Nigerian food

13 shares • Facebook • Twitter • Pinterest Suppose you’ve been longing to have a meal at a Nigerian restaurant and would like to know about the best Nigerian foods to choose from, health benefits, taste, and more. In that case, you need a food guide that outlines all these details to enable you to enjoy not just mouth-watering meals but also highly nutritious delicacies. Nigerian foods are indeed tasty and made from different varieties of ingredients. This means while some are high in calories, some often have a low-calorie count. This guide outlines the top 18 Nigerian delicacies as well as their nutritional content to enable you to make the right choice. Top 18 Traditional Nigerian Food You Should Look Out For The list of traditional Nigerian food is quite long, and this list isn’t exhaustive. Still, we managed to include the popular ones you’re likely to come across in a typical Nigerian restaurant. 1. Beans & Dodo (Beans & Fried Plantain) Credit: Nutritional fact per 100 g serving: • Calories: 166.888 kcal • Fat: 5.492 g • Carb: 22.38 g • Protein: 6.735 g The taste of beans and dodo is heavenly, sweet, and delicious when cooked well. Beans and dodo, also known as beans and fried plantain, is one of Nigeria’s most common foods. It’s mostly common with the Yoruba of Southwestern Nigerians and West African states like Ghana, Cotonou, Togo, and others. The beans is best enjoyed when cooked with ingredients like onion, garlic, pepper, crayfish, salt, and red oil. Unlike dod...

• Since garri is pre-cooked, eba comes together quickly once mixed with boiling water. Swallows are a category of soft cooked dough that can be made from roots, tubers, vegetables, and more, served as a starch at mealtimes in Nigeria. One of the most popular Nigerian swallows is eba, made by mixing garri (dried cassava meal) with boiling water. You can think of eba like polenta, although made with less liquid. Eba is generally unseasoned (save for imoyo eba , a version cooked with mostly meat or seafood stock that’s common at Easter) and quick to prepare—it can be made right on the kitchen counter. Its slightly sweet and sour flavor and pliable, sticky texture make it the ideal starchy accompaniment to Nigerian soups and stews, and it can be enjoyed for breakfast, lunch, and dinner. Garri, also spelled gari, is a pre-cooked cassava meal that’s widely used in Nigeria and across West Africa. It shouldn’t be confused with tapioca starch (made from cassava’s starchy pulp) or cassava flour (whole cassava milled into fine flour), which have different uses, flavors, and textures. Garri is gluten-free and available in a spectrum of textures from fine to coarse. To make garri, white or yellow cassava tubers are washed, peeled, grated, bagged, and fermented over a number of days. The duration of fermentation dictates the flavor and starchiness of the garri; shorter fermentations produce slightly sweet and starchy garri, longer fermentations produce a tangier, less starchy product. A...

Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked on Tropical fruits such as Nigerian cuisine, like many West African cuisines, is known for being spicy. Entrees [ ] Rice-based [ ] • Coconut rice is rice made with • • • • • • miyan taushe, a • • Banga rice • Palm-oil rice is often referred to as 'local rice'; usually prepared with fresh palm oil, assorted fish (dried fish and smoked fish), garnished with local spices like locust beans ('okpeyi' or 'dawa dawa'), onions and pepper. It could be made as jollof or as white rice with the palm oil stew separate. • Curried rice is rice made with fresh turmeric or curry powder, onions, salt and seasoning to taste and then vegetable sauce is made to go along with it. • Masa is made from 'tuwo shinkafa' rice that is blended after being destoned (onions and other spices are put in it). Then, yeast is added and it is allowed to rise. it is later cooked with low heat in a custom-made masa pot. • Danbu rice is also a type of rice usually made in the North. It used to be ground and mixed with pepper. Bean-based [ ] • • Gbegiri, a bean-based soup from Southwestern • • Moi moi, a steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground red peppers • • Ewa aganyin, boiled beans eaten with a • Kiyaru Batonu in [ clarification needed] • • Corn-based • Meat ...

