Whether you are in Nigeria looking for something to do this weekend, or you are visiting and looking for something new to try, Chinenye Emezie-Egwuonwu has interesting ideas for you. in this piece, she brings you 20 Nigerian food you should try, especially if you are a foodie. I am sure you’ll enjoy it:
Are you planning a trip to Nigeria or in Nigeria and looking for something to do this weekend?? One fun idea or activity you have to include in your itinerary without a doubt is to try out the food. As a multi-ethnic country, Nigeria is a fertile ground for fabulously delicious delicacies. From the east, west, north and south to virtually every corner in-between the country, there are a plethora of spice-rich flavourful dishes that tie Nigerians together–I suggest you try as many of them as you can. To make it easy for you, here’s a selection of 20 popular Nigerian food to get you started on this journey of tastes. Join us as we explore the deliciousness that abides in this great giant of Africa!
Pounded yam is one of Nigeria’s most popular dishes that can be served with a variety of soups like Egusi, Ogbono, Vegetable and Okro soup. Yam, which is widely available, is boiled and pounded into a smooth mash. You’ll most likely find people eating pounded yam with Egusi, Banga, Ogbono or some other meal.
Mind you, Nigerians abroad prepare alternative pounded yam using yam flour, but it doesn’t taste like the original pounded yam. Although the Yoruba people are known to be fond of pounded yam, some other Nigerian Ethnic groups like the Ibos consume it especially during occasions such as the celebration of new yam festival.
Garri would pass as the king in the land of Nigerian dishes, as it is a household food in almost all Nigerian homes. There is a popular joke in Nigeria that, though Garri has no advert placement, yet, it sells more than other food products that advertise.
Garri is prepared from cassava tubers that have been fermented, but the tubers must undergo peeling, washing and grating into a mash prior to being fermented. The product gotten from this is then locally dried (roasted) to form fine flour.
Garri when mixed with hot water, becomes ‘Eba’, and can be served with almost all kinds of stews and soups. It can also be eaten with beans or as a snack.
This soup is widely consumed in Nigeria. Ingredients used in preparing the soup include melon seeds, red or any desired meat, seafood, fermented beans, a variety of green vegetables and onions. Egusi soup can be served alongside Garri, Pounded yam and fufu.
This colourful delicacy is food to many West African Countries, not just Nigeria. Ingredients of Jollof rice include rice, onions, tomatoes, chillies and a variety of spices. It can be served with vegetables and desired meat, chicken or fish. Jollof rice is commonly served on special occasions and at social events.
Efo Riro is a mix of pumpkin green leaves, meat, like chicken and offal or smoked fish. Efo Riro is a Yoruba delicacy originating from Western Nigeria. Green vegetables like water leaves or pumpkin leaves are used in preparing the stew, spinach, can also be added to the ingredients.
Akara is fried been cakes. Its popularity in Nigeria is quite obvious as many Nigerians opt for it for their breakfast. In the south, it is known as Akara while in the North it is called Kosai. It can be gotten very cheap from roadside food vendors. It can also be prepared at home for family and friends.
Suya is a very popular delicacy in Nigeria. Conventionally eaten in the evenings, this snack is made with fish or meat doused with spices and then barbequed on a skewer. The spices comprise ginger, peanuts, pepper, dried onions and various stock flavours.
The soup is made with local Afang leaves and water leaves together with dried fish, meat and snails, as well as seasonings. Although it originated from South-southern Nigeria, Afang soup is now enjoyed across state borders in Nigeria and also in the diaspora. The meal takes about an hour to prepare, and is often served with Pounded yam, fufu and Garri.
Moi Moi is a Nigerian steamed beans pudding which has its origin in South West Nigeria. It can be made with egg, crayfish, corned beef, onions, and sardine to give it that added taste. Moi Moi can be served with other Nigerian dishes or eaten alone as a snack.
Tuwo Shinkafa is translated from Hausa language meaning – Mashed Rice. It is the go-to-side-dish for many Northern soups such as Miyan Kuka, Miyan Karkashi and even Okra soup in many Hausa-speaking communities. It is usually served daily for lunch or dinner.
Nigerian pepper soup is among the nation’s favourite dishes due to its intensely spicy flavour and the variety of meat, fish or chicken that can be used to cook it. The broth is rich, with aromatic spices, pepper, ginger, garlic and onions to give it that unforgettable taste.
Nkwobi is a popular Ibo delicacy prepared from spiced cow leg marinated in a richly flavoured sauce of Utazi leaves and palm oil. For people looking to have a nice outing, a meal you can take as the African equivalent of an appetizer would either be – pepper soup and a dessert could be Nkwobi. You’ll likely find them well served at Igbo kitchens in major Nigerian cities.
Ewa Aganyin is made up of cooked beans and pepper sauce. It is a delicious beans dish, well known for its softness and tasty sauce. Every Nigerian beans lover is crazy about Ewa Aganyin and it can be served with bread or yam.
Amala and Ewedu soup is a classic Nigerian food, mostly eaten by the Yoruba people, especially people from Oyo state, but it is appreciated by other ethinc groups.
Abacha and Ugba are known as African Salad and it can be eaten as a meal or snack. Many people eat it as a meal because it fills up your stomach just like any other meal. This meal is well-known and very popular in the Eastern part of Nigeria, among the Igbos, and they love it.
Funnily, nothing is as soothing as taking Garri and Groundnut with chilled water during a hot afternoon. The combination gives a kind of fulfilment that only a true Nigerian can understand. Ijebu garri can be enjoyed with groundnut or smoked fish.
I mentioned Garri and groundnut earlier, but this time around, it is Boli and groundnut. Boli is roasted ripe plantain and is very tasty when taken with groundnut, it is truly a delectable popular snack for Nigerians and that is why they miss it most when they travel abroad.
Ogbono soup is a popular Nigerian dish made with ground Ogbono seeds, with considerable local variation. 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.
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.
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.
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*This article is adapted from http://www.hfmagazineonline.com/nigerian-food-a-quick-taste-of-20-popular-naija-foods/