Nigerian Food

Nigerian Food

Nigerian food is rich in flavor and spices. It is popular on the African continent, and is varied in its starches and proteins. This is due toe the spread of nutrients from various sources, mainly from assorted grains, yams, rice, and poultry. While Nigerian food is traditionally extravagant, the extreme poverty makes the food only a reality for a small few. It is made of basic tenants who attribute to the culinary structure.

(picture made by Jonathan Kopnick)

Rice based recipes include: Jollof Rice consists of rice, tomatoes and tomato paste, onion, salt, sometimes oil and red pepper and a variety of vegetables and meats, and can constitute a complete banquet on a plate. Pateis made with grounded dry corn or rice or acha. Mostly combined with Vegetable (Spinach), tomatoes, onions, pepper, garden egg, locust beans, Ground nut, biscuit bone and meats minces. It is common within northwestern Nigeria, like Kaduna, Nassarawa and Plateau. Cocunut Rice is a rice dish made with coconut milk. Tuwo is a thick rice pudding usually eaten with miyan taushe, a soup of roasted peanuts mixed with spices and vegetables. It is primarily in the northern part of the country. Tuwo Masara is corn flour dish eaten also in the northern part of Nigeria.

Meat Poultry: (In the bulk of Nigerian Diet) Suya is a meat kebab coated with grinded Groundnuts (peanuts) and chili pepper and other local spicy flavored. It is prepared barbecue style on a stick. This is one of the most famous Nigerian delicacies and can be found within easy reach all over the country. Pudding etc. Made from Yams and beans, are eaten as a meal instead of a dessert. Moimoi 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) Yam: Is prepared like American potatoes would be, ins smashed/paste form.

Cassava Funfun-dish also made from the cassava plant. The plant is peeled, ground, , soaked sieved, then put under a heavy material to get all the moisture out of it, to form a

powder. Then, the funfun is made from putting this powder in some boiling water, and stirring/beating it until it has a thick smooth texture. gari ('grain' made from the root of the cassava plant. This part is peeled, ground, soaked, sieved, and then dried out) Recipes taken from… Recipes taken literally, and semi-literally to keep accuracy of description. http://www.business-travel-nigeria.com/Nigerian-food.html http://www.motherlandnigeria.com/food.html http://en.wikipedia.org/wiki/Nigerian_cuisine#Rice-based_Entrees (I contributed to the article at the same time that I did this project)