Abincin Najeriya

Abincin Najeriya
national cuisine (en)
Bayanai
Ƙaramin ɓangare na	Al'adar nau'ikan abincin afrika
Ƙabila	Yaren Yarbawa
Al'ada	Yaren Yarbawa
Ƙasa	Najeriya
Ƙasa da aka fara	Najeriya

Nkwobi

Sopo na Nsala da eba

Yanayin Najeriya

Yam pottage / yam porridge ko asaro

Danyan abicin nijeriya

Two da mƙunshi iya

Bukukuwan Najeriya na iya zama masu launi da wadata, yayin da kƙabilun anshi da kayan lambu na gefen hanya da aka dafa a kan barbecues ko soya a cikin mai suna da yawa kuma sun bambanta. Ana kuma cinye nama a Najeriya. Porcupine da beraye masu wutsiya sune mafi mashahuriyar nau'in nama a Najeriya.

Abincin Najeriya, kamar yawancin abincin Afirka ta Yamma, an san shi da ɗanɗano da ɗanɗwano.

Shigarwa

Tushen shinkafa

• Shinkafa ta kwakwa shinkafa ce da aka yi da madarar kwakwa, da sauran kayan yaji.
• Jollof shinkafa abinci ne na shinkafa da aka yi da tumatir mai tsabta da sauce na Scotch.
• Ofada shinkafa sanannen nau'in shinkafa ne na Kudu maso Yamma Najeriya. Ana cinye shi tare da sauce na Ayamase ko Ofada.
• Shinkafa mai cin ganyayyaki ne mai wadata da aka yi da kayan lambu (kayan kwalliya, karoshi, wake), nama, kaji ko prawns.
• Ana yin Pate da masara mai bushe, shinkafa ko acha. Yawancin lokaci an haɗa su da kayan lambu (spinach), tumatir, albasa, albasa (tsire-tsire), wake, groundnuts, ƙasusuwan biscuit da nama da aka yanka sun zama ruwan dare a arewa maso yammacin Najeriya, kamar Kano, Kaduna, Nassarawa da Plateau.
• Tuwo masara abinci ne na gari da ake ci a Arewacin Najeriya.
• Tuwo shinkafa, shinkafa mai kauri yawanci ana cinye shi tare da miyan kuka (mai kauri mai kauri) da naman awaki ko Miyan taushe, naman alade da aka yi da spinach, nama (yawanci awaki ko ragon) da kifi mai hayaki. An yi amfani da shi da farko a arewacin ƙasar.
• Farin shinkafa - Farin shika da shinkafa na gida galibi ana ba da su tare da stews, sopper da sauces. Ana ba da shi a ko'ina tare da tumatir mai kauri da stew na albasa.
• <i id="mwqw">Banga</i> shinkafa girke-girke ne na gargajiya na Najeriya wanda aka yi da kwai da shinkafa. Ya zama ruwan dare a kudancin (Delta State) da gabashin kasar.
• Sau da yawa ana kiran shinkafa mai na dabino a matsayin 'shinkafa na gida' ko 'shinkafar rawaya'; yawanci ana shirya shi da Man dabino, kifi iri-iri (kifi da kifi mai hayaki), an yi masa ado da kayan yaji na gida kamar wake ('okpeyi' ko 'dawa dawa'), albasa da albasa. Ana iya yin shi azaman jollof ko azaman farin shinkafa tare da man dabino a matsayin sauce daban.
• Shinkafa mai laushi shinkafa ce da aka yi da sabo turmeric ko curry foda, albasa, gishiri da kayan yaji don dandana sannan kuma ana yin kayan lambu don tafiya tare da shi.
• Ana yin Masa daga shinkafa 'tuwo shinkafa' wanda aka gauraya bayan an lalata shi (an saka ionions da sauran kayan yaji a ciki). Sa'an nan kuma, ana ƙara yisti, kuma an ba shi izinin tashi. Daga baya an dafa shi da ƙananan zafi a cikin tukunyar masa da aka yi da al'ada.
• Danbu shinkafa kuma wani nau'in shinkafa ne wanda aka saba yi a Arewa. An yi amfani da shi kuma an gauraye shi da albasa.
• Ana shirya shinkafa mai na groundnut tare da man groundnut, ta amfani da kifi (ya bushe ko sabo), sabon tumatir, albasa, sabon albasa da yawa na crayfish.

