Many people outside Africa think every soft, dough-like side served with Nigerian soups is called fufu. But in Nigeria, there’s a world of difference between amala, pounded yam, eba, semo, oat meal, tuwo shinkafa, and traditional fufu itself. These dishes, known collectively as Nigerian swallows, are more than food; they’re a cultural heritage, each with its own unique taste, preparation, and story.
At Demi’s Restaurant in London, we’re proud to share this diversity with the world. Let’s explore why all swallows are often called “fufu” and why it’s time to know their individuality.
What Is a Nigerian Swallow?
In Nigerian cuisine, a “swallow” is a starchy dish made from yam, cassava, plantain, or grains, cooked into a smooth, dough-like texture. Traditionally, swallows are rolled into small portions and eaten with rich, hearty soups like egusi, ogbono, edikaikong, and ewedu.
The name “swallow” comes from the way it’s eaten: you pinch off a piece, dip it in soup, and swallow without chewing. It’s a signature element of West African dining and a symbol of Nigerian culture, family gatherings, and tradition.
Why the World Calls Everything Fufu
The term “fufu” originally comes from Nigeria, Ghana, and other parts of West Africa, where it’s made with fermented cassava or plantain. As West African food became popular globally, “fufu” became a catch-all term for all swallows.
While fufu is just one type of swallow, Nigerian cuisine offers many other varieties, each with a unique preparation method and cultural background.
The Diverse Nigerian Swallows We Serve at Demi’s Restaurant
At Demi’s, we’re proud to offer a variety of traditional swallows, each with its own unique story:
- Eba: Made from garri (cassava flakes), eba has a slightly tangy taste and is one of Nigeria’s most popular staples.
- Semo: Smooth and light, semo is made from semolina flour and pairs beautifully with almost any soup.
- Amala: A signature Yoruba dish made from yam flour (elubo), amala is known for its dark colour and smooth texture.
- Pounded Yam: A celebratory favourite, made by pounding boiled yam until stretchy and soft.
- Oat Meal Swallow: A healthier twist on tradition, this is made from oats for a lighter, fibre-rich option.
- Tuwo Shinkafa: A Northern Nigerian delicacy made from soft rice, often paired with miyan kuka or groundnut soup for a wholesome, comforting meal.
Each swallow represents a different region and cultural identity, and together they showcase the incredible diversity of Nigerian cuisine.
Each swallow represents a different region, tradition, and flavour, proof of Nigeria’s culinary diversity.
Understanding Nigerian Swallows
Calling every swallow “fufu” oversimplifies the rich culinary heritage of Nigeria. Each dish has a story tied to geography, agriculture, and centuries-old recipes. By learning their names, you’re appreciating Nigerian culture on a deeper level.
At Demi’s, we invite you to explore this diversity. Instead of ordering just “fufu,” ask for amala with ewedu, eba with ogbono, or pounded yam with egusi soup. Experience Nigerian food the way it’s meant to be enjoyed.
Where to Try Authentic Nigerian Swallows in London
If you’re looking for authentic Nigerian food in London, Demi’s Restaurant is the perfect place to start. From traditional fufu to regional favourites like amala and starch, we prepare every dish with love and authenticity, giving you a true taste of Nigeria.
Whether you’re Nigerian and craving home flavours or you’re new to West African cuisine, our menu will introduce you to the rich textures, flavours, and culture behind every swallow.
