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MARCO_04_134855814-4
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Apples, pears, peaches, kiwifruits, avocados and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable). The dried leaves and twigs of the yerba mate plant ( Ilex paraguariensis) are placed in a small cup, also called mate, usually made from a gourd, but also bone or horn. The drink is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavored with aromatic herbs or dried orange peel, to hide its bitter flavour. Hot water is poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. At family or small social gatherings, one mate may be shared by the group, with the host preparing the mate to the preference of each guest. When one guest is finished, the mate is returned to the host, who will then prepare a mate for another guest. This is considered an important social ritual. Mate cocido is the same leaf, which rather than brewed, is boiled and served, as coffee or tea, with milk or sugar to taste.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382565"
}
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MARCO_17_4854530543-8
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Preparation A traditional calabash gourd with a kettle A modern mate with an electric kettle The preparation of mate is a simple process, consisting of filling a container with yerba, pouring hot, but not boiling, water over the leaves, and drinking with a straw, the bombilla, which acts as a filter so as to draw only the liquid and not the yerba leaves. The method of preparing the mate infusion varies considerably from region to region, and which method yields the finest outcome is debated. However, nearly all methods have some common elements. The beverage is traditionally prepared in a gourd recipient, also called mate or guampa in Spanish and cuia in Portuguese, from which it is drunk. The gourd is nearly filled with yerba, and hot water, typically at 70 to 85 °C (158 to 185 °F), never boiling, is added. The drink is so popular within countries that consume it, that several national electric kettle manufacturers just refer to the range 70 to 85 °C on its thermostat as 'mate' temperature. The most common preparation involves a careful arrangement of the yerba within the gourd before adding hot water. In this method, the gourd is first filled one-half to three-quarters of the way with yerba.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382565"
}
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MARCO_49_111048499-7
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French Press Preparation Use one tablespoon of the yerba mate for every cup of water to be added. Wet the leaves with a little cold water. Add hot water, never boiling. Allow the tea to steep for 5 minutes and then press. Yerba Mate preparation in Tea Infuser Yerba Mate Cocido Place one or two tea bags of yerba mate into a pot. Add two cups of hot water and allow it to sit for several minutes. Strain the yerba mate and drink it as you would traditional tea by adding sugar or honey or by adding flavorings like peppermint. Yerba Mate Sun Tea Add one yerba mate tea bag for every cup of water into a glass jar. Cover the jar and leave in the sun for at least several hours. Allow the tea to cool in the fridge. Serve over ice, either plain or sweetened with lemon and sugar. Maple syrup is a great alternative to sugar or honey. Add it, try it and “Canadian” Yerba mate brew might be your preferred one. Cooking With Yerba Mate The popularity of yerba mate continues to grow around the world, and as it does many talented chefs and bakers are creating recipes that utilize this unique ingredient. Yerba mate can be added to the batter to make a fish tempura.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382566"
}
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MARCO_59_804754337-2
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Read more about sharing traditional yerba mate here. Make Iced Yerba Mate with a Bombilla (a.k.a. Tereré) Tereré is a refreshing summer treat. It's very popular in Paraguay and northern Argentina. Try it and you’ll soon discover why! Prepare a pitcher of ice-cold limeade or another refreshing beverage of your choice. Fill a small glass or metal cup ⅔ with loose yerba mate. Insert a bombilla all the way down into the cup. Pour small sips into the cup. Share and enjoy! Read more about tereré here.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382566"
}
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MARCO_24_38851330-4
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How to Use Your Mate Gourd Method 1 Fill your gourd 2/3 full of hot (not boiling) water. Place bombilla in the water and let it rest at an angle against the top of the gourd. Pour mate leaves on top of the water, letting them mound up. Poke about a 1/2 inch hole in the Maté mound on the opposite side to where the bombilla is resting. Sip through the bombilla and then re-pour with water through the hole. The first run may allow some leaves to get through, but then it seals as the Maté expands and sinks to the bottom around the bombilla. Method 2 Put bombilla in empty gourd and let rest at an angle against the top of the gourd. Fill the gourd 2/3 full of Maté leaves. Pour hot (not boiling) water on top of the leaves and sip through the bombilla. Refill and drink until the mate is not strong enough anymore. The first few sips may allow some leaves to come through, but it seals as the Maté expands around the bombilla. Warning - Do not put boiling water in your gourd or it may crack. Boiling water also harms the maté and can burn your mouth!
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{
"last_modified_datetime": "2024-04-12T16:39:48.382567"
}
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MARCO_37_1012103623-13
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Rate this definition: Mate Mate, also known as chimarrão or cimarrón, is a traditional South American infused drink, particularly in Argentina, Uruguay, Paraguay and the southern states of Brazil and to a lesser degree in south of Chile, the Bolivian Chaco, Syria and Lebanon. It is prepared from steeping dried leaves of yerba mate in hot water. Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in some Latin American countries, a bomba in Portuguese, and a bombija or, more generally, a masassa in Arabic. The straw is traditionally made of silver. Modern, commercially available straws are typically made of nickel silver, called Alpaca; stainless steel, or hollow-stemmed cane. The gourd is known as a mate or a guampa; while in Brazil, it has the specific name of cuia, or also cabaça. Even if the water is supplied from a modern thermos, the infusion is traditionally drunk from mates or cuias. Chambers 20th Century Dictionary (0.00 / 0 votes)
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{
"last_modified_datetime": "2024-04-12T16:39:48.382567"
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MARCO_59_804787465-3
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Preparation time: 10 – 15 minutes Servings: 2 to 3 glasses Ingredients: Yerba mate loose leaf tea (or a yerba mate tea bag) 2 oz (about 50g) of soaked cashew nuts Honey A dash of cinnamon Ice Instructions: Brew some yerba mate. For example, you can use loose leaf mate and a french press or a yerba mate tea bag and a cup of warm water. Add the brewed yerba mate and the soaked cashew nuts in a blender with cinnamon, the desired amount of honey, and ice cubes. Blend it until it becomes a smooth mixture. Pour into a glass and enjoy! Yerba Mate Ice Cream Yerba mate ice cream is a tasty, energizing, and refreshing dessert. This recipe is a bit more complicated and takes some time to prepare but it’s definitely worth it! Equipment: Ice cream machine (optional). It is easiest to use an ice cream machine for preparing this recipe but you can also do it without one. Preparation time: about 2.5 hours Servings: 3 to 5 servings Ingredients: Yerba mate loose leaf tea 2 cups (or 0.5 l) milk 5 egg yokes 1 cup of sugar Whipped cream Instructions: Heat the milk in a kettle and remove from heat as soon as it starts to boil.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382568"
}
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MARCO_59_804918167-9
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Now you know in theory how to brew yerba mate tea with different methods and it’s time to start experimenting! Check out some of my yerba mate tea reviews in this article to find a good product to suit your taste. Yerba Mate Brewing FAQ How can I brew yerba mate tea? The traditional and most authentic way to brew yerba mate tea is to use a gourd and bombilla. This will also produce the strongest infusion compared to other methods. The easiest way to prepare yerba mate is by using teabags. You can also use a French press or other tea infuser to prepare your mate tea. The choice is yours! What is the best temperature for brewing yerba mate? The recommended water temperature for making mate tea is 150-175 degrees Fahrenheit (65-80 Celsius). The exact temperature depends on the type of mate tea you are using and how strong you like it. How long should I steep yerba mate? If you are using a French press or yerba mate tea bags, I recommend steeping the tea for about 1 to 3 minutes. Longer steeping time results in stronger tea. When using the traditional method of preparing yerba mate tea, you don’t need to wait. You can drink it right away and then refill the gourd with hot water.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382568"
}
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MARCO_03_721593473-3
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Don’t forget to take the boat ride on the river and into the falls as well as the truck ride through the forest. Here is a comparison of Niagara Falls with Iguazu Falls. Vineyards in Mendoza Mendoza This picturesque city in the foothills of the Andes is right in the middle of Argentina’s famous wine country. Commonly known as Argentina’s Napa and Sonoma valleys, here one can enjoy flavorful wines, fruits, and local delicacies. Be sure to set aside time for viewing the varied countryside. There is an extremely colorful Inca Bridge to see in the region and the tons of plazas to get to know in the city. You can also find the western hemisphere’s tallest peak near Mendoza, Aconcagua. Penguins at Peninsula Valdez in Puerto Madryn, Argentina Patagonia There are few places on the Earth that are as isolated and beautiful as Patagonia. It is one of the best kept secrets of Argentina and the world. Hosting the self proclaimed “southern most city in the world”, Ushuaia is the gateway to Antarctica (Ushuaia is also a place where you can find cheap last minute cruises to Antarctica ). One can spend countless hours hiking, driving, and site seeing without running into other annoying tourists (I think you know you what I’m talking about).
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{
"last_modified_datetime": "2024-04-12T16:39:48.382569"
}
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MARCO_20_1678445709-8
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From here, you can either go back or continue your hike towards Villa Tacul, a quiet and secluded beach with crystal clear water. For those who love cycling, you can also take the Circuito Chico trail, which is a 60-kilometer route that passes through the park and several other spots in the outskirts of Bariloche. If you’re inexperienced or just want some company, this trail can also be explored with an organized biking tour. To get to the park, you’ll need to take bus number 20 from Bariloche and get off at the last stop. From there, you’ll have a short walk to the park’s entrance, where you can find a small visitor center that can provide you with a map. – Or Amir of My Path In The World READ MORE: The Best Hiking Trails (For Your World Travel Bucket List) View of Lago Menendez in Alerces National Park, Argentine Patagonia (c) Pekimeki & Gulli Explore Los Alerces National Park Los Alerces National Park ( Parque Nacional de los Alerces) is one of the most beautiful and underrated national parks in Patagonia. It’s located in Argentina’s Province of Chubut. The main feature of the park (which also gives its name) is the alerce, a large evergreen tree that can live for a very long time.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382570"
}
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MARCO_34_1420629899-3
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Get your adrenaline pumping by whitewater rafting down the Mendoza River. Best time to visit: For the warmest temperatures, visit Mendoza between November and February. 2 . Catamarca Catamarca is located in the northwestern part of Argentina and is one of the country’s up-and-coming wine regions. A mountainous region that falls in the shadows of the Andes, Catamarca is one of Argentina’s smaller wine regions, with less than 7,000 acres under vine. Most of the Catamarca’s vines are planted along the banks of the Abaucan River. Like much of Argentina, Catamarca is conducive to viticulture due to its low latitude and high altitude, which results in sunlight filled days and cool, dry evenings. This climactic combination is well known for producing excellent syrah, cabernet sauvignon, and the always-popular malbec. The sub regions to explore on Argentina wine tours of Catamarca include Tinogasta, which is where 70% of the areas wines are produced, as well as Belén, Fiambalá, and Santa María. Recommended wineries Finca Don Diego: The most famous of Catamarca’s wineries is Finca Don Diego. Well-known for producing an excellent syrah, Finca Don Diego is certified organic. Bodega Alta Esperanza: Since the beginning of the 20th century, the Longo family has prepared wines in artisanal form.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382570"
}
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MARCO_55_1670422172-9
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From its marina, couples can kayak, windsurf, canoe, stand up paddle, and go fly fishing in summer. Don't forget to taste your way through Argentina's fine Malbec wines while you're here, and raise a toast to your latest peak experience. Was this page helpful? Thanks for letting us know! Share Pin Email Tell us why! Submit
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{
"last_modified_datetime": "2024-04-12T16:39:48.382571"
}
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MARCO_58_1485284770-3
