The first recorded reference to rice in West Africa is in the writhing of Leo Africanus, who traveled through the region in the 14th Century. He noted the practice of sowing the indigenous specie of rice in the region before the Portuguese brought the Asian species among others that later came into the region.
Comfort Yakubu
Rice has become an important commodity in the Nigerian economy and this had led to various policies on rice by the federal government of Nigeria, for instance, between 1980 to 1995, it was illegal to import rice into the country, this was done with anticipation of stimulating domestic production, the ban was later lifted in 1995. Also in 2015 again, the Federal Government placed a ban on the importation of rice.
Rice which used to be a luxury meal served mainly on occasion and eaten probably once a week by most families is now a regular meal in Nigeria and can be prepared in various ways, the most popular and easiest rice meal is rice and stew, you simply boil the rice with a little salt and eat with stew or sauce,
Fried rice is a popular Asian rice meal consumed in Nigeria, rice is steamed and mixed with other ingredients like carrots, green peas, green pepper, diced liver and preferably eaten with chicken or any kind of meat in Nigeria; it is cooked as a regular menu or during celebrations.
Jollof rice is another form of rice meal cooked with Tomatoes, onions, and spices, carrot and peas could be added (optional) this is also eaten as a regular meal or during occasions. The name Jollof rice is said to be derived from the Wolof people of Senegal.
Tuwo Shinkafa is another rice meal, the rice is properly washed, poured in hot water till it becomes soft, when it gets soft it is smashed using a wooden spatula, it is then Moulded using a calabash and served, this can be eaten with beans soup, vegetable soup or any soup of choice.
Kunugyada is peculiar to the people of Northern Nigeria The rice is soaked for about 8 hours, tamarind is also soaked till soft, it is crushed in water and the juice is extracted.
The groundnut is grinded and milk extracted, the extracted milk is boiled and a little quantity of boiled rice is added to it, pap made from the red guinea corn is prepared separately and then poured into the mixture of groundnut milk and rice, stirred on fire for few minutes and then ready to serve.
Palm oil rice is another local rice meal; this is prepared like jollof rice but the difference here is that all the spices are local, preheat the oil, add diced onions, and fresh pepper, add locust bean, fry it a little, pour water then you add dried fish and spices cover and bring to boil after which you pour the rice and cook till tender, you can add saint leave if you desire.
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