Nigeria is rich in variety of delicious, nutritious foods and drinks made from fruits, vegetables, meats, sea foods, and cereals from different geographical location. This is so because Nigeria has more than 250 ethnic groups and tribes which offer different delicacies.
Below are some foods and drinks recipe from both within and outside Nigeria.
OKRO PLANTAIN PORRIDGE
Ripe plantain porridge is prepared by dicing the ripe plantain and cooking with (salt although some people prefer to use sugar instead). The use of palm oil or groundnut oil also depends on what is ideal for you.
- 5 ripe plantains (peel and diced).
- 1 Onion (diced).
- 1 Cooking spoon red oil or groundnut oil.
- 3 table spoon of crayfish
- 2 dry fish
- 1 bunch basil leaf (shredded)
- ½ cup fresh okro (diced)
- Seasoning salt and salt to taste.
- Wash and boil the plantain until tender
- Add salt, seasoning salt, crayfish and onion
- Cover and simmer for 2minutes
- Add the oil and dry fish and leave for another seven minute; stir and add the okro and the shredded basil leaves.
- Simmer for three minutes and serve hot as porridge
Though not so common in the cities, people in villages enjoy these fresh fungi called mushroom. Imported varieties abound in the supermarket (local product are produced by ZARTECH and Obasanjo Farms), but the best are the fresh ones and are gotten from dead palm trees.
Oferuo is common among the south eastern folks of Nigeria especially some part of Abia State. Rich in vitamins and essential minerals, this soup is best enjoyed with fresh mushroom.
Recipe for 10 servings
- 5 cups mushrooms (Shredded)
- 4 cups fresh Okro (chopped)
- 1 large stock fish
- 3 dry okpo fish
- 4 fresh pepper (chopped)
- 12 pieces of shaki (intestine)
- 12 pieces of large snails (de-shelled)
- 2 cook spoons of palm oil
- ½ cup Ogbono (grinded)
- 3 table spoons Cray fish
- Seasoning salt, and salt to taste
- Wash the Shaki, beef and boil until tender.
- Wash the snail is with either time lime or alum, halve them and add to the boiling meat.
- Cook for another 10 minutes before adding the stock fish, dry fish and Cray fish.
- When the stock fish is properly formed, put the palm oil in to a small bowl, add the Ogbono, mix thoroughly and add to the cooking stock.
- Uncover the pot while the ogbono is boiling; add salt and seasoning salt to taste including the mushroom and pepper. Cook for two minutes before adding the fresh okro.
- Stir and simmer until the okro and mushroom is tender (better still, the okro and mushroom is best eaten half done).
- Remove from heat and serve with either hot akpu (fufu), or pounded yam.Eba, semovita or amala are equally okay.
COCONUT BEAN SOUP (TANZANIA)
The use of coconut or banana usually indicates a Swahili influence (use a 3 quart sauce pan).
- ½ chopped onions
- ½ chopped green peppers
- 1 table spoon salt
- ¼ table spoon pepper in 3 Tub utter
- 1 tablespoon curry powder
- 1 cup of fresh seeded tomato cut into chunks, simmer for two minutes.
- Add 2 ½ cup kidney beans with liquid or black eyed peas, 2 cup of coconut milk.
- 3 cup water, simmer for 10 minutes then add ½ cup of cooked rice, correct seasoning, serve garnished with 1 teaspoon coconut on top of each soup bowl.
AKARA WITH PAP
Akara is a beans delicacy enjoyed around all the regions of Nigeria. Akara can be eaten with eko or ogi. It all depends on the consumer. Rich in protein and fat, this menu is good for those who have lost appetite. It also ideal for breakfast especially on Saturday or Sunday morning after the busy week.
Recipe for 6 serving
- 3 cups of beans (de-skinned)
- 5 fresh pepper
- 2 big onions
- Salt and seasoning salt to taste
- Vegetable oil for frying
- Grind the de-skinned beans with pepper and onion.
- Make it a thick mixture, add the salt and seasoning to taste and fry over a hot fire.
- Fry until both sides are slightly brown.
- Before removing from heat, prick the middle of the akara with a fork, this will allow the oil to penetrate the mixture.
- Remove from heat and serve with either eko, ogi, or as you like it.
Couscous is a North African dish of chicken or lamb and vegetables served on cooked, crushed-crached wheat. It is commonly cooked in Morocco.
Recipe for 6 serving
- 3 cups of cooked couscous
- 3 carrots (peeled and thinly sliced)
- 1 small cup of butter or margarine (softened)
- 4 tomatoes (seeded and cubed)
- 2 cups garbanzo beans (chick peas) with juice
- ½ teaspoon of ground cinnamon
- ½ teaspoon of black pepper
- ¼ teaspoon of saffron
- Chicken pieces
- 1 cup dark raisin
- Wash and arrange the chicken pieces in pot, sprinkle the onions and carrots on the chicken, dot with butter and boil for 15 minutes or until the chicken is no longer pink in the centre.
