Everything you'll need to explore the vibrant and diverse cuisine.
Grains, cereals, and legumes are the bedrock of the Nigerian store. Mostly dried, you’ll find them whole, cracked, ground, or milled into powder and flour. Rice, beans, corn, cassava, millet, guinea corn are steamed, made into doughs, fritters, and stirred into soups and sauces.species often named after their growing locations—Abakaliki, Ekpoma, and Ofada rice —to importedspecies, particularly long-grain rice, as well as basmati and Thai jasmine.
Various types of millet, fonio, guinea corn, and corn are popular. The dried grains and kernels are steamed, boiled, popped, and cooked in soups and pottages. They are also processed into fermented starches that are sold as firm blocks or as powder, which are used to make breakfast gruels and porridges that are called pap, ogi, koko, or akamu . Served with milk and sugar, they are common accompaniments to akara, a kind of bean fritter, and moinmoin, a steamed “pudding” made from beans.
Ground dry pepper is one of the most popular ingredients. Fine and coarse blends are ground from slim, dried red chiles with single or multiple varieties of hot red peppers, including cayenne, bird’s eye, as well as others. Think of it as our equivalent to black pepper: It brings heat to everything, and is used all the time, added to taste when seasoning eggs or broth. Even when fresh chiles are used in a dish, you’ll find us sprinkling a pinch of dry pepper over it.
Though fresh milk and dairy products are common in the north, they aren’t as common down south, in the east, or west. Preserved milk—evaporated, condensed, and powdered—are used for cooking and baking as well as in drinks. Beverages like tea, instant coffee, and chocolate drink powders like Bournvita, Milo, Nesquik, and Ovaltine are popular and sometimes form half of a perfect bread meal, where slices or pieces of bread are dunked in cups and mugs of sweet, hot beverage.
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