The wide variety of ethnic communities found in Nigeria means that the nation located in West Africa has a varied and rich culinary tradition. As much as there are different delicacies depending on where a person is in the country, there are some staples and ingredients that cross state borders. It is impossible to include all the dishes in an overview of the country’s favorite foods, it is better to choose ten of the dishes mentioned by most Nigerians when asked about local food. Here is a look at 10 Nigerian foods you must eat before you die part 2, we recently published a . article which you can locate by following the link below
A Comprehensive List of Nigerian Food Recipes with Pictures
Delicious Nigerian Foods You Must Eat Before the End of the Year
Surprisingly, this type of food is not just limited to Nigerians, but is actually quite popular across other West African countries. Jollof rice is quick and easy to prepare, making it the recipe to go for by most chefs and cooks. Just as is the case with other rice-based meals in the country, it is served on certain special occasions as well as other social events. Its main ingredients include rice , onions, tomatoes, chilies and a wide range of spices. Often, it is served with chicken, but can also be served with fish or vegetables. Some chefs serve Jollof rice with peas or beans, and is one variety of savory dishes served across the world.
Pounded Yam with Nsala (White Soup)
Pounded yam happens to be one of the most popular fufu dish varieties that accompanies numerous of Nigerian delicious stews and soups. Fufu is a dish prepared by boiling starchy vegetables such as yams, plantains and cassava, and then pounding them into a dough-like mass. Pounded yam can either be made by pounding raw yams or mixing hot water and yam powder. It may be difficult to make the dish from scratch, but by all costs the taste difference makes the effort applied worthwhile. Though it is best complemented with Nsala, pounded yam can also be served with a variety of soups such as Ogbono, Egusi and Okro soup.
To many Nigerian soups, Garri can be a popular complement. As a matter of fact, in some parts of Nigeria, if you’ve not eaten Garri or Fufu before the day is over, that means that the day is not complete. It 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 roasted and pounded to form fine flour. Garri can be eaten as dough or as a snack that is served with soups and stews. It is one of those Nigerian foods that are not exclusive to religion, tribe or geography. It is rare to meet a Nigerian who has never eaten this meal in one form or another.
Suya is a meat delicacy which is eaten all over the country. The food is simple, made with fish or meat rubbed in spices and then barbequed on a skewer. Often, the spice mixture utilized is made up of ginger, peanuts, various stock flavors, peppers and dried onions. Suya can be found on the street corners of any major city or town in Nigeria, and is often consumed in the evenings.
Although it originated from the South-south state – Cross River State, Afang soup is now enjoyed all over the country and in the diaspora. The soup uses Afang leaves and water leaves together with meat, dried fish and snails for seasoning. The meal takes about an hour to prepare, and is often served with fufu or Garri.
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