Garri is processed cassava which results in grains not dissimilar to polenta. It varies in colour – white or yellow (palm oil is used for yellow garri); taste and texture according to where it is processed. The different types are suitable for various purposes: cooked to eat with soups (eba); reconstituted with cold water to eat…
Iru
Fermented seeds of the locust bean tree (Parkia biglobosa), are widely used as a flavouring. Known as Iru by the Yorubas and Daddawa by the Hausas (and often misspelt and mispronounced by others as “dawadawa”), it is similar in taste and smell to Thai fish sauce (savoury, salty and pungent). Sold as loose seeds (iru) or…
Kaun (Akaun)
A form of locally-produced potash, which in addition to adding a distinct flavour to food, has several other uses: emulsifying palm oil and water shortening the cooking time of dishes such as beans and ukwa; increasing the ‘draw’ of mucilaginous soups such as okro; and tenderising tough cuts of meat. To use it, break off…
Ofada Rice
In recent years, locally grown rice varieties have made a comeback as people rediscover their unique flavours and health benefits (they tend to be sold unpolished). The most popular, Ofada, is a short-grained variety with distinctive brown stripes and a lovely nutty taste. It is most popularly served with ayamáshe stew, but may be used…
Ogili (Ogiri)
For flavouring soups, the Igbos favour pungent Ogili (ogiri) which is made from fermented oil seeds such as sesame, oil bean or egusi seeds and sold as a pungent paste wrapped in leaves. Store in sealed containers in the freezer.
Okro
Okra, okro, lady’s fingers – opinion is often divided on the attractiveness of this vegetable, however it is one of the most popular soups in Nigeria. It is often one of the first soups given to weaning children as it is easy for them to swallow. It is referred to as a ‘draw soup’, because…
Plantain
From the same family as bananas, plantains (Musa sapientum var. Paradisiaca) are their starchier larger cousins, However, they need to be cooked beforehand before eating: fried, boiled, mashed or roasted. They may be eaten green or ripe. Store at room temperature.
Rice
A friend once said to me: “rice to a Nigerian is the same as potatoes to an Englishman”. A cliché, perhaps, but Nigerians DO love rice, being the highest importer of rice in Africa and eating an estimated five million tonnes annually! Many eat it at least once a day in various forms, the most…
Scent Leaf
Efirin (Nchanwu, Scent Leaf, African Basil, Clove Basil, Ocimum gratissimum).This highly aromatic herb is used in pepper soups, salads, pottages; and as a vegetable in its own right. Medicinal applications include using the crushed leaf to stop nose bleeds, as a digestive aid, a decongestant for head colds, bronchitis and sinusitis; as an aphrodisiac and…
Smoked Fish
Dried (Smoked) Fish can mean any fish such as cod, mackerel, Niger perch, herring, tilapia and catfish which has been smoked over a charcoal or wood fire to varying degrees of dryness. Scrub well to remove any sand and ash, and then break into large pieces. Soak in salted boiling water for a few minutes…