Nigerian Ember Essentials: Discover the Best Ingredients for Cooking This Season!

Hi, my name is Chibuike Kosisochukwu Isabella, but you can call me Mickybella. The ember months: September, October, November, and December herald a beautiful transition in Nigeria, as the rainy season gradually gives way to the dry season. This period is marked by a delightful shift in available ingredients, bringing forth a bounty of fresh, locally grown produce that is not only sweet and delicious but also packed with essential nutrients. It’s the perfect time for us, Nigerians, to whip up both traditional and modern delicacies!

Here are what I think are the top five seasonal ingredients to cook with in Nigeria during the ember months:

1. Pumpkin Leaves (Ugwu).

Pumpkin leaves, known as Ugwu in Nigeria, are a nutritional powerhouse originating from West Africa. Scientifically referred to as Telfairia occidentalis, these leaves are rich in vitamins A, C, and iron, making them a versatile ingredient in many Nigerian dishes. According to Cookpad, Ugwu can be used in over 476 Nigerian recipes! Some delicious options include:

• Ugwu Rice

• Pumpkin Leaf Stir Fry

• Pumpkin Leaf Juice and Milk

• Ogbono Soup

• Scrambled Eggs with Unripe Plantain and Ugwu

• Melon Soup with Ugwu

• Ugwu Leaf Sauce

• Semo with Ugwu

• Garnished Noodles with Pumpkin Leaf.

I know some of these dishes might seem unusual, but why not check out the recipes on the site, give them a try, and let us know in the comments if they’re worth it?

 2. Okra.

Ah, Okra! While some may refer to it as “Okro,” the truth is, both names are used interchangeably in different parts of the world. Okra is loaded with health benefits, being rich in vitamins A and C, and packed with antioxidants that combat various health issues. Fun fact: Okra water is believed to aid female sexual health, promoting lubrication and potentially reducing discomfort during intercourse. If you’ve tried this, let us know your experience!

According to Cookpad, there are approximately 1,777 Nigerian dishes that include okra as an ingredient. Some notable dishes are:

• Okra Soup

• Miyan Kubewa (Okra Soup)

• Okra and Garden Egg Soup

• Blended Okra Soup

• Okra with Sauce

• Okra and Stew

• Okra + Moringa Soup

• Semovita with Ewedu and Okra

• Okra and Oporo

• Ora and Uziza Soup

• Akara with Okra Powder

Seeing some interesting combinations here? Check the link for recipes and share your thoughts!

 3. Yam.

Yam, a starchy tuber harvested at the end of the rainy season, plays a vital role in many Nigerian homes. Communities celebrate Yam Festivals to honor the harvest. Nutritionally, yam is rich in potassium, manganese, copper, vitamin C, iron, calcium, carbohydrates, and protein. It is thought to help manage chronic inflammation and regulate blood sugar levels.

On Cookpad, there are around 3,860 recipes featuring yam. Some favorites include:

• Mouth-Watering Turkey Pepper Soup

• Yam and Garden Egg Sauce

• Yam with Egg Sauce

• Beans and Yam Porridge

• Egusi Soup with Pounded Yam

• Boiled Fried Yam (if you dare!)

• Doya Mai Flour

• Yam Pie

• Yam Swirl Bread

Have you tried any of these dishes? Which ones are you eager to explore? Let us know!

 4. Maize (Corn).

Corn is a staple food in Nigeria, enjoyed roasted, boiled, or ground into flour for various dishes. This versatile crop thrives in both rural and urban areas. Roasted corn pairs wonderfully with coconut or pear (*ube*), while corn flour is essential for making pap (akamu, ogi) and tuwo (a starchy swallow). Nutritionally, maize is rich in carbohydrates, vitamins C, B, E, and K, as well as potassium.

There are countless dishes you can prepare using maize, with some options from Cookpad including:

• Nni Oka

• Beans and Corn

• Tuwo Masara Miyar Sulale

• Corn Flour Cookies

• Corn Pudding

• Humitas (Steamed Corn Cakes)

• Corn and Beans Palm Oil Rice

• Corn Porridge

• Corn Fried Rice

Which maize-based delicacy will you be trying? Share your culinary adventures with us!

 5. Cassava.

Cassava is the third-largest source of carbohydrates in the world, following rice and maize. This root vegetable is the base of many traditional Nigerian foods, most notably garri, which is made by fermenting, drying, and grinding cassava into granules. You can enjoy garri with various soups, beans, or even as a drink with water, milk, and sugar. Fufu, another popular dish, is also derived from cassava.

While there's a saying in Nigeria that garri can affect eyesight, this holds true only if consumed excessively, as garri contains trace amounts of cyanide, which can be harmful if not processed correctly. Balancing it with enough milk, which is rich in vitamin A, can mitigate this risk. Cassava is also a good source of vitamin C, thiamine, riboflavin, and niacin, offering numerous health benefits.

You can explore a variety of cassava dishes on Cookpad, such as:

• Crunchy Cassava Sticks

• Dan Sululu (Cassava Balls)

• Danbagalaje (Cassava Cake)

• Cassava Granules Salad

• Cassava Flour Puff Puff

• Maize and Cassava Swallow with Okra Soup

• Ufia Anan

What cassava dishes have you tried? Which ones pique your interest? We’d love to hear your thoughts!

Conclusion. 

In summary, the ember months provide an exciting array of seasonal ingredients that form the foundation of many Nigerian delicacies. These ingredients not only offer nourishment but also boast various health benefits.

Thank you for reading, I really appreciate it!