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Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. [ 1 ] [ 2 ] Like other West African cuisines , it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups .
A Nigerian dish of millet pancakes containing millet, butter and sugar. Ga'at: Ethiopia and Eritrea: A stiff porridge, made traditionally with barley flour, [4] though in many communities wheat flour is often used. Garri: Cameroon, Nigeria, Sierra Leone, Benin, Togo, Ghana (in Ghana it is known as gari) A popular West African food made from ...
These easy 20-minute dinner recipes are perfect for busy weeknights and are low in calories and high in protein and/or fiber to support weight loss.
Abacha // ⓘ, also known as African salad, is a type of food originating with the Igbos in the south eastern part of Nigeria. [ 2 ] [ 1 ] [ 3 ] Abacha is a product of cassava tubers. When the processing of it is done from scratch, harvested cassava is obtained, peeled, washed, cooked and sliced into desired sizes or shapes.
Suya, also known as Tsire, is a traditional Hausa (Nigerian) smoke-grilled spiced meat on skewer. Suya is generally made with thin-sliced spiced beef, lamb, goat, ram, or chicken arranged on wooden skewers. Organ meats such as kidney, liver and tripe as well as other types of meats and seafood (shrimp) are also sometimes used. [1]
Abacha Nsala Soup & Fufu Okpa Okra Soup Nkwobi . Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria.. The core of Igbo food is its soups. The popular soups are Ofe Oha, Onugbu, ofe akwụ, Egwusi and Nsala (White pepper soup).
It is common in Enugu state and Niger state and classified as a traditional Nigerian delicacy. Other ethnic groups also eat it (with pap or alone). [2] Other Igbo names for okpa include ịgba and ntucha. In Hausa, it is known as gurjiya or kwaruru. [3] The main ingredients in okpa are bambara nut flour, pepper, palm oil and seasoning.
Ẹ̀bà also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries. [ 1 ] [ 2 ] The term èbà originates from Yoruba .