What Is The Biggest Cup Size In The World Nigerian Foods, Tips and Cooking

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Nigerian Foods, Tips and Cooking

Do you love traveling to beautiful places around the world? Are you a food blogger interested in African cooking? Are you planning to visit Nigeria soon?. This article explores some delicious Nigerian foods that you should try on your next visit.

Nigeria is considered the largest black country in the world with over 150 million citizens and over 250 ethnic groups with 3 major ones. Every ethnic group has some strange foods associated with them. Below are some of these foods and how to prepare them.

1. Ofada rice with stew: Ofada is a small town in the southwest of the country. Its inhabitants are known to be rice farmers, so the rice grown is named after the town. This rice is brown and is sold throughout the country.

Ingredients: 2 and a half cups of rice, 5 cups of water, 1 tsp. vegetable oil (optional), 1 tsp. Salt.

The cooking instructions include heating the 5 cups of water in a pot until it boils, rinse the rice thoroughly with cold water and pour it into the pot of boiling water. Add salt and oil. After that, cook for 35 minutes or until it is ready (soft to eat).

2. Yam pound and melon soup (egusi): This delicacy is also known among the southwestern Yoruba people. The ingredients for 2 servings include 1 tuber of yam, 2 cups of crushed melon, fresh tomatoes, fresh pepper, 1 medium sized ice fish, Palm oil, onion, stock cube, 1 teaspoon of salt, 1 small bunch of ugwu leaf.

Cooking instructions: Peel, wash and boil yam until well cooked. Pound in a mortar with a pestle, mold into balls and set aside. Add a little water to egusi grind in a pot to form a thick paste with mixed pepper, onion and tomatoes. Stir the mixture and let it cook before adding palm oil. Pour a little water to lighten the soup if it is too thick, stock cubes, salt to taste and your fried frozen fish. Finally, add the chopped ugwu leaf and let it cook for 5 minutes. Serve yam soup and pounded egusi.

3. Afang soup is eaten by the Efikis/Ibibio people of Nigeria. This soup has a slightly bitter taste but is very nutritious and delicious.

Ingredients are smoked fish, beef or various meat, ground crayfish, whelks (optional), Bay leaves (dried or fresh), Water leaves (Alternatively, lamb’s lettuce or Spinach), Palm oil, Stock cubes , fresh pepper or ground dry pepper (to taste) and Salt to taste.

Directions for cooking: wash and chop Afang leaves, pound or mix it and set aside then slice the water leaves and set aside as well. Cook the variety of meat, smoked fish or beef and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste. Then clean the dry fish in hot water, remove the bones to avoid choking when eating and add the fish to the pot of cooked meat. Add the palm oil, pepper, ground crayfish and stock cube to the pot. Mix well and then add scallions (if using some). Add salt to taste. Cover the pot and let it boil for about 12 minutes. After 12 minutes, add the Afang leaves, let simmer for 3 to 5 minutes and then add the water leaves. Afang soup is ready to serve hot with Starch, Pounded Yam, Wheat meal, Eba, Fufu, Semolina, Amala,

4. Tuwo shinkafa is popular throughout the northern parts of Nigeria. It is a unique meal that consists of rice flour or soft rice, short grain and water.

Ingredients: 1 cup white rice (unparboiled) and 3 cups water

Directions for cooking: Wash the unparboiled rice into a pot. Add water to the rice and let it cook until the water is dry and very soft. Next, using a wooden spoon, mash the rice against the sides of the pot to bring the rice together. Stir and mash continuously until it forms one nice lump. Tuwo Shinkafa is often served as an accompaniment to various soups and stews such as egusi, miyan Kuka, miyan taushe, and stew for general nutrition.

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