FOOD

Nigerian cuisine, like most of West African cuisine in general, Although a lot of it is starch based it is known for its great versatility and richness both in colour, taste, texture, aromas etc. . There is a great number of different spices, herbs and flavourings that are used along with palm or groundnut oil to create lovely flavoured sauces and soups usually made with very hot chili peppers. These soups are usually served with starchy foods made from cassava, yams or rice. Nigerian feasts are colourful and lively, and aromatic market and roadside snacks cooked on barbecues or fried in oil are plentiful and vary from meat to pastries these are always a treat on a long road trip or on your commute to work and back home! . Major crops grown in Nigeria include beans, sesame, cashew nuts, cassava, cocoa beans, groundnuts, kola-nut, maize (corn), melon, millet, palm kernels, plantains, rice, rubber, soybeans and yams. The crops grown play a huge roles in the diet and dishes of Nigerians as most are used in making semi solid starchy foods such as starch, eba, pounded yam.


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