBxBFGDzSAQg2NjM5ajBqNKgCAbACAfEF7t65Adfcjsg&sourceid=chrome&ie=UTF-8&ved=2ahUKEwiMxsKi58KSAxWwOzQIHaKwBXoQgK4QegYIAQgBEBE by google] | |||
Tapalapa is a traditional, dense, and crusty West African bread popular in Senegal, The Gambia, and Guinea, often recognized as a staple, rustic alternative to the French baguette. It is typically made from a blended dough of wheat, millet, maize, and cowpea (black-eyed pea) flour, creating a unique, hearty flavor. | |||
