Nigeria is home to some of the most healthy and highly nutritious food. Just as there are Nigerian dishes for various events and any occasion you can think of events, there are also meals suitable for particular periods of times of the day especially to achieve a balanced diet. There are those appropriate for breakfast, others suitable for lunch, and some better taken as dinner.
In this article, our focus will be on some western Nigerian dishes you should try for breakfast. The Western part of Nigeria is dominated primarily by the Yorubas, and it stretches across three geopolitical zones. It also comprises nine states; Delta, Edo, Ekiti, Kwara, Lagos, Ogun, Ondo, Osun, and the Oyo States. Like other parts of the country, the Western part is blessed with nutritious dishes. These meals can be used to complement the cereals, toasts, and beverages that are popular as breakfasts.
Here are some western Nigeria dishes you should try for breakfast
Akara and Ogi
This is arguably the most common combination found in many Nigerian households. Akara is a bean fritter made from bean paste. To make Akara, one will need to;
- Soak, peel, and wash the beans (blackeye pea) thoroughly
- Ground with crayfish, pepper, onions, and any other seasonings
- Next, beat the paste to get it aerated, and then fried in small balls.
Ogi (Pap), on the other hand, is traditionally fermented and derived from cereal (grain) pastes. These grains include millet, maize, or sorghum (known as Agbado, or Oka Baba in Yoruba). Ogi is far easier to prepare and only takes few minutes. First, the paste is to be made by soaking the desired cereal in water for some hours (preferably overnight), washing thoroughly, and grinding. The paste is then boiled in hot water, the continuously stirred until the desired consistency is achieved. For extra flavour, milk, or chocolate powder could also be added. There you go, your Ogi and Akara is ready!
In addition to being delicious, Akara and Ogi this dish is also highly nutritious and high in protein.
Moi Moi and Eko
This is another combination that is highly cherished in western Nigerian homes. Moi Moi is a Nigerian steamed bean pudding, Like Akara, the preparation of Moi Moi also beans with getting the bean paste and follows the same processes. However, this time the paste is thicker and has a better consistency. After the paste has been obtained, the next steps will be adding seasoning, bouillon cubes, crayfish, fish, boiled egg, little groundnut oil. In addition, while Akara is fried in hot oil, Moi Moi is usually boiled or steamed.
Making of the Eko follows the same procedures as Ogi except after boiling to a consistency of custard, you have to leave it on low heat for about 10 minutes before wrapping it up with banana leaves.
Fried Plantain and Garden Egg sauc
The Garden egg sauce is most popular in the Ondo part of Nigeria, It is also called the Nigerian eggplant sauce. The sauce is similar to that of the conventional scrambled egg sauce, only that this time garden eggs are replacing the eggs from livestock. To prepare, simply;
- Wash the garden egg, remove stalk, cut into smaller bits and blend into a smooth puree
- Next, heat palm oil on fire, add locust beans, sliced onions, and free for few minutes
- Pour in some blended pepper and other ingredients you wish to use like crayfish or stockfish
- Add your bouillon cubes and salt to taste and allow to fry
- The last step is to add in your garden egg puree and cook for 5 to 6 minutes until the water dries completely.
- Serve your sauce with fried plantain.
There is a good reason why breakfast is called ‘the most important meal of the day’. The dishes above will supply the expedient nutrients for alertness and good health. Pay more attention to these meals and watch your health and tastebuds thank you!