NIGERIA TO THE WORLD: Delicacies That Can Never Go Wrong

 

Let’s talk about some sweet Nigerian delicacies I’m sure you do not want to miss out on. But first, just an overview, Food is a window into people’s culture, natural habitat, and beliefs. A plate of food can tell you about the people who eat it. Nigerian cuisines are rich, vibrant, and packed with bold flavors that reflect the country’s diverse cultures. Whether it’s the smoky goodness of jollof rice, the heartiness of egusi soup, or the spicy kick of suya, each dish tells a story. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques.

Here are a few of these delicacies…

Jollof rice is a beloved West African dish known for its rich, spicy tomato flavor. It’s a one-pot rice dish cooked with a variety of ingredients like vegetables, spices and often meat or fish. Jollof rice is not just a meal; it’s a symbol of cultural identity and unity among West Africans.  

Egusi soup is unarguably the most popular soup in Nigeria, it is always combined with swallow to serve. There are different types of swallows in Nigeria, either eba, pounded yam or fufu is commonly served with egusi soup. You just need to lay your hands on chicken or beef, palm oil, bitter leaf or spinach. They you can make a delicious pot of egusi soup.

Tuwo shinkafa is a side dish that’s used to bulk up Nigerian soups or stews. Its name literally translates to “rice meal,” and it is most commonly eaten by people in the northern part of Nigeria. It is a thick pudding prepared from local rice that is soft and sticky, and is usually served with different types of soups like miyan kuka and miyan taushe.

Yam porridge is also quite popular, the recipes varies hugely across ethnic groups however. There are lots of different ways to prepare yams in Nigeria.

Okra soup – Nigeria: Okra is eaten all over the continent but how it is made in Nigeria takes the trophy for me. The soup is made with a mixture of proteins (meat) and fish, as the base. Onions and peppers are all kinds of spices sizzled in red palm oil before being mixed with the proteins. The okra is chopped into small pieces or grounded and added to the sauce. The particularity is adding other vegetable such as Uziza leaves. When all simmers, the okra is mixed with all the ingredients and has a reddish color from the palm oil. Okra soup is eaten with any type of Fufu. 

Efo riro means “vegetable soup,” which many Nigerian families make as a spinach stew. Originally a traditional Yoruba dish, efo riro often includes pumpkin leaves, tomatoes, onions, and proteins like dry fish or crayfish. To bulk up the dish, Nigerians often serve efo riro with a side of fufu, eba or semo.

Moi Moi: is a savory steamed bean pudding that’s made from a mixture of beans, habanero peppers, bell peppers, palm oil, and onions.

Akara (Beans cake) is a dish with deep historical roots, believed to originate from the Yoruba people of southwestern Nigeria. Made from blended beans, onions, and spices, akara is deep-fried to create crispy-on-the-outside, soft-on-the-inside fritters. It’s commonly eaten for breakfast, paired with pap or agege bread. Akara is not just a Nigerian staple but is also enjoyed across West Africa. It’s often sold by street vendors in Lagos, where it has become a favorite among commuters looking for a quick, protein-rich snack.

Fried Plantain: or as we like to call it, Dodo! are a popular side dish and appetizer in Nigerian cuisine. All you need are plantains, frying oil, and salt for seasoning. They’re popular side dish for beans, banga rice and stews.

Ogbono: the main ingredient for ogbono soup is ogbono seeds, which are the seeds of a Nigerian plant known as wild mango or bush mango. This soup is usually made with a variety of leafy vegetables, fish, and palm oil, although the exact recipe will differ by household.

Suya: It’s a skewered meat dish that’s marinated in a mixture of spices known as “Yaji”, and then grilled. The most traditional and popular type of suya is Beef suya, which is made from skewered strips of beef

Ofada rice: it is made with short and brownish rice, giving it a distinct texture and taste. It’s paired with ayamase, a green pepper sauce made with a blend of green bell peppers, scotch bonnets, onions, and locust beans. This dish is particularly popular in the southwestern part of Nigeria, especially in Lagos and Ogun states. Ayamase is notorious for its heat and flavor. The sauce is often cooked with palm oil, giving it a rich, savory taste, and is typically served with fried or grilled protein like chicken, goat meat, or beef.

Nigerian dishes are much more than this, but these are the most popular ones. You can never go wrong with these.

Watch out for part 2!