Roadside shots of local gin infused with roots, bark and bitter herbs, sold from wheelbarrow stands in Nigerian cities. It blends ogogoro with bitter roots and is drunk as a morning pick-me-up.
The base is an