Do you like to travel to beautiful places around the world? Are you a food blogger interested in African cuisines? Are you planning to visit Nigeria soon ?. This article explores Nigerian mouth-watering foods that you should try on your next visit.
Nigeria is considered to be the largest black country in the world with more than 150 million inhabitants and more than 250 ethnic groups with three officials. Each nation has its own distinct food items associated with it. Below are some of these foods and how to prepare them.
1. Ofada stewed stew: Ofada is a small town in the southwestern part of the country. Its inhabitants are known as rice farmers, which is why the rice grown is named after the city. The rice is brown and is sold nationwide.
Ingredients: two and a half cups of rice, 5 cups of water, 1 tsp. vegetable oil (optional), 1 tsp. Salt.
The recipe includes cooking 5 cups of water in a pot until it boils, rinse the rice thoroughly with cold running water and pour into a pot of boiling water. Add salt and oil. After that, cook for 35 minutes or until ready (softened).
2. Yam and melon melon soup (egusi): This delicious dish is also known among the Yoruba people of the southwest. Ingredients for 2 servings include 1 lump of yam, 2 cups ground butter, fresh tomatoes, fresh peppers, 1 medium size fish, Palm oil, onion, stock cube, 1 tsp salt, one small leaf of ugwu.
Recipe recipe: Peel, wash and boil the yam until well cooked. Put a pound in the mud with a pestle, shape it into balls and set aside. Put a little water in the clay pot in the pot to make a thick paste with the mixed peppers, onions and tomatoes. Mix the mixture and allow to cook before adding palm oil. Pour in the water to lighten the soup if it is too big, stock cubes, salt to taste and your fried fish. Finally, add the chopped octopus leaf and allow to cook for 5 minutes. Serve yam and egusi soup.
3. Afang soup is eaten by the African / Ibibio people of Nigeria. This soup has a bitter but nutritious and very tasty taste.
Ingredients for smoked fish, beef or minced meat, ground crayfish, periwinkle (optional), Afang Leaves (dry or fresh), water leaves (Alternatively, lamb lettuce or spinach), palm oil, stock cubes, fresh pepper or ground ground pepper (to taste) and salt to taste.
Recipe hint: wash and cut Afang leaves, remove or combine them and set aside and cut the water leaves and set aside. Cook until lightly browned, smoked fish or beef and stockfish with chopped onions, one stock cake / spice cake and salt to taste. Then rinse the dried fish with hot water, remove the bones to avoid overcrowding while eating and place the fish in a pot of cooked meat. Put Palm oil, pepper, crayfish on the ground and a stock cube in a pot. Mix well and add periwinkles (if you use anything). Add salt to taste. Cover the pot and let it boil for about 12 minutes. After 12 minutes, add the Afang leaves, leave to boil for three to five minutes and add the water leaves. Afang soup is ready to be cooked hot with Starch, My Pound, Wheat, Eba, Fufu, Semolina, Amala,
4. Tuwo shinkafa is very popular in the northern parts of Nigeria. It is a unique dish consisting of rice flour or soft rice, short with water.
Ingredients: 1 cup white (uncooked rice) and 3 cups of water
Cooking Guide: Wash uncooked rice in a pot. Add the rice water and cook until the water is dry and very soft. Next, using a wooden spoon, place the rice on the edges of the pot to bring the rice together. Stir and mix continuously until it forms one fine lump. Tuwo Shinkafa is often served as a accompaniment to various soups and stews such as egusi, miyan Kuka, miyan taushe, and stew.
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