The people of Bayelsa State have a rich culture and tradition. This is evident in their way of dressing, their ceremonies and so on. One unique thing that also stands them out is the types of food they have.
One of such food is “Kekefia”, popularly known as KKF. This sumptuous delicacy is made with unripe plantain which happens to be one of the staple foods of Bayelsans. It is a known fact that unripe plantain is a rich source of fiber, vitamins A, C and B-6, magnesium, and potassium.
Some people sometimes add beans to it. It is also cooked and served with snails in their shells or without the shells. Most times too, people prefer to use fresh or dry fish pepper soup to go with it, depending on what their cravings are. Others go with bushmeat. It can equally be eaten as a whole meal or be used as soup with starch or fufu.
Some of the basic ingredients in the preparation of Kekefia are; unripe plantain, dry fish, sliced onions, water, grinded dry pepper and crayfish, palm oil, salt and other relevant cooking spices.
Kekefia is sold in local restaurants in Bayelsa State and has also been exported beyond the shores of the state and even Nigeria to other African countries and continents of the world.
It is also one of the main meals listed on the menu of traditional marriage, burial and other social ceremonies. Most people from the Ijaw ethnic nationality, prefer it in such events to the usual “occasion rice” or “party jollof and fried rice”.
In Bayelsa, it is considered as strange and an anomaly if a girl or a woman doesn’t know how to prepare Kekefia. It is often assumed that she has a faulty upbringing in terms of culinary education.
Over the years, it has been noticed that non-indigenes in the state have also come to love the dish, as well as visitors to the state, making it one of the most popular meals on display.