Nigerian
cuisine consists of dishes or food items from the hundreds of ethnic groups
that comprise the West African nation of Nigeria. Like other West African
cuisines, it uses spices and herbs in conjunction with palm oil or groundnut
oil to create deeply flavoured sauces and soups often made very hot with chili
peppers. Nigerian feasts are colourful and lavish, while aromatic market and
roadside snacks cooked on barbecues or fried in oil are plentiful and varied.
The
Nigerian cuisine is not limited in any way .Nigerians have a number ways of
preparing their rice, meat and beans. The Nigerian cuisine is rich in spices
which most of it is hot.
Coconut
rice is a rice dish made with coconut milk.Jollof rice is a rice-based food,
made up with a range of spices, tomatoes, onions, and various seafood. It is a
major delicacy served in most parties, events and occasions in Nigeria.Fried
rice is a rice dish typically mixed with an assortment of eggs, vegetables and
meat, poultry or prawns.Pate is made with ground dry corn, rice or acha. Mostly
combined with vegetables (spinach), tomatoes, onions, peppers, garden eggs,
locust beans, groundnuts, biscuit bones and minced meat. It is common within
northwestern Nigeria, like Kaduna, Nassarawa and Plateau. This is to name a few
modes in which rice is prepared by the Nigerians.
Beans-based
·
Akara
·
Moin moin
·
Ekuru
Meat
Based
Suya
is grilled meat coated with ground chili pepper, peanut powder, and other local
spices. 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.Tsire refers specifically to meat which has a generous coating of
peanut/chili powder. It may or may not be on a skewer.Kilishi is made from meat
that has been cut into very thin slices which is then spread out to dry. A
special preparation of chili pepper, spices and local herbs is then prepared
into a paste which is lightly brushed on both sides. This is then briefly
grilled.Balangu refers to meat that has been grilled over wood/coal fire.
Specifically, no seasoning is applied to bring out the natural flavor of the
particular type of meat which may be goat, sheep or cow meat. Salt and spices
can be added later according to taste.


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