Nigeria is a haven for anyone seeking to explore gastronomic delights. Each community within the nation offers its own unique delicacies which you will find nowhere else – not even in restaurants! These food and snacks are different from rest of the world not only in taste but also in cooking methods as they reflect a perfect blend of cultures and histories.
Just as
the culture, snacks in Nigeria has had its fair share of western
influences. However, there are some that remain originally unique to the
country.
Kuli-Kuli
A favourite Nigerian snack originated from the Hausa people of Northern regions of the country, Kuli-Kuli is primarily
made from peanuts. The process of making this snack is such that
peanuts are roasted and then ground into a paste called Labu, then mixed
with spices, salt, and sometimes ground pepper. The paste is further
stripped of excess oil, made into the desired shape then fried until it
solidifies. While the snack is often eaten alone, it can be paired with a
mixture of garri (cassava), sugar and water. It is often also ground
and used as an ingredient for Suya and Kilishi.
Kokoro
A common
crunchy snack consumed in the western parts of Nigeria, Kokoro is a
found only in Nigeria. The snack is made from a paste of maize flour
mixed with sugar and gari (cassava) or yam flour which is deep-fried in
either groundnut or palm oil. Two
kinds of the kokoro are sold in the local markets :the Crunchy plain
type and the Crunchy Spicy type. The difference is noted in in shape and
taste.
Kilishi
Kilishi ,also
known as the Nigerian beef jerky, is one of the most loved meat
delicacies derived either from beef, mutton or chevon, and it is common
among Hausa people in Northern Nigeria. Kilishi
is prepared by slicing lean meat into thin sheets which are sun dried
on a raised wooden table covered in rush matting for about four hours.
The dried sheets of meat are then immersed in “Labu”, a slurry of
groundnut and seasonings including sugar, salt and paper. After being
immersed in the Labu, the meat is returned to the rush matting to dry in
the sun for a further five to twelve hours. The final product is
finally roasted briefly over fire, and can be kept for months without
much change to its taste.
Nigerian Chin Chin
A
crunchy deep-fried snack that originated from Nigeria and very popular
around the country, Chin Chin is an ideal snack for periods you feel
puckish or just light refreshment. The snack is very easy to make as it
does not require baking or grilling. It is made from basic combination
of flour, milk and sugar with optional ingredients like egg, baking
powder and nutmeg. It can be made hard or crunchy and can last for weeks
if stored in an airtight container.
Kpekere
Kpekere
is the pidgin lingo for fried unripe plantain, a Nigerian snack found in
almost every part of the country, mostly sold by street vendors and
hawkers. It is also known as Igbekere by the Yoruba tribe of Western
Nigerian. Kpekere is the simplest plantain recipe to try and it can be
made in varieties : crunchy, salty, spicy or sweet. To prepare this
snack, all you need to do is peel unripe plantain and slice as thin as
possible; then Sprinkle some salt and pepper and mix together; heat a
pan of vegetable oil, adding onions for flavor, then fry the slices for
about 2-3 minutes.
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