6 Nice And Rich Traditional Nigerian Dishes You Should Try On Weekends

Nigerians are not considered one of the happiest people on earth for no reason; the rich culture and traditions, as well as foods and general demeanour to life easily make us deserving of that title. Nigerian foods are particularly of high value, with most of the popular, local delicacies drawn from the hundreds of different ethnic groups that make up the country.

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Infused with a base of many herbs and spices, it is no wonder why Nigerian foods are spicy and flavourful and not meant to be missed. And since the weekends represent one of the times when Nigerians

 have ample time on their hands, what better time is there to try some of these traditional delicacies and take a shift from the everyday meal of prepackaged foods?

With that in mind, this article would be looking at six (6) nice and rich traditional dishes you should try more often during the weekends. The foods are examined below:

1. Pounded Yam

Pounded yam is considered one of the best dishes across the three major ethnic groups in Nigeria (Igbo, Hausa, and Yoruba). It is predominantly common amongst the Yoruba people in the Southwest geopolitical zone and it is simply made by pounding or mashing a bunch of yam pieces using a mortar and a pestle, a blender, or a mixer.

The end product of this process is a smooth, sticky dough which can be enjoyed with various kinds of tasty stews and soups, like egusi soup (melon seed soup), or efo riro (leafy vegetable stew). It is a regular feature in many local parties (weddings, parties, and funerals), otherwise known as owambe.

2. Amala and Ewedu/Gbegiri

Amala is a valued delicacy of the Yoruba people of the Southwestern part of the country. It is of three varieties, namely yam flour (amala isu), cassava flour (amala laafun), and plantain flour (amala ogede). Each has its unique mode of preparation, with yam flour made from peeled and dried yam pieces, which are later ground into powder.

Cassava flour, on the other hand, is made from dried cassava which is then ground. Plantain flour is made from peeled, dried, and blended unripe plantain, and is known to have lower carbs in comparison with the first two variations. Whichever variation you choose, you can be sure of a heavenly meal especially if you consume it with local soups such as ewedu or abula (ewedu and gbegiri).

3. Ogbono Soup (African Mango Seed Soup)

Ogbono is a mouthwatering draw (slippery) soup that is made from ground or blended ogbono (African mango seeds). While it is predominantly associated with the Igbo people of the Southeastern part of Nigeria, it is also enjoyed across other ethnic groups. To enhance its taste and boost its nutritional profile, it is often made with palm oil, spices, meat, and stock fish.

What’s more, ogbono is a very easy dish to make and studies have shown that ogbono seeds are rich in vital nutrients such as fat, protein, iron, fibre, vitamins, zinc, potassium, and calcium. You can prepare it with or without embellishments such as vegetables, okra, or egusi, depending on your preference, and you can enjoy it with local “swallow” meals such as pounded yam, eba, fufu, or amala.

4. Asaro (Yam Porridge)

If you fancy an easy-to-make local delicacy this weekend, then asaro or yam porridge is easily one of the go-to foods you can consider. This is particularly a very popular meal of the Yoruba people but is often enjoyed by many other Nigerians. The yams are cut and then boiled, with palm or vegetable oil, peppers, tomatoes, stock cubes or seasonings, and other ingredients added before the yams are slightly mashed.

Due to the varying degrees of ingredients that may be used in garnishing your asaro such as crayfish, meat, and prawns, you can be sure of deriving from it, important nutrients such as fibre, potassium, copper, carbohydrate, and vitamin C. You can enjoy asaro at any time of the day and can eat it in combination with other food items including fried or boiled plantain, efo riro, tomato stew, and other sauces.

5. Egusi (Melon Seed Soup)

Egusi soup is one of the most delicious local dishes that you can’t help but fall in love with. It is considered a nutritious soup made from melon seeds and enjoyed by all Nigerians. Based on your preferences, some of the ingredients you may need to make it include cow skin (ponmo), palm oil, peppers, tomatoes, beef, fish, and vegetables.

Apart from the nutrient profile of the ingredients that can be used in making egusi soup, melon seeds are rich in amino acids, vitamins, and protein. You can enjoy your egusi soup at any period of the day depending on the food you are eating with it. However, some of the popular traditional foods used in eating egusi soup include pounded yam, ẹ̀bà, àmàlà, and fufu, while some may eat it with rice, and yam.

6. Banga Soup

Banga is considered a spicy and flavourful delicacy, made from various types of meat, fish, palm nut fruit, and spices. It is believed to be initially a local delicacy of the Urhobo tribe, who resided in the Delta state of Nigeria, but it has become popular amongst the Itsekiris and other major ethnic groups in Nigeria. It can be paired perfectly with fufu or eba.

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