29 Nov Smoked Sausage: It’s Place in Nigerian Cuisine
Is there really a Nigerian Cuisine? Does Nigeria have a unique set of ingredients and culinary practices that can satisfactorily allow us have a Nigerian Cuisine? The deeper we dive into this, the more we realize that a huge chunk of Nigerian Delicacies are appropriations e.g. the Nigerian Jollof Rice which is, albeit a better, appropriation of the Jollof Rice of the Wolof people of Senegal.
In recent times however, Nigerian Cuisine has begun to have an expanded culinary vocabulary, which such foods like Ofada Rice, Nigerian Fried Rice, and our very own Jollof Rice becoming more and more significant in Nigerian Cuisine.
Every cuisine in all societies usually have a staple meat that acts as a source for protein. In Nigeria Cuisine for instance, we have shaki, ponmo, bokoto (goat leg), inu eran (intestine etc.), roundabout and various other sources of meat usually gotten from different parts of the cow. The question now is: how can our staple meat be spiced up?
The Porkoyum Smoked Sausage is a fine alternative to the staple meat prevalent in Nigerian Cuisine. The Porkoyum Smoked Sausage has less fat, traps in more flavor (which offers more flexibility for the foodie or Chef), and provides more flavoring options. Various spices and herbs could be added to the smoked sausage and one doesn’t need to over-cook it as it traps in more flavor. The perfect cooking technique for the smoked sausage is to slow cook it so the flavors can be retained.
Smoked sausage offers a panacea for the current banality prevalent in Nigerian Cuisine. A different source of protein with less fat, more delicious, and flexibility in use; it’s place in Nigerian Cuisine could literally be as a spice in the source for alternative meat.