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It is an extinct volcano located north of Aconcagua in La Rioja Province. The mountain was named after a French geologist, Pedro Jose Amedeo Pissis. Monte Pissis also has dry conditions due to its location in the Atacama Desert. Its peak is the most glaciated in the desert, but the glacier is smaller compared to the size of the mountain. The mountain received little attention because it was very tall and remote. However, the opening of the mining in the area has opened it to more tourists who also visit the Atacama Desert. Monte Pissis was first climbed in 1985. Other Large Argentine Mountains Other famously high mountains in Argentina include Cerro Bonete, Llullaillaco, Mercedario, Incahuasi, Tupungato, Reclus, and Antofalla. These mountains are famous as hiking and sight-seeing spots for tourist. They are also habitats for diverse flora and fauna. Highest Mountains In Argentina Rank Highest Mountains in Argentina Elevation 1 Aconcagua 22,838 feet 2 Ojos del Salado 22,615 feet 3 Monte Pissis 22,293 feet 4 Cerro Bonete 22,175 feet 5 Llullaillaco 22,057 feet 6 Mercedario 22,047 feet 7 Incahuasi 21,723 feet 8 Tupungato 21,555 feet 9 Antofalla 21,129 feet 10 Reclus 20,784 feet John Misachi April 25 2017 in Environment Home Environment Highest Mountains In Argentina
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{
"last_modified_datetime": "2024-04-12T16:39:48.382571"
}
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MARCO_00_1687935662-4
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Chili-laden rustic peasant dishes became less popular and French, German and English influences brought international dishes. Today’s Chilean cuisine is a combination of all the above. It is usually simply cooked without complicated sauces or seasonings. Meats are usually grilled or boiled for hearty boiled dinners ( cazuelas ), fish are grilled or fried, shellfish are steamed or served in soups or bread thickened pudding-like chupes, and vegetables are served in soups or as salads. The major seasonings are oregano, cumin, paprika, and a little garlic. Foreigners often find Chilean cuisine bland (and Chileans find much American and European cooking over seasoned and strong tasting). The best of Chilean food: Sea food. Fish and shellfish, simply prepared, are the best Chile has to offer. Congrio (conger or kingclip) is Chile’s favorite and best fish and batter-fried congrio is near the top of everyone’s list of Chile’s best dishes. Congrio is also good grilled and in chowders. The best restaurant dish I ever had in Chile was Caldillo de Congrio, congrio chowder, at the restaurant attached to Pedro Neruda’s house-museum in Isla Negra. Other Chilean fish ( reneta, merluza, corvina, and farm raised salmon) are also good but tend to be overcooked for international taste.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382572"
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MARCO_00_1687935662-9
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These restaurants, specializing in grilled meats, are very popular and if you are a committed meat eater you’ll probably want to try one. The parilla mixta (mixed grill--right) serving two or more is popular and hard to pass up. It will usually include a couple of cuts of beef, pork chops, sausages, chicken and potatoes—a major cholesterolaso . Individual steaks and chops will also be on the menu. Most Chilean beef is grass fed and is tasty, but chewy and expensive. So don’t look to Parriladas for that special night-out meal. Wait until you get to Argentina. Ethnic cuisines: Although there are some exceptions, Chile’s ethnic restaurants tend to be disappointing. Chinese food is very popular and there are large sit-down restaurants and literally hundreds of take-out places, all serving chicken chop suey and Mongolian beef -- without ginger or garlic. Since Chinese, Thai, Indian and Mexican cuisines use spices that are not to Chilean tastes, their dishes are often toned down to the point of being almost unrecognizable. One exception is Korean food which is so un-Chilean that it is often very authentic. What to drink Wine, of course, but also beer, pisco, mineral water and soft drinks--and tap water.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382573"
}
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MARCO_06_485937723-5
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Cover the filling with the corn mixture, then sprinkle on the confectioners' sugar. Bake in the oven for 30 to 35 minutes until the crust is golden brown. Serve hot. Makes 4 to 6 servings. A typical Chilean dish is cazuela de ave , a thick stew of chicken, potatoes, rice, green peppers, and, occasionally, onions. Humitas are a national favorite, and they come from the Amerindians who are native to Chile. Humitas are made with grated fresh corn, mixed into a paste with fried onions, basil, salt, and pepper. The mixture is then wrapped in cornhusks and cooked in boiling water. Corn husks wrap humitas, a favorite snack. Inside is a paste of grated corn seasoned with onions, herbs, salt, and pepper. EPD Photos Empanadas , little pies usually stuffed with beef, olives, and onions, are another favorite. A popular dish is bistec a lo pobre (poor man's steak), which is steak topped with two fried eggs, and served with fried onions and French fries. Despite the name, poor Chileans cannot afford to eat this meal because beef is very expensive; this dish is actually eaten by wealthier people.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382573"
}
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MARCO_30_1173322380-3
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. Cazuela - Spanish casserole Source: Photo by user Pozytyv used under CC BY-SA 4.0 Cazuela is a tasty and hearty broth that is made with tender pieces of beef or chicken mixed with starchy potatoes, pumpkin and corn noodles. This comforting meal is sure to fill you up and keep you warm in the cold winter nights. Chileans tend to drink the broth first followed by eating the meat and vegetables separately. For authentic cazuela visit Liguria and try their Cazuela de Vaca. 4. Curanton - stew of meat and shellfish Source: Photo by Flickr user Renzo Disi used under CC BY-SA 2.0 This Chilean traditional food originates from the southern part of Chile. It is a mash-up of ingredients that come together harmoniously to form this fulfilling shellfish dish. Curanto is prepared on hot stones in a deep hole in the ground. The shellfish are cooked with meat, potatoes and other vegetables and then paired with a potato bread called milcao. Kuranton will surely serve you the best version of their take on this traditional meal. 5. Prietas - blood and onion sausage Prieta con nueces #prietasexy #ahorasiquemelasmande #yamediohambre Posted by Gusto Criollo on Saturday, 23 June 2018 Prietas are a unique delicacy in Chile. It is a sausage made with the coagulated blood of a pig.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382574"
}
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MARCO_45_5625361-6
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People also enjoy playing volleyball, playing tennis, doing watersports such as surfing, doing or going to the rodeo or skiing in winter. Ski resort in Chile Then there are many traditional games such emboque or trompo. Trompo is a popular game in Chile. The goal is to spin a whipping top as long as you can. There are competitions in this game. The game emboque is a typical children's game and players have to hit a bell shaped wooden cone. It is also played in other countries where it might be called 'ball in a cup'. Chilean emboque toy Chile Facts | Food in Chile Chileans eat lots of seafood such as tuna, bacalao (codfish), octopus, prawns and salmon. Typical Chilean food and drinks include: Empanada: fried bread dough filled with cheese and olives or cheese and ham or meat and hard-boiled egg or many other fillings. Pebre: hot and spicy sauce made of tomatoes, onions, garlic, olive oil herbs and peppers Sopaipilla - typical Chilean food Sopaipilla: a typical snack consisting of fried pastry sometimes topped with sugar, marshmallows or chancaca, a sweet sugarcane sauce Dulce de Leche: caramel cream More about other typical Chile foods Here an image of the market in Chile.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382574"
}
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KILT_12255257-1
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Merienda Merienda is a light meal in southern Europe, particularly Spain, Portugal (lanche or merenda), Italy (merenda), Slovenia and Croatia (marenda), as well as Hispanic America and the Philippines. Usually taken in the afternoon or for brunch, it fills in the meal gap between the noontime meal and the evening meal, being the equivalent of afternoon tea in the English-speaking world; or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, cookies, yogurt, and other snacks paired with juice, hot chocolate, coffee, spirits, or other beverages. It is typical for Argentines and Uruguayans to have 'once' or 'merienda' around 5pm, between the midday meal and supper. It generally consists of an infusion (tea, mate, coffee, mate cocido, etc.) and a baked snack (scones, bread, toasts, cake, facturas, etc.), usually accompanied with dulce de leche, honey, butter or jam. North Americans may consider this light meal a kind of 'second breakfast.'
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{
"last_modified_datetime": "2024-04-12T16:39:48.382575"
}
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KILT_16594665-10
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The British Council administers the Chevening Scholarship programme, funded by the Foreign and Commonwealth Office, which sends approximately 15 Argentine postgraduate students to the UK each year. Section::::Cultural relations.:English background. English culture, or a version of it as perceived from outside, had a noted effect on the culture of Argentina, mainly in the middle classes. In 1888 local Anglo-Argentines established the Hurlingham Club, based on its namesake in London. The city of Hurlingham, Buenos Aires and Hurlingham Partido in Buenos Aires Province later grew up around the club and took their names from it. The Córdoba Athletic Club, one of the oldest sports clubs in Argentina, was founded in 1882 by English men that lived in Córdoba working on the railways. In 1912 Harrods opened a department store in Buenos Aires; the only Harrods ever opened outside London. Harrods Buenos Aires became independent of Harrods in the 1940s but still traded under the Harrods name. Afternoon tea became standard amongst large segments of the population and generated the popular 'merienda', an afternoon snack also known simply as 'la leche' (milk) because it was served with tea or chocolate milk along with sweets. The Richmond café on Florida Street is a notable tea venue near the Harrods department store, now turned into an exhibition hall.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382575"
}
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MARCO_18_106335865-1
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Merienda - Wikipedia Merienda From Wikipedia, the free encyclopedia Jump to navigation Jump to search Light meal eaten in the afternoon For the place in California, see Merienda, California. Typical merienda fare Typical vespertine merienda in the South of Spain Traditional serving of merienda in Café El Gato Negro, Buenos Aires: medialunas (croissants), café en jarrito (a double espresso coffee) and a little glass of sparkling water Merienda is a light meal in southern Europe, particularly Spain, Portugal (merenda), Andorra (berenar) and Italy (merenda), as well as Hispanic America, the Philippines and Morocco and Brazil (lanche or merenda). Usually taken in the afternoon or for brunch, it fills in the meal gap between the noontime meal and the evening meal, being the equivalent of afternoon tea in the English-speaking world; or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, cookies, yogurt, and other snacks paired with juice, milk, hot chocolate, coffee, spirits, or other beverages. It is typical for Argentines and Uruguayans to have once or merienda around 5pm, between the midday meal and supper.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382576"
}
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MARCO_25_297692704-10
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Medialunas – Argentinean croissant It seems like Argentina has its own version of a lot of dishes from other countries, doesn't it? Medialunas are another example since they obviously closely resemble a French croissant. The word medialuna means “half-moon”, which describes the curved shape they have, like croissants. Argentine medialunas are smaller than croissants, denser, slightly sweeter, and gooier. They're often glazed with a rum-and-sugar mix but otherwise served plain. While many Argentineans make them at home they're also available at bakeries throughout the country. They are especially popular for breakfast – washed down with some strong coffee. Medialunas are often served with sweet spreads like jam, dulce de leche, or chocolate. As well as being perfect for breakfast they're also readily available for an afternoon snack when you need a hit of sugar. Called merienda, afternoon tea in Argentina is definitely required when most people don't have dinner until 10 pm or later. Swap out coffee with some yerba mate for a quintessential Argentinean merienda. A plate of yummy medialunas ready to be devoured! 10. Fugazza, the Argentinean pizza Fugazza is another Argentinean dish where it's easy to see the Italian influence on Argentine cuisine.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382577"
}
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MARCO_52_1472442561-9
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Humita en chala is another similar dish, in that it’s also wrapped in the “chala,” or corn husk. It’s basically creamed corn and cheese with a texture similar to a tamale, bonus points if it’s made with goat cheese. If you make it to the Mataderos Market in Buenos Aires, you’re in luck. There are food stands there that offer outstanding tamales and humitas. These traditional Argentinian dishes (along with locro) originate from the indigenous populations in the North. This is why you may see variations of them in Chile, Bolivia, Peru, and Ecuador as well. Each country will add its own spin to it, depending on the regional vegetables and traditions. Medialunas Facturas: Merienda, Medialunas & More With dinner in Argentina being so late, people need a boost of energy to get through the afternoon. I present to you the “merienda,” the perfect break for that long stretch of time between lunch at noon and dinner at 9 pm. At around 6 pm, it’s time for coffee and pastries, called “facturas.” The end all be all of facturas is the medialuna. It’s like a croissant but a bit denser and gooier, it’s perfection.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382577"
}
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KILT_13924866-1
