Continental dishes in Nigeria

Shinkafa Tuwo

A sort of Nigerian swallow meal called tuwo shikkafa is connected to the Hausa people of northern Nigeria. Although rice flour can also be used to make it, short-grain rice is the typical ingredient.

The rice is boiled until it has absorbed all of the water and is mushy and sticky. Before being served as a side dish to Nigerian soups like miyan kuka and miyan kardashi, it is then mashed into a soft dough, moulded into the container it is introduced to, and rolled into balls.

Banga Soup

A hearty Niger-Delta type soup made with palm nuts is known as banga soup. Although it originated with the Urhobo people of Nigeria's Delta State, this continental soup is now eaten by many people in Africa.

Banga soup can be made in a variety of ways depending on where it originates, but it is typically made with fresh palm fruit, a variety of meat, fish, and seafood, as well as spices like beletete leaves (bush apple), oburunbebe sticks (licorice), banga spice leaves, scotch bonnet peppers, and onions.

Banga soup is frequently served, much like the majority of the soups in this Nigerian culinary guide.

The Edikang Ikong Soup

The Efik tribe of southern Nigeria are the originators of the Nigerian vegetable soup meal known as "edikang ikong soup." It is prepared using a large quantity of ugu (fluted pumpkin) and water leaves (Malabar spinach), which are cooked with palm oil, as well as many kinds of meat and seafood, including beef, tripe, cow feet, ponmo, dried fish, African crayfish, and periwinkle (sea snail).

Although pricey to prepare, edikang ikong is regarded as a dish that is exceptionally healthful. It has been said to be a cuisine from Nigeria that is primarily enjoyed by the wealthy. Some consider it a special occasion delicacy that goes well with pounded yam, eba, or other traditional Nigerian cuisines like fufu.

Afang Soup

The Efik people of southern Nigeria are the original cooks of afang soup, a sort of Nigerian vegetable soup meal, like edikang ikong. The biggest difference between it and edikang ikong soup is that the main ingredients are water leaves and okazi leaves (African jointfir).

The Ibibio and Anang people of Akwa Ibom and Cross River State in southern Nigeria are particularly fond of afang soup, though it is well known throughout the country. At occasions including weddings, traditional marriages, and funerals, it's frequently made at home and served alongside other foods.

Efo Riro

Another Nigerian delicacy made by the Yuroba people is called efo riro. It describes a spinach stew cooked in one pot with red bell peppers, locust beans, onion, palm oil, African crayfish, and stockfish. It can include various cuts of beef or fish and is often cooked with Lagos spinach (efo shoko) or African spinach (efo tete).

Efo riro approximately translates to "stirred spinach" in Yoruba since efo means "spinach" and riro means "to stir." It can be served with rice or a cuisine that is easy to swallow, such as eba, fufu, or pounded yam.