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Nigerian food thread cont'd.
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11. Efo Riro
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 leaf is used in preparing the stew, spinach, can also be added to the ingredients.
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 leaf is used in preparing the stew, spinach, can also be added to the ingredients.
12.Akara/Kosai
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.
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.
12. Nkwobi
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, Nkwobi is a meal you can take as the African equivalent of an appetizer.
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, Nkwobi is a meal you can take as the African equivalent of an appetizer.
14. Abacha and Ugba
Also known as African Salad, 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.
Also known as African Salad, 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.
15. Suya
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.
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.
16. Ogbono Soup
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. It typically contains meat, seasonings such as chilli pepper, leafy vegetables and other vegetables.
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. It typically contains meat, seasonings such as chilli pepper, leafy vegetables and other vegetables.
17. Moi Moi
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.
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.
18. Okra soup
Also known as "ila alasepo" among the Yorubas, It is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. It is greenish in colour. Okra has a slippery feel when rubbed with the fingers.
Also known as "ila alasepo" among the Yorubas, It is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. It is greenish in colour. Okra has a slippery feel when rubbed with the fingers.
19. Fura De nono
Translates to Millet and Milk. Nono is locally fermented milk with a slightly thick feel. It is originally from the Gasau people of Zamfara State. Traditionally, the vendors mold the fura into a ball and it's mashed into the milk just before serving.
Translates to Millet and Milk. Nono is locally fermented milk with a slightly thick feel. It is originally from the Gasau people of Zamfara State. Traditionally, the vendors mold the fura into a ball and it's mashed into the milk just before serving.
20. Ekuru
Ekuru is a meal native to the Yoruba people and originates from Osogbo, Osun State. It is usually prepared with peeled beans. It is similar to moin-moin as both are made from peeled black-eyed peas or, occasionally, cowpeas.
Ekuru is a meal native to the Yoruba people and originates from Osogbo, Osun State. It is usually prepared with peeled beans. It is similar to moin-moin as both are made from peeled black-eyed peas or, occasionally, cowpeas.
21. Moringa Soup
Miyan Zogale (moringa soup) is another one of the popular Hausa soups majorly found in Kaduna, Kaduna State. This soup is healthy because of the use of moringa leaves.
Miyan Zogale (moringa soup) is another one of the popular Hausa soups majorly found in Kaduna, Kaduna State. This soup is healthy because of the use of moringa leaves.
22. Dan Wake
Dan Wake which literally means Son of Beans is a Northern Nigerian from Jigawa State (Dutse). You can call Dan Wake Beans Dumplings in English because the preparation is similar. Dan Wake on its own is pretty tasteless just like fufu meals.
Dan Wake which literally means Son of Beans is a Northern Nigerian from Jigawa State (Dutse). You can call Dan Wake Beans Dumplings in English because the preparation is similar. Dan Wake on its own is pretty tasteless just like fufu meals.
23. Ugba
Ugba is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth) from the Imo State (Owerri). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small family business.
Ugba is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth) from the Imo State (Owerri). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small family business.
Honourable mentions
Bauchi State (Bauchi) - Masa and Cow head soup
Bayelsa State (Yenagoa) - Pepper Soup
Bauchi State (Bauchi) - Masa and Cow head soup
Bayelsa State (Yenagoa) - Pepper Soup
