Do you like Nigerian Food? Nigerian food is typically spicy, high in carbohydrates, and contains a lot of vegetable ingredients. Nigerian food is often seen as representative of West African cuisine.
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Nigerian Foods: 5 Must Try Traditional Nigerian Dishes On Weekends
Nigerian dish is the most diverse in the world due to their extensive range of influences from other cultures and countries. It reflects the country’s history as a melting pot of native African traditions and foreign influences. Below are 5 Must Try Traditional Nigerian Dishes On Weekends;
Egusi (Melon Seed Soup)
Do you love Nigerian food? One of the most mouthwatering regional cuisines that you can’t help but fall in love with is egusi soup. It is regarded as a filling soup prepared from melon seeds and is popular throughout Nigeria. Depending on your preferences, you could need to cook it with beef, seafood, veggies, peppers, tomatoes, palm oil, and cow skin (ponmo).
Melon seeds are a great source of protein, vitamins, and amino acids in addition to having a high nutrient profile like the other components that can be used to make egusi soup. Depending on the meal you are eating with it, you can enjoy egusi soup at any time of the day. However, pounded yam, bà, àmàlà, and àmàlà are some of the common traditional ingredients utilized in eating egusi soup.
Pounded yam
One of the best foods in Nigeria among the country’s three main ethnic groupings is pounded yam (Igbo, Hausa, and Yoruba). It can be created by simply pressing or mashing a number of yam pieces with a mortar and pestle, a blender, or a mixer. It is primarily popular among the Yoruba people in the Southwest geopolitical zone.
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A smooth, sticky dough is the result of this technique, which can be savored with a variety of delectable stews and soups, such as egusi soup (melon seed soup) or efo riro (leafy vegetable stew). It is commonly seen at many local celebrations (weddings, parties, and funerals), and is also referred to as owambe.
Amala and Ewedu/Gbegiri
The Yoruba people of the country’s southwest appreciate amala as a delicacy. It comes in three different varieties: plantain flour, yam flour, and cassava flour (amala ogede). Each is prepared in a different way, with yam flour being made from dried and peeled yam chunks that have been pounded into powder.
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On the other hand, cassava flour is created by grinding dried cassava. Unripe plantain is peeled, dried, and ground to make plantain flour, which is reported to have fewer carbohydrates than the first two varieties. You may be certain of a divine feast no matter which variety you select, especially if you pair it with regional soups like ewedu or abula.
Asaro (Yam Porridge)
Asaro, or yam porridge, is without a doubt one of the go-to foods you might consider if you’re craving an easy-to-make local delicacy this weekend. Although many other Nigerians frequently eat this, Yoruba people particularly love it. The yams are sliced, boiled, and then slightly mashed with the addition of peppers, tomatoes, stock cubes, seasonings, and other ingredients.
You may be guaranteed to derive from your asaro key nutrients like fiber, potassium, copper, glucose, and vitamin C due to the varied degrees of items that may be employed in garnishing it, such as crayfish, pork, and prawns. At any time of day, you can eat asaro and enjoy it.
Ogbono Soup (African Mango Seed Soup)
Ogbono is produced from the ground or blended ogbono and is a delectable draw (slippery) soup (African mango seeds). Although it is most frequently connected to the Igbo people of Nigeria’s southeast, other ethnic groups also enjoy it. It is frequently prepared with palm oil, spices, pork, and stock fish in order to improve its flavor and improve its nutritional profile.
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Additionally, research has revealed that ogbono is a relatively simple dish to prepare and that ogbono seeds are full of essential elements like fat, protein, iron, fiber, vitamins, zinc, potassium, and calcium. Depending on your desire, you can make it with or without garnishes like veggies, okra, or egusi, and you can eat it with regional “swallow” dishes like pounded meat.
