The ‘Nigerian brown bean’ (also known as ‘Honey Beans’ or ‘Brown Beans’, Vigna unguiculate) is a brown variety of black-eyed peas. Its distinctive sweet taste forms the basis of many dishes: akara, moi-moi, agwa (ewa), adalu and gbegiri. The Yorubas refer to it as ‘Oloyin’, meaning honey. Black-eyed peas are an acceptable substitute. Soaking dry beans for at least 6 hours or overnight reduces the cooking time …
Cameroon Pepper
Highly aromatic, and very hot, Cameroon Pepper (also known as “Yellow Pepper” or “Black Pepper”) is made from dried Scotch Bonnet Peppers, and should be used with caution. It adds a distinctive ‘Nigerian taste’ to dishes. The “Cameroon” part of its name refers to the drying process. It is generally bought ground, but is also…
Cassava
Known as ege (Yoruba), akpu (Igbo), rogo (Hausa), it is a cheap source of carbohydrates, but low in other nutrients and as such it tends to be eaten with protein and vitamin-rich foods. Many varieties (so-called ‘bitter cassava’) contain cyanide and must therefore be properly prepared before consumption. The most popular form of processing in Nigeria is fermentation which produces garri, a fine grain similar to polenta. Other varieties (‘sweet’) are prepared by peeling and boiling.
Cocoyam
Nigeria is the world’s leading producer of cocoyam. Cultivars of two species are generally grown for food: Colocasia esculenta (taro, ede) which can be fried, boiled, roasted, grated and steamed or pounded; and Xanthosoma sagittifolium (tannia, ede ofe) is used in thickening soups. Nutritionally superior to cassava and yam, the corms are rich in carbohydrates;…
Corn
Corn (Maize, Zea mays subsp. mays L). Widely grown in Nigeria, both commercially and domestically, there are principally two varieties: white maize and yellow maize. The former tends to processed into flour or a stiff paste and used in making porridges such as akamu (ogi) or ‘swallows’ such as tuwo masara, nni oka and eko….
Crayfish
Much like the shrimp paste used in Chinese cookery, crayfish (actually dried shrimp) is used as a flavouring (and a thickener) for many stews and soups. Chinese shrimp paste may be used as a substitute. Small crayfish is ground whole using a coffee mill or blender; or more traditionally using a mortar or grinding stone….
Dodo
Fried Plantain (Dodo). Use ripe or over-ripe plantains, the latter produces sweeter dodo. Allow half a plantain to a whole one per person. Wash and remove the skin, and cut into the desired shapes and thickness. Generally, rounds and small cubes are used for garnishes and side dishes; and lengthwise or diagonally for a light…
Eba
Garri tends to be bought already processed – the taste (slightly sour), colour (white or yellow) and texture (fine to coarse) will vary from place to place. Cooked garri is referred to as eba, although some people also call it garri. To Make Eba Allow about 100g of garri/200ml boiling water per person. Pour…
Egusi
Also known as “melon seed”, egusi refers to the oily seeds of Citrullus lanatus, a type of watermelon. However, it is cultivated mainly seeds as the flesh of the gourd is very dry and bitter. After the gourds are harvested, they are left to ferment and the seeds extracted and dried. It is then sold as it…
Ehuru
Ehuru (Calabash Nutmeg, Mondora myristica). Slightly more pungent than the more familiar nutmeg, it is used mainly in savoury dishes, although it may be used as a nutmeg substitute in sweet dishes. Lightly roast it over an open flame to release even more of its flavour (you will know when it has been sufficiently roasted…