The ethnic diversity of Nigeria makes it hard to pick one national dish since every ethnic group in a given area has its staple food. The northern part of the country’s food largely depends on brown rice, beans, and sorghum, while the eastern part’s food is mostly cassava powder (Gari), yams, dumplings, and pumpkins. A significant Nigerian diet is the African yams. Some of the dishes from the Nigerian people include the Isu, Jollof rice, and Iyan, and an unending list of their foods and recipes (Simmons, 1975).
Isu is spiced yams that are prepared by placing yams in a large saucepan, then adding water, cinnamon, salt, and pepper to taste, garlic clove, and heat to boiling. The yams are then simmered for about 20 minutes. The yams are drained, and the garlic clove is removed and discarded. They are then placed on a platter, drizzled butter over the top, and cayenne pepper is sprinkled. The food is then ready to serve.
Jollof rice is often taken on Christian holidays and can be served with chicken stew, pounded yams (iyan), or one’s favorite or desired stew (Okeke, Ene-Obong, & Uzuegbunam, 2009). It is prepared by heating oil in a saucepan and sautéing onions till tender. Then, tomato paste and chili are added and cooked for 2 minutes on medium heat. Rice is then added and continued to be stirred. Stock is then added, the mixture boiled, simmer to evaporate all the stock, and the food will be ready to serve.
Iyan is pounded yams prepared by rinsing yams in water and slicing them to form chunks. Put the chunks in a saucepan, and boil them for 20 minutes till the chunks are tender. The yams are then drained and mashed by hand. They are then seasoned with salt and served with either stew or soup. The country has numerous foods that vary in the environment and geographical setting.