It is hard to imagine another country with as diverse a cuisine as Nigeria. Its wide range of foods provides a window to the richness of the country’s history, peoples, climate, and culture. This addition to the Global Kitchen series provides readers with insight into the cuisine of the most populous country of Sub-Saharan Africa. Readers will learn about the foods that make up the country’s culinary heritage and the differences brought about by its varied climates and ethnic preferences.
With chapters on food history, major ingredients, main dishes, side dishes, snacks, holiday food, and eating out, narrative descriptions from all major ethnic groups reveal the importance of tradition and the changes brought by foreign influences. A final chapter also investigates today’s food issues, with special focus on obesity as a result of changed eating patterns. Readers will also understand the challenge of having to import food in Nigeria, despite its rich agricultural promise, and how the country is attempting to change this position. Accessible recipes for readers to try at home round out the volume.
- Provides readers with Nigerian recipes adapted to American buying habits
- Gives readers an at-a-glance look at Nigeria’s food history in a Chronology
- Offers an understanding of the major ethnic groups within Nigeria and how these influence food choices
- Explains how climate and geography affect agricultural practices
- Shows the influence of religion, in particular Islam and Christianity, on daily and holiday foods
- Informs about the factors that have led Nigeria to be a net importer of food, despite its rich agricultural land, and how the government is trying to rectify the situation