| Staple foods in the Nigerian diet
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| | anywhere in the world, as it uses
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| include: peanuts or ground-nuts, yams,
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| | ingredients that can be found in any
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| cassava, fish, rice, okra, bananas,
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| | local store.
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| guinea corn and millet, and palm nuts.
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| | The word "okra" comes from Africa and
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| They are usually starchy and Nigerians
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| | means "lady's fingers" in Igbo, one of
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| love to cook with a lot of pepper and
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| | the languages spoken in Nigeria.
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| spices especially those from the
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| | Although Okra originated from Africa, it
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| southwest and southeast. This recipe
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| | is now available around the world. Some
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| uses all local ingredients to create a
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| | people consider Okra alone is too gooey,
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| tasty and nourishing meal.
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| | but this tasty recipe makes good use of
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| These recipes celebrate the traditional
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| | it's properties.
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| food of Nigeria:-
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| | When buying fresh okra, look for young
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| Egusi Soup
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| | pods free of bruises, tender but not
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| Ground Egusi seeds give this soup a
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| | soft, and no more than 4 inches long.
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| unique color and flavour. If you can't
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| | 500g Okra
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| find Egusi seeds in your store, you can
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| | 2 Onions
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| substitute pumpkin seeds or Pepitas which
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| | 180g Oil
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| you can find in Latin American grocery
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| | 3 cloves garlic
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| stores. This soup is thickened with
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| | 2 Tomatoes
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| flour ground from seeds of gourds,
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| | 2 teaspoons of curry powder
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| melons, pumpkins, and squashes, many of
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| | ½ teaspoon of turmeric
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| which are native to Africa.
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| | Pinch of black pepper
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| 200 g Water Leaves
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| | ½ teaspoon of salt
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| 50 g Egusi seeds
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| | Slice one of the onions finely and fry
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| 1 teaspoon Dry Ground Red Pepper
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| | gently in oil.
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| 1 medium Onion
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| | Liquidise the remaining onion, tomatoes
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| 100ml Palm Oil
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| | and garlic.
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| 10g Dry Ground Crayfish
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| | Add this puree to the frying onions.
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| 120g Fresh Tomatoes
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| | Add the spices.
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| 100ml Water
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| | Fry gently for five minutes.
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| Salt & Pepper to taste
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| | Top and tail the okra and cut into pieces
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| Wash the water leaves well in clean,
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| | about 1cm thick.
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| fresh water.
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| | Add to the spices and cook gently for
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| Liquidise or pulverise the onions,
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| | 10-15 minutes.
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| tomatoes and egusi seeds until smooth.
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| | Serve with cooked rice and a meat stew,
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| Add the dry ground pepper and fry in palm
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| | for protein.
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| oil for five minutes.
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| | With thanks to the Nigerian people who
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| Add the water, put the lid on and cook
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| | made us so welcome in their homes, gave
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| for five minutes.
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| | us a love of traditional Nigerian food
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| Now add the water leaves, replace lid and
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| | and who helped us overcome our fear of
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| cook for a further five minutes.
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| | eating with our fingers!
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| Finally, add the crayfish and seasoning,
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| | For further tips and ideas for cooking
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| warming through well.
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| | great and traditional food from around
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| Serve with pounded yam or cooked rice and
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| | the world, visit Nigerian Recipes & Food
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| a meat stew, to provide protein.
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| | This article was submitted by Jen Carter,
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| Alternatively, serve with eba, fufu or
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| | owner of the World Food & Recipes
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| any suitable carbohydrate.
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| | website.
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| Curried Okra
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| | Jen has travelled around the world and
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| This traditional recipe for Okra (or
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| | enjoys collecting and sharing recipes
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| Okro, as it is called in some part of
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| | from other countries.
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| Nigeria) is one that can be created
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