Nigerian delicacies

Hallo! Week 3 of the new year. Hope all is well with you and yours. 

Christmas Day, which seems such a looooong time ago, (which it was, because it was last year. kaboom!), I mentioned that my YOLO sisters were in Imo State and had sent pictures of their meals. They continued the onslaught when they went to Lagos State.

Nigerian food varies in its ingredients and flavours. I am only familiar with food from the Eastern states and Lagos State. When I say Nigerian food, I am referring to food that I know of. The only food from the North that I have eaten is Suya. I have also had Kilishi. Suya is so popular now that it is known as a Nigerian dish. It would be interesting to see which is more widely eaten – Jollof Rice or Suya.

Traditionally, the distinctive, exquisite flavours of Nigerian food come from the leaves, vegetables, meat, fish or oils used during the cooking process. More recently, herbs and spices such as Maggi cubes and curry have become an important part of the cuisine. I have a memory of Bitter Leaf being prepared days in advance of Onugbu soup. Soak the leaves, scrub the leaves against one another, rinse off, repeat until the bitterness becomes palatable. Bitter Leaf is what we called it. That is only one ingredient that takes days to get it right. Nigerian food preparation can take a while and cooking does take hours and hours. The end result is worth the time and effort. Anthony Bourdain visited Nigeria in his Parts Unknown series. 

Join me in licking your screen especially if you are living in the diaspora and not able to source the ingredients. It’s not just about sourcing the ingredients, let me not lie, I can’t cook any of the dishes you are about to view. It was very hard for me to be honest about that. If you know, you know, if you don’t know then you will be surprised when I edit this post and delete that sentence. The shame on my family. hee hee hee. Really not funny! Anyhoo… Come to me for curry goat, rice and peas, jollof rice, cornmeal porridge, escoveitch fish, my egusi soup is coming along nicely. Ehen!* Right, that reminds me that I wanted to show you some dishes. 

Let me remind you that I had previously shown you Oha Soup and Afang Soup. Shown below and both served with Eba. Eba is made from Cassava. 

Are you ready? Here we go!

Banga Soup served with pounded yam. 

Banga Soup originates from the Urhobo people of Southern Nigeria, Niger Delta Region. It is similar but not the same as Ofe Akwu from the Igbo people of the Eastern States. 

Effete Ibaba served with pounded yam. 

This is from Akwa Ibom. I no dey yoke O! 

Seafood okro soup. Looks delicious! 

I was told this was from L’afric which is a restaurant and bar in Lagos. Definitely a loaded okro soup. I am used to a more humble type of okro soup. Some would say this okro soup has been to Harvard. See flenjurment! 

 Ekpankwukuo or Ekpang Nkukwo. 

Soup which originates from the Efik people of SE Nigeria. This particular soup has mfi and snails. Yup! Snails are a delicacy in Nigeria. So Frenchy, so chic! According to my learned YOLO girls, the soup does not usually look like this. 

So, those were the pictures sent from Nigeria. 

One YOLO girl who did not make the trip had enough of salivating and craving. She ended up getting a takeaway meal.

 Edikang Ekong. 

I thought that was the end of the Christmas/New Year Season revelry. Nope!

The travellers returned to their respective homes, from Nigeria, and their tastebuds and stomachs wanted more soul food. 

There was talk of gizdodo and pictures. Gizdodo? This, I have to see. 

 Stage one. The beginning. 

 The End. Yumocity! 

Gizdodo is not a spelling mistake. It is a thing and doesn’t it look delish! It is chicken gizzard cooked with dodo (fried plantain). A one pot dish. 

The YOLO sister who had a cold Christmas still had cravings and happened to make gizzard and dodo the same day but in the traditional way. 

 Old school stylie. 

I am just so very, very, grateful there were no pictures of Egusi Soup, moin-moin, chin chin or akara. 

Just quietly, also very grateful that it has all gone a bit quiet on the tantalising front. 

Just wanted you to enjoy this on another Temptation Tuesday. 

I am off now to have blackberries for brekkie. It’s summer and the berries are delicious. I am not thinking of how much I would rather have moin-moin and dodo. Or Agege bread with tea. 

…agege bread with akara…

*Ehen! Such a small word and takes on many different meanings in the Nigerian lexicon. Used widely! In this context, it means I have remembered what I actually wanted to talk about. 

Any spelling mistakes or incorrectly ascribed origin of dishes is my failing. Happy to correct when directed by those more knowledgeable. 

One Comment Add yours

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