Maltese vs Nigerian food & cuisine

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.