There are a couple of staple foods that is as versatile as bread. I’ll name one, Rice! Rice is one food that can be transformed into other dishes. In the Philippines, we have Bibingka, a type of ricecake. India has Bhakari, a flatbread made with rice dough and water. Arancini, packed rice balls from Italy; Bánh chưng, a rice cake from Vietnam; Baye Baye, a patty-shaped coconut and rice meal from the Philippines; and Tteokbokki, a popular South Korean stir-fried dish, all of which are staple foods in their various cultures.
If you asked a Nigerian what their last meal was, they would most likely mention rice. Rice is a popular dish in Nigeria, so this comes as no surprise. The most popular rice dishes in Nigeria are Jollof rice, fried rice, rice and stew, and coconut rice. Because most Nigerians eat these rice dishes on a rotational basis, it may seem like these are the only rice options available. This article focuses on exploring different rice-made meals in Nigeria and their ingredients.
Ofada rice with ofada sauce
We are off to a good start with ofada rice. For starters, the fermentation process makes it a healthier alternative to normal white rice. However, the fermentation process gives this rice a distinct odor, but if you can get past the scent this could quickly become your favorite dish. Ofada rice is typically served with ofada sauce, a spicy stew that originated in the western part of Nigeria.
Ingredients for ofada sauce: bell peppers, scotch bonnet pepper, onions, whatever meat of your choice, smoked fish (optional), crayfish, palm oil, salt, seasoning cubes, fermented locust bean aka iru and mixed spices.
Nigerian native rice
Native rice, also known as Iwuk Edesi, is indigenous to the Efik people of southern Nigeria. This rice is comparable to typical Nigerian Jollof rice, but what distinguishes it is the base oil used in the cooking process. The base oil of Jollof rice is vegetable oil, whereas native rice is prepared with palm oil. Native rice is a dramatic version of Jollof rice. Native rice leans towards its Nigerian roots by including ingredients such as iru (locust beans), smoked fish, and Ugu (spinach leaves).
Ingredients for Nigerian native rice: long or short grained rice, iru (locust beans), salt, crayfish, smoked fish, chopped kponmo (optional), chopped goat meat, prawns (optional), red habanero pepper, onions, palm oil, seasoning cubes, mixed spices, and spinach.
Banga rice or banga soup and rice
Banga rice differs somewhat from Nigerian native rice. Instead of palm oil, banga rice is cooked with palm fruit extract and the same ingredients as banga soup. The remaining ingredients necessary to make Nigerian native rice are then added to complete the dish. However, banga can be turned into a soup and served with cooked rice, fufu, pounded yam, or starch.
Ingredients for banga soup: onions, palm fruit extract, meat of your choice, scotch bonnet pepper, banga spice which is available at local markets within Nigeria or African stores in foreign countries, bitter leaves, dried fish, meat stock, and salt.
Rice and beans, Jollof rice and beans, or rice stew and beans
Rice can be paired with beans in a variety of ways. You can cook it in either palm oil or vegetable oil. When using vegetable oil, you have to start with a Jollof base, which will be used to cook the rice and beans later. You can also eat rice, stew, and beans, but prepare them separately and serve them together.
Ingredients: tomato paste, vegetable oil or palm oil, seasoning cubes, mixed spices, onions, salt, and meat of your choice.
Rice and veggie sauce
Rice can be eaten with a one pot veggie sauce or stir-fried seasoned vegetables.
Ingredients for veggie sauce: salt, onions, carrot, bell peppers, cabbage, lettuce (optional), tomato, vegetable oil, seasoning cube, corn flour, meat of your choice and meat stock.
Tuwo shinkafa and African masa
These two delicacies come from Northern Nigeria, which are among their staple foods. Tuwo shinkafa is one of the swallows that can be gotten from a staple food, in this case rice. The rice is heated until soft, then smashed and rolled until it has a thick consistency that can be shaped by hand and eaten with soup. African masa is a spherical cake ball composed of rice.
Ingredients for tuwo shinkafa: short grained rice, and water.
Ingredients for African masa: sugar, cooked long grain rice, water, yeast, and salt.
Conclusion
Rice and bread are extremely versatile and are staple foods in many cultures. It’s more than just food in Nigeria; it’s a vital part of numerous popular cuisines. Nigerians frequently switch between different rice meals, making it seem like rice is the only option. Aside from the popular Jollof rice, fried rice, rice and stew, and coconut rice, other standout Nigerian rice dishes include Ofada Rice with Ofada Sauce, Nigerian Native Rice (Iwuk Edesi), Banga Rice, Rice and Beans, Rice with Veggie Sauce, Tuwo Shinkafa, and African Masa.
