#NIGERIATODAY: Food of the Nigerians

 

GEOGRAPHIC SETTING AND ENVIRONMENT

The name Nigeria is taken from the Niger River, which plays an important part in Nigerian lives. Not only is it a transportation highway, it is an excellent source of fish, including carp, Nile perch, and catfish. It also provides the water needed to cultivate crops.
Nigeria is located on the west coast of Africa at the inner corner of the Gulf of Guinea (part of the Atlantic Ocean). Its land area is comparable to being about twice the size of California.

 HISTORY AND FOOD

Trade was largely responsible for changing the flavors of African cuisine. Before trading between continents began, main staples included rice, millet (a type of grain), and lentils. The Portuguese were the first Europeans to reach Nigeria. There, they established a slave trade center around the 1400s. Portuguese explorers and traders introduced cassava to western Africa (including present-day Nigeria) through their trade with the African coasts and nearby islands. British, Dutch, and other European traders later competed for control of the trade. By the 1700s, the British were the main traders of slaves on the Nigerian coast.
European explorers and traders introduced several food staples to western Africa, such as beans, cassava, and maize. These foods were introduced to the explorers

while on journeys to America; they, in turn, brought the foods to western Africa. Asian seasonings such as pepper, cinnamon, and nutmeg were also brought back, and are still used to flavor dishes.

  FOODS OF THE NIGERIANS

Nigeria is one of the world's most ethnically diverse countries. The Hausa and Yoruba make up around 21 percent of the population; the Igbo/Ibo, 18 percent; the Fulani, around 11 percent; and Ibibio, 5 percent. Various other groups make up the remaining 23 percent.
Nigeria has such a variety of people and cultures that it is difficult to pick one national dish. Each area has its own regional favorite that depends on customs, tradition, and religion. The different foods available also depend on the season: the "hungry season" is before the rains arrive in March, and the "season of surplus" follows the harvest in October and November. Fruits, however, are enjoyed year-round. A large part of Nigeria lies in the tropics, where many fruits are available. Some of the popular fruits are oranges, melons, grapefruits, limes, mangoes, bananas, and pineapples.
People of the northern region (mostly Muslim, whose beliefs prohibit eating pork) have diets based on beans, sorghum (a type of grain), and brown rice. The Hausa people of this region also like to eat meat in the form of tsere or suya (kebabs, which are chunks of roasted, skewered meat). Muslims love to drink tea, making coffeehouses popular places to socialize.
The people from the eastern part of Nigeria, mostly Igbo/Ibo, eat gari (cassava powder) dumplings, pumpkins, and yams. Yams are usually eaten in place of potatoes and are an important part of the Nigerian diet. However, African yams are different than Western yams. They are pale, barely sweet, and are not commonly found in United States supermarkets.

      MEALTIME CUSTOMS

Many Nigerians rise as early as 5 A.M. , when a small breakfast is eaten to begin their day. Breakfast usually consists of rice and mangoes, or stewed soybeans. Dodo (fried plantains) is a common dish, as well as leftovers from the night before.
Lunch is eaten around 11 A.M. and considered the most important meal of the day. A late dinner may be served with dishes similar to those offered at lunch. Most Nigerian meals are made up of one course and are cooked outside over an open fire (gas and kerosene stoves are sometimes used, but the two fuels are very expensive for many Nigerians). Dishes such as efo (stew) or moin-moin may be served at lunch. Soups and stews are common lunchtime foods, eaten with hands cupped like a spoon. Many Nigerians only use their right hand. In southern Nigeria, two favorite soups are egusi soup and palm nut soup. Egusi is a spicy yellow soup made with meat, red chilies, ground dried shrimp, and greens. Palm nut soup is a stew made with meat, chilies, tomatoes, onions, and palm nut oil.

       Efo (Greens Stew)

Ingredients

• 1 pound collard greens or spinach
• 1 can (8-ounce) tomato paste
• 1 can (8-ounce) tomato puree
• 1 large onion, diced
• l Tablespoon vegetable oil

Procedure

1. Wash the greens and tear into small pieces.
2. In a large pot or saucepan, place the greens in water and add the oil.
3. Boil greens until tender.
4. Add tomato paste, tomato puree, and diced onion.
5. Reduce heat to medium and simmer until vegetables are tender. Serve.

Makes 4 to 6 servings.
Lunch and evening meals are typically served on large communal plates and shared among children according to their gender and age. Young children may eat from a dish with their mother, but when they reach the age of seven or eight, the boys and girls are separated and meals are eaten with members of the same sex.

Dodo (Fried Plantains)

Plantains are slightly larger than bananas and can be found in most supermarkets. When ripe, their skins are yellowish green or yellow (or black if extremely ripe). Plantains do not taste sweet, like yellow bananas.

Ingredients

• 4 ripe plantains, peeled and sliced
• Vegetable oil, for frying
• Salt, to taste

Procedure

1. Heat oil in a large frying pan.
2. Place the sliced plantains in the frying pan and fry, turning as needed, until golden brown.
3. Drain on paper towels.
4. Season with salt and serve hot or warm.

Dodo (fried plantain slices) sizzle in the frying pan. Fried plantains are often served for breakfast or as a snack.