Celebrating Nigeria’s Foods And Cuisines At 63rd National Independence

Nigeria is undoubtedly one of the most ethnically diverse countries in the world. With 371 ethnic groups; each having peculiarities in ways of dressing, religious worship, dialects and socio-cultural dynamics, it’s not surprising that there is a large diversity even in the traditional culinary preferences of these ethnic groups.

Like many other places in the world, Nigerian foods and cooking styles derive significantly from the natural food items and spices that are cultivable in the natural climate and soil of each part of the country. This invariably contributes to the wide range of foods and how diverse they are from one part of the country to another. After all, people eat more of what grows and is available in their locality. 

Hence, while many food ingredients are common in many places across Nigeria, there are other ones that are only available in specific areas. Even with the common ones, the derivatives from them and the way they are prepared vary from one ethnic group to another. For instance, while Cassava is a common tuber in the Western and Eastern parts of the country, what are made from it in the west could be different from the foods made from it in the eastern part. Yorubas from the western part of the country make their cassava grits (garri) in the natural form, producing relatively white crunchy grits, while Ibos from the eastern part add some palm oil in the processing to produce yellow dry grits. Interestingly -over the years – social mingling and cross-cultural marriages have increasingly resulted in cross-acceptance of each of the variants by the other ethnic group. 

This cross-acceptance is not just peculiar to garri, but many other ethnic cuisines which were unique to an ethnic group are now being embraced by other ethnic groups in the country.

Generally, Nigerian foods are prepared from crops, grains, tubers and vegetables with palm oil or groundnut oil and spices used to flavor the soups and sauces. 

Truly, long before independence, Nigeria’s local communities had thrived on these foods at their localities. But the amalgamation of the northern and southern protectorates and more importantly the unity and freedom of movement and association that came with independence have enriched the way these food items are prepared, and the derivatives that come from them due to intercultural relationships.

Nigerian Crops, Seeds, Grains, Spices and their cuisines

Rice-based cuisines

Rice is one of the most consumed grains in Nigeria. The cuisines from rice are varied and each cuisine even has variants depending on the target consumers. Some of the cuisines from rice are: White Rice, Jollof Rice, Fried Rice, Concoction Rice, Village Jollof Rice, Coconut Rice, Tuwo Masara, Tuwo Shinkafa, Banga Rice, Ofada Rice, Curry Rice etc. Generally for these variants, cooks use vegetables and spices  such as tomatoes, bell pepper, scotch bonnet pepper to spice them up.

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Beans-based cuisines

Beans-based cuisines are common in communities and homes in Nigeria. Foods made and consumed from beans include Beans Pottage, Moi-moi, Akara, Okpa etc These variants are spiced up with ingredients like tomato puree, seasonings, palm oil and groundnut oil.

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Yam-based cuisines

Interestingly, yam cuisines are some of the notable delicacies in Nigeria, particularly in the western and central northern parts of Nigeria. Some of the cuisines include Ponded Yam, Poundo Yam, Amala Ishu, Yam Pottage, Fried Yam. Like beans and rice, spices and other ingredients are crucial in making some of these cuisines tasty to the delight of the consumers. As a stand-alone food (without soups/sauces), spices are quite important in preparation of a food like Yam Pottage.

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Cassava-based cuisines

Among the staple foods in Nigeria, cassava-based foods occupy a very strong position -particularly in the southern part of the country. Foods derived from cassava include Eba, Amala, Fufu and Starch. These are regular foods in many homes on a daily basis, and they are found in virtually all local restaurants in south Nigeria. Aside from their tasty appeals, they are quite avoidable to most people and are judged to be heavy and very filling, thereby allowing the masses to run for hours without yearning for another meal.

Eba is made from garri while white Amala is made from cassava flour.

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Other grain cuisines

Aside from the foregoing, many other foods are made from grains such as corn and millet. These include Pap, Eko (Akamu) and many forms of cereal. 

Soups and stews

Most Nigerian meals are not complete without soups or stews. In fact, many are taken with both soups and stews. Nigerian soups are generally delicacies. 

From the west, you have soups like Ewedu, Egusi, Efo riro, Gbegiri and other delicacies. These are served in homes, restaurants and social gatherings.

The eastern part of Nigeria has even more soup varieties – Okazi, Ofe nsala, Oha, Ogbonno, Egburegbu, Bitterleaf soup etc.

Of all the ethnic groups in Nigeria, perhaps the region with the best variety is the south south, particularly the Annang, Efik and Ibibio people of Cross River and Akwa Ibom states. From their staple, you have delicious soups such as Edikang Ikong, Banga, and Afang.

From the northern part of the country, soups such as Miyan kuka, Miyan taushe and Margi are very popular.

Special mentions

A talk on Nigerian foods cannot be complete without mentioning specials such as Asun from the west, Suya from the north and Nkwobi from the east. While each of these specials is traditionally from the regions mentioned with them, they have become common foods that are enjoyed across Nigeria. These days, it’s not uncommon to find Nkwobi in Yoruba social parties; Suya in Ibo ceremonies; and Asun in Hausa gatherings. Pepper Soup, a soup made from a mix of fish or meat with herbs and spices also deserves a special mention here.

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Conclusion

As a common saying in Nigeria goes, “Food is life”, Nigerians love good food. Therefore, regardless of the traditional foods that a Nigerian grew up with, he/she is always adventurous to explore foods from other regions of the country. This adventure has significantly promoted brotherliness and affection among Nigerians of diverse backgrounds.