6650 shares • Share • Tweet • Pin Jollof Rice:I can’t think of a more popular West African dish than Jollof rice. It’s popular for good reason — it is delicious! Jollof Rice Recipe There are hundreds of different dishes in the world, but there is only a handful that has enough flavor for me to eat alone. A bowl of Jollof rice is one of those dishes. You know, the kind where you can taste the spoon or fork after you’re done with the food? I mean, you’d want to lick it clean. Jollof is deliciously addictive. Jollof rice is a staple in West African cuisine. It’s made from rice, tomatoes, onions, peppers, and other seasonings. The dish is cooked in one pot. It’s simple and easy to make at home—and the end result is absolutely delicious! What is Jollof rice? For those of you who aren’t familiar with Jollof Rice( Jellof rice) —it is a rich and incredibly rich, aromatic, tasty West African one-pot Meal. It’s similar to The dish is a staple of West African cuisine, particularly that of Ghana, Nigeria, Senegal, and Gambia often eaten and enjoyed during holidays, weddings, birthdays, and other special events. It is a very versatile dish, and it is usually made from scratch using rice, tomatoes, pimento peppers, tomato paste, scotch bonnet, onions, salt, and other spices. Geographical range and variants Jollof rice is a delicious royal dish originating in West Africa. Itis one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, ...

USA TODAY Nigerian chef Hilda Bassey, popularly known as Hilda Baci, spent nearly four exhausting days last month cooking enough food to feed hundreds of her fellow Nigerians while simultaneously making history. And now it's finally official. On Tuesday, the Baci, founder of the restaurant and delivery service But she still set a new record as her official time of 93 hours and 11 minutes surpassed the previous record of 87 hours and 45 minutes achieved in 2019 by After reviewing all the footage, we're delighted to announce that Hilda Baci is the new record holder for the longest cooking marathon (individual) 💫 Watch the video to find out the official time we've awarded Hilda and read the full explanation below 👇 Guinness World Record: Baci followed strict Guinness rules to get the record As if cooking for four days straight isn't exhausting enough, Baci had to follow strict rules set by Guinness in order to set the record. First, while a sous-chef was permitted to assist Baci with the prep work and cleaning the kitchen area, Baci herself had to do all the cooking. She also had to be preparing at least two food items at a time. In keeping with Guinness rules, Baci was also only allowed a five minute break to use the bathroom or sleep for every hour that she cooked, which can be accumulated if not taken. Missing New Orleans chef: Baci cooked 100 pots of food for spectators to enjoy To prepare for the event, Baci created a 35-item menu to ensure that she had the necessary ing...

If you’re about to make your way to Nigeria hoping to fill up your belly with foods that are full of spices and aroma, you’re absolutely right. However, don’t be fooled into thinking that’s what Nigerian food is all about. It’s a wonderfully rich cuisine, where the different traditional foods still exist in full effect today. And it is especially the numerous different hearty stews you’ll be wanting to spend your time in Nigeria eating! Overall, a foodie visit to Nigeria, where each dish seems to be packed with protein and nutrients, should be incredible to your soul, stomach, and health. But, you don’t have to go all the way to Africa—we’ve included some recipes so you can even try them at home. Nigerian Food Bucket List: Names of Dishes to Eat From the Cuisine of Nigeria 1. Abacha and Ugba This is an easy-to-make traditional Nigerian food, created by the Igbo tribe, resident to Nigeria’s Eastern regions. It simply consists of abacha, which is dried and shredded cassava, and ugba, which are African oil bean seeds that have been fermented. It’s considered to be an African style salad and is popular to serve together with grilled fish, for example. Recipe: 2. Afang Soup Eaten particularly in Southern Nigeria, this is a traditional food of the Efik people as well as the Ibibio people. It is also eaten largely by the Anang people. It can be eaten as a simple home meal, but it is not uncommon to be served at ceremonies like weddings. Its primary ingredients are various vegetab...

Nigerian cuisineis aromatic and pungent, full of In many ways, the predominant flavours in our dishes – umami, smoky, spicy – are different from those in other cuisines. To begin to understand ‘Tastes & Flavours’, it is necessary to look at a number of definitions of taste – which for me includes aroma – and flavour: Taste, gustatory perception, or gustationis one of the five traditional Flavor, or flavour (see spelling differences), is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell; Understanding our cuisine is of prime importance if we are going to show the world its awesomeness. That’s my purpose and practise in the Read: Umami, the 5th Taste Various cuisines approach a description of tastes in different ways: • Nigerian cuisine is characterised by umami, spicy, bitter, spicy, sour and sweet flavours and this is the very first attempt at describing and documenting them in literature! And yes, I’m mighty proud of myself. • In Western cuisine, salty, sweet, sour, bitter and • Ayurvedic nutrition describes Six Tastes (Rasas) of Food: sweet, sour, salty, bitter, pungent and astringent, each with its healing properties. Various combinations are believed to provide nutritional value. Ayurverdic nutrition also prescribes and ‘order’ of eating where predominant tastes are served one after the other beginning with Sweet then Sour, Salty, Bitter, Pungent, Astringent and finishing with Sweet Let’s begin Umam...