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Kalabari tribe The Kalabari are a sub-group of the Ijaw people living in the eastern Niger Delta region of Nigeria. Originally, they were known as the Awome. The name Kalabari was derived from their ancestor Perebo Kalabari who was a son of Mein Owei. Their original settlement was spelt as Calabar by the Portuguese which was pronounced Kalabari. This settlement (town) was abandoned as the people moved to other fishing settlements. Portuguese settlers continued to maintain the name Calabari which became surrounded by Efik people of Duke town. When the British came the word Calabari was pronounced as Calabar (Kalaba) instead of Kalabari. At this time the original Ijoid Kalabaris had moved to a new location which became the new Calabar territory since the old Calabar is occupied by different people. Old Calabar became an Efik town with time which has the name Calabar. Elem Kalabari (New Calabar) became a large kingdom that has about 35 settlements including Bakana, Abonnema, Buguma, Tombia and others. Section::::History. The Kalabari people are Ijaw speaking settlers who came from the Bini fringes of Ijaw land from the lineage of a man called Mein Owei. The people were originally fishermen before the coming of the Portuguese to the West African coastline.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382578"
}
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KILT_20489982-22
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Originally settled at Elem Kalabari by the Bille people when they came from Duke Town in the present Akwa Ibom state, the Kalabari people have moved totally from there to found great cities, towns and villages with Buguma as the seat of their king. The old single towns have greatly evolved to become clans. Oral tradition and recorded history has it that one Mfon Manuel and a group of his people left Duke's Town and sailed down to Bonny where they met the king of Bonny. On hearing that they had fled from their former domain and are in search of a new settlement the Bonny monarch took them to his brother king at Bille and requested him to give him a portion of his vast territory for his guests. His exact words as recorded for posterity were, 'kele pa imbari' literally meaning, 'please, give them some land' to settle. It is this initial expression that the Bille people later used in identifying their Duke Town strangers that had metamorphosed, over time, to become the name 'kalabari'. This is the authentic history of the Kalabaris and any other version given and which does not tally with the Bille position is a fallacy because the people of Kalabari had referred all cases concerning the correct version of their history to the Bille people even in the early thirties.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382578"
}
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KILT_28678189-2
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Another version says that Abasi created two people, and did not allow them to breed. When they disobeyed this order, in punishment Abasi let loose death on the earth. The religion places importance on paying tribute to the village ancestors, particularly those who achieved high rank, since they can affect the fortunes of the living for good or bad. The earth deity Ala is appeased through the Ogbom ceremony, which makes children plentiful and increases the harvest. Some Efik belong to the Ekpe secret society. They made detailed wood carvings, masks, and accouterments that are considered complex works of art. Efik sacred ceremonies include drumming and music as important elements. Section::::Slave trade. The coast in this region was named 'Calabar' by the Portuguese explorer Diogo Cao. His reason for choosing this name is unknown, since it was not used by the Efik people. The city of Akwa Akpa was founded by Efik families who had left Creek Town, further up the Calabar river, settling on the east bank in a position where they were able to dominate the slave trade with European vessels that anchored in the river. They soon became the most powerful people in the region.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382579"
}
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KILT_29210637-1
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Kalabari Kingdom The Kalabari Kingdom, also called Elem Kalabari (New Shipping Port) is the independent traditional Kingdom State of the Kalabari people, an Ijaw ethnic group, in the Niger River Delta. It is recognized as a traditional state in what is now Rivers State, Nigeria. The Kingdom was founded by the great Amachree I, forefather of the Amachree dynasty, which is now headed by the Princewill family. The Kingdom is ruled and controlled by King Amachree XI (Professor Theophilus Princewill CFR), along with his Council of Chiefs, most of whom, are royal princes. Together, they make up the traditional Kalabari government, similar to a royal court. Section::::People and customs. According to one tradition, the Kalabari people originally came from Calabar (called 'Old Calabar' by the Europeans), a site further to the east occupied by Efik people. This may have been a 19th-century invention. The Efik themselves say the name 'Calabar' was given to their town by the Europeans. Other traditions say Kalabari was founded by Ijo settlers from Amafo, on the west bank of the New Calabar River, and that they were joined there by settlers from other communities.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382579"
}
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KILT_9329471-4
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The first main exposure to external contact would begin to change the hierarchy of the Hausa life. Ecological and political instability provided the background for the jihad of Usman dan Fodio. The military rivalries of the Hausa states strained the regions economic resources at a time when drought and famine undermined farmers and herders. Many Fulani moved into Hausaland and Borno, and their arrival increased tensions because they had no loyalty to the political authorities, who saw them as a source of increased taxation. By the end of the 18th century, some Muslim ulema began articulating the grievances of the common people. Efforts to eliminate or control these religious leaders only heightened the tensions, setting the stage for jihad. Section::::Akwa Akpa. The city-state of Akwa Akpa was founded in 1786 by Efik families (a branch of the Ibibio) who had left Creek Town, further up the Calabar River. They settled on the east bank in a position where they were able to dominate traffic with European vessels that anchored in the river, and soon became the most powerful Ibibio merchants in the region. The Europeans gave this city the name 'Old Calabar' for unknown reasons. The city became a center of the slave trade, where slaves were exchanged for European goods.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382580"
}
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MARCO_08_823639828-4
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Ushogbo Hills in Ushogbo town also offersclement weather condition that makes it most fulfilling spot for tourists and adventures. Bassa Hills, like the Ushogbo Hills, are worth visiting especially for their satisfying scenery; and Swern Hills are valued for their historical linkages. The hills are believed to be the place for origin of the Tiv people. Lake Chad Lake Chad occupies a strategic location serving not only Borno State of Nigeria where it is located but serving also the three neighbouring countries of Niger, Cameroon, and Chad. The lake, apart from serving the agricultural and economic needs of the people, attracts a great number of tourists. Of paramount interest to tourists is the boating opportunity and visits to the numerous fishing villages in the area. Obudu Cattle Ranch Obudu Cattle Ranch is located in Cross River Slate towards the Nigeria-Cameroon border in the South-East. The Ranch is over 1,524m, has temperate weather condition to ensure green vegetation and grazing of cattle round the year. The Ranch is a tourist delight as a result of its divergent attractions. There are a natural swimming pool, horse riding, beautiful waterfall to behold, gorilla camp, bird watching, sporting facilities and accommodation. Agbokim Waterfalls Some short distance away from the Nigeria-Cameroon border is the very captivating sight called Agbokim Waterfalls.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382581"
}
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MARCO_22_258349794-7
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From the inner courtyard of the gallery where you’ll find the stone sculptures, tie-dye workshop, and hanging craftworks, to the wide variety of art displayed inside the magnificent structure, you can rest assured that your love for Nigerian art will go through the roof. 10. Tarkwa Bay Beach Lagos State Tarkwa Bay Beach, a sheltered beach located near the Lagos Harbour. It’s popular with swimmers and water-sports enthusiasts, also home to a welcoming resident community. You’ll love this beautiful island that far removed from the hustle and bustle of Lagos. Tarkwa Bay Beach, unlike most public beaches in Lagos, isn’t often noisy or overcrowded. This makes it a great place for some alone time with your significant other or perhaps a fun day out with your friends. If you are looking for a quiet romantic time, you should visit Tarkwa Bay Beach on a weekday. Though Tarkwa Bay Beach is a small and lesser-visited beach, many fun seekers visit it during the weekends, public holidays, and festive season. 11. Obudu Mountain Resort Cross Rivers State Obudu Mountain Resort, formerly known as Obudu Cattle Ranch, is one of the most beautiful and pleasant tourist center destinations in Nigeria.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382581"
}
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MARCO_22_258349794-8
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Located on the Obudu Plateau, close to the Cameroon border, in the Northeastern part of Cross Rivers State. This resort center has grown to become a major destination choice for tourists. It has an attractive landscape and calming ambiance, with clouds smiling down on its peaks and valleys. It offers visitors a good blend of warm and cold temperatures, as it has very temperate weather. The rooms in Obudu Mountain Resort are made up of chalets, standard rooms, executive rooms, huts to presidential suites. Although this resort is open to visitors throughout the year, the period between October and February is the best time to visit, as it is the time when the sky is very bright and the air is frosty. 12. Eleko Beach Lagos State As you can expect, fun lovers enjoy a visit to the beach on the weekends. If you are looking for a quiet and reflective time at the beach, you should visit Eleko Beach on a weekday. Even though more people troupe into Eleko Beach on weekends, it generally doesn’t get as crowded as the other popular public beaches in Lagos like Elegushi Beach , Bar Beach, and Alpha Beach. Also, the huts at Eleko Beach make you people like you’re having your own private beach experience.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382582"
}
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MARCO_24_1718716761-7
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Owerri is the capital of Imo state and is one of the best places to settle down in Nigeria. houses tourist attractions like the Oguta Lake, Ada palm plantation, Mbari cultural and art center amongst many others. The city is beautiful with good nightlife and lighting. The landscape is well laid out and the structures are an embellishment to attractive natural elements. 10. Enugu This state is often referred to as “the coal city”. The development of this state has been rapid compared to other neighboring states and it’s a very beautiful city with a nice landscape and topography with attractive building structures. It houses one of the best institutions in Nigeria the University of Nigeria, Nsukka (UNN). The city and the state bear the same name because the developmental attention of the state is focused on Enugu. CONCLUSION ON THE TOP 10 BEST STATES TO LIVE IN NIGERIA I bet when you turn on your television all you see or hear about on international news channels are kidnapped schools’ girls, news of violent crimes, extrajudicial killings by security forces, and the presence of a murderous terrorist group, etc. Though these are enough to scare people away from Nigeria, yet the land of promise and boundless opportunities still thrives and is still as beautiful and bubbling as always.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382582"
}
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MARCO_29_1413346262-2
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There are two great locations in Nigeria to check out if you’re looking to buy distinctly and intricately designed artworks, craftwork and fabrics that are also pocket-friendly: the Jakande Market in Lekki, Lagos, and the Arts and Craft village in Maitama, Abuja. These markets offer an impressive selection including carvings, bags, stools, paintings, sculptures and accessories. If you want to decorate your home, office or car, or to give someone a gift, a trip to either of these destinations will be just the thing. The world-famous Calabar Carnival is an annual event that takes place in the beautiful city of Calabar in Cross Rivers State. From the first day in December every year, hotels and residents in the city begin to receive guests who are in town for what culminates in Africa’s biggest street party at the end of the month. The Calabar Carnival is one of Nigeria’s biggest tourist events, as millions of people converge to attend the array of programmes it has to offer. Visitors are thrilled with boat regattas, huge fashion shows, concerts and traditional dances and performances.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382583"
}
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KILT_11859745-4
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Together with Dr Crawfeild, they developed the Obudu Cattle Ranch. Although the ranch has been through troubles since, it has been rehabilitated to its former glory. Since 2005, a cable car climbing from the base to the top of the plateau gives visitors a scenic view while bypassing the extremely winding road to the top. The resort is found on the Obudu Plateau, close to the Cameroon border in the northeastern part of Cross River State, approximately east of the town of Ogoja and from the town of Obudu in Obanliku Local Government Area of Cross River State. It is about 30 minutes drive from Obudu town and is about a drive from Calabar, the Cross River State capital. Charter air service is available to the Bebi Airport which lies between the village of Obudu and the resort. The ranch has in recent times seen an influx of both Nigerian and international tourists because of the development of tourist facilities by Cross-River State Government, which has turned the ranch into a well known holiday and tourist resort center in Nigeria. Section::::Regulation, awareness and promotion. The tourism industry is regulated by the Federal Ministry of Information and National Orientation (Nigeria).