- Cover the raisins with warm water in a small bowl and drain after some minutes. Pour over the chicken adding tomatoes, garbanzo beans, cinnamon, salt pepper, saffron and seasoning salt to taste.
- Cook everything until very hot, stirring once as you cook.
- Mould the couscous a large serving platter.
- Remove the chicken and vegetables from the heat and arrange around the edge of couscous serve with chilled water; with fufu, eba, semovita or amala.
AFRICAN GROUNDNUT STEW
- 1 whole fryer chicken, cut into pieces and dusted with flour (remove skin, if desired), oil for frying.
- 1 (14 ounce) can stewed tomatoes, drained.
- 1 teaspoon salt
- 1 sweet potato, peeled and cubed
- 1 large onion, chopped.
- ¼ cup seeded and diced chille, mild or hot, to taste (remove skin, if desired).
- 2 cups chicken stock
- ½ cup chopped peanuts
- 3 hard boiled eggs
- In a large skillet, fry chicken in oil until golden brown. Place chicken with tomatoes, salt, sweet potatoes, onion and chilies in a casserole.
- Pour the chicken stock over the mixture and sprinkle with peanuts. Cover and place in a 355F oven for 1 hour.
- To serve, peel and cut eggs in half and arrange on top of chicken.
- 2 packets instant chicken-broth and seasoning mix
- 2 cup of water, 1½ dried green chili peppers, finely chopped
- ¼ size each diced green bell pepper and onion
- Chunky style peanut butter
- In 1-quart sauce pan, dissolve- broth mixing water, add chili pepper and bring mixture to a boil. - Stir in bell pepper and onion and return to a boil.
- Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
- Reduce heat to lowest possible temperature, add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
- Makes two servings
CREVETTES GRILLES ALA KERKENNAISE (SHRIMP WITH TOMATO SAUCE)
Crevettes is a tomato sauce served with shrimp. It is common in Tunisia. The soup has a strong Mediterranean touch with olive oil and tomato base sauce, although the French introduced it.
Recipe for 6 Serving
- 2 cups shrimps (pealed)
- ½ cup olive oil
- 5 large tomatoes (chopped)
- 2 fresh pepper (crushed) - Fresh parsley
- 1 clove garlic (mined)
- 1 lime cut into five wedges
- 1 onion (chopped)
- Wash and toss the shrimps with olive oil, cover for until the shrimps turn pink.
- Remove from heat and set aside
- Make a dipping sauce in bowl by combining the remaining ingredients, adding some olive oil to make a perfect North African dipping sauce.
- Arrange the shrimps on a large serving platter with the lime edges and serve with the sauce.
FRESH FISH AND STEW WITH OFADA
Fresh fish is now a staple, special thanks to fish farming. One can now enjoy fresh fish without traveling to the riverside areas. Croaker, catfish and tilapia are the commonest fish types available in the markets.
Any of these types can be used for fresh fish stew and enjoyed with rice, frejon, or any meal that is suitable for you.
Ofada rice is our locally processed rice. It is very common in the rural area and today, it is even sold like imported rice in places such as Abakaliki, Afikpo, Abeokuta and Makurdi. It is very rich in carbohydrate, parboiling will help reduce its starchy content. Other nutrients can be enjoyed in the stew.
Recipe for six serving
- 2 large tomato puree
- 4 fresh tomatoes
- 4 fresh pepper
- 2 wraps of locust beans (iru optional)
- 5 fresh tatashe
- 5 tablespoons of tomato puree
- ½ bottle vegetable oil
- Spices (curry, thyme, white pepper )
- Salt and seasoning salt to taste.
- Clean the fish, season and steam for a few minutes.
- Blend the tomatoes, pepper, tatashe and onion into a smooth paste.
- Heat the oil, add a little salt and few chopped onion before pouring the blend mixture, Allow cooking for 10 minutes.
- Add two spoon of tomato puree with water.
- Add seasoning salt and other spices, stir and add the fish.
- Cover and leave to cook for another 20 minutes until the fish and stew is ready.
- Serve hot with the locally made rice (Ofada)
- Better still, any other rice will do.
Southern Nigeria is very, familiar with ogbono soup. In fact, in the southeast, okro is often added to make this traditional soup tasty, and they will tell you its best with akpu or fufu.
The people of south-south enjoy their Ogbono soup with sea food choice such as crabs, snails, fresh fish and periwinkles.
- 10 medium snail (de-shelled)
- 1 cup of Ogbono (ground)
- 8 crabs (de-shelled)
- 5 pieces of dry fish (Sawa or Panla )
- Salt and seasoning salt to taste
- 2 cooking spoons of palm oil
- Clean the snails with either alum or lime
- Wash the crabs and shrimps; put in a pot and bring to boil.
- Clean the fish wash and add to the pot including the stockfish. Cook until the stock is ready.
- Remove from heat, place a pan on the fire, add oil, when hot, pour the Ogbono into the oil to make a paste, add the stock and stir, add other ingredients, stir and leave the pot uncovered for 5 minutes remove from heat and serve hot.