NIigria is known for its vitality and diverse cooking landscapes, but although some dishes have rich flavors and deep cultural roots, they are still relatively unknown outside of its region. There are 13 little -known Nigerian dishes here, reflecting the diversity of Nigeria cuisine from north to south.
1. Beer and park
bier It is Benue’s traditional delicious dishes, especially delicious dishes from the TIV tribe, but many people in the state like it. It is made of fermented Guinea corn, it is similar to similar hairy (African Star Apple). It is often eaten drunkardA steamed vegetable made from beans or Banbala, similar to Me However, the taste is deeper and faint.
2. Okoho soup
Okoho soup It is the stickyness of Benue State, sticky delicious dishes, and is usually made of shrub meat (such as grass bottle or fish). Soup Unpredictable Plants are similar to the consistency of okra. This is a celebration dish, which usually uses yam.
3. Lipstick
Lipstick It refers to smoked shrub meat, especially antelope, prepare on the open -air flames and season with local spices. This dish is very popular in northern Nigeria and has a unique smoky taste, which is distinguished from the more common Nigerian meat dishes.
4. ESA soup (Beniseed soup)
That soupAlso known as Benis soupMade of sesame seeds, it is a staple food with the middle, especially in some areas of Beinu, Cuisei, and north. The soup is rich in nuts and is often eaten by starch (such as strong yam or EBA). similar melon But it has its own unique, slightly bitter taste.
5. Arkukus
Arkukus It is a traditional dish in northern Nigeria, which is made of steamed wheat powder. It has a soft dumpling texture, which is often used as a dishes soup or pale sauce, especially in the Hamsa community.
6. Paten ACHA
Paten ACHA It is made of nutritional dishes color (Fonio), one of the oldest grains native to West Africa. This kind of light porridge usually eats breakfast in northern Nigeria and is valued with its health benefits. Usually, honey or milk is used to add sugar.
7. Senasir
Senasir It is a rice noodle made of fermented rice noodles. This soft fluffy pancake is very popular in northern Nigeria, usually with pepper sauce or stew as light breakfast or snacks in Nigeria.
8. Amuri
Amuri It is a syrup made of black plums, which is the delicious dish of Eshan. The syrup is rich, sweet and slightly rich, usually used as dessert head or enjoy itself as dessert. Although it is not widely used, its unique flavor allows people to try to find different things.
9. Strain
Strain It is a traditional dish made of red kidney beans, which is usually prepared by the Eliang people in Edo Prefecture. Soak the beans for a few days to soften them, and then smash them with mortar and pestle. Although it has rich nutritional value, it Strain Because of the limited cooking consciousness, it is not widely known.
10. Kidan
Kirigina (Kirigina) is a traditional dish cherished by the people of Ijaw. By using some simple ingredients that reflect the local cooking habits, this delicious and comfortable soup can be prepared without heating. It usually includes cooked water, dried or grilled meat, dried or grilled fish, fresh or dry pepper, salt and seasoning, and with optional onions, which can add flavor. The preparation is very fast. Directly: mixes cooked water with pepper, meat or fish, and seasonings to enjoy. This kind of economy can be with yam, car grass, EBA or drinking.
Kirigina (Kirigina) is particularly popular among the elderly, and the newly childbirth mother is particularly popular because it has the ability to restore the body and provide warmth. This nourishing soup reflects the rich cooking heritage of the IJAW people and has been enjoyed by individuals from all walks of life.
11. Piom Piom (matching ground)
Piom Piom It is at night, especially in some parts of southern Nigeria. Palm wine is often enjoyed. It is made of Changchun flower, beef legs and local ingredients (such as pepper, vegetable leaves, crayfish, potassium salt and red oil). The preparation work involves cooking beef legs until it becomes tender, adding Changchun flowers, and mixing with potassium fertilizer and red oil to thicker the broth. It is decorated with onion and garden eggs on it, adding crispy contrast to the rich flavor of the dishes. This rich dish is trapped with refrigerated beverages to make it a popular meal for the party.
12. EBoripo
EBoripo It is a Cocoyam -based dish from the Ijebu people from Ogun State. The grinding Cocoyam is wrapped on the leaves and steamed it to produce a solid pudding plate. Usually it is eaten with thick palm oil soup (egusi)
13.
Shredded It is a traditional spicy porridge made of pigeon pea, which is popular in Enugu in Nigeria. The key ingredients include smell leaves, crayfish, palm oil and UGBA. In various cultures, it is known for different names: Agbugbu in Igbo, Yoruba’s Otili, HAUSA’s Adu ADuwa, Gungo Peas, Jamaica, and MBAAZI in Kenya.
cakeOn the other hand, it is prepared by dry coconut, palm oil, and sometimes including peas or yam. This dish is traditionally consumed in the dry season with limited fresh vegetables.
FIO-FIO and Achicha jointly created a local dish, showing Nigeria’s rich cooking tradition.
Other respected mention is Karkari Gari, Elophe, Nauta Tap and Leprinting.
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