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{
"last_modified_datetime": "2024-04-12T16:39:48.382584"
}
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KILT_28461170-2
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Section::::Climate. The climate on the Obudu Plateau is comparatively cold. The plateau experiences a semi-temperate climate, with temperatures going between to during the dry season of November to January. The rainy season in June to September is colder with temperature lows of between to recorded. The plateau receives heavy and abundant rainfall during the rainy season. A total of 4,200 millimeters of rainfall is received on the plateau between April to November. Orographic activity is a factor contributing to the heavy rainfall. Clouds coming into southern Nigeria from the Atlantic Ocean drop their moisture content onto the plateau as the barrier of the Sankwala mountains forces the cloud upward and the resulting rapid cooling is followed by heavy rainfall on the plateau. Section::::Topography. The terrain of the Obudu Plateau is hilly with deep gorges. Section::::Attractions. BULLET::::- The Plateau is home to a cattle ranch popularly known as the Obudu Cattle Ranch. The ranch is approximately 65 km from Obudu town, in the northeastern part of Cross River State. BULLET::::- The plateau has a tourist lodge, built at an altitude of about 1600 metres above sea level. BULLET::::- A cable car transport network takes visitors from the foot of the mountain to the top of the plateau.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382584"
}
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KILT_28832499-1
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Obudu Mountain Resort Obudu Mountain Resort (formerly known as the Obudu Cattle Ranch) is a ranch and resort on the Obudu Plateau in Cross River State, Nigeria. It was developed in 1951 by M. McCaughley, a Scot who first explored the mountain ranges in 1949. He camped on the mountaintop of the Oshie Ridge on the Sankwala Mountains for a month before returning with Mr. Hugh Jones, a fellow rancher, in 1951. Together with Dr Crawfeild, they developed the Obudu Cattle Ranch. It is currently managed by Zedici Capital Limited. Since 2005, a cable car climbing from the base to the top of the plateau gives visitors a scenic view while bypassing the extremely winding road to the top. The resort is found on the Obudu Plateau, close to the Cameroon border in the northeastern part of Cross River State, approximately east of the town of Ogoja and from the town of Obudu in Obanliku Local Government Area of Cross River State. It is about 30 minutes drive from Obudu town and is about a drive from Calabar, the Cross River State capital. Charter air service is available to the Bebi Airport which lies between the village of Obudu and the resort. Section::::Climate.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382585"
}
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KILT_28678189-1
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Akwa Akpa Akwa Akpa, known to European colonists as Old Calabar or Duke Town, was an Efik city-state that flourished in the 19th century in what is now southern Nigeria. Although it is now absorbed into Nigeria, traditional rulers of the state are still recognized. The state occupied what is now the modern city of Calabar. Section::::Origins and society. The Efik speak a language in the Obolo subgroup of the Niger–Congo language group. They had become a power on the coast of the Bight of Biafra by the early 18th century, by which time the Duke and Eyamba families were their leaders. They were settled in large, fortified villages along the waterways, in a loose federation with no paramount ruler, living by fishing and farming. The largest settlements were Ikot Itunko, Obutong and Iboku Atapka. In the 19th century, the British renamed these as Creek Town, Old Town and Duke Town. Section::::Religion. The traditional Efik religion considers that Abasi created the universe. One tradition says that Abasi's wife Atai persuaded him to let two of their children, a daughter and son, settle on the earth. They were not allowed to breed, but disobeyed this injunction and became the ancestors of the Efik people.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382585"
}
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KILT_28678189-3
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Akwa Akpa, also known as Duke Town to the British, became a center of the slave trade, where slaves were exchanged for European goods. The main ethnic group taken out of Calabar as slaves were the Igbo, although they were not the most populous ethnicity in the area. Most slave ships that transported slaves from Calabar were English; around 85% of these ships being from Bristol and Liverpool merchants. Conditions were brutal. In 1767, six British slaving vessels were lying in the Calabar river at a time when the people of Duke Town and Old Town were feuding. By prearrangement with the leaders of Duke Town, the leaders of Old Town were invited on board for a conference to settle the dispute, with guarantees of their safety. They were seized, with some kept as slaves and a few handed over to Duke Town, where they were executed. Section::::Later history. The slave trade was banned by a British decree of 1808, and slavery was banned in all British territories in 1833. Traders from other nations, such as Spain, continued to buy slaves at Calabar until 1842. In that year, King Eyamba V of Duke Town and King Eyo of Creek Town signed a treaty agreeing to stop trading slaves.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382586"
}
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KILT_28678189-4
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With the suppression of the slave trade, palm oil and palm kernels became the main exports. In 1846 a Christian mission was established by the United Presbyterian Church between Duke Town and Henshaw town, with the support of King Eyo. The mission was headed by Rev. Hope Masterton Waddell with support from Hugh Goldie, who wrote an account of Calabar in his 1890 book 'Calabar and its Mission'. That year the chiefs requested British protection for Calabar, but the reply from Lord Palmerston, received in 1848, was that it was not necessary or advisable to grant the request. The British said they would treat the people of Calabar favorably if they would give up their practice of human sacrifice. At the time, it was common for wives and slaves of an important man to be sacrificed upon his death. On the death of King Eyamba in 1847, it was proposed that King Eyo become sole ruler, which the British favored. However, the Duke Town leaders did not agree, and selected Archibong Duke as the new king. In 1850, both kings agreed to suppress human sacrifice. British influence continued to grow, as did acceptance of Christianity. The chiefs of Akwa Akpa placed themselves under British protection in 1884.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382586"
}
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KILT_39388584-2
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Working for the duke in Duke Town, another town in the Calabar region, allowed him to improve his English and trade skills while establishing himself. Section::::Coming to power. Honesty's father, Eyo Nsa (Eyo I), ruled Creek Town before him but there was a break between them caused by legitimacy claims to the throne. This ultimately resulted in Eyo I being removed from power as the Great Duke Ephraim made claims over the entire Calabar region. Eyo, while serving in Duke Town, began to contact distant family in an effort to get them to come back to Creek Town and re-establish a lineage. In 1834, the Eyo II house was formed and the Great Duke Ephraim died allowing Eyo to be crowned in 1835 or 1837, the date is uncertain. His rule of the region would be marked with political agency through cooperation instead of confrontation with the Europeans. Section::::European interaction. Honesty welcomed the Europeans with open arms instead of fighting them with everything he had, like some rulers in the area did and had done. He saw them as educated, learned men who could help him establish a stronger political hold in the region through economic power.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382587"
}
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KILT_55122976-3
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Section::::Death and legacy. Following his return from Nigeria, Waddell established a missionary congregation and eventually retired to his home in Dublin. Days before Waddell’s death on April 18, 1895, a school was founded in Duke Town, Nigeria and named the Hope Waddell Institute (later known as the Hope Waddell Training Institution) in honour of his work. It continues to run to this day and has produced many Nigerian politicians.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382590"
}
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KILT_11859745-1
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Tourism in Nigeria Tourism in Nigeria centers largely on events, due to the country's ample amount of ethnic groups, but also includes rain forests, savannah, waterfalls, and other natural attractions. The World Travel and Tourism Council estimated revenue related to tourism and travel in Nigeria will exceed $1 billion USD in 2007, and will account for approximately 6% of the gross domestic product. The industry suffers from the country's poor electricity, roads, and water quality. Section::::Attractions. Abuja is home to several parks and green areas with the largest one being Millennium Park. Millennium Park was designed by architect Manfredi Nicoletti and was officially opened by the United Kingdom's Elizabeth II in December 2003. Another open area park is located in Lifecamp Gwarimpa; near the residence of the Minister of the Federal Capital Territory. The park is located on a slightly raised hilltop which contains sport facilities like Basketball and Badminton courts another park is the city park, it is located in wuse 2 and is home to numerous outdoor and indoor attractions such as a 4D cinema, astro-turf, lawn tennis court, paintball arena and a variety of restaurants.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382591"
}
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KILT_36594714-1
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Munzali Dantata Munzali Dantata, a Nigerian lawyer by training with a Ph.D (Law) degree, is an acknowledged tourism enthusiast and activist in both the public and private sectors of the Nigerian tourism industry. He was Director General for the National Institute for Hospitality and Tourism from 2006 to 2014, a government run tourism training institute. Before his stint in the public sector, he was visible in the private sector as President of the National Association of Nigerian Travel Agents (1991-1993), and President of Federation of Tourism Associations of Nigeria (2003-2006). Section::::Personal life. Munzali Dantata is a father of 6. He is a scion of the late Alhassan Dantata once the richest man in West Africa. He is from Kano state northern Nigeria, born in the ancient city of Kano, Nigeria, in 24th June 1957. He attended Ahmadu Bello University, Zaria, Nigeria from 1977 and graduated in 1980 with the bachelors degree in law (LL.B.). Section::::Career. He began his career in law practice in 1981 as a counsel at the Ministry of Justice of Kano State. By 1987 he made a strategic move to the tourism industry with the incorporation of a travel agency.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382591"
}
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KILT_36594714-2
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Soon after he began business as a travel agent and tour operator, Dantata was appointed a Board Member of the governing board of Nigeria's premier tourism regulator, the Nigeria Tourist Board (NTB) in 1991, as a representative of the private sector of the Nigerian tourism industry. It was during his tenure sitting on the governing board of Nigeria's apex tourism body that the Board was transformed from regulator to a more visible role as marketer of Nigerian tourism, and renamed Nigerian Tourism Development Corporation (NTDC). In the same year he was appointed to the Board, Dantata was elected president of the National Association of the Nigerian Travel Agencies; a position he held from 1991 to 1993. He caught the attention of the federal government for the second time, in the year 2000, with an appointment to two committees of the Bureau for Public Enterprises (BPE), the BPE Committee on Tourism and the BPE Committee on Aviation. The BPE is an interventionist body created by the federal government of Nigeria in 1999 to commercialise or privatise ailing public corporations. Dantata reached the peak of his public sector appointments in the Nigerian tourism industry in 2003 with as appointment as Counsel Member of the Presidential Council on Tourism (PCT), representing the Nigerian tourism organized private sector.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382592"
}
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KILT_50059281-5
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The vision of the brand is to build the premier online destination for authentic Nigerian content, using technology, creativity, arts and culture to push the new national agenda. It will showcase the true spirit of Nigeria and tell the visual story of the most populous black nation in the world.” Coker launched the project when he became DG of the NTDC, as an initiative to encourage and enhance patronage of the Nigerian tourism industry by locals. According to Vanguard Newspaper “Folorunsho Coker speaking at the unveiling of the initiative, said it would help shape the narrative of Nigeria as a major destination for tourism, hospitality, arts and entertainment in Africa. Activities are scheduled through the year across different captivating locations, making it easier for citizens to explore the nation’s alluring landscape and nature’s beauty. It is also aimed at creating new channels of tourism markets, increasing spending in the economy and creating more jobs. The initiative also is geared towards the promotion of tourism, taking advantage of Nigeria’s population, wealth, density and its unique culture to improve the sector in the country”. Section::::Projects.:One Lagos Fiesta. While he was still Commissioner for Tourism, Arts and Culture, in Lagos state, Coker and his team organised the One Lagos Fiesta (OLF).
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{
"last_modified_datetime": "2024-04-12T16:39:48.382592"
}
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KILT_59101211-1
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Tour Nigeria Tour Nigeria is the name of a tourism brand created by the Nigerian Tourism Development Corporation (NTDC), to promote domestic tourism in Nigeria. The ″Tour Nigeria″ tourism brand was officially branded and launched by Folorunsho Coker, the present Director General of the Nigerian Tourism Development Corporation, in 2017. Section::::History. Tour Nigeria is a tourism brand, a project of the Nigerian Tourism Development Corporation. launched and promoted by the present Director-General of NTDC, Mr Folorunsho Coker. Tour Nigeria was created to promote Nigeria as a destination for tourism, hospitality, arts and entertainment in Africa. Tour Nigeria was officially launched on July 29 2017, in Lagos State. Section::::Projects. The objective of Tour Nigeria is to drive Domestic consumption of tourism assets and products, create new channels of tourism markets, add to Nigeria’s Gross domestic product (GDP), create Employment and increase spending in the Economy of Nigeria. Section::::Projects.:CHIEF. The acronym for the Brand plan is CHIEF, which represents Corporate Governance and Regulations, Human Capital Development, Infrastructure Development, Events and Marketing, Finance and Investment.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382593"
}
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KILT_50402406-1
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Wanle Akinboboye Wanle Akinboboye (born 16 August 1958) is a Nigerian culture and tourism icon, who owns the world's first African theme beach resort- La Campagne Tropicana Beach Resort. In recent times, he has commissioned additional resorts in other destinations, such as in Grand-Bassam, Côte d'Ivoire, and in Koton-Karfe, Kogi State, Nigeria. He created and produces the popular Mare Festival for Ondo State government. He has consulted for several state governments in Nigeria to develop their culture and tourism sectors. He currently serves as the chief tourism adviser and consultant to His Imperial Majesty, the Ooni of Ile-Ife. He is also the Tourism Ambassador for the Conference of World Mayors. Section::::Early life and career. Wanle Akinboboye began his educational pursuit from St. Josephs College Ondo and a diploma certificate in Mechanical Engineer from the Kaduna Polytechnic respectively. Afterwards, he jetted out of the country at exactly 18 years old to the United States of America where he studied Business Administration & Security Operations as his first degree before capping it with a master's degree in Hospitality Management from Florida International University, Miami, USA. In 1986 Wanle Akinboboye returned from the United States of America to pursue three things he had developed capacity in: Security, Tourism and Entertainment.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382594"
}
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KILT_53802305-1
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Nigerian Tourism Development Corporation The Nigerian Tourism Development Corporation (NTDC) is an agency of the Nigerian state, and specifically the Ministry of Culture, Tourism, and National Orientation, responsible for the overall development of the country's tourism. Section::::History. In 1962, the Nigerian Tourist Association was established, without regulatory authorities. In 1976, the Supreme Military Council ruling the country issued Decree No. 54 that created the Nigeria Tourism Board, the country’s first tourism regulatory body. The Nigerian Tourism Development Corporation was established in 1992 by Decree No. 81. The National Council on Commerce and Tourism was also created and entrusted with the coordination of the planning and development of tourism. The Minister of Commerce and Tourism chaired the council, in which state commissioners for commerce and tourism, representatives of travel agents, hoteliers and catering associations, tour operators, and various airlines were represented. After the country's transition to civil government, in 1999, the new Constitution limited the regulatory power of the federal government “to tourist traffic alone.”
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{
"last_modified_datetime": "2024-04-12T16:39:48.382594"
}
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KILT_53802305-2
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In 2017, the Nigerian Senate voted to amend the 1992 Act, in renaming the agency as the Nigerian Tourism Development Authority and, among other things, allow it to set up a tour operating company, named National Travel Bureau, that would offer services within and outside Nigeria. The act places the tour operator under 'private-sector principles' in the sense that it 'shall ensure that the revenue accruing to the Bureau from services provided by the Bureau are not less than sufficient to meet the total cost of providing these services.' Section::::Structure. The department has zonal offices at Bauchi, Calabar, Kano, Lagos, Lokoja and Jos, each headed by a zonal coordinator. Sally Uwechue-Mbanefo was Director General until she was dismissed in November 2016. After three persons held the post in an 'acting' capacity, Folorunsho Coker was appointed Director General in March 2017. Section::::See also. BULLET::::- Tourism in Africa Section::::External links. BULLET::::- 'Devolution of tourism administration and Kogi initiative' by Frank Meke, 'The Sun' : the argument for a separate ministry for tourism
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{
"last_modified_datetime": "2024-04-12T16:39:48.382595"
}
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KILT_26041112-3
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Living Faith Church (AKA Winners Chapel International) started in Kaduna but moved to Lagos, the former capital of Nigeria in July 1989, to start a new branch of the church after Oyedepo claimed to have received instructions from God to reach out to the people of Lagos. Oyedepo is the wealthiest preacher in Nigeria with a net worth of over US$150 million. The church owns four private jets and several buildings, including in London and the US. Oyedepo is an author and publisher who has written over 70 titles apart from periodicals. He is the chairman/publisher of Dominion Publishing House (DPH), a publishing arm of the ministry. DPH has over 4 million prints in circulation to date. Through Oyedepo; Covenant University, Faith Academy and Kingdom Heritage Model Schools have been established to equip the youth for global impact. The construction of a third university named Crown University is already underway, located in Calabar, Cross Rivers, Nigeria. Section::::Place of worship. Oyedepo, in 1998 he was instructed by God to build a new base for the Commission to accommodate the increasing number of worshippers. This resulted in Oyedepo's church's acquisition of the initial facility, known as Canaanland, which serves as the headquarters.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382595"
}
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MARCO_08_823639828-6
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The Mbari Cultural Centre is an open air museum and found in Ikenegbu layout Owerri and at Eke-Nguru in Aboh Mbaise. Oguta Lake Holiday Complex The holiday complex situates in Oguta local government Area of Imo State about 40km (forty kilometres) away from Owerri, the Capital of Imo State. The lake is qf fresh water and the second largest natural lake in thecountry after lake Chad. To complement the complex water-based recreation services, there are other interesting attractions to watch. These include: (a) Golf Course with 18 standard international holes. (b) Relic of war (mini bunker) constructed by the defunct Biafran Navy during Civic war. (c) Natural confluence of Oguta Lake and Urashi River. (d) Cruise boat services. (e) Golf Club Bar House/Oguta Lake Motel for refreshment, lodging and feeding. (f) Mini-children recreation park Birnin Kudu Rock Painting Birnin Kudu town lies in the South of Jigawa State. Birnin Kudu is noted for the presence of rocks. Fascinating are the ancient paintings on these rocks. The different paintings are eloquent information on the styles of the early settlers in the area.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382596"
}
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MARCO_25_227869196-5
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The city is located in South-East, Nigeria and watered by the Great Kwa and Calabar rivers. Calabar is also home to other tourist attractions like the Obudu Cattle Ranch and Tinapa Resort. The city also has international air and sea port. Calabar also attracts visitors with its wide range of tasty delicacies, beautiful architecture and festivals. Minna Minna is located in the central part of Nigeria. The city features some notable tourist sites like the Gurara falls, Baro port (which was used in the colonial days for transport) and the Wushishi Transway engine. The history of Minna can be traced to when it was used as a labour camp for railway construction which led to development of the town into a major commercial city. The city tends to have constant electricity because of the closeness of the city to the Kainji Dam Enugu Enugu City is also known as the Coal City. The city is located in South-East Nigeria and it’s the state Capital of Enugu. The city is known for tourist destinations like the Nike Holiday Resort, Iva Valley (coal mine) and the famous Nmanwu Cultural Festival. The road network here is well designed with so many state of the art buildings (complexes and malls).
