Saturday, 13 October 2018

5 Popular South/West Nigerian Food

Traditional Nigerian Healthy Recipes: South-West. The people of the South West, predominantly the Yoruba, are arguably some of the most diverse eaters in Nigeria.

These are the 5 Popular South/West Nigerian Food

1.  Jollof Rice
Photo By IG: @Samuellaskitchen

Jollof rice is one of the most common dishes in Western Africa, consumed throughout the regions of Gambia, Senegal, Ghana, Sierra Leone, Nigeria, Togo, Liberia, Mali, Ivory Coast and Southern Cameroons. In Cameroon it is a common favorite at ceremonies such as weddings, graduations and birthdays and is sometimes cooked with "ndole", a local vegetable. There are several regional variations in name and ingredients. The name Jollof derives from the name of the Wolof people, though in Senegal and Gambia the dish is referred to in Wolof as theibou dienne or benachin. In French-speaking areas, it is called riz au gras. Despite the variations, the dish is "mutually intelligible" across the region, and has spread along with the diaspora to become the best known African dish outside the continent.

2. Fried Rice
Photo By IG: @9jasoulfood
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

Nigerian Fried Rice can go bad very quickly. You can avoid this by spreading it to cool it then refrigerate immediately. Otherwise, eat it once you finish preparing it. If you want to serve it at a party, please cook it very close to the serving time, if not, it will go bad! If refrigerated, it can last for 48 hours without loosing its taste.

3. Pounded yam
Photo By IG: @9jasoulfood
Pounded Yam is a popular African dish similar to mashed potatoes but heavier. Pounded Yam is very smooth and tasty. It is often eaten with vegetable soup.

4. Beans Porridge (Ewa Oloyin).

PHOTO: Yummymedley

Nigerian beans porridge is the definition of complete comfort and can be paired with garri (cassava flakes), bread or ogi (fermented, corn starch porridge)

Always keep the water at the same level as the beans so that when the beans is done, you will not have too much water in the porridge. When the beans porridge is soft, add the onions, crayfish (if using it), pepper and seasoning. Add the red palm oil, salt to taste and cook for more 5 minutes on medium heat.

5. Asaro - Yam Porridge.

Yam Pottage also known as Asaro can be bland or delicious – it depends on how it is prepared. I love to make Yam Pottage with a bit of sweetness by adding at least 1 ripe plantain (If I have any overripe left over plantains, I know it is time to make a Pottage). For this recipe we will omit Palm Oil which is traditionally used for Asaro.

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