In Africa, there are seasonal delicacies enjoyed by the people depending on countries and region but in most cases these are similar. From West African to East Africa down to South or North Africa, corn is a common seasonal delicacy and it is roasted, boiled, pounded or used for other meals.
Yam also is a common across Africa and it is also seasonal and enjoyed by all. Apart from these we have others which differs from country to country in Africa but the beauty of it all is that these are naturally planted or gotten with no artificial or chemicals used in production.
Today, we share some delicacies from the Eastern part of Nigeria
The corn and little pear- this are seasonal delicacies enjoyed by all in Nigeria and other parts of Africa. The corn season of planting and harvesting is at the same time these little pears appear in their trees for plucking. So it is a common sight to see the corn eaten with the pear. Just like the corn the pear can either be roasted or put in hot water as if to boil too.
The Yellow yam- this is either cooked or roasted and eaten with palm oil-the red African oil. Very nutritious and delicious delicacy.
Next is the termites – this is seasonal and not every tribe or region in Nigeria eats this.
The mushroom and the grass root (achara) -This also is common the easterners in Nigeria. Abia State.
The Maggot – Common and eaten by the Niger Delta region and the Eastern region of Nigeria, this is also seasonal. It is got from a rotten palm tree., it is the lava stage of a beetle. It is roasted or cooked. Apart from eating, it can be used to treat convulsion in new borns. (To be published later in home remedies)
Palm wine- This is gotten from the palm tree. it can be sweet and sour. The freshly tapped ones tend to be natural and sweet, while if kept for days becomes fermented, sour and its alcohol concentration becomes very high. Sweet palm wine helps a new mum to have achieve flowing breast milk.
Finally, The cocoyam- popularly called (EDE) by the Ibos. This can be cooked or roasted and eaten with palm oil. Or cooked as porridge like the yellow yam too. The cocoyam is also used as soup thickener by some Ibos.
These are some of our delicacies one cannot afford to miss as an indigene of ikwuano, Abia state, NIGERIA.
Contributed by K.C Dave from Abia State Nigeria.