In Nigeria, we do not have pantries. What one calls a pantry in Europe and North America, we name a “retailer,” and no two are the identical. Every residence retailer is a melange of native, regional, and international substances. Some substances—palm oil, crayfish, fermented seasonings—converse volumes about all of the methods Nigerians are comparable regardless of our many alternative languages and cultures.

The shop is the place we home and protect most of the substances that give us taste and sustenance, and it is the place you will see a mixture of influences, from native and regional exchanges to the deep-seated legacies of colonialism and the transatlantic slave commerce. It’s also the place you will discover types of private expression, each giant and small, like preserves, ferments, dried herbs, and extra.

Nigerian meals are typically made up of combined plates of starches, soups/sauces, and proteins, and the shop displays that. There’ll doubtless be an abundance of starches within the type of grains, legumes, and flours; there are oils and fat like unrefined crimson palm oil, groundnut oil, and shea butter; there is a gorgeous array of greens utilized in meals—leafy, herby, in a variety of colours, each recent and dried; there is a plethora of spices, like grains of Selim, calabash nutmeg, and alligator pepper, in addition to a variety of spice blends; there are dried seafood merchandise like “crayfish” and smoked fish, oysters, and periwinkles; and there are fermented seasonings and condiments, nuts, seeds, and gums.

There’s loads to discover and revel in.

Recent Components

Whereas the shop is often stocked with shelf-stable items able to be become a meal or a snack at a second’s discover, a very good retailer could be incomplete with out quite a lot of recent, seasonal greens and fruit, lots of which needs to be acquainted to cooks all around the world.

Roots, Tubers, and Rhizomes

Tubers and rhizomes like yams, candy potatoes, common potatoes, cocoyam (taro), ginger, garlic, and turmeric are ceaselessly utilized in all kinds of dishes.

Recent Fruits

Recent fruits are eaten all yr spherical, and there are just a few fruits, like baobab, tamarind, dates, which are sometimes used of their dried kinds as nicely.

Bananas, pineapple, sugar cane, pawpaw, and mangoes are a number of the mostly eaten fruits. They’re eaten out of hand and are not often cooked. Fruits like tomatoes and plantains are, however, fairly ceaselessly cooked and basically handled as greens.

Greens

Tomatoes, (crimson) onions, and peppers—candy and sizzling—are a number of the most ubiquitous substances in our shops. Leafy greens, greens, and herbs like amaranth (callaloo), pumpkin greens, candy potato greens, water leaf, and spinach are frequent, and are used recent or dried.

Dried Components

The shop may even sometimes have a wide selection of dried substances, all the pieces from dried seafood and meat to dried grains and legumes, meals and flours, nuts, fruit and greens, in addition to spices.

Dried Seafood

There are a lot of sorts of dried fish utilized in Nigerian delicacies: (Scandinavian) stockfish; dried fish, referred to as “dry fish” (catfish is fashionable); dried oysters; dried periwinkles and whelks; and final however definitely not the least, dried “crayfish.” Whereas we name them crayfish, they’re really pink and brown prawns fully unrelated to the North American crawfish—how that identify emerged remains to be one thing of a thriller. Crayfish are available in numerous sizes; they’re typically sun-dried, though generally they’re smoked. The big ones are sometimes used entire or damaged, and the smaller ones are sometimes floor. I by no means cook dinner Nigerian soups with out floor crayfish—by no means ever. Crayfish is to Nigerian delicacies what fish sauce is to Thai: it brings that candy fermented funk and seafood essence that many Nigerian pots could be misplaced with out, from slow-cooked dishes like egusi soup to conventional rice dishes like native Jollof rice.

Different dried fish merchandise, like giant crayfish heads, catfish heads and bonga/shawa fish (bony freshwater shad, additionally eaten as a snack), are floor and used as a seasoning, a lot as we use crayfish.

Dried Meats

There are a variety of dried meats, together with kilishi, tinko, dried kpomo (a recent model exists), which have lengthy shelf lives and are eaten as snacks, and a few of them are utilized in cooking. Though dried meats are largely produced from beef, you’ll additionally discover smoked and dried recreation from animals like antelope and grass cutters.

Kilishi is a beef jerky snack from the north, but it surely’s fashionable throughout the nation. Skinny sheets of lean beef, sliced by hand, are dunked in a moist spice paste made with nuts and sun- or oven-dried, after which they’re completed by passing over an open fireplace. They’re offered in small and huge sheets, individually wrapped in paper or clear baggage they usually can maintain for six months or longer.

Tinko (chunks of beef) and dried kpomo (cow pores and skin) are cooked, dried, and smoked. They’re rehydrated in water or inventory and utilized in soups and stews, like egusi.

