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.