INGREDIENTS AND METHODS OF PREPARATION OF COMMON DRINKS FOUND IN THE WESTERN PART OF NIGERIA

INGREDIENTS AND METHODS OF PREPARATION OF COMMON DRINKS FOUND IN THE WESTERN PART OF NIGERIA

INTRODUCTION

In the Western part of Nigeria, traditional beverages play a significant role in daily life, reflecting the region’s rich cultural heritage and diverse culinary practices. These drinks not only serve as refreshing refreshments but also embody historical and social aspects of the communities that produce them. Among the most popular beverages are Chapman, Zobo (hibiscus tea), Palm Wine, and Kunu. Each of these drinks has distinct ingredients and preparation methods that highlight local ingredients and preferences.

Chapman, a widely favored non-alcoholic cocktail, combines bitters, grenadine syrup, and citrus flavors, offering a unique taste experience (Oluwole & Omojola, 2016). Zobo, known for its vibrant red color and tart flavor, is made from dried hibiscus petals and is celebrated for its health benefits and refreshing qualities (Sanni et al., 2015). Palm Wine, a traditional alcoholic beverage derived from the sap of palm trees, has been enjoyed for centuries and is integral to various cultural ceremonies (Ekanem, 2018). Lastly, Kunu, a millet or sorghum-based drink, showcases the ingenuity of local brewing methods and is appreciated for its nutritional value (Akinmoladun et al., 2014).

ZOBO

One common drink found in the western part of Nigeria is Zobo (also known as hibiscus tea). It’s a refreshing, herbal drink made from the dried petals of hibiscus flowers. Here’s a simple recipe for making Zobo:

Ingredients:

• 2 cups dried hibiscus petals
• 5 cups water
• 1-2 cups sugar (adjust to taste)
• 1-2 tablespoons of ginger (optional, for extra flavor)
• 1-2 tablespoons of cloves (optional, for extra flavor)
• Juice of 1-2 limes or lemons (for a tangy taste)
• Fresh mint leaves (optional, for garnish)

Method of Preparation:

1. Rinse the Hibiscus Petals: Place the dried hibiscus petals in a colander and rinse them under cold water to remove any dust or impurities.
2. Boil Water: In a large pot, bring 5 cups of water to a boil.
3. Add Hibiscus Petals: Add the rinsed hibiscus petals to the boiling water. Reduce the heat and let it simmer for about 10-15 minutes.
4. Add Flavorings (optional): If using ginger and cloves, add them to the pot and let the mixture simmer for another 5 minutes.
5. Strain the Liquid: After boiling, remove the pot from heat and strain the liquid using a fine mesh sieve or cheesecloth to remove the hibiscus petals and any other solid particles.
6. Sweeten the Drink: While the liquid is still warm, stir in the sugar until fully dissolved. Adjust the amount of sugar based on your taste preference.
7. Add Citrus: Once the mixture has cooled slightly, add the juice of limes or lemons for a tangy flavor. Stir well.
8. Chill and Serve: Allow the drink to cool completely, then refrigerate it to chill. Serve over ice and garnish with fresh mint leaves if desired.

Zobo is known for its vibrant red color and tart flavor, and it can be enjoyed plain or with added fruits like pineapple or berries for a twist.

CHAPMAN

Ingredients:

• 1 part Angostura aromatic bitters
• 1 part grenadine syrup
• 2 parts orange juice
• 2 parts Sprite or 7-Up
• Ice cubes
• Lemon or lime slices (for garnish)

Method:

1. Fill a glass with ice cubes.
2. Pour the orange juice, Sprite (or 7-Up), and grenadine syrup into the glass.
3. Add a few dashes of Angostura aromatic bitters.
4. Stir gently to mix the ingredients.
5. Garnish with lemon or lime slices.

PALM WINE

Ingredients:

• Fresh palm sap (from palm trees)

Method:

1. Obtain fresh palm sap from a palm tree (this is usually collected by tapping the tree).
2. The sap can be consumed fresh or allowed to ferment naturally.
3. The fermentation process can vary in length depending on desired taste and potency.
4. Serve chilled or at room temperature.

KUNU

Ingredients:

• 1 cup millet or sorghum
• 1/2 cup sugar (or to taste)
• 1 tsp ginger (optional)
• 1 tsp cloves (optional)
• 4 cups water

Method:

1. Wash the millet or sorghum thoroughly.
2. Soak the grains in water overnight or for at least 6 hours.
3. Drain the water and blend the grains with 2 cups of water until smooth.
4. In a pot, bring the remaining 2 cups of water to a boil.
5. Add the blended mixture and cook on low heat for about 30 minutes, stirring occasionally.
6. Strain the mixture to remove any solid particles.
7. Add sugar, ginger, and cloves if desired. Stir well.
8. Allow to cool and serve chilled.

 

REFERENCES

Akinmoladun, I. A., Omololu, A. S., & Akinmoladun, F. J. (2014). Nutritional and Phytochemical Composition of Kunu: A Traditional Beverage of Nigeria. Journal of Food Research, 3(6), 88-94.

Ekanem, A. P. (2018). Traditional Palm Wine: Its Nutritional Value and Role in the Nigerian Culture. African Journal of Food Science, 12(2), 18-26.

Oluwole, A. S., & Omojola, B. I. (2016). Chapman: The Role of a Popular Non-Alcoholic Beverage in Nigerian Society. International Journal of Beverage Science, 5(1), 34-40.

Sanni, A. I., Shittu, T. A., & Afolabi, O. S. (2015). Hibiscus Sabdariffa (Zobo) and Its Health Benefits. Nigerian Journal of Health Sciences, 14(3), 120-128.