Cooking in Nigeria

The biggest part of nigerian people are working on farms, so it's easy for them to get fresh vegetables, fruits and meat from their own animals. They're planting tomatos, onions, rice, Maniok (special radix), corn,
oranges, pineapple and so on. Lots of the nigerian recipes are based on spicy things like chillis.
Even if there had been a huge problem about colonization, there aren't many influences from other countries, it's pretty traditional.
All the recipes are given from mothers to daughters, it's unusual to write them down.
Some gestronomic specialities are Suya (grilled spits with liver and beef, mostly really spicy - second picture), Kilishi (flavoured and dried meat), Egusi soup (stew with meat, dried fish and melon pits - first picture) and Boli (baked plantains - third picture), as a drink you mostly serve Zobo (dried leaves from a special plant and fruitjuice with water).
Beer and wine are also produced on their own land.
Even if there're nice recipes like that, you have to be careful, for not getting ill, so it's better to eat cooked meal and to drink safe drinks, nothing from your water-tap.



I'll probably prepare something for next monday, either a special nigerian cake or something really nigerian: peanut balls, let's see if someone likes them.