Tushen wake

• Akara, wanda aka fi sani da 'keke na wake', wani nau'in fritter ne da aka yi daga wake.
• Gbegiri, wani miya ne na wake daga Kudu maso Yammacin Najeriya.
• Abincin abinci na Abula
• Moi moi, wani nau'in wake na Kudu maso Yammacin Najeriya wanda aka yi da cakuda wake mai baƙar fata, wanda aka haɗa tare da albasa da sabon jan albasa.
• Ekuru, abincin wake mai ɗanɗano daga Kudu maso Yammacin Najeriya.
• Ewa aganyin, wake da aka dafa tare da sauce na albasa daga Kudu maso Yammacin Najeriya.
• Okpa, abincin karin kumallo na yau da kullun da aka yi da garin kwai na Bambara a kudu maso gabashin Najeriya.
• Adalu, wake da tukunyar masara mai zaki daga Kudu maso Yammacin Najeriya.

Tushen masara

• Egbo, wani kayan Yoruba na musamman wanda za'a iya cinye shi kaɗai tare da sauce na albasa ko a haɗa shi da wake.

Nama

Mace da ke sayar da ponmo (fatar saniya).

Ana amfani da nama a yawancin abincin Najeriya.

• Suya, daga arewacin Najeriya, nama ne da aka gasa da aka rufe da gurasar chili, man shanu foda, da sauran kayan yaji na gida. An shirya shi a cikin salon barbecue ta amfani da sanda. Wannan yana daya daga cikin shahararrun abincin Najeriya kuma ana iya samun saukin isa a duk faɗin ƙasar.
• Tsire yana nufin musamman ga nama wanda ke da murfin man shanu / chili foda. Naman na iya kasancewa ko a'a a kan skewer.
• Kilishi yayi kama da naman sa. An yi shi ne daga nama da aka yanka cikin ƙananan sassan, wanda aka shimfiɗa don bushewa. Ana shirya dafa abinci na chili, kayan yaji da ganye na gida a cikin wani abu wanda aka shafa a bangarorin biyu. Ana gasa wannan a takaice.
• Balangu yana nufin nama da aka gasa a kan itace / wuta. Musamman, ba a yi amfani da kayan yaji don fitar da dandano na halitta na wani nau'in nama wanda zai iya zama Goat, ragon ko naman sa. Za'a iya ƙara Gishiri da kayan yaji daga baya bisa ga dandano.
• Nkwobi ya kunshi ƙafafun saniya da aka dafa da aka shafa a cikin wani nau'i mai mai mai tsami, abincin gargajiya wanda ya samo asali ne daga kudu maso gabashin Najeriya.
• Asun yana da ɗanɗano mai ɗanɗano wanda aka yanka a cikin ƙananan ƙwayoyin, tare da dandano mai ƙanshi mai ƙanshi daga albasa, Habanero, Garlic da ƙaho. 'Yan asalin mutanen Yoruba na Ondo Kudu maso Yammacin Najeriya.
• Ana kiran nama mai bushewa mai gishiri da aka yi da ita Eran Oniyo a cikin yaren Yoruba. Rice Risotto tare da Salted Sun-Dried Ram Meat abinci ne na yau da kullun ga Musulmai a Jihar Legas. Yawancin lokaci ana shirya shi da nama na rago da aka yi amfani da shi don bikin Eid-el Kabir . Ana wanke yankan farko daga nama kamar cinya, haƙarƙari da wasu sassan mai a cikin ruwan lemun tsami don fitar da jini, an rufe nama da gishiri kuma an bushe shi da rana na 'yan kwanaki.

