A FOOD TRADITION
Ijaw Cuisine
Ijaw cuisine develops across the riverine creeks, mangrove zones and coastal settlements of the Niger Delta, with related practices shared through extensive waterways and intercommunity trade. Fish, prawns, crabs, periwinkles, plantain, cassava, rice, palm oil and peppers are central ingredients. Cooking commonly involves smoking or drying seafood, simmering peppery broths, frying plantain and preparing cassava-based starches. Examples include fresh fish pepper soup, seafood-rich native soups and owo or palm-based sauces served with starch. Recipes differ among Ijaw communities, reflecting local waterways, seasonal catches and contact with neighboring Niger Delta peoples.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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