Six popular Nigerian foods — cassava fufu, suya, palm oil dishes, deep-fried snacks, kunu and cooked rice — may pose health risks when they are badly processed, contaminated, heavily burnt or stored incorrectly. Nigerians do not need to stop eating them, but they should pay close attention to hygiene, cooking methods, storage and portion sizes.
The warning matters because these foods are eaten regularly in homes, restaurants and roadside outlets across Nigeria and within diaspora communities. The foods are not automatically dangerous; the risk depends largely on how they are prepared and handled.
Anyone who develops persistent vomiting, severe diarrhoea, confusion, breathing problems or unusual weakness after eating should seek medical help.
Cassava fufu must be processed properly
Cassava is widely used to make fufu, garri and other Nigerian staples. However, it naturally contains compounds known as cyanogenic glycosides, which can release cyanide if the crop is not processed correctly.
The World Health Organisation says acute cyanide poisoning can cause dizziness, headache, stomach pain, vomiting, diarrhoea, confusion, convulsions and breathing difficulties. Severe cases can be fatal.
Proper peeling, soaking, fermenting, squeezing and thorough cooking reduce the risk. Consumers should be cautious about cassava products with an unusually bitter taste or those prepared under doubtful conditions.
New Daily Prime has also examined the benefits and possible risks of garri consumption.
Avoid heavily burnt suya
Suya is made by grilling seasoned beef, chicken or goat meat, often over an open fire.
Cooking meat at very high temperatures can produce chemicals called heterocyclic amines and polycyclic aromatic hydrocarbons, commonly shortened to HCAs and PAHs. These substances have caused genetic changes and cancer in laboratory studies, although the evidence of cancer risk from normal human consumption remains less certain.
This does not mean eating suya automatically causes cancer. The safer approach is to avoid heavily blackened meat, remove burnt sections and ensure the inside is properly cooked.
Palm oil dishes should be eaten in moderation
Palm oil is used in egusi soup, banga soup, stew and many other Nigerian meals.
It contains useful nutrients, but it is also high in saturated fat. Eating too much saturated fat may raise levels of low-density lipoprotein, often called “bad” cholesterol, and increase the risk of heart disease.
The main concern is quantity and the wider diet, rather than palm oil itself. Repeatedly heating the same oil should also be avoided, especially when it becomes dark, smells unpleasant or produces excessive smoke.
Readers concerned about cholesterol can read New Daily Prime’s report on the new pill approved to reduce bad cholesterol. The medicine is intended only for eligible patients and should be used under medical supervision.
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Deep-fried snacks should not become everyday meals
Puff-puff, akara, buns and plantain chips are widely enjoyed at homes, parties and roadside stalls.
Problems can arise when snacks absorb large amounts of oil or when sellers reuse the same oil repeatedly. Regular consumption of fried foods can also increase calorie intake and contribute to weight gain.
Consumers should treat these foods as occasional snacks. Food sellers should replace old oil, keep utensils clean and protect cooked products from dust, flies and other sources of contamination.
Poorly handled kunu can spread infection
Kunu is commonly made from fermented millet, maize or sorghum. When prepared in clean conditions, it can form part of a varied diet.
The risk comes from unsafe water, dirty equipment, unwashed hands or poor refrigeration. These conditions can allow bacteria such as E. coli and Salmonella to contaminate the drink.
Kunu should be made with safe water, clean utensils and properly washed ingredients. It should also be chilled after preparation and discarded if it develops an unusual smell, taste or appearance. New Daily Prime has previously reported on the wider dangers of unsafe food, especially for children and other vulnerable groups.
Cooked rice can become unsafe when left out
Rice is one of Nigeria’s most frequently eaten foods, including jollof rice, fried rice and white rice.
Uncooked rice can contain spores of a bacterium called Bacillus cereus. The spores may survive cooking. If cooked rice is then left at room temperature for too long, the bacteria can multiply and produce toxins that may cause vomiting or diarrhoea.
Freshly cooked rice should be eaten promptly. Leftovers should be cooled quickly, placed in the refrigerator within one to two hours and reheated until piping hot. Rice that has been left out for several hours should not be eaten simply because it still smells normal.
The overall message is moderation and safe preparation. Nigerian foods can still be enjoyed, but consumers should avoid badly processed cassava, heavily charred meat, repeatedly heated oil, unhygienic drinks and rice that has been kept at unsafe temperatures.
