Greek vs Nigerian food & cuisine

Greece

SEASONINGS

For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.

It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.

Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.

SAUCES

TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,

AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.

LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.

SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.

Nigeria

SEASONINGS

Nigerian food is bold, complex, and with distinctive tastes dominating – there’s no chance you’d describe it as subtle. Heat and spice are foundational: scotch bonnet peppers deliver heat, bell peppers add sweetness and body, and dried ground pepper blends create complexity.

Aromatic intensity comes from onions, garlic, and ginger – all used generously.  Deep, savory undertones are created with fermented ingredients: locust beans (iru), fermented fish, dried fish, and crayfish.

Smokiness and earthiness elements are common; they’re achieved with additions of smoked fish or meat, and also charring or grilling. Palm oil contributes a distinctive nutty, slightly sweet flavor that’s fundamental to authentic Nigerian taste. It’s not just a cooking medium but a flavor component that defines many dishes.

Sourness and acidity come from tomatoes (fresh and concentrated paste), tamarind, and fermented foods. Salt is used liberally. Local  herbs provide the unique aromatics:

BITTER LEAVES – indigenous vegetables, living up to its name with a pronounced bitter taste. The leaves are dark green and of a slightly rough texture. Despite the initial bitterness, they become more palatable when cooked and add complexity to dishes.. Beyond flavor, bitter leaf is valued for its medicinal properties, digestive aid and blood sugar regulation.

UTAZI LEAVES have a distinctive, bitter-sweet taste that develops sweet undertones. They’re valued in southeastern Nigerian cuisine, particularly among the Igbo people. The leaves have an ability to cleanse the palate and are sometimes chewed fresh as a natural mouth freshener.

AFRICAN BASIL, also known as scent leaf, is a herb with a strong, distinctive fragrance that’s more intense than Mediterranean basil. The leaves are broader and more robust,the  aroma is minty and peppery, and slightly medicinal notes. Scent leaf is used both fresh and dried.

UZIZA LEAVES – come from the same plant that produces uziza seeds (also called Guinea pepper). Heart-shaped leaves have a unique peppery, bitter flavor. Uziza leaves add both heat and a complex herbal flavor that’s difficult to replicate with other ingredients.