Hospitality
Nigerian cuisines consist
of delicious and mouth-watering dishes from the many ethnic groups in Nigeria.
Nigerian cuisines typically involve the use of spices and herbs with palm oil
or groundnut oil to make varieties of deliciously flavoured foods, often spiced
with chilli peppers. However, there are some of our mouth-watering Nigerian
foods that actually have foreign origins. Jumia Travel, the leading online
travel agency, shares four Nigerian foods with foreign origins.
Jollof
rice
All Nigerians are probably
very familiar with the ‘Jollof wars’ by now and though which country’s Jollof
rice is the best remains a topic of passionate debate, there is one interesting
fact about Jollof rice that might be unknown by many – Jollof rice is actually
of foreign origin. The origins of Jollof rice can be traced to the Senegambian
region that was ruled by the Jolof empire.
Fried
rice
This probably wouldn’t
come as a shock to many but Fried rice is another food with foreign origin that
has been adopted by Nigerians to become one of the popular Nigerian cuisines.
The exact origins of fried rice has actually been lost to history but it is
believed to be of Chinese origin, invented sometime within the Sui Dynasty (589
– 618 AD), in the city of Yangzhou in the eastern Jiangsu province.
Coconut
rice
Over time, this dish has
become a beloved dish of many seeking something different from the conventional
white rice. Coconut rice is typically prepared by soaking white rice in coconut
milk or cooking it with coconut flakes. Though coconut rice is found in many
cultures of the world, it is believed to have its origins in the South Asia,
Southeast Asia and Latin America regions.
Corn
soup
This is locally referred
to as ‘Omi Ukpopka’ and is a common food of the Afemai people in northern Edo
state. Though the Afemai’s people’s version of the meal is exclusive to them,
the origin of meal ‘corn soup’ can actually be traced to the Native Americans.
Corn soup was a popular dish of the Native Americans mainly due to the fact
that corn was a staple crop for many Native American tribes. Asides the
Nigerian ‘Omi Ukpoka’, there are other variations of the corn soup which
include: creamed corn soup, sweet corn soup, corn crab soup, Chinese sweet corn
soup, dried Indian corn soup, Mexican corn soup and Tibetan style corn soup.
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