A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems

This report presents a survey of traditional fermented foods, condiments and beverages consumed by various ethnic groups in rural Nigeria. Some of these foods have been reported elsewhere, while little or no information exists on others. The report describes their methods of preparation and consumption. Common fermented foods from local staples in Nigeria include cassava products (garri, fufu, elubo, abacha, akara akpu), yam products (amala), maize products (ogi, agidi, soy‐ogi), millet products (ogi‐baba, kwunu, tuwo, fura). The food condiments are dawadawa (African locust bean), ogiri‐ugu (fluted pumpkin), ogiri‐isi (castor seeds), ogiri‐egusi (melon seeds), ugba (African oil bean), ukwa (African breadfruit) daddawa (soy‐bean), eketeke (oil palm nut), as well as fermented meats and fish. The beverages include palmwine, ogogoro, pito, burukutu, maize beer, sorghum beer etc, while the fermented milk products are nono, maishanu and wara. These foods are produced on a small scale household basis. Most of these fermentations are natural, involve contact with appropriate inocula and are accomplished by the natural temperatures of the tropics. The benefits of fermentation include increased shelf life, removal of toxins, improvement in texture, taste, and flavour as well as increased nutritional value. Possible risks of consumption of fermented foods are also discussed.

Key words:

• Fermentation
• staple foods
• condiments
• beverages
• preparation
• consumption
• Nigeria