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Eni Ikan Fun Furu, a Delicacy of the Nupe People of Niger State

Niger State is reputed to be the largest state in Nigeria in terms of land mass. It is also called the power state because of the existence of three hydroelectric power stations namely the Shiroro, Kainji, and Jebba power stations in the state. The Nupe are one of the three major ethnic groups in Niger. The Nupe who are also one of the ancient kingdoms in pre-colonial Nigeria trace their origin to Tsoede, the first Etsu (king) of the Nupe Kingdom. Nupeland is located at the heart of Nigeria below the River Niger and River Kaduna. The people are rice and fish lovers and are predominantly farmers and fishermen. They cultivate rice, guinea corn, millet in swampy areas and fish in the rivers and adjoining tributaries around them.

On our menu today is Eni Ikan Fun Furu. This delicacy is indigenous to the Nupe people of Niger State. It is the Nupe version of catfish stew. This stew is fairly easy to make and the ingredients are few and familiar as well. So relax, and I’ll tell you how to cook this stew.

Ingredients for Eni Ikan Fun Furu

Catfish

Onions

Photo credit: Monica Sevilla, flickr.com

Palm oil

Jumia Nigeria

Dry chili pepper

Amazon

Stock cubes

Wikipedia

Salt

Readersdigest.ca

How to Prepare

Kill and cut the catfish into small sizes. Remove the intestine. Fresh fish is usually slimy so you may want to pour hot water over the fish. The hot water eliminates the sliminess and hardens the fish. After about a minute or two, drain the hot water and rinse the fish in cold water. Set aside for later use.

Chop the onions and set aside. Get a clean pot, one that is large enough to accommodate the quantity of stew you want to make. Pour oil into the pot and heat it for a minute. Add the chopped onions and saute for another minute. Then, put the fish into the pot. Sprinkle stock cubes and dried chili pepper over the fish. Pour warm water, just enough to cover the fish. Add salt to taste.

Cover the pot and allow the content to cook on medium heat for about twenty minutes. By this time, the stew should be thick and smooth. Turn off the heat, your stew is ready. This stew is best enjoyed with rice or tuwo shinkafa.

Sources

Sasa’s Kitchen

Mohammed Kuta Yahaya, “The Nupe People of Nigeria,” Studies, Tribes and Tribals, Vol. 1, No. 2, 2003.

featured Image Source: Sasa’s Kitchen

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Obiamaka Angela Udevi

Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address, obiudevi@yahoo.com

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