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Spaghetti, tomatoes & Nigerian cuisine


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Spaghetti, tomatoes & Nigerian cuisine

rworange | Jul 4, 2007 09:53 AM

I'm interested in knowing more about Nigerian food since a new upscale Nigerian restaurant just opened in Berkeley.

Digression: Does anyone know of another upscale Nigerian restaurant in the USA?

Anyway, the food I had on my first visit was wonderful. One poster wrote ...

"I have a question: looking at the lunch menu I was a bit put off by the prevalence of tomato sauce. How does Jollof spaghetti differ from Italian? What did African food taste like before tomatoes came from the Americas? (I know what Italian food tasted like.) I thought of more peanut-based foods. This is not a complaint but an interest."

Have no clue since my Nigerian food knowledge is limited to one local church yam festival.

Here's a little general info on Nigerian Cuisine

Even better was this blog from a Nigerian of the Yoruba culture who talks about the food and has a list describing the food and drink.

Who knew there were three types of African (NOT American) yams ... the white ones, the yellow ones, and the 'water yams'.

Here was a Nigerian forum which someone gave a recipe for Pasta with Bolognese sauce (Ezzy style) that seems to have some Jollof qualities ... chili pepper and Maggi is in the sauce ... there's a picture of the finished product. I'm guessing Ezzy style means Esan, one of the other major groups like Igbo, Hausa, Edo and Uehobo.

Different country, but here's a review of a Chicago Eritrean restaurant which serves Eritrean Spaghetti. It says that country was once an Italian colony so maybe there is some cross-culture cooking where people from that region might have moved to Nigeria

Also how and with what should these foods be eaten?
Iyan – pounded yam dumplings
Eba – grated cassava dumplings
Ila – ground okra sauce

Oh ... one more question. Is Nigerian ice cream different somehow? One person on the web said they liked it a lot but didn't go into detail.

Thanks for any help.

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