Have you ever been chatting with a friend in school when they suddenly asked, ‘Have you ever eaten Kubewa before?’ And you were like, ‘Kube-what? What exactly is that?’. Your friend looks at you in disbelief. ‘Wait, you don’t know Kubewa?’. Meanwhile, you’re wondering whether it’s a new dish you’ve never heard of or just one of those strange names people come up with online.
Out of curiosity, you decided to ask, only to discover that Kubewa is a name for Okra. Imagine finding out that the food you’ve known and eaten for years has another name in a different part of your own country. Interesting, right?
Nigeria is home to different languages, cultures and food traditions. Let’s explore some familiar foods and the different names they’re known by.
Okra (Kubewa, Ila and Okwuru)
Okra is a popular vegetable used in Nigerian soups, especially for its characteristic draw. In Hausa-speaking communities in states such as Kano, Kaduna and Katsina, it is called Kubewa. In Yoruba-speaking communities in Ogun, Oyo and Lagos, it is known as Ila, while Igbo-speaking communities in Anambra, Enugu and Imo commonly call it Okwuru.
Akara (Kosai)
Akara is the familiar golden-brown bean cake made from blended beans and fried until crisp on the outside and soft inside. It is commonly enjoyed with bread or pap, especially at breakfast. In states across Ogun, Oyo and Lagos, it is widely known as Akara. In Hausa-speaking communities in Kano and other northern states, the same snack is called Kosai.
Rice (Shinkafa and Osikapa)
Rice is one of the most popular staples in Nigerian homes. Whether it is jollof rice at a party or white rice with stew on a regular afternoon, many Nigerians can hardly say no to a good plate. In Hausa-speaking communities in states such as Kano and Kaduna, rice is called Shinkafa. In Igbo-speaking communities in Anambra, Enugu and Imo, it is known as Osikapa. In Yoruba communities like Ogun, Oyo and Lagos, the word Iresi is used. Different names, but the excitement of seeing a steaming plate of jollof remains the same!
Yam (Doya, Isu and Ji)
Yam is another staple that holds an important place in Nigerian food culture. It can be boiled, fried or pounded and served with soup or fried eggs. In northern states such as Kano and Kaduna, yam is called Doya. In Yoruba communities in Ogun, Oyo and Lagos, it is known as Isu, while in Igbo- communities like Anambra, Enugu and Imo, it is called Ji.
Maize (Masara, Agbado and Ọka)
Maize is a familiar crop used in different Nigerian foods, including pap and roasted corn. It is mostly called Masara in Kano and Kastina. In Yoruba states like Ogun, Oyo and Lagos, it is known as Agbado, while in Igbo in Anambra, Enugu and Imo, it is called Ọka. And if you have ever bought roasted corn by the roadside, you already know that sometimes the simplest foods are the ones that keep us coming back for more.
Beans (Wake, Ewa and Agwa)
Beans are an important part of Nigerian meals and can be enjoyed as porridge or used to make foods such as akara and moi-moi. In Kano and Kaduna, beans are commonly called Wake. In Ogun, Oyo and Lagos, the name is Ewa, while in Anambra, Enugu and Imo, it is called Agwa. Beans may not always be the first meal people request when they are craving something special, but served with the right combination of plantain or yam, it tastes marvelous!
Groundnut (Gyada, Epa and Ahụekere)
Groundnut is a popular snack in Nigeria and is also used to make groundnut paste and other food products. In Katsina, it is called Gyada. In Oyo and Lagos, it is known as Epa, while in Enugu and Imo, it is called Ahụekere. Whether roasted, boiled or enjoyed alongside a street snack, groundnut has earned its place in the hearts of many Nigerians.
Iyan (Utara Ji and Akpu)
Iyan, popularly known as pounded yam, is a favourite swallow enjoyed with soups such as egusi, efo riro and ogbono. It is made by boiling yam and pounding it until it becomes smooth and stretchy. In Ekiti and Oyo States, Iyan is a familiar name for this beloved meal, while Utara Ji is another name used for pounded yam in some communities in southeastern Nigeria.
Fish (Kifi, Eja and Azụ)
Fish is a common source of protein in Nigerian meals and is used in everything from soups to stews. In Kano, fish is called Kifi. In Ogun, Oyo and Lagos, it is known as Eja, while in Imo, it is called Azụ.
Egusi Soup (Agusi, Agushi)
Egusi soup is one of Nigeria’s well-loved dishes, commonly prepared with ground melon seeds, leafy vegetables, palm oil, meat or fish. In Yoruba states, it’s called Egusi, while in northern states such as Kano and Kaduna, the melon seeds are also known as Agusi or Agushi. In some Igbo communities, names include Élìlì.