Types of Nigerian Paster eaten with Nigerian soup

In this article, we are going to discuss about how some of the Nigerian soup delicacies are eaten. Most of this soup is often eaten with many different paster made from different carbohydrate rich plants. This plants could either be tubers or grains. The following list covers the different types of paster eaten with Nigerian soups delicacies.

Fig. 1: Eba made from Garri.

1. Garri or Eba: This a stiff dough made by soaking garri in hot water and kneading it with a wooden baton. Eba is usually served with various soups and sauces, such as okra, egusi, vegetable, afang, banga, and bitter leaf. Garri is a flour made from cassava, a root vegetable that is widely grown and consumed in West Africa. Garri can be prepared and eaten in different ways, depending on the taste and preference of the consumer. Garri is not only delicious, but also nutritious. It is rich in fiber, copper, magnesium, and other trace minerals that are essential for good health Garri is also a staple food that can provide energy and sustenance in times of scarcity or hardship. Many people in West Africa, especially in Nigeria, have grown up eating garri and have fond memories and stories associated with it. Garri is truly a versatile and valuable food that deserves to be celebrated and appreciated.

Fig. 2: Casava Fufu.

2. Casava Fufu: Fufu is a popular West African food that is made from cassava. It is usually served with many different soup delicacies, stew, or sauce. Fufu is a staple food in many African countries, including Nigeria, Ghana, and Cameroon. It is often eaten with the hands and is a great source of carbohydrates and fiber. Fufu is a nutritious food that is made from root vegetables such as yam, cassava, and plantains. It is rich in vitamins and minerals such as potassium, vitamin C, and vitamin B6. Fufu is also a good source of fiber. It is also enriched with high-potassium diet which may help reduce blood pressure and water retention, thereby offering protection against stroke, osteoporosis and kidney stones. Casava Fufu is a low-fat food, which can help to maintain a healthy weight and reduce the risk of heart disease.

Fig. 3: Pounded Fufu.

3. Pounded Yam: Pounded yam is a smooth dough of mashed yam often eaten with a vegetable soup or stew. It is much like mashed potatoes, but smoother, heavier, and tastier. It is a very popular West African dish. Pounded yam is a delicious and nutritious food that is popular in Nigeria and other parts of Africa. It is made from boiled yam tubers that are pounded into a smooth dough-like consistency. Pounded yam has many health benefits, such as: It is a great source of energy, as it provides carbohydrates, fiber, and some protein. Carbohydrates are the main fuel for your body and brain, while fiber helps to improve digestion and prevent constipation. The Protein found in pounded yam is very essential for building and repairing tissues in your body. Pounded yam contains about 158 calories, 37 grams of carbs, 2 grams of protein, and 5 grams of fiber per 136 grams.

Fig. 4: Amala Dough

4. Amala: Amala is one of the most popular traditional Nigerian cuisine specifically from the southwestern part of Nigeria. It usually one of the most celebrated food recipe among the Yoruba tribe. It is a type of paster where the flour is made from sliced unpeeled yam which gives it a characteristic brown color. The finished Paster made from amala is usually served with many different yoruba soup delicacies, such as Egusi Soup, Okro soup, Ewedu, gbegiri, efo riro, and Ogbono Soup, obe ata. During preparation, the Yam flour is mixed with hot water and stirred consistently until it forms a soft and smooth dough or paster. There are three different types of Àmàlà, based on the different food sources which they are made from. These include: Àmàlà Isu (Yam flour) Àmàlà ogede(plantain flour) Àmàlà láfún (cassava flour). Some of the health benefits of eating Amala includes improved the digestive system, Regulation of blood glucose level and Reduction of cholesterol level.

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