What'sThat!

Nigerian food is prepared from a variety of exotic meats, fruits and vegetables. In this section, I explain indigenous food ingredients and profile their chemical components and nutritional benefits. Some details of their processing and preparation are also provided.

Locust beans
Ancient and very traditional condiment used in most parts of Nigeria. Very versatile and used in many dishes. Locally called irú, dadawa or dawadawa. Great tasting with very strong pungent smell which is off putting for some but desirable by many. Defines taste, appearance and flavour of dishes in which it is used. Rich in vitamins A,D & E.

Suya mix
A blend of spices (typically cloves, garlic), herbs (dried thyme), roots (ginger), barks (believed to act as an aphrodisiac), chillis powder and groundnut paste (kulilkuli). Seasoning cubes and dadawa powder may also be added. Suya mix is used to make meat or fish barbeques

Plantains
Plantains are a bigger variety of bananas. They are eaten and loved for their sugary taste especially when fully ripe. Can be cooked in their different stages of ripeness. A good source of minerals and slow release energy.
Fried as ‘dodo’, ‘crisps’ or ‘kelewele’, roasted as ‘boli’, dried and powdered into ‘elubo-ogede’ to make amala, boiled, or cooked with other vegetables such as beans. Stage of ripeness dictates best cooking method and dish it is made into.

Ogbonna
Derived from oil seeds of the bush mango. Typically used to thicken soups and widely desired for its taste and aroma. Rich in oil soluble minerals and vitamins.

Pepper Soup Mix
A combination of herbs, seeds, pods and spices (African nutmeg, aniseeds, alligator pepper, ground ginger and ground chilli) which creates one of Nigeria’s most enjoyed dishes. Branded pepper soup mixes are readily available but their contents vary. Typically high in chilli. Dominant component of pepper soup mix include achi, utazi, ‘scent leaves’, (efirin or bush basil), and African nutmeg, (kanafuru or ehuru).

Yam
Yams are the main staple source of carbohydrate, they come in different varieties and used in a variety of recipes. Eaten pounded, roasted, boiled or chipped and served with vegetables. Yams are rich in vitamin C, minerals and high in fibre. The different varieties have a different appearance by which they are identified.
Yams can be boiled, roasted/baked or fried, like their European equivalent - potatoes. They are also dried and powdered into yam flour. The variety of the yam determines how best it may be cooked or processed. Native name(s) isu, doya.