Types of Food In A Nigerian Traditional Marriage

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Types of food in A Nigerian traditional marriage
Introduction
Just like any tribe in the world today, every tribe has different cultures. In Nigeria there is a traditional marriage, where the two families involved blend being one family. It is a chance to cheer and commend two individuals who are beginning another life together. The ceremony is a period where visitors are treated to some traditionally arranged indigenous dishes. There are local dishes from distinctive parts of Nigeria, which should not be lost at customary traditional weddings. This paper reviews some of the common types of foods in a Nigerian Traditional marriage.
Types of foods
Ewedu or Efo-riro and Amala: Amala is produced using yam flour. It is typically eaten with Ewedu soup, which is made with Ewedu leaves, melon and insect beans or Efo-riro is a hot vegetable soup (Webb 58). Despite the fact that this feast is a staple nourishment that is eaten in numerous homes routinely, it is still loved and expected at customary weddins. Regardless of how complex the couple and their relatives may be, Amala needs to be on the menu in light of the fact that the function is deficient without it. Tribes in Nigeria like the Igbo, Amala are a compulsory food for the traditional marriage, and thus it is included in the custom menu (Webb 59).
Egusi soup and Garri: Nigerians have distinctive, extraordinary soups and dishes they cherish, however, for their customary wedding functions, the Egusi soup is most common soup on the menus. The soup is produced using melon, palm oil, pumpkin leaves known as Ugwu or sharp leaf, pepper, fish, meat and flavoring (Webb 58). It is eaten with Garri also known as Eba in Yoruba, and Fufu also known as Cassava balls (Evans 54). In most of traditional Nigerian marriages, it is advisable to incorporate Egusi soup on your wedding menu, depending on where the companion tribe. The most common place Egusi soup and Garri can’t be left out in traditional weddings is in the Eastern part of Nigeria especially the Igbo tribe.
Afang soup and Fufu are the most common in the South of Nigeria. This is an imperative delicacy produced using Afang leaves mixed with crawfish, water leaf, stock fish, smoked fish, meat, palm oil, periwinkle, palm oil, pepper and flavoring (Evans 77). It is eaten basically with Fufu, additionally runs well with Garri and beat yam. A traditional marriage is not complete without Afang soup, especially in the south of Nigeria tribes view Afang soup and Fufu are the most common commo...