Ngaji – The Igbo Dining Tool of Tradition
In traditional Igbo culture, meals were often eaten with the hands, especially swallows like Akpụ, Ji, and Abacha. However, Ngaji (spoon) has become a staple in Igbo dining, particularly for meals like Ofe Nsala, Osikapa (rice), and porridges, where utensils provide convenience and ease.
The use of Ngaji in Igbo households reflects both tradition and modernity. In the past, titled men, guests, and colonial influences introduced the use of spoons in formal settings, making them a symbol of status and respect. Today, spoons are widely used alongside hand-eating, demonstrating how Igbo cuisine has adapted while still maintaining its cultural roots.
Despite the widespread use of Ngaji, many Igbo dishes are still best enjoyed the traditional way—with the hands. Foods like Nkwobi, Isi Ewu, and Akpụ are meant to be eaten by dipping or scooping with the fingers, preserving the authentic experience of texture and taste. The balance between using Ngaji for convenience and hands for cultural authenticity highlights the rich diversity of Igbo dining traditions.
