Acarajé, a recipe taken to Brazil by the slaves from the West African coast. It is called "akara" by the Yoruba people of south-western Nigeria and by the people of Sierra Leone. It is called "kosai" by the Hausa people of Nigeria. It is called "koose" in Ghana. It is eaten with millet or corn pudding. In Nigeria, akara is usually eaten with bread, ogi, which is a type of cornmeal made with fine corn flour.