Hajiya Rahila’s restaurant is a must-visit for Madidi- a tasty, nutritious meal.
By Adeyi Ochogu
When a Niger-Delta man, famished, faces a steaming and well-prepared Banga soup with starch, the excitement that follows is akin to the way an Alago man from Nasarawa State reacts when presented with madidi. These Nigerian dishes can make even non-natives salivate.
Over the years, madidi has traversed boundaries, thereby becoming one of Nigeria’s well-known meals. It has made a foray into the Southern part of the country, perhaps following the trail of movement of Northerners to the South. Healthy and rich in vitamins, madidi’s affordability contributes to its attraction – with ₦50, you can get a wrap served with spicy soup, or plain.
Last weekend, alone and feeling lazy to prepare my regular noodles, the first thought that hit my mind was Hajiya Rahila’s place. I headed towards the famous Nasarawa State Golf Club where Rahila sited her restaurant around Makurdi Road roundabout. For those who don’t know, Hajiya Rahila’s culinary skills, when it comes to madidi, is second to none. Although the restaurant doesn’t have the ambience of quick-service restaurants you’d find in major cities, it does not lack footfalls that cut across different socioeconomic groups. For as long as madidi is available, the outlet is everyone’s favourite.
Asked why she sited her restaurant by the golf club, she said: “To allow my customers enjoy the beautiful view of the Nasarawa State Golf Club just across the road, I had no choice but to look for a space near the golf course. A good number of regular customers are from the club while some come from the surrounding area.”
Besides madidi, the restaurant also serves marsa and tuwo, among others, but madidi remains her signature meal. I treated myself to a sumptuous plate of the local delicacy.
And here’s where the surprise comes in. Madidi tastes like “agidi”, made from maize, common to the Yoruba. Aside from the taste, madidi is different from agidi as it is wrapped in kola nut leaves, which leaves a dark green colour after it’s cooked. Madidi is thicker than agidi; the extract from the kola nut leaves is reputed to enhance its nutritional benefits. In the absence of the leaves, transparent cellophane is used.
Madidi is served with peppery stew, vegetable soup, or eaten plain, depending on your palate. When you visit Nasarawa State, try Hajiya Rahila’s madidi. The experience will most likely make you a madidi convert.
Adeyi Ochogu is a photographer and creative writer based in Nasarawa State.
Ayodelé is a Lagos-based journalist and the Content and Editorial Coordinator at Meiza. All around the megacity, I am steering diverse lifestyle magazine audiences with ingenious hacks and insights that spur fast, informed decisions in their busy lives.
