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TASTE AT LAST
5 years ago
~85.9 mins read
WHAT TO EAT IN NIGERIA?Top 10MOST POPULAR NIGERIAN FOODS
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Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a combination of afang leaves, water leaves, dried fish, beef, onions, red palm oil, ground crayfish, and seasoning cubes. The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions and seasoning cubes in a small quantity of water.
When done, the dried fish is added with the palm oil, ground pepper, afang leaves, and water leaves. Once the leaves become tender and the liquids evaporate a bit, the soup is simmered for a short while before it's ready to be served. Afang soup is typically served at festive events such as weddings and celebrations.
It's especially popular among the Efiks, people of Akwa Ibom and Cross River states.
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Ogbono is a traditional Nigerian soup made with a combination of ogbono seeds, red palm oil, onions, stock, seasoning cubes, leafy vegetables such as spinach, pumpkin leaves, or bitterleaf, and assorted meat and fish such as beef, tripe, shrimp, and crayfish.
The ingredients are simmered in an uncovered pot until fully tender, and the soup is then traditionally served hot with fufu, because the soup's slimy consistency helps the lumps of fufu slide down. Ogbono has many versions, so it can also be made without vegetables.
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Nkwobi, a savory Nigerian side dish originates from the Igbo tribe, located in the southeastern part of Nigeria. The dish is usually prepared with a cow's leg that's cooked in a thick, spicy sauce, but it can also be made with a combination of cow's tail, goat meat, and chicken.
In the past, nkwobi used to be prepared with bush meat such as squirrels, rabbits, and even antelopes.
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Eba or garri is a Nigerian staple food consisting of cassava flour combined with hot water. The combination is traditionally mixed with a large wooden spoon until it firms up, and is then rolled into a ball. Eba is served with almost all Nigerian soups.
It can be dipped into the soups, but it's also often served with stews and various meat dishes.
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Moin moin is a Nigerian dish consisting of ground beans or black-eyed peas, onions, oil, and freshly ground peppers such as chili, bell pepper, and Scotch bonnet. The dish is usually served as an accompaniment to jollof rice, fried plantains, and akamu.
It can also be consumed on its own as a snack. Moin moin is so popular that it is regularly served at celebrations and similar special occasions.
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Believed to have originated among the Hausa people, this popular Nigerian dish employs thin slices of beef or chicken that are generously seasoned, then roasted over open charcoal grills. The essential element in each suya is a dry spice blend known as suya or yaji, which is made with a combination of ground peanuts and red peppers.
The spice blend is versatile, and depending on the region, it may incorporate various additional ingredients. In Nigeria, the skewers are usually sold individually and are mainly enjoyed on the go as a quick, cheap, and nutritious snack. In restaurants, they are often paired with vegetables such as sliced onions or tomatoes.
Along with being a staple throughout Nigeria, suya is also found in other parts of Western Africa.
WHERE TO EAT THE BEST SUYA IN NIGERIA
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Jollof rice is Nigeria's national dish. In order to prepare it, rice is cooked in a rich tomato sauce so that it soaks in all the flavors.
The most common ingredients found in jollof rice include rice, tomatoes, tomato paste, onions, salt, and pepper.
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On top of that, any kind of meat, vegetable, fish or spice can be added. It is important to have a delicious sauce, so in addition to tomatoes, there are also ingredients such as coconut milk, nutmeg, partminger (African basil leaf) and sometimes even Roiboos tea used in the sauce.
The other name for the dish is benachin, meaning one pot in the native language of the Wolof people who created it. Although it is a Nigerian dish with Senegalese origins, it can be found all over West Africa with some variations in the ingredients, and it's believed that jollof rice is the predecessor to the popular Cajun dish jambalaya.
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GizdodoWHERE TO EAT THE BEST JOLLOF RICE IN NIGERIA
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