Soya da stew

• Maafe, stew da aka yi da groundnuts (peanuts), tumatir da albasa a matsayin tushe, ana iya bambanta shi da kaza, naman sa ko kifi da kayan lambu daban-daban don dandano mai laushi. Ana yin stew na groundnut tare da busassun ƙasa da kayan lambu, kifi, nama, kayan yaji na gida da man dabino ta Mutanen Etsakor a Jihar Edo.
• Buka stew, stew ne na Yoruba da aka yi da awaki, naman sa ko kaza kuma galibi ana dafa shi da tumatir, albasa, da albasa.
• Ana yin miya na Ogbono tare da tsaba na ogbono, tare da ganye, wasu kayan lambu, kayan yaji, da nama. Ana kuma cin Ogbono tare da jita-jita da yawa kamar yam, Amala, fufu, da dai sauransu.
• Farin miya, wanda kuma ake kira ofe nsala, an yi shi da ganye na <i id="mwAaA">Utashi</i>.
• Ana yin miya mai ƙwayoyi (ofe onugbu) tare da cocoyam, man dabino, kifi da nama da kayan yaji iri-iri.
• Ofada stew (Ayamase) stew ne na dabino wanda aka samo asali ne daga mutanen Yoruba na Kudu maso Yammacin Najeriya. An yi shi da man dabino, albasa da tumatir, naman sa, ciki, fatar saniya da wake. Abincin shinkafa ne na gida, wanda kuma ake kira shinkafa mai launin ruwan kasa, yawanci ana ba da shi a cikin 'ewe' (flat, fadi).
• Efo Elegusi miya ce ta Yoruba da aka yi da cakuda Efo da Egusi, wanda ake kira Egusi.
• Egusi tare da Ewedu, wannan miya ne da aka yi daga Egusi da aka dafa tare da Evedu.
• Soya mai laushi (soya mai launi) ana yin sa ne daga sabon man shanu don shafawa, (ko da yake wasu na iya dafa man shanu), an dafa shi a cikin man dabino tare da albasa sannan a tafasa shi a cikin kaya.
• Ana yin miya na Ora (Oha) tare da cocoyam wanda aka saba dafa shi kuma a buga shi, man dabino da kayan yaji
• Edo esan (baƙar sopo)
• Ana shirya Ofe owerri tare da nau'ikan ganye huɗu; okazi, ugu, uziza da oha. Ana amfani da wani nau'in cocoyam a matsayin mai kauri don yin kauri. Wannan abincin kayan lambu ya zama ruwan dare a tsakanin igbos na gabashin Najeriya. 'Ofe' na nufin miya a cikin harshen igbo kuma 'Owerri' babban birnin jihar Imo ne a gabashin Najeriya.
• Achara soup, galibi ana samunsa a Jihar Abia- Ndiwo, Ngwa, Umuahia, Itumbauzo.
• Okazi soup, an yi shi da Spinach na daji, achi (mai kauri), nama da kifi iri-iri.
• Sopo na kwai, ana yin shi da ƙwai, ganye masu ƙanshi, sabo da man dabino.

Maafe

Sopo na Egburegbu yawanci ana shirya shi ne ta hanyar 'yan asalin jihar Ebonyi

• Banga soup is made from palm nuts and is eaten primarily in the south and mid-western parts of Nigeria. It is also known as Atama soup by the Cross River and Akwa Ibom indigenes. This soup is usually made through extracting the juice from the palm nuts. It’s usually served with any kind of swallow (garri, semo and pounded yam).
• Ofe akwu is also made from palm nuts, but prepared more like a stew meant to be eaten with rice.
• Miyan kuka, very common among the Hausa people, it is made from powdered baobab leaves and dried okra.
• Miyan yakuwa is a famous Hausa soup.
• Ewedu soup, is popular amongst the Yoruba people of south-western Nigeria, Ewedu soup is usually prepared with jute leaves and there are cooked by pureeing the leaves with a blender or special broom.
• Ila alasepo, an Okro soup dish of the Yoruba people. It usually has a lot of meat, fish and seafood varieties.
• Eka soup (beniseed soup) is a popular dish among the Idomas of Benue State, the Ogojas in Cross River and the Ibirams of Kogi State. Eka is a blend of sesame seeds, roasted groundnut and palm kernel puree.
• Margi special is common in the northeastern part of Nigeria, Borno, Adamawa and Yobe states. The soup comes from the Margi people who live in riverine areas. It is prepared with fresh fish of any kind and African soreal (yakuwa in Hausa or omblanji in Margi).
• Edikang-ikong is a vegetable soup made from ugu (pumpkin) leaves and waterleaf which originated from the Annang, Ibibio and Efik people.
• Gbegiri is a bean-based stew from southwest Nigeria.
• Orunla is a soup made from dried okra, roughly chopped and sun-dried. It is common among the Yorubas.
• Pepper soup is a light soup made from a mix of meat and fish with herbs and spices. This is one of the few soups in Nigerian cuisine that can be eaten alone and is not used as a sauce for a carbohydrate main dish such as fufu or pounded yam. It can also be made with nutmeg and chili peppers. It can be garnished with fish, beef, goat meat or chicken. Pepper soup is sometimes an appetizer at official gatherings; however, it is consumed also in the evening at pubs and social gatherings.
• Afang is a vegetable soup which originated with the Efik people, Ibibio people and Ananng people in southeast Nigeria. It is prepared with waterleaf, afang (wild spinach), kpomo, periwinkles and lots of assorted meat and fish.
• Corn soup, also known locally as omi ukpoka, is made with grounded dry corn and blended with smoked fish. It is a common food of the Afemai, especially people from Agenebode in northern Edo state.
• Okro soup (or okoroenyeribe or draw soup) is made from okra and cooked until there are thicken.
• Efo riro, a stew made from leafy vegetables, pepper, palm oil and other ingredients, It is common amongst the Yorubas.
• Egusi soup is thickened with grounded melon seeds and contains leafy vegetables, seasonings, and meat. It is often eaten with dishes like amala, pounded yam (iyan), fufu, etc.
• Miyan taushe, a great blend of groundnut and pumpkin leaves spiced with pepper, dawadawa or iru, & bouillon cubes. It is enjoyed best with tuwo shinkafa.