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This charming urban oasis is located in Victoria Island (not far from Nok Restaurant), making it the thing to do in Lagos for a quick break from the afternoon sun during a day out exploring, or for a drink and food to wind down your evening. 282 Akin Olugbade Street, Off Idowu Martins Street, Victoria Island, Lagos, Nigeria 7:30 AM – 10 PM (Mon – Fri), 9 AM – 10 PM (Sat – Sun) 22. Go Clubbing! Instagram Instagram Instagram The link to this photo or video may be broken, or the post may have been removed. Visit Instagram Nigerians love a good party. So even if nightlife isn’t your thing, spending at least one night checking out the Nigerian clubbing scene should be on any foreigners’ list of the best things to do in Lagos. Top choices include Vellvett and Quilox clubs for a crazy night out in Lagos. Dress to impress! 23. Browse Artifacts at the Nigerian National Museum Instagram nigerian_museums 676 followers View Profile nigerian_museums 77 posts · 676 followers View More on Instagram Like Comment Share Save 23 likes Add a comment... Instagram Did you know that Nigeria has hundreds of subcultures?
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Russia currently dominates the war in Syria, is running amok right along the EU’s borders, and may have directly influenced the 2016 US election. It’s not nice. It’s not pretty. But it’s certainly influential. 9. Lagos (Nigeria) The metropolitan population of Lagos is the largest on the entire African continent. Around 21 million souls call this dense, crowded, creaking megacity home. It’s a place of slums and dizzying high rises. Of innovation and mind-numbing congestion. Of great gallery spaces and hideous street crime. It’s also the future. Already the economic powerhouse of Africa’s great cities, Lagos is projected to maintain its pole position far into the next half-century. In other words, Lagos is where all the companies and industries looking to do business in Africa will be headquartering over the next few decades, joining an exodus that is already putting the sprawling megalopolis on the map. Add to that massive investment from the next global superpower (China), and you have a recipe for a city of vital importance. So, given all that, what’s Lagos doing all the way up here at number 9? Well, there are a couple of reasons.
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Made from strawberries, cream and wine, the strawberry fool displays one of the finest balances of wine and cream, with a hint of strawberry. 10. Fufu Ghana Gumbo soup with fufu Fufu is a popular starchy dish in Ghana and other West African countries. It is made by pounding a mixture of boiled Cassava and plantain into a soft sticky paste. Fufu is enjoyed with different types of soup. 11. Jollof Rice The debate about whose Jollof Rice is better between Nigerians and Ghanaians usually generate heated debate on any social media. While we are not here to open the can of worms, suffice it to say that Jollof Rice is a popular dish in both countries. Jollof rice has its origin in the Senega/Gambia axis of West Africa, but it enjoys huge popularity across West Africa generally. Jollof rice is made with rice, tomatoes, tomato paste, onions, scotch bonnet peppers, salt, spices and vegetable oil. Ghanaian Jollof rice is made from basmati rice, and has more spice than Nigerians. 12. Plantain It is said that the best food is the simplest to cook and the plantain stands as the most powerful definition of this saying. This is one traditional Ghanaian food to die for.
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10 Most Popular African Rice Dishes - Demand Africa September 5, 2018 | In Food | By Demand Africa 10 Most Popular African Rice Dishes Rice is a favorite staple food in Africa. It’s taste, availability and instant energy makes it a main dish in most homes. Unlike cassava which goes through a lot of processing, rice is easy to process and relatively quick to prepare. There are different ways to prepare and eat rice. In this article, we will look at ten most popular rice dishes in Africa. These rice dishes are tasty and cut across different African countries. Jollof Rice Jollof rice originated from the Wolof people in Senegal and the Gambia and is the most debatable African dish when it comes to origins. Of course, the great Jollof debate between Nigerians and Ghanaians is not a hidden matter. Nigerians and Ghanaians can’t seem to agree on whose Jollof rice tastes better. Nigerian Jollof rice is made from long grain parboiled rice, tomatoes, tomato paste, pepper and onions. Ghanaian Jollof rice is made from basmati rice and lots of chili peppers which makes it spicier than Nigerian Jollof. Jollof Rice is considered the most popular African dish outside the continent. And of course it should be. It is tasty, spicy and quick to prepare.
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Know the Differences Between Nigerian and Ghanaian Jollof Rice - Demand Africa Know the Differences Between Nigerian and Ghanaian Jollof Rice July 4, 2018 | In Food | By Demand Africa Know the Differences Between Nigerian and Ghanaian Jollof Rice Any one in West Africa knows there is a great debate between Nigerian and Ghanian Jollof rice. The debate is so serious that on Jollof Rice Day (August 22), Nigerian and Ghanian Jollof rice are sampled to decide which tastes better. Interestingly, no one has given a definite answer as to which Jollof rice tastes better. Ghanaians say the grains in Nigerian Jollof rice are too fat and tasteless. Nigerians say the grains in Ghanian Jollof rice are too starchy. Nigerians are a bit forward and loud in their debate. On social media, they use a lot of videos, memes, gifs and pictures to throw a lot of shade on Ghanaian Jollof. Sometime in 2016, they even tried to get Facebook owner Mark Zuckerberg decide which Jollof tastes better. Hilarious! The Ghanians are more on the defensive, trying to block and counteract the attack from Nigerians on social media. You won’t blame them. With the ferocity of attack they get from Nigerians on social media, it’s pretty easy to think Nigerian Jollof rice tastes better.
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Other varying ingredients include assorted vegetables, and different types of local spices. Nigerian Jollof Rice The first key difference in Nigerian Jollof is the type of rice grain used. Nigerian Jollof is made with long grain parboiled rice. Long grain rice is not native to Nigeria, but imported from Asian countries. A second difference is the method of cooking. The grains used in Nigerian Jollof have to be parboiled and washed a second time to remove the starchy content. Party Jollof rice, is a popular trademark in most Nigerian parties and celebrations. This dish is legendary for its smoky taste. This dish is cooked over a fire wood and allowed to burn at the bottom to give it a smoky flavour. A significant spice used in cooking the Nigerian Jollof is the bay leaf, which also adds to its rich smoky flavour. Ghanian Jollof Rice Ghanian Jollof is made with basmati rice which is also known as Thai Jasmine rice. Basmati is a long slender grained rice with a higher starch content than the long grain parboiled rice. Basmati also has a characteristic aromatic smell. Like the long grain rice, basmati is not native to Ghana but imported from Asian countries, especially India. The basmati rice is not parboiled. Parboiling makes it soggy.
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To prevent this, Ghanians prepare the tomato stew and meat stock and use that to cook the rice at once. Ghanian Jollof rice is also more spicy than Nigerian Jollof. While Nigerians use bay leaf as a key spice, Ghanians use shito, an oily condiment made with hot peppers, ginger, shrimps and onion. Unlike Nigerian Jollof, Ghanian Jollof rice doesn’t have a party version that is cooked over fire wood. A Battle of Taste So which Jollof tastes better? Frankly we can’t seem to decide. Both dishes taste great and it will be unfair to rate a dish above the other. Why? Both dishes are unique. Honestly we don’t think they can or should be compared. However, we want to celebrate both countries for putting Jollof rice on international menus. Thanks to them, Jollof rice is the most popular local dish eaten internationally! We encourage Nigerians and Ghanians to keep mastering the recipe of this irresistible dish. Read more about Jollof Rice! OR try these recipes: West African Jollof Rice & Seafood Jollof Rice! Prev Discover African Food Next
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See Also: 10 Mouth-Watering African Rice Dishes You Must Try 6. Ebbeh source: tasteofjollof.com Ebbeh is the Gambian version of Gumbo, a popular dish eaten in the Caribbean and America. It is a stew, usually thickened with chunks of cassava tube and garnished with flaked fish. 7. Benachin source: Eat Gambia In the Gambia, jollof rice is called Benachin. This dish which originated from the Wolof people in Senegal is a west African food staple that is even more embraced in Nigeria and Ghana. READ Interesting Facts About Nairobi City - Map, National Park & Weather See Also: How To Cook Jollof Rice– A Step By Step Process 8. Chakery source: worldfoodrecipe.com Chakery is a pudding made from couscous. It’s a sweet and creamy dish that could pass for a dessert and is best served cold. Chakery could include the addition of pineapples and berries or nuts. Think of it as Gambian oats– creamy oats. 9. Supakanja source: Pinterest Supakanja is a Gambian vegetable soup. The main ingredient used in this soup is okra. It is a delicious soup which is cooked as most west African soups; including spices, bouillon cubes, palm oil, and other local ingredients. Supakanja is best served with rice or fufu. It is also suitable for Pescatarians.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382601"
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Isidudu Southern Africa A pap dish made to simmer with pumpkin, curried cabbage and liver . Jaffle South Africa This is a popular variant of a toasted sandwich. This variant specifically refers to any sandwich with a meat-based filling (usually minced beef), that is toasted in a 'jaffle iron' over an open flame or in an electrical toaster. Jollof rice West Africa Also called 'benachin', meaning 'one pot' in the Wolof language of Senegal, this is a popular dish in many parts of West Africa. It is thought to have originated in Gambia but has since spread to the whole of West Africa, especially Côte d'Ivoire, Ghana, Mali, and Nigeria, among members of the Wolof ethnic group. Kachumbari East Africa A fresh tomato and onion salad. Kebab Middle East A wide variety of grilled or barbecued meat dishes often skewered (Shish Kebabs) originating in the Middle East and later on adopted in Turkey, Azerbaijan, Southern Europe, South Asia and Asia Minor, now found worldwide. Kedjenou Côte d'Ivoire A spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. Kelewele Ghana and Liberia Fried plantains seasoned with spices.
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{
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mafé, maffé, maffe, sauce d'arachide, tigadèguèna or tigadene ), is a peanut -based stew common to much of West Africa, and very popular in Senegal, the Gambia, Mali, Guinea and Cote d'Ivoire. Variants of maafe appear in the cuisine of nations throughout West Africa and Central Africa. With the significant expansion of groundnut cultivation during the colonial period, maafe has become a popular dish across West Africa, and as far east as Cameroon . Recipes for the stew vary widely, but groundnut stew at its core is cooked with a sauce based on groundnuts ( peanuts ), the West African trinity of tomatoes, onion and chillies, and common protein components are mutton, beef or chicken. In the coastal regions of Senegal, maafe is frequently made with fish. Maafe is traditionally served with white rice (in Senegambia), couscous (as West Africa meets the Sahara) or fufu and sweet potatoes in the more tropical areas. Jollof rice Jollof rice Jollof rice, also called benachin, is a popular dish all over West Africa. It originated in Senegal but has since spread to the whole of West Africa, especially Nigeria and Ghana amongst members of the Wolof ethnic group, from whom the word 'jollof' originated. There are many variations of jollof rice.
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Its origin lies in Senegal but is has spread across the entire area with Nigeria and Ghana considering it their dish as the name is derived from Wolof which is an ethnic group from these areas. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. Egusi soup Egusi soup is made with ground Egusi seeds, which is a type of squash or melon. The seeds are shelled, pounded, and then used to thicken the soup. The soup itself is rich with vegetables including tomato, okra, bitter leaf, onions, chilli peppers and other greens. Sometimes the soup is made with seafood, beef, pork or chicken and goat is also a big favourite. Suya Suya is a spicy kebab (skewered meat) which is very popular in West Africa. The Hausa people of northern Nigeria, Cameroon, Niger, Ghana and some parts of the Sudan (where it is called agashe), traditionally prepare it. Suya is generally made with skewered beef, mutton, or chicken. The thinly sliced meat is marinated in various spices and barbecued. Suya is served with further helpings of dried pepper mixed with spices and sliced onions. Have you tried West African Food?
