Drinks are one of the most consumed products in Nigeria and the world in general. However, Nigeria has a lot of drinks peculiar to her. These drinks are dependent on ethnic groups and communities. They range from fruit juices, brews, milks depending on their sources which can be plants or even cereals. Despite the flooding of the beverage industry with ready to drink carbonated drinks, Nigerians still appreciate their local drinks due to its original taste and level of nutrients.
Below are the 10 most popular and tasty drinks in Nigeria
- Palm wine
This is an alcoholic beverage made from the sap of palm trees. It is the most popular local drink in Nigeria. It is consumed by most ethnic groups in Nigeria. The palm wine has various roles attributed to it depending on the essence of celebration. It could be used for traditional weddings, introduction, funeral etc. Palm wine can be consumed fresh which has little or no alcoholic content or taken after fermentation. Allowing the palm wine to ferment means drastic increase in alcoholic content. Sugar is not needed to enjoy the drink. Palm wine is a good source of protein, vitamin C, riboflavin, nicotinic acid and thiamine.
This is a fermented non-alcoholic drink peculiar to northern Nigeria but also, consumed by major ethnic groups in Nigeria. It is made from grains like millet, sorghum, maize or even groundnut based on preference. The drink has 2 major varieties; Kunu Gyada made from groundnut and sometimes, sprinkled with soft boiled rice and Kunu Zaki made from millet and sweet potatoes. Kunu can also be made with tiger nuts (kunu aya) to serve as aphrodisiac. Kunu in general is rich in minerals, vitamins and contains high amount of fibre. It is best served chilled with sugar added to desired taste.
Zobo is also known as zoborodo, Nigerian red wine or hibiscus drink. It is made from the petals of the roselle plant. It is non-alcoholic in nature. It is consumed by all ethnic groups in Nigeria. Zobo is made by boiling the petals of the roselle plant in water (also known as yakuwa in Hausa language and isapa in Yoruba language) with ingredients of interest such as ginger, pineapple or pine apple back, water melon and cloves. The drink is rich in natural carbohydrates, protein, calcium, magnesium, antioxidants and zinc. The drink is considered medicinal and can be taken with or without sugar.
This is also known as African Vodka. It is also known as sapele water, push me I push you, kai-kai, I for don marry you, ufofob, Ishi Enwe and so many other interesting names. It has some relationship with the palm wine. It can be used for different traditional occasions. It is made from ripe plantain combined with other fruits. It can also be made from palm wine. Ogogoro needs to be cautiously prepared as poor preparation can be very dangerous due to the high ethanol content. It has about 30 -60% of alcohol and is among the very few drinks with little or no nutritional value.
- Tsamiya Soda
It is also known as tamarind soda. This drink is simply made from tamarind fruit. The tamarind is made into syrup by boiling with water. Readymade tamarind syrup can also be used to make the drink. It is best combined with soda water. It can be consumed plainly or ginger can be added to preferred level of taste. Tamarind is slightly sour in taste. It is a good source of fibre, protein, thiamine, folate and fat. It is best taken with ice.
- Local Chapman
It is also known as Nigerian Chapman. This is simply made by mixing fanta, sprite, orange juice and black currant together. Other ingredients like lemon or lime, watermelon, cucumber, pineapple, grenadine syrup with or without any form of alcohol. If alcohol is of interest, alomo bitters can be added. This drink is best served chilled. Because of the fruits used in the preparation, it makes the drink rich in vitamins and minerals.
This is a local alcoholic drink associated with the ethnic group around the middle belt area of Nigeria. It is made using sorghum and other grains like millet. It involves sorting the grains, malting, mashing and then subjecting it to fermentation for 48 hours. It has been reported to contain iron, manganese, calcium, vitamins, magnesium, phosphorus, starch and protein.
This drink is produced using ripe pineapple juice and some supplements gotten from ogi; a form of pap made from maize or sorghum. The fermented pap water is boiled together with lemon grass, pineapple and lime for about 20 minutes. Sugar syrup is added to taste. Adoyo is rich in ascorbic acid, rich in vitamins and minerals like potassium, B vitamins, zinc, phosphorus, magnesium and iron. This drink is said to cure malaria but there are no scientific backings to this claim. People however, still purchase this drink as cure for malaria.
- Omi Wara
This drink is peculiar to northern Nigeria. It is gotten from water and cheese or soy beans. It is enjoyed mainly by people from northern Nigeria.
Pito is also peculiar to northern Nigeria. It is a locally fermented alcoholic drink produced from grains of sorghum or millet. The drink is sweetened with sugar to enhance taste. Pito is also a by-product of the burukutu drink. It can be taken warm or cold.
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