NAIJA ON A PLATE: INTRODUCTION

NAIJA ON A PLATE

Trade was largely responsible for changing the flavours of African cuisine. Prior to this, the main staples found on the African continent included rice, millet and lentils. The West African people were already in trade with the Arab world centuries before the influence of the Europeans, during which spices such as cinnamon were introduced and thus became part of the local culinary traditions of some African countries, Naija inclusive.

However, centuries later, the Portuguese, French and British further influenced regional cuisines to an extent. The Portuguese we are told were the first Europeans to set foot on Nigerian soil and by this means introduced the root “cassava” to its indigenes.

A variety of other foreign food staples were also imported in by other European explorers i.e. beans, maize, tomatoes, peanuts/groundnuts, plantain and spices such as scotch- bonnet pepper/ habanero / fresh pepper/ atarodo, nutmeg and chili pepper/ tatashe. At the same time the Europeans also helped in the export of black-eyed peas and okra to the Americas and Europe.

The name Nigeria is coined from the Niger River which serves not only as a transportation route but as a source of fish i.e. Carp, Nile perch and Catfish. Over the years, we have seen how the Nigerian cuisine has evolved by adopting new foods, spices and cooking methods in order to produce mouthwatering delicacies that speak to the palate as well as promote good health via the use of sanitary methods and nutritional requirements/ considerations.

Nigeria is a country blessed with diverse ethnic groups and cultures, it is a country enriched with the best agricultural produce, tasty vegetables and of course a rich and diverse variety of fruits that appeal to the eyes and palate.

“Naija On A Plate”  is a journey of a thousand miles that will take us through different states and ethnic groups where we will experience their wild native dishes, how this dishes are prepared, the slight and vast differences in recipes and sometimes the ideas connotations behind these recipes. We will be comparing and contrasting these recipes as well as providing possible substitutions to these recipes.

It is a medium of experiencing diversity in foods from all over the country. In short, we will be presenting the hearts beliefs, talents, traditions and history of Nigerian citizens on a plate right from the bubbling and steaming pots of the Nigerian home to that of renowned hotels and restaurants.

“Naija On a Plate” will take you from the easy and simpler styles, fashions and recipes of food to the complicated and extravagant. From how your ordinary farmer or fisherman prepares their simple fares and catches to the classy and certified tables of Nigerian chefs. So buckle up as we take you on a journey of a thousand dishes, experiencing the rich cultural heritage of both traditional and European cuisines customized to the individual taste and preferences of Nigerians.

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