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4 Ways to Cook Jollof Rice the Ghanaian Way - wikiHow Categories Food and Entertaining Food Preparation How to Cook Jollof Rice the Ghanaian Way Download Article PRO Explore this Article methods Ingredients 1 Ghanaian Jollof Rice 2 Preparing the meat 3 Creating the stew 4 Adding the Rice + Show 1 more... - Show less... Other Sections Questions & Answers Video Tips and Warnings Things You'll Need Related Articles References Article Summary Author Info Last Updated: May 29, 2020 Download Article PRO X wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 9 people, some anonymous, worked to edit and improve it over time. This article has been viewed 95,381 times. Learn more... Jollof (jol-ôf) rice is a popular dish that is enjoyed by Ghanaians, Nigerians, and other West Africans. Ghana is one of the several coastal countries of West Africa. Jollof has many variations; the dish can be made with meat, vegetables, or tofu. The uniquely colored rice is often enjoyed at dinnertime, but is also eaten at various parties and weddings. The origins of this dish stem from the Wolof people, an ethnic group found in the Senegambian region (Senegal and Gambia).
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"last_modified_datetime": "2024-04-12T16:39:48.382603"
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Such soups as okra (locally known as 'ila alasepo') and Egusi (melon soup) have become very popular in Western Nigeria in recent times and, in addition to Amala (yam flour), a traditional Yoruba fufu made of yam flour, these can be eaten with numerous Nigerian Fufu meals, including pounded yam (locally referred to as 'iyan'), 'lafun' a Nigeria fufu made from cassava, semolina, and garri (Eba). Some dishes are prepared specially for festivities and ceremonies. Jollof rice, fried rice and Ofada rice very common in Nigeria (especially in the south-west region Lagos ). Other popular dishes include Asaro, Efokore, Ekuru and Aro, stews, corn, cassava, and flours (e.g., maize, yam and plantain Flours), eggs, chicken, and assorted meat and fish). Some less well known meals and many miscellaneous staples are arrowroot gruel, sweetmeats, fritters and coconut concoctions; and some breads - yeast bread, rock buns, and palm wine bread to name a few. Yoruba cuisine is quite vast. Section::::Naming customs. The Yoruba people believe that people live out the meanings of their names. As such, Yoruba people put considerable effort into naming a baby.
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They include: Carrot Fufu, Eggplant Fufu, Cabbage Fufu, Cauliflower Fufu, Tigernuts Fufu etc. Do you prefer videos? Then watch all the Nigerian Fufu recipes videos here. Nigerian Food Search Search for your favorite Nigerian food recipe on this website: enter the name of the meal in the box below and click the search button. × search Latest Video on All Nigerian Recipes Potato Fufu made in a Pot Is this an easier way to make Potato Fufu? How to Make Delta Starch Niger Deltans swear by Starch, the yellow swallow served with Banga Soup and Owho Soup. How to make Cassava Fufu in a Blender If you want to know how to make Cassava Fufu in a blender, Click here for the process. Tigernuts Fufu Tigernuts Fufu is one of the most healthy Nigerian fufu meals made with tigernuts. Eggplant Fufu If you love eggplant, this is an opportunity to use it for a fufu meal. If you have not, it’s healthy, you need to try it. Corn Fufu (Nni Oka) Nni Oka which literally translates to Corn Fufu does not contain as much corn as you would expect. It is the fufu meal that Nigerian caterers run to when they want to feed a large crowd at a reduced cost.
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"last_modified_datetime": "2024-04-12T16:39:48.382605"
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The ground Ogbono seeds are used as a thickener and give the soup a brownish colouration. Besides the seeds, water and palm oil, it typically contains meat, seasonings such as chilli pepper, leafy vegetables and other vegetables. Typical leaf vegetables include bitter leaf and celosia. Typical other vegetables include tomatoes and okra. Some people add onions and iru. (Fermented locust beans) and this delicious soup can be eaten with pounded yam or with rice. In fact, I’m salivating already. 19. Ofada Rice Ofada Rice is produced locally in Nigeria. What makes it special is its unique flavour and aroma. Most Nigerians will jump with excitement at the sight of Ofada rice and stew. 20. Adalu Adalu is a combination of beans and corn, cooked together with various seasonings and spices. Most Nigerians ate lots of this delicious meal while growing up, and they have deep love for it. If you are a foodie and wish to have a food tour in Nigeria, why not contact us on +234-700-868-7476 or support@afrotourism.com or search for a rock-bottom price travel deals here What do you think of our list? Perhaps you know many more dishes that you think should be on the list? Drop your comment below and let us know about it.
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"last_modified_datetime": "2024-04-12T16:39:48.382605"
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It is a very light food that can serve for either lunch or dinner and can also serve as a snack. It is usually wrapped in a leaf known as Uma leaf but you can also put it in a plastic container, or even aluminum foil. It’s a low-cost food, all that is needed is just a few ingredients to prepare, This is a must eat food for every Nigerian home. 2. Pap (Akamu or Ogi) Made from corn, this traditional food, when combined with Akara, Fried plantain or Fried Yam tastes so great. It is also a very nice and nutritious baby food. Evaporated milk added to Akamu, gives you a great taste. 3 . Nkwobi This is a super Nigerian delicacy from the Eastern part of thr country simply prepared by mixing a well-cooked cow foot or cow head with a spicy palm oil paste. Usually served in exclusive restaurants. It goes very well with any kind of drink. 4. Tuwo Shinkafa This food has its origin from the northern part of Nigeria It is prepared with a special quality of soft rice. It goes down well with Northern Nigerian soups and some other Nigerian soups as well. 5. Nigerian Groundnut Soup (Peanut Soup)
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"last_modified_datetime": "2024-04-12T16:39:48.382606"
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Jollof rice, fried rice and Ofada rice very common in Nigeria (especially in the southwest region, which includes Lagos ). Other popular dishes include Asaro, Efokore, Ekuru and Aro, stews, corn, cassava, and flours (such as maize, yam and plantain flours), eggs, chicken, and assorted meat and fish). Some less well known meals and many miscellaneous staples are arrowroot gruel, sweetmeats, fritters and coconut concoctions; and some breads such as yeast bread, rock buns, and palm wine bread. Yoruba cuisine is quite vast and often includes plantains which can be boiled, fried and roasted. Naming customs The Yoruba people believe that people live out the meanings of their names. As such, Yoruba people put considerable effort into naming a baby. Their philosophy of naming is conveyed in a common adage, ile ni a n wo, ki a to so omo l'oruko ('one pays attention to the family before naming a child'): one must consider the tradition and history of a child's relatives when choosing a name. Some families have long-standing traditions for naming their children. Such customs are often derived from their profession or religion.
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"last_modified_datetime": "2024-04-12T16:39:48.382606"
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It is served with meat or fish items and fresh salad. 3 . Nigerian Fried Beans – A traditional Nigerian starter AllNigerianRecipes.Com What is it: Pre-boiled beans and onions are fried together in palm oil, with salt and pepper added afterward. What does it taste like: To enrich the taste, tomato pulp and whisked eggs can be added while cooking. Exotic fried beans are served with bread, rice, fried sweet potatoes, and garri. 4. Chin Chin – An authentic sweet delight AfricanChop.Com What is it: Cubes made out of a dough prepared with flour, sugar, salt, butter, milk, and eggs, subsequently deep fried in vegetable oil. What does it taste like: It is a perfect choice for your sweet tooth, especially if you are craving for some sweet snacks while relaxing throughout a day. It is a good option to munch on for any party or get together. 5. Nigerian Egg Roll – A delicious Nigerian snack AllNigerianRecipes.Com What is it: Eggs dipped in a batter of flour, sugar, and salt, deep-fried in vegetable oil. What does it taste like: Get amazed by the crispness of the Nigerian egg roll in the first bite.
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Edikang Ikong – A typical Nigerian signature dish AllNigerianFoods.Com What is it: Waterleaves and fluted pumpkin leaves known as gbure, and ugwu respectively are mixed and boiled with palm oil and salt. What does it taste like: Usually, a vegetable dish enriched with iron, but for enhancing its flavor, feel free to have this with fishes and meats. Enjoy the delicate taste when it is hot with the fufu or yam. 15. African Salad – A fresh and yummy salad AllNigerianFoods.Com What is it: Abacha, Ugba, garden eggs, meats, crayfish and utazi leaves, tossed and cooked together in palm oil. What does it taste like: Multiple tastes of vivid ingredients together provide a quintessential essence. Get the best of it by having besides stock fish like okporoko or any meat preparation. 16. Okra Soup – Another mindblowing Nigerian soup AllNigerianFoods.Co m What is it: Soup prepared with Okra, certain stockfish heads, mashed crayfish, and meat in red oil. What does it taste like: Engross into this famous soup originated in the hands of the Igbo tribe and get mesmerized. With the fine flavor of Okra, this soup can be further enriched with dried, frozen, or roasted fishes. 17.
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13 Nigerian Foods Everyone Must Try | Travel Food Atlas 13 Nigerian Foods Everyone Must Try The world has truly not yet woken up to the amazing, rich cuisine of Nigeria which I would consider to be among the best in Africa. Whilst there are many other African countries that share similar traditions and recipes, Nigeria is the culmination of so many wondrous foods! In fact, you would be remiss to travel there without fully immersing yourself in the unimaginable range of flavors found at street food vendors, restaurants or in the homes of local Nigerians. In this article we take a look at the best foods Nigeria has to offer. From simple snacks and street food to the more luxurious or dishes reserved for celebrations. So without further ado, here are the absolute greatest dishes of Nigeria… Popular Nigerian Dishes Chin Chin Chin chin are crunchy deep-fried balls Chin chin is a hugely popular deep-fried snack in Nigeria, that is commonly served to visiting guests. They are crunchy little bite-sized balls made with flour, milk and sugar that are perfect for nibbling on. People love chin chin because it’s quick and easy to make, and can last for weeks!
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You first need to soak the beans for a considerable length of time, Loading... After that has been done (mostly considered soak for 30 min or more), remove the beans coat and ground it with pepper. 6. Iyan (pounded yam) Photo Source: allnigerianfoods.com Iyan is known in English as “Pounded Yam”. It is one of the most flavorful dinners eaten in Nigeria. Everyone seems to cherish it and Ekiti individuals appear to guarantee ‘Iyan’ as their nourishment more than some other state. Pounded yam is for the most part eaten with egusi (melon soup). It is made by bubbling yam. Loading... Option pounded yam is utilizing instant yam flour yet it doesn’t suggest a flavor like the first. The Ondo and Ekiti individuals are known to be partial to pounded yam, some other People like their pounded yam with Okro soup. At the point when the Ondo individuals are anticipating significant visitors, they take as much time as necessary to make this delicacy. However, It is accepted that when you are offered this sustenance, you mean such a great amount to the individual. More individuals lean toward pounded yam to be pounded with mortar and pestle as the genuine new taste is tasted not normal for the assorted kinds of machines utilized as of late. Loading...
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Top 5 food in Igbo culture dishes 5. Yam served with Fish Pepper Soup It can be called as Yam soup or Ji in the Igbo language. Each year, Yam is celebrated by Igbo people. It’s known as Iri Iji. For Igbo People, this yam can be celebrated as one of the best foods on the land. Yam with Fish Pepper Soup can be used as a meal for starters in the culture of Igbo foods. Due to the peppery nature of this product, it’s not recommended for breakfasts. Yam served with fish pepper soup is one of the greatest sources of calories. It’s rich in the complex of carbs, omega-3 fatty acid, vitamins B6 and B1. The procedure of cooking for this soup is quite simple, you just need to take into consideration the following products Yam, Tomatoes, Carrots, Onion, Oil, and seasoning. Read also Discover delicacies of different parts of Nigeria Prepare the ingredients in the way like you are going to prepare the soup. After that, you will need to add precooked fish and pepper. Do not forget that your fish should be well prepared for this soup. 4. Jollof Rice with Chicken Jollof Rice is one of the most popular nourishments not only for Igbo people but whole West Africa.
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BULLET::::- Gbegiri is a bean-based stew from southwest Nigeria. BULLET::::- Pepper soup is a light soup made from a mix of meat and fish with herbs and spices. This is one of the few soups in Nigerian cuisine that can be eaten alone and is not used as a sauce for a carbohydrate main dish such as fufu or pounded yam. It can also be made with nutmeg and chili peppers. It can be garnished with fish, beef, goat meat or chicken. Peppersoup is often an appetizer at official gatherings however, it is consumed also in the evening at pubs and social gatherings. BULLET::::- Afang is a vegetable soup which originated with the Efik people, Ibibio people and Ananng people in the southeast of Nigeria. BULLET::::- Corn soup, also known locally as 'omi ukpoka', is made with ground dry corn and blended with smoked fish. It is a common food of the Afemai, especially people from Agenebode in northern Edo state. BULLET::::- Draw soup (or 'okoroenyeribe') is made from okra or ogbono seeds cooked until they thicken. BULLET::::- Atama Soup- a palm kernel soup BULLET::::- Efo riro/Efo elegusi, a stew made from leafy vegetables and is common among the Yorubas.
