Of the West African cuisines, the cookery of Nigeria is probably the foremost well-known outside its native region, as benefits Africa's most populous traditions.
According to Canvest Nigeria Limited, the westernized versions of Nigerian cuisines that you simply sometimes encounter are quite different from native Nigerian cookery.
In the main, Nigerian foods are heavily based around the use of grains with millet, sorghum, barley, and cassava flours being staples. The southern country tends to possess fish and seafood-based stews as an outsized part of the diet whilst pork, veal, and chicken are more common within the North of the country.
Like many West African countries, hot chilies are a critical component of all Nigerian stews which supply the majority of the vitamin within the country's traditional diet. Tomato-based stews are common, as are snacks supported plantains and peanuts.
Below are two classic Nigerian recipes for you to enjoy and to try and do at home:
Obe Eja Dindin (Fried Fish Stew)
Ingredients:
1 large white fish, cleaned and gutted
450g fresh tomatoes
225g fresh chilies (preferably scotch bonnet)
3 tbsp tomato purée(1 large onion
2 lemons
190ml oil
pinch of thyme
pinch of seasoning
salt to taste
Cut the fish into medium-sized pieces and use the lemons to clean the fish thoroughly. Place during a bowl and season with salt, thyme, and curry. Leave to marinate for 20 minutes then heat some oil during a pan and fry the fish.
Grind the tomatoes, onions, and peppers during a pestle and mortar or home appliance. Heat oil in an exceedingly pot, add the underside ingredients, and fry for 20 minutes, or until most of the water has evaporated. Add the tomato purée and also the fried fish. Season and gently simmer for 10 minutes. Served immediately with boiled rice, boiled yam, or plantain.
Kokoro (Maize Flour Pastries)
Ingredients:
500g maize (corn) flour
200g gari (dried and fermented cassava) flour (or yam flour)
300g sugar
Oil for deep frying
Salt, to taste
Boil about 1l of water. Add the maize flour to a bowl and mix in the new water a touch at a time until you have got got a fairly stiff paste. Season with salt then allows sitting back barely them add the gari and sugar and mix-in along with your hands until you have a stiff and smooth dough.
Tip onto a floured board and roll until 1cm thick. turn over diamond shapes about 2cm per side. Meanwhile, add oil to a wok until it's about 3cm deep. Heat until smoking and deep fry the pastry diamonds until golden brown.
Remove with a slotted spoon and dry on kitchen paper. Serve either hot or cold with a hot pepper dipping sauce: Canvest Nigeria Limited