Grains, Cereals, and Legumes

Grains, cereals, and legumes are the bedrock of the Nigerian retailer. Principally dried, you’ll discover them entire, cracked, floor, or milled into powder and flour. Rice, beans, corn, cassava, millet, guinea corn (sorghum) are steamed, made into doughs, fritters, and stirred into soups and sauces.

Nigerians love rice, from the homegrown Oryza glaberrima species typically named after their rising areas—Abakaliki, Ekpoma, and Ofada rice (which is fermented through the processing)—to imported Oryza sativa species, notably long-grain (transformed) rice, in addition to basmati and Thai jasmine. Rice and stew (a rice dish made with a selected tomato-based sauce), jollof rice, coconut rice, and Nigerian fried rice are pillars in Nigerian delicacies.

There are such a lot of sorts of beans in Nigeria, with black-eyed beans and different cowpeas being the commonest. You’ll discover them merely cooked, stewed in crimson sauces, puréed into soups, and become pottage with corn, yams, plantains, and/or candy potatoes.

There are a lot of flours and meals produced from cassava and garri is without doubt one of the hottest. This gluten-free flour is available in a variety of colours, from cream to sunny yellow, and quite a lot of textures, identical to cornmeal. I like its flexibility—dry and crunchy, you’ll be able to sprinkle it over stewed beans or fill the hole of a ripe avocado. The flavour? Candy and bitter—from gentle to robust. “Soaked” with chilly water, it makes a cereal-like snack which we get pleasure from in quite a lot of methods and with add-ins, like coconut (recent or flaked), roasted peanuts, peanut crackers, and extra. Some prefer it with salt, others with sugar, and nonetheless extra with each. Scorching, it gelatinizes to kind a comfortable, sticky dough referred to as eba, which is a traditional complement to thick “soups” (stews). I find it irresistible as a alternative for breadcrumbs because it delivers unparalleled crunch.

Numerous kinds of millet, fonio, guinea corn, and corn are fashionable. The dried grains and kernels are steamed, boiled, popped, and cooked in soups and pottages. They’re additionally processed into fermented starches which can be offered as agency blocks or as powder, that are used to make breakfast gruels and porridges which can be referred to as pap, ogi, koko, or akamu (they’re much like Mexican atole). Served with milk and sugar, they’re frequent accompaniments to akara, a sort of bean fritter, and moinmoin, a steamed “pudding” produced from beans.

Flowers

Zobo (hibiscus sabdariffa), which is also called agua de Jamaica and crimson sorrel, amongst different names, is without doubt one of the hottest edible flowers in Nigeria. It is available in quite a lot of colours, from off-white, cream, and light-weight brown to deep red-purple, and it is offered dried and utilized in a few methods.

The off-white, creamy, brown model is rehydrated and utilized in obe ishapa, a soup fashionable within the southwest that additionally options egusi seeds. The darkish crimson model kinds the bottom of a drink, typically mixed with dried ginger slices and entire cloves. To sweeten it naturally, some individuals cook dinner it with pineapple juice and/or the fruit’s flesh and pores and skin, others add tamarind and sweeten it with sugar or honey. It is served each cold and hot.

Nuts and Seeds

Nuts and seeds serve many functions in Nigerian delicacies. They’re eaten alone as snacks, like boiled groundnuts (peanuts) and candied sesame seeds, but additionally integrated into quite a lot of dishes.

Many soups are thickened with pastes from sesame seeds and groundnuts and with nut or seed powders, like the bottom meal produced from egusi, the seeds of the bitter melon. Egusi is offered in a number of completely different kinds: entire, with their brittle, mustard-colored shells; shelled; and floor. Floor egusi is distinguished additional in lots of markets as being ‘hand-’ or ‘machine-’ processed, the place the ‘hand’ varieties are dearer, a testomony to the craft of shelling. Egusi is integrated into seasoned shares to make egusi soup, which is usually completed with greens, each leafy and herby.

Fermented nuts and seeds are used as an umami-rich seasoning, much like miso paste or Chinese language black beans. They create an intense savoriness together with distinctive flavors and aromas. Iru is a small-batch ferment of locust beans, used to season soups, stews, and different dishes. Obtainable in markets, it comes as a comfortable paste, which readily dissolves in sauces, or as agency, distinct cut up beans. Different fermented seeds produced from castor seeds, sesame seeds, soybeans, melon seeds, and extra are frequent throughout the nation.