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Nigerian cuisine - Wikipedia Nigerian cuisine From Wikipedia, the free encyclopedia Jump to navigation Jump to search Culinary traditions of Nigeria Varieties of suya Location of Nigeria A yam pottage/ porridge dish Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups . Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied. Bushmeat is also consumed in Nigeria. The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria. Tropical fruits such as pineapple, coconut, banana, and mango are mostly consumed in Nigeria. Nigerian cuisine like many West African cuisines is known for being spicy. Contents 1 Entrees 1.1 Rice-Based 1.2 Bean-based 2 Meat 3 Soups and stews 4 Side dishes 5 Puddings, pastes and porridges 5.1 Yam-based 5.2 Cassava-based 6 Breakfast 7 Snacks 8 Beverages 9 See also 10 References 11 External links Entrees Rice-Based Coconut rice is rice made with coconut milk. Jollof rice is a rice dish made with pureed tomato and scotch bonnet -based sauce.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382610"
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MARCO_30_1029169387-9
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Try Some Nigerian Food Confession time: I’m a vegetarian, which means I’m about the worst blogger to tell you about the best foods to try in Nigeria. But suya, a spicy skewer typically made of beef, chicken, or ram (yes, ram!), is clearly hugely popular with the locals and a must try for any carnivorous visitor to Lagos. As my friend Ademola is fond of saying, “Suya is life.” You can find it being hawked by vendors all over the city, but Ademola swears the best suya spot in Lagos is the Glover Court Suya Spot. Other popular Nigerian foods to try include jollof rice, akara (deep fried bean cakes), dodo (fried plantain), and puff-puff (fried sweet donut-like balls). 10. Visit the Makoko Floating Village Just outside of the flashy wealth of Lagos Island you’ll find the severely economically challenged community of Makoko, which is by some definitions the largest floating slum in the world. Definitely the most eye-opening thing to do in Lagos, you’ll witness a hugely marginalized but remarkably resilient community that subsists off the ocean and its own will power.
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"last_modified_datetime": "2024-04-12T16:39:48.382611"
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MARCO_37_1107482875-3
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Important ingredients for this dish include: onion, olive oil, turmeric, garlic powder, black pepper and salt. Yellow Rice can be eaten as a main dish or with gravy. Fried Rice Fried rice is a popular dish in Nigeria. Originally a Chinese dish, Fried rice is considered a party dish for celebrations and festivities in Nigeria. This dish is a rice and vegetable stir fry made with parboiled rice and an assortment of vegetables, chicken, and bits of cow kidney or liver. Tuwo Shinkafa This is a rice pudding dish made in the northern part of Nigeria. Tuwo Shinkafa is a main dish served hot with soups. Tuwo is made from rice flour and its light fluffy texture can be substituted for other heavier swallows like eba, fufu, pounded yam and amala. In Northern Nigeria, Tuwo is commonly eaten with Miyan Kuka, a soup made of powdered baobab leaves and dried okra. Mupunga Une Dovi Also known as peanut butter rice, mupunga une dovi is native to Zimbabwe. Peanut butter rice is best cooked with basmati rice and is served as a main dish with stews and sauces. Mupunga une dovi can also be eaten as a single dish. Nigerian Coconut Rice Nigerian coconut rice is another festive dish eaten commonly in West Africa, particularly Nigeria.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382611"
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MARCO_58_1491118721-2
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Other traditions include the mother-in-law helping the daughter-in-law after giving birth and younger men going for apprenticeships with older and wealthier men. Nigerian Food Nigerian food is mostly made up of meals that are high in carbohydrates, such as cassavas, rice, maize, yams, and plenty of vegetables. There are many ways that these meals are prepared. For example, the cassavas can be ground up and the flour used to make a delicious and inexpensive porridge. The yams can be mashed or fried in oil. Meat is another delicacy that is prepared into something known as suya (a form of meat resembling barbecue meat) and wild meat (from giraffes and antelopes). Most of the foods are spicy, especially in the west and the south. Other forms of traditional food include fufu, eba, okra, egusi, and ogbono. Drinks include traditional brews like palm wine. Nigerian Clothing Nigeria itself is home to several textile industries that go towards clothing the Nigerian people. Fashion is diverse and varies depending on the ethnic groups, culture, and religion. In recent time, the styles have evolved to more contemporary designs.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382612"
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KILT_844568-1
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Fufu Fufu (or foofoo, fufuo, foufou) is a staple food common in many countries in West Africa such as Cote D'Ivoire, Sierra Leone, Ghana, Liberia, Togo and Nigeria. It is often made in the traditional Ghanaian and Nigerian method by mixing and pounding separate equal portions of cassava and green plantain flour thoroughly with water. It is then adjusted to either increase or decrease the viscosity of the fufu depending on personal preferences. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is often served with groundnut soup, palm nut soup, abunuabunu or light soup. The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce. Section::::African fufu. Portuguese traders introduced the cassava to Africa from Brazil in the 16th century. In Ghana, fufu, also known as fufuo, is white and sticky (if plantain is not mixed with the cassava when pounding). The traditional method of eating fufu is to pinch some of the fufu off in one's right hand fingers and form it into an easily ingested round ball.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382613"
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MARCO_13_1204369497-2
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2 . Pumpkin Soup This is a thick stew made by the West Africans to go with rice but can also be a perfect accompaniment for fufu. It is very easy to prepare. The preparation is traditionally done using any kind of vegetable oil, but mostly, palm oil. Once you have your pumpkin squashed and de-seeded, you may want to add any other ingredients to make it special for yourself. It only takes 40 minutes to prepare. See Also: 10 Ghanaian Foods You Must Eat Before You Die 3. Greens and Peanut Butter Stew Like its name suggests, this stew is made of plenty of greens and creamy groundnut butter. Other several additions to enhance and give it taste like pepper, salt, peanut oil and seasoning cubes are added to taste. Start by frying the onions in the peanut oil and add the pepper and greens in 5 minutes intervals each. Next you can add the tomatoes and bouillon cubes. Meanwhile, be mixing the peanut in hot water and add to the greens once they are tender. 4. Pepper soup This is also another very common hot yet delicious soup that goes well with fufu. It is primarily made of tripe, vegetables and rich broth pepper. This is very cheap to prepare due to its affordable ingredients.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382613"
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MARCO_25_228806808-2
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Below, you will learn how to make Fufu using different recipes to get different and amazing flavours of Fufu. How to Make Fufu: Recipe 1 This is the Cassava type of Fufu Ingredients Fresh cassava tubers Bicarbonate soda (this is to speed up fermentation process). How to Make Fufu: Preparation This method is for those that want to prepare the Fufu immediately. Wash the cassava tubers properly. Cut them into big each sizes (lumps). Peel of the skin. Cut into smaller cubes. Pour into a bowl or container wide enough to take it. Pour water into it. Add bicarbonate soda. Cover and allow it soak for 4 days. After the 4 days, pour the water away. Pour the cassava inside a blender or food processor. Add a little water. Blend smooth till it becomes paste-like substance. Start removing the fibre (strands) with your hand. The fibres are not good for preparing it. Keep checking until you can’t feel any with your hands again. You can also pass it through a straightener, add little water and check for many fibres. Get light loose clothes. Pour the paste inside. Tie it up, and squeeze with your hands to remove all the excess liquid. Don’t squeeze it all out.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382614"
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MARCO_30_1025211734-2
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How to Make Fufu Traditionally, Ghanian or Nigerian Fufu is made by mixing water with equal measures of green plantain (a cooking banana) and cassava (also known as yuca – if you’ve traveled to South America before you’ll have come across it). You mix it and stir in a pan on a gentle heat, then you pound it until you get a dough-like consistency. It is then served with your preferred soup. It could almost be mistaken for a small bread roll on initial inspection. In the Ivory Coast, they can also refer to fufu as “foutou” which is very similar but much stronger and contains a variety of African staples including banana, cassava, yam or taro. Beyond this, there are still countless ways fufu has been adapted depending on the country that you’re in. This article shows some of the many types of fufu that are out there and comes with handy videos so you can check it out for yourself. Caribbean Fufu Nowadays, many Caribbean countries have also created their own version of Fufu which primarily is made of yams, making it a great source of vitamin C. Fufu is prevalent in those countries that have a population with strong African roots such as the Dominican Republic, Cuba, Jamaica, Haiti, and Puerto Rico.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382614"
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MARCO_30_1025297153-8
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Efo Riro Efo Riro is mostly popular in Western Nigeria where it is widely consumed due to its health benefits and hearty flavors. The main ingredient in efo riro is spinach as well as locust bean, crayfish, blended peppers, palm oil and onion. There are lots of variations on the dish, you can add a range of additional meats, fish or vegetables as well as different seasonings. There is a great recipe for Efo Riro here. Tuwo Shinkafa Tuwo shinkafa is a type of rice pudding that is popular in northern Nigeria where it is typically served with different soups. The rice is beautifully soft and sticks together like glue to help form the very visually pleasing balls! It is made using non-parboiled white rice and is very easy to make by simply boiling the rice into a soft texture, mashing the rice into a paste and finally forming them into shape. Hopefully these traditional Nigerian foods have inspired you to try some unique and interesting new recipes at home! If you want to find more cooking inspiration for foods around the world, check out our recipe section. Alternatively you can follow along with our foodie adventures on our blog. Share on Social: Comments are closed.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382615"
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MARCO_40_1002073335-1
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West African Jollof Rice Recipe - Food.com Recipes / Lunch/Snacks West African Jollof Rice (12) Recipe by adejoy West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy! 27 People talking Reviews, Tweaks & More Reviews, Tweaks & More READY IN: 50mins SERVES: 4 UNITS:
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{
"last_modified_datetime": "2024-04-12T16:39:48.382615"
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MARCO_48_849543852-1
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Jollof Rice : How to Cook Nigerian Jollof Rice (a.k.a Party Jollof Rice) - Nigerian Food TV Nky Lily Lete (nigerianfoodtv.com) Jollof Rice : How to Cook Nigerian Jollof Rice (a.k.a Party Jollof Rice) Nigerian Jollof Rice is probably the BEST jollof rice recipe in the world: rich and flavorful with a slight smokey taste that gives it its unique name as the Party Jollof Rice Jollof Rice is practically the most popular rice recipe in Nigeria. It is also a big party favorite, just like the Nigerian fried ri ce , as no festive gathering or event is complete without these duo. If you are a Nigerian or living in ”Naija” I bet you already know that. But if you are new here, this is one meal that I’ll recommend to anyone who has never tasted a Nigerian dish . This Party Jollof rice is quite easy to prepare and if you follow the basic recipe and the steps on this page , you can never go wrong . I could go ahead and bore you with stories of Nigerians and our love for OUR jollof rice and also of how a world famous chef was called out online for adding coriander, parsley and whole lemon to his jollof rice recipe. But hey, I won’t bore you with all that gist (LOL).
