Cookbook:Cuisine of Nigeria
The cuisine of Nigeria is influenced by its many ethnic groups, as well as neighboring West African nations, British colonialism, and other countries Nigeria has interacted with through trade. New-world foods such as cassava, tomatoes, and maize/corn were introduced by Portuguese traders, and they have since become staple foods.
Nigerian food features a wide variety of flavors, ingredients, and spices, both native and imported. Soups and stews are a staple food often containing assorted vegetables and meats, and they are often served with a variety of swallows like fufu. Dishes are typically hot and peppery.
Common ingredients Edit
Fish and other seafood are widely consumed in Nigeria. They can be sourced from the southern coast or the Niger river. Carp, perch, and catfish are common. Stockfish is also widely imported from Scandinavia. Fish may be preserved by smoke-drying to make dryfish.
Fruits and vegetables Edit
Leafy greens are common across Nigeria and go by many names. Popular options include water leaves, African spinach, bitter leaf, Lagos spinach (efo shoko), fluted pumpkin leaves (ugwu), Jute (ewedu), and scent leaf (efirin).
Grains and legumes Edit
Nigerian food is seasoned with a variety of flavors. Dried ground chili peppers are common, as well as black pepper, cinnamon, and nutmeg. Ground crayfish and fermented products such as iru and ogiri are sources of umami. Stock cubes (Maggi is a popular brand) are also common.
Jollof rice served with fried fish and fried plantains
Efo riro made with mackerel and ponmo