Spices and Seasonings

There’s a big number of herbs, spices, spice blends, alkaline salts, and inventory/seasoning cubes utilized in Nigerian cooking. They fall into two key classes: conventional Nigerian seasoning, which incorporates yajin kuli, pepper soup spice, and banga spice, and imported seasonings, like “curry powder” and dried thyme. They ship an entire spectrum of flavors from peppery to woodsy, floral, bitter, nutty, heat, and extra. Used individually, or in particular blends, they’re largely integrated into savory dishes, used as rubs for meats and fish, and added to rice dishes, soups, and stews.

Floor dry pepper is without doubt one of the hottest substances. Superb and coarse blends are floor from slim, dried crimson chiles with single or a number of sorts of sizzling crimson peppers, together with cayenne, fowl’s eye, in addition to others. Consider it as our equal to black pepper: It brings warmth to all the pieces, and is used on a regular basis, added to style when seasoning eggs or broth. Even when recent chiles are utilized in a dish, you’ll discover us sprinkling a pinch of dry pepper over it. The closest substitute for it’s cayenne pepper not “chili powder” which consists of an assortment of spices.

The definitive style of pepper soup spice is a tribute to the genius of the Niger-Deltans within the south of Nigeria who mix entire, toasted spices in particular ratios to tease out a posh mix that lends its identify to Nigeria’s hottest broth. A number of the most typical spices used are calabash nutmeg, uda (grains of selim), alligator pepper (grains of paradise), and uziza (African cubeb pepper). This soup works nicely with seafood, meat, and greens and is usually served as a starter at Nigerian events and on particular events, though it is also typically made at residence.

Fat and Oils

The Nigerian kitchen is stuffed with plant and animal fat and oils, that are use for cooking however they’re additionally integrated into dips and spreads. Plant-based fat and oils come from palms, seeds, and nuts and embrace unrefined crimson palm oil, coconut oil, groundnut (peanut) oil, shea butter, atili (the African olive) oil, sesame oil, soybean oil, and a number of others. Palm oil is without doubt one of the hottest ones and there’s nothing just like the wealthy, thick oil from the red-orange palm fruit of Elaeis guineensis, a local African palm—to not be confused with the extremely industrialized palm (kernel) oil listed in virtually each product throughout grocery store cabinets and aisles in North America. Although you’ll be able to approximate the colour by steeping annatto seeds in vegetable oil, the smoky, vegetal, barely fermented taste is tough to copy. That is the bottom of many pots of soup and stew eaten each day throughout Nigeria and in Nigerian houses throughout the diaspora.

Animal fat like man shanu and tallow are notably fashionable within the pastoral north, the place spoonfuls are generally added to pots whereas cooking roots, tubers, and rice, from steamed white rice to Jollof. Man shanu, a creamy-light yellow fats, is a fermented and unchurned unfold produced from recent cow milk with the consistency of soppy butter. Tallow from beef and lamb can also be generally used.

Canned and Bagged Components

Many preserved objects can be found in quite a lot of sizes and packaging, from tins and cans to sachets and cartons. It is quite common to search out tomato paste and a variety of canned greens like sweetcorn, inexperienced peas, and baked beans in a retailer.

Although recent milk and dairy merchandise are frequent within the north, they aren’t as frequent down south, within the east, or west. Preserved milk—evaporated, condensed, and powdered—are used for cooking and baking in addition to in drinks. Drinks like tea, prompt espresso, and chocolate drink powders like Bournvita, Milo, Nesquik, and Ovaltine are fashionable and generally kind half of an ideal bread meal, the place slices or items of bread are dunked in cups and mugs of candy, sizzling beverage.

Canned protein—fish like sardines, mackerel, and tuna, in addition to merchandise like corned beef—are fashionable, they usually’re become compound butters or pates and used as spreads for bread, generally with greens folded in. They’re additionally added to fried and stewed eggs, sauces, and integrated into rice dishes, in addition to pottages made with yam, plantain, and potatoes.

Sweeteners

White sugar and honey are the commonest sweeteners, for all the pieces from cups of tea to sweetening cereal and baking. Honey is available in quite a lot of colours and flavors, from darkish, wildflower varieties to these with a fermented profile, which are sometimes the product of bee hives which can be near palm bushes.

Much less frequent is scrumptious mazarkwaila, heavy, compact discs of brown sugar, cooked down from sugar cane juice, and processed in an analogous method to piloncillo or jaggery. Within the north of Nigeria, the place it is made, it is a fashionable addition to drinks and can also be eaten as a snack, bits damaged off and chewed or licked.

The place to Purchase Nigerian Components

You’ll find all of those substances in quite a lot of shops on-line and in African, Afro-Caribbean, Caribbean, and even generally grocery shops. So, once you get an opportunity, check out some Nigerian recipes with substances from our retailer.

July 2022