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Cuisine in Nigeria


Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs and flavourings are used in conjunction with palm oil or groundnut oil to create deeply-flavoured sauces and soups often made very hot with chilli peppers. Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are plentiful and varied.

Rice-based Entrees

Jollof rice consists of rice, tomatoes and tomato paste, onion, salt, sometimes oil and red peppers, and a variety of vegetables and meats, and can constitute a complete banquet on a plate.

Pate is made with grounded dry corn or rice or acha. Mostly combined with vegetable (spinach), tomatoes, onions, pepper, locust beans, peanuts and mince meat. It is common within northwestern Nigeria, like Kaduna, Nassarawa and Plateau.

Meat & Poultry

Meat and poultry are mainly used for most Nigerian dishes. Suya is a meat kebab coated with ground peanuts, red chilli peppers and other local spicy flavour. It is prepared barbecue style on a stick. This is one of the most famous Nigerian delicacies and can be found all over the country.

Puddings, Pastes & Porridge

Fufu (or nri ji) is a thick and very smooth paste made from yams or cocoyam. Any starchy staple, such as potato, cassava, plantains or maize, can also be used.

Moin moin is a steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh black pepper wrapped in a moimoi leaf (like a banana leaf).

Iyan is made from pounded yam, similar to mashed potatoes but all mashed with no yam chunks left. Amala (or aririguzofranca) is a thick paste or porridge made from yam skin, which had been peeled, cleaned, dried and then blended similar to iyan but normally darker (brown) in colour. Lafun is basically amala but much lighter in colour, not to be confused with iyan as it tastes totally different.

Eba, also called gari is, like amala, a very thick paste, rolled into balls and made from cassava (manioc).

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