A mix of many different cultures can infuse a great deal of variety that can hardly be found in a country of only one culture. Consider Nigeria, for example, where the foods are as broad and varied as the many different ethnic groups that make up the country.
Amala and Ewedu in Yoruba culture. Starch and Banga for the Itsekiris. Pounded yam and White Soup for the Efiks. But who says we can’t have different soups in the same dish?
In many Nigerian homes, it is not uncommon to see Egusi mixed with Ogbono or Okro blended with Vegetable soup, creating a fusion of flavours that defies culinary boundaries.
From Ibadan to Maiduguri, rice remains king. Families will gather over a bowl of rice and chicken stew every Sunday. Notice, afterwards, how the plate is littered with chicken bones stripped of all flesh? That’s after we suck the juice out of the bone marrow. (Because of their stronger bones, turkeys are far less enjoyable.)
Despite the variety, the meat—that lump of fat and muscle stripped from a cow, goat or chicken—serves to blur the different tastes of each meal. Every Nigerian loves meat. Or why else do we save the meat for last?
Meat is like the final lap of a race to victory. Much like drinking water, eating the meat early on can fill you up, dampen your appetite, and cause you to abandon the meal halfway.
And since we’re talking about Nigerian foods, we can explore some of Nigerians’ eating habits.
We dunk our bread in tea much like we relish eating eba and semo with our fingers. The sensation of swallowing eba, moulded into small lumps with the fingertips, offers a delight that can’t be gotten from cutlery.
And then there’s the unbreakable bond with roadside snacks. Gala and La Casera remain the unofficial meal of the Nigerian road traveller. There’s hardly a road trip without the sight of hawkers dashing between cars at traffic stops, offering up these essential travel bites.
Speaking of snacks, what do we do with our oily fingers after eating puff puff? Licking them clean or running them over our hair or garment are the most natural things to do. Except you’re in a formal setting where manners must prevail, wiping them off with a napkin is an unusual choice.
Let’s talk about groundnuts and bananas—a beloved combination that confounds many foreigners. The sweet, soft texture of bananas paired with the crunch of roasted groundnuts creates a balance that many Nigerians swear by. It’s a common sight to see students and office workers munching on this duo during their break times.
And what about party jollof? It tastes different—better—than regular homemade jollof rice. The smoky, firewood-induced flavour makes it a sought-after dish at every celebration. People will travel long distances just to have a plate of party jollof rice, because the taste is unlike anything from their own kitchen.
It’s not quirky that siblings fight over ownership of the remnants of food in the pot, in order to savour the bottom-pot flavour.
There’s also a certain communal approach to eating. Many Nigerian meals are best enjoyed when shared from a single bowl. Whether it’s a family eating a large bowl of fufu and soup or friends gathered around a tray of suya at a street joint, the act of sharing food fosters connection and warmth.
From our love for meat to our preference for eating with our hands, our peculiar eating habits define who we are. So, the next time you find yourself licking your fingers after a delicious meal or savouring the bottom pot of jollof, just know you are carrying on a tradition as old as time.
Nigeria's diverse cultures contribute to a rich culinary tapestry, with distinct dishes tied to various ethnic groups. In Nigerian homes, fusion meals such as Egusi mixed with Ogbono and Okro blended with Vegetable soup are common, showcasing the country's penchant for combining flavors. Rice remains a staple across regions, often accompanied by chicken stew, with a customary practice of saving the meat until the end of the meal to enhance dining satisfaction.
Nigerians have unique eating habits, favoring the use of hands for foods like eba and enjoying roadside snacks like Gala and La Casera during travels. Finger-licking post snack indulgence is typical, as is the pairing of groundnuts with bananas, a favorite snack duo. Party jollof rice, with its unique firewood-induced smoky flavor, is a must-have at celebrations, drawing people from afar.
Communal eating is integral to Nigerian dining, highlighting the social aspect of meals with shared bowls of food enhancing connection. Whether savoring a meal's remnants or indulging in the smokey taste of party jollof, these practices encapsulate the essence of Nigerian culinary tradition, blending flavors, and fostering unity through shared experiences.
