Nigerian snacks
The street food culture in Nigeria is huge and if you love snacking, there’s a wide variety of snacks you can choose from .
Lets dig into some of these snacks ; find out what they contain. There’s so many of them though so will just pick out a few and try to spark up your cravings for some of the Nigerian snacks we love.
- Puff puff – Here flour is mixed with yeast, nutmeg, sugar and salt to form a batter which is then fried, pepper is sometimes added to make it spicy depending on personal preference.
puff puff
2) Coconut candy – Made by grating coconut thinly then coating with sugar/honey caramel to form coconut balls.
coconut candy
3) Chin chin – This snack is made by mixing up a flour dough ( made up of flour, margarine, sugar, nutmeg), cutting into shapes (based on personal preference) and frying to achieve a crunchy snack.
chin chin
4) Plantain chips – This is one of Nigeria’s oldest, most popular snack. It is basically thinly sliced plantain, deep fried to get a crispy snack. Some like it spiced with pepper and ginger. It can be made using ripe and unripe plantain.
plantain chips
5) Gurundi – These come looking like biscuits, it is made by mixing cassava starch (tapioca flour), coconut and sugar. It is very similar to UAC funtime coconut chips.
gurundi
6) Kokoro – This crunchy snack is made with corn, sugar, pepper, salt and ginger ; mixed together to form a dough then formed into thin rolls and fried.
kokoro
7) Shuku shuku – This snack comes moulded as small balls. it contains eggs,coconut, sugar and flour.
shuku shuku
8) Kuli kuli – This snack originates from the northern part of Nigeria , however, it is enjoyed across the country. Kuli kuli is made from groundnut which is ground to form a paste , then mixed with spices before being fried to get a tasty crunchy snack. It is sometimes enjoyed alongside ijebu gari soaked with cold water.
kuli kuli
9) Kilishi – This is similar to suya in that they are both made from beef , however, the method of preparation and texture differs from that of suya. When making kilishi, the beef ( which contains no fat) is thinly sliced, spiced then dried under the sun for 2-3 days (this can also be done using an oven with the right temperature).
kilishi
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