Nigeria
is home to diverse tribes and languages and it is no surprise that
there are several unique varieties of delicacies that serve as snacks
within.
Nigerian colors
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 the 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. Jovago.com brings you an assortment of 5 snacks
that are not ‘only’ be savoured, but are set to make your mouth water.
1. 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.
2. 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.
3. 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 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.
4. 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.
5. 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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