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{
"last_modified_datetime": "2024-04-12T16:39:48.382616"
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MARCO_48_849543852-12
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Party jollof rice garnished with tomato and onion Nigerian Jollof Rice (the Party Jollof Rice) Yield: 5 Nigerian Jollof Rice is probably the BEST jollof rice recipe in the world: rich and flavorful with a slight smokey taste that gives it its unique name as the Party Jollof Rice Ingredients 2 cups (approx. 500 grams)Precooked long grain rice 5 Tablespoonful tomato paste (very important) 4 whole tomatoes 1 red bell pepper (tatashe) 2 scotch bonnets peppers/atarodo 100ml vegetable oil About 600ml Meat or Chicken stock A small onion (sliced) 1 tablespoonful ground crayfish (optional) ½ teaspoon each of Thyme and curry 2 small Bay leaves (optional) 1 teaspoon salt to taste 1 stock cube Water, as needed (details in recipe below) Instructions > Parboil (precook) the Rice and set aside click here to learn how to parboil Rice. . (some folks do not parboil as it is a matter of preference) 1. First, prepare a little stew or sauce .Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for few minutes.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382617"
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MARCO_51_38815629-1
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Instant Pot Jollof Rice (include Vegan Jollof rice) - Recipe Vibes Skip to main content Skip to primary sidebar menu icon search icon Search Recipes About Privacy Policy Website Accessibility Recipe Videos Contact × Home » Rice Dishes » Instant Pot Jollof Rice (include Vegan Jollof rice) Published: Nov 12, 2019 · Modified: Dec 22, 2019 by Kemi · This post may contain affiliate links Instant Pot Jollof Rice (include Vegan Jollof rice) Jump to Recipe - Print Recipe Jollof rice recipe that is easy, quick and delicious! This post include instant pot jollof rice recipe and vegan jollof rice recipe. Don't have instant pot? check out stovetop Jollof rice recipe. It's another rice recipe today just because we have so many rice recipes we can't wait to share with you! Have you tried my instant pot spanish rice recipe? how about Instant pot basmati rice? Do check them out if you haven't already. If you're new to instant pot, check out How to use instant pot- A simple guide . So back to instant pot pressure cooker jollof rice, jollof rice is arguably our (my family) best rice dish ever. We love jollof rice, specifically Nigerian Jollof rice. This simple but amazing rice dish is a regular in our home and parties.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382617"
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MARCO_51_38815629-2
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It's not a party or special occassion if we haven't cooked and served jollof rice. It's such a biggie to us and that's why i'm sharing my instant pot jollof rice recipe with you. I hope you like it as much as we do. What is Jollof rice Jollof rice is a popular rice dish in West African countries like Nigeria, Ghana, Gambia and Senegal. It's a one pot rice dish where rice is cooked with spices, broth, peppers, onions and simmered in delicious tomato sauce base. Recipes differ accross the different countries and there's rivalry among these countries (especially Ghana and Nigeria) on which country cooks the best jollof rice. Characteristics of jollof include it's bright orange colour, seperate grains and in the case of Nigerian jollof rice, sometimes smoky party flavour. This recipe is for Instant pot Nigerian jollof rice which is the best jollof rice in my opinion. Why we love Instant pot jollof rice Easy and quick - Cooking jollof rice in instant pot is quicker than stovetop and oven method of cooking it. Same authentic taste as the stovetop method. No burn therefore easy wash up after cooking No watching over the pot till Jollof rice is ready. We can go about doing something else till the IP beeps.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382618"
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MARCO_18_2910246170-5
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The trilemma points out that a technologically mature 'posthuman' civilization would have enormous computing power; if even a tiny percentage of them were to run 'ancestor simulations' (that is, 'high-fidelity' simulations of ancestral life that would be indistinguishable from reality to the simulated ancestor), the total number of simulated ancestors, or 'Sims', in the universe (or multiverse, if it exists) would greatly exceed the total number of actual ancestors. Bostrom goes on to use a type of anthropic reasoning to claim that, if the third proposition is the one of those three that is true, and almost all people with our kind of experiences live in simulations, then we are almost certainly living in a simulation. Bostrom claims his argument goes beyond the classical ancient ' skeptical hypothesis ', claiming that '...we have interesting empirical reasons to believe that a certain disjunctive claim about the world is true', the third of the three disjunctive propositions being that we are almost certainly living in a simulation. Thus, Bostrom, and writers in agreement with Bostrom such as David Chalmers, argue there might be empirical reasons for the 'simulation hypothesis', and that therefore the simulation hypothesis is not a skeptical hypothesis but rather a ' metaphysical hypothesis '.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382618"
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MARCO_18_2910246170-9
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It has been argued that we cannot be the ones being simulated, since the simulation argument uses our descendants as the ones running the simulations. In other words, it has been argued that the probability that we assign to our living in a simulated universe is not independent of the prior probability that we assign to the existence of universes other than our own, which highlights a different way in which the simulation argument is begging the question. Arguments, within the trilemma, against the simulation hypothesis Spela upp media Simulation down to molecular level of very small sample of matter Some scholars accept the trilemma, and argue that the first or second of the propositions are true, and that the third proposition (the proposition that we live in a simulation) is false. Physicist Paul Davies use Bostrom's trilemma as part of one possible argument against a near-infinite multiverse. This argument runs as follows: if there were a near-infinite multiverse, there would be posthuman civilizations running ancestor simulations, and therefore we would come to the untenable and scientifically self-defeating conclusion that we live in a simulation; therefore, by reductio ad absurdum, existing multiverse theories are likely false. (Unlike Bostrom and Chalmers, Davies (among others) considers the simulation hypothesis to be self-defeating.)
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{
"last_modified_datetime": "2024-04-12T16:39:48.382619"
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MARCO_24_446293844-1
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The universe is not a simulation. | by Tim Andersen, Ph.D. | The Infinite Universe | Medium The universe is not a simulation. The argument that the universe is a simulation is based on flawed reasoning and bad science. Tim Andersen, Ph.D. May 27, 2020 · 8 min read They all believe it. Elon Musk says it’s almost certain. Scientists such as Neil deGrasse Tyson and philosophers such as Nick Bostrom argue that our universe is likely a simulation, running on sophisticated computing hardware in a “real” universe, the plaything of the Godlike beings who created us. While researchers at Oxford have experimentally shown that the universe cannot be simulated using classical algorithms, it remains to be seen whether more advanced, quantum computing methods could. But philosophically, these arguments are based on a flawed belief in the reality of Bayesian probability, which falsely imposes our own mental constructs on reality to prove things about nature. PLATO AND ARISTOTLE/RAPHAEL If you’ve read my articles on how space and time might be illusions or why objective reality might be an illusion or even why you don’t have to believe in the multiverse, you might have noticed a theme developing. All experience is part of an elaborate illusion, but I have never argued that nothing is real.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382622"
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MARCO_48_1450710232-2
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In 2003, the philosopher Nick Bostrom made an ingenious argument that we might be living in a computer simulation created by a more advanced civilization. He argued that if you believe that our civilization will one day run many sophisticated simulations concerning its ancestors, then you should believe that we’re probably in an ancestor simulation right now. His reasoning? If people eventually develop simulation technology — no matter how long that takes — and if they’re interested in creating simulations of their ancestors, then simulated people with experiences just like ours will vastly outnumber unsimulated people. If most people are simulations, Professor Bostrom concluded, the odds are good that we ourselves are simulations. Our world would be just one simulation of many, perhaps part of a research project created to study the history of civilization. As the physicist (and Nobel laureate) George Smoot has explained, “If you are an anthropologist/historian and want to understand the rise and fall of civilizations, then you will need to make very many simulations involving millions to billions of people.” The theory that we are living in a computer simulation may sound bizarre, but it has found adherents. The technology entrepreneur Elon Musk has said that the odds that we are not simulated are “one in billions.”
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{
"last_modified_datetime": "2024-04-12T16:39:48.382622"
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MARCO_48_602048401-2
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Newsweek Newsletter sign-up > Research published by physicists Zohar Ringel and Dmitry Kovrizhin in Science Advances suggests that this notion of creating a massive-scale simulation using classical computers is 'impossible.' This is due to something known as the quantum Hall effect, which causes the simulation to become exponentially more complex as the number of particles increases. 'If the growth is exponential, or in other words if for every extra particle one has to double the number of processors, memory, etc., then this task becomes intractable,' the researchers state. Bostrom's hypothesis is that an advanced 'posthuman' civilization will use enormous amounts of computing power to run realistic simulations of the universe. He suggests that current technology trends suggest humanity is already on course for this to be possible. Newsweek subscription offers > 'The strongest argument for us probably being in a simulation I think is the following,' Musk said at a conference last year. '40 years ago we had Pong—two rectangles and a dot. That's where we were. 'Now 40 years later we have photorealistic, 3D simulations with millions of people playing simultaneously and it's getting better every year… If you assume any rate of improvement at all, then the games will become indistinguishable from reality, just indistinguishable.'
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{
"last_modified_datetime": "2024-04-12T16:39:48.382623"
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KILT_9912495-4
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I note that people who hear about the simulation argument often react by saying, 'Yes, I accept the argument, and it is obvious that it is possibility #'n' that obtains.' But different people pick a different 'n'. Some think it obvious that (1) is true, others that (2) is true, yet others that (3) is true.' As a corollary to the trilemma, Bostrom states that 'Unless we are now living in a simulation, our descendants will almost certainly never run an ancestor-simulation.' Section::::Simulation hypothesis.:Criticism of Bostrom's anthropic reasoning. Bostrom argues that 'if' 'the fraction of all people with our kind of experiences that are living in a simulation is very close to one', 'then' it follows that we probably live in a simulation. Some philosophers disagree, proposing that perhaps 'Sims' do not have conscious experiences the same way that unsimulated humans do, or that it can otherwise be self-evident to a human that they are a human rather than a Sim.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382623"
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MARCO_04_654519061-7
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View image of Are we all just a computer simulation? (Credit: Andrzej Wojcicki/Science Photo Library) Philosopher Nick Bostrom of the University of Oxford in the UK has broken down this scenario into three possibilities. As he puts it, either: (1) Intelligent civilisations never get to the stage where they can make such simulations, perhaps because they wipe themselves out first; or (2) They get to that point, but then choose for some reason not to conduct such simulations; or (3) We are overwhelmingly likely to be in such a simulation. The question is which of these options seems most probable. View image of (Credit: Volker Springel/Max Planck for Astrophysics/Science Photo Library) Astrophysicist and Nobel laureate George Smoot has argued that there is no compelling reason to believe (1) or (2). The best way would be to search for flaws in the program Sure, humanity is causing itself plenty of problems at the moment, what with climate change, nuclear weapons and a looming mass extinction. But these problems need not be terminal. What's more, there is nothing to suggest that truly detailed simulations, in which the agents experience themselves as real and free, are impossible in principle.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382624"
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MARCO_52_53056813-1
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New Research Found There's a 50% Chance We're Living in a Simulation | Science Times HOME > TECH & INNOVATION New Research Found There's a 50% Chance We're Living in a Simulation Erika P. Oct 14, 2020 08:00 AM EDT Close Is the world we're living in just a computer simulation? That question might sound absurd to most, but some people are convinced of that possibility. For instance, Oxford philosopher Nick Bostrom in 2003 showed in his influential paper that the possibility of simulation theory could be at least in one of three scenarios, as reported by Vox: All of the human-like civilizations have gone extinct before reaching a technological maturity capable of running simulated realities. If, by chance, some civilizations survived and reached the phase of technological maturity, not one of them is interested in creating simulated realities. Civilizations that reached technological maturity would be so advanced that they have created multiple simulations and not just one. But scientists who study the simulation theory still does not know which of these three possibilities is correct. Bostrom concludes that the third option may be the most probable outcome. Before Bostrom, some scientists also pondered on the simulation theory, such as Jacques Vallee, John Keel, Stephen Wolfram, Rudy Rucker, Ed Fredkin, and Hans Moravec.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382625"
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MARCO_56_88810689-10
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“I think the likelihood may be very high,” he said. He noted the gap between human and chimpanzee intelligence, despite the fact that we share more than 98 percent of our DNA. Somewhere out there could be a being whose intelligence is that much greater than our own. “We would be drooling, blithering idiots in their presence,” he said. “If that’s the case, it is easy for me to imagine that everything in our lives is just a creation of some other entity for their entertainment.” Dr. Tyson has famously placed odds humanity exists in a simulation at 50/50. Just as famously, Tesla and SpaceX chief executive officer Elon Musk has repeatedly espoused odds of “one in billions” that humanity does not exist within a simulation: Musk strongly believes that, of Bostrom’s three possibilities, the first one [ of simulation theory] is correct. He says that because we’re already creating simulations of everything—I mean, we have Ikea furniture assembly simulators for goodness sake—and computing power is ever-increasing, we’ll eventually have the ability to create simulated realities. “Even if the rate [ of technological advancement] drops by a thousand from right now—imagine it’s 10,000 years in the future, which is nothing in the evolutionary scale.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382625"
}
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KILT_247365-1
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Simulated reality Simulated reality is the hypothesis that reality could be simulated—for example by quantum computer simulation—to a degree indistinguishable from 'true' reality. It could contain conscious minds which may or may not be fully aware that they are living inside a simulation. This is quite different from the current, technologically achievable concept of virtual reality. Virtual reality is easily distinguished from the experience of actuality; participants are never in doubt about the nature of what they experience. Simulated reality, by contrast, would be hard or impossible to separate from 'true' reality. There has been much debate over this topic, ranging from philosophical discourse to practical applications in computing. Section::::Arguments. Section::::Arguments.:Simulation argument. A version of the simulation hypothesis was first theorised as a part of a philosophical argument on the part of René Descartes, and later by Hans Moravec. The philosopher Nick Bostrom developed an expanded argument examining the probability of our reality being a simulation.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382626"
}
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KILT_9912495-5
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Philosopher Barry Dainton modifies Bostrom's trilemma by substituting 'neural ancestor simulations' (ranging from literal brains in a vat, to far-future humans with induced high-fidelity hallucinations that they are their own distant ancestors) for Bostrom's 'ancestor simulations', on the grounds that every philosophical school of thought can agree that sufficiently high-tech neural ancestor simulation experiences would be indistinguishable from non-simulated experiences. Even if high-fidelity computer Sims are never conscious, Dainton's reasoning leads to the following conclusion: either the fraction of human-level civilizations that reach a posthuman stage and are able and willing to run large numbers of neural ancestor simulations is close to zero, or we are in some kind of (possibly neural) ancestor simulation. Some scholars categorically reject or are uninterested in anthropic reasoning, dismissing it as 'merely philosophical', unfalsifiable, or inherently unscientific. Some critics reject the block universe view of time that Bostrom implicitly accepts and propose that we could be in the first generation, such that all the simulated people that will one day be created don't yet exist.
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{
"last_modified_datetime": "2024-04-12T16:39:48.382626"
}
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