"Cooking is love made visible" ...Anonymous

About Nigreian Cuisines

Nigerian cuisines are undoubtly one of the tastiest in Africa. They are not only tasty but equally nutritious. Nigeria is home to 371 ethinic groups with each ethinc group having their respect dishes. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups. Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied. Bushmeat is also consumed in Nigeria. The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria.Tropical fruits such as pineapple, coconut, banana, and mango are mostly consumed in Nigeria. Nigerian cuisine, like many West African cuisines, is known for being spicy. Below are four of my favourite.

Amala With Ewedu

Amala is a traditional Nigerian cuisine that is popular in the southwestern part of Nigeria, particularly among the Yoruba tribe. It is a type of swallow made from yam flour and is usually served with a soup stew, such as Ewedu, gbegiri, Okro soup, Egusi Soup, efo riro, and Ogbono Soup, obe ata.

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Egunsi With Pouded Yam

Egusi soup is made from Egusi melon seeds which are found in the tropical parts of Nigeria and are also a subspecies of watermelon seeds. Contrary to popular opinion, Egusi is not necessarily an original Yoruba soup, despite the distinctive style of cooking, since it is eaten by West Africans, from the Igbo tribe in Nigeria, all the way to Ghana, where it is called ‘Agushie’.

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Fried Rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.

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Fish pepper-soup

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