Regardless of the influx of sugar-filled foreign drinks, Nigerians are still known to love their local drinks mainly due to the height of nourishment they derived for them. A variety of these local drinks exist in Nigeria. Whichever ways they are severed, warm, or chilled, they provide refreshment to the soul. You get to local restaurants and find them there, ready for consumption. You can also find them in a typical Nigerian home. The four Nigerian local drinks to try out are Kunu, Zobo, Fura De Nono, and Palm wine. Some of these drinks are prominent among some tribes or ethnic groups than others. They can, however, be consumed by anybody.
Zobo is first on the list of local Nigerian drinks because it transcends ethnic boundaries. The drink is made from dried Roselle plant flowers. It is also known as Roselle drink or hibiscus tea. The vitamin C packed juice is said to cure hypertension and depression at an early stage.
Here is the recipe.
Dry zobo leaves, a clove of garlic, ginger, unripe pineapple (or any fruit of your choice)
- Wash the zobo leaves thoroughly in cold water. The colour won’t wash away.
- Wash, and cut the pineapple (choice fruit) into tiny slices
- Clean and cut the ginger and garlic into small pieces.
- Add the clean zobo leaves, pineapples (or chosen fruit), ginger, garlic, and water into a pot.
- Boil for 30 minutes or until leaves are softened. Set aside and allow to cool.
- Sieve to separate the juice from the leaves.
- Refrigerate and serve.
Kunu is another one of the local Nigerian drinks to try. It has its root in the northern part of Nigeria, a place characterized by the scorching heat. The non-alcoholic beverage, made from grains helps the northerners to quench their thirst under the sun. The cream looking drink is high in protein, vitamins, minerals, and fiber. Tiger nuts, millet, corn, rice or sorghum are a variety of grains that can be used to produce it.
Here is the recipe
Tigernuts (fresh or dry), Date palm fruits (fresh or dry), Coconut, Ginger, and Cinnamon
- Sort the tiger nuts. Separate the nuts from stones and other dirt.
- Rinse meticulously and place in a clean bowl. Dried tiger nut should be soaked in cold water for two days.
- Sort, rinse, and deseed the date palm fruits. Soak dried date palm fruits in water to soften before use.
- Clean out the coconut and cut into small bits.
- Clean ginger and add all ingredients into the blender. Blend with water.
- Sieve the content of the blender and your Kunu us ready. Refrigerate to chill.
Fura De Nono
The northerners also own this. Fura means millet and Nono milk. So it is a combination of unpasteurized cow milk and millet balls mixed to form a refreshing drink. The drink has an acidic taste like Yoghurt; hence, some call it the ‘yogurt of the north,’ and it served with unique calabash bowl and spoon to scoop.
Here is the Recipe
Millet or Guinea corn meal, Soya bean meal, grounded dried pepper, grounded cloves, ground ginger root, cornflour, water to boil, cow milk and sugar.
- Mix all dry ground ingredients and flour in a bowl.
- Mix with water to bind all ingredients together.
- Mold into balls and drop balls into boiling water for 20 minutes.
- Pound boiled balls in mortar and re-mold. Sprinkle with corn flour.
- Serve nono (milk) in a bowl, add balls and mash.
- Add sugar to taste.
Palm wine is a staple beverage in many Nigerian communities. It is deeply rooted in African culture and plays a vital role in traditional celebrations. It is produced from the sap of palm trees, tapped by making a hole into the top part of the tree trunk. The fluid gradually flows out into a collection gourd. Freshly tapped palm wine is sweet and low in alcoholic content, but when fermentation, it becomes sour, increasing its level of alcohol. Palm wine can be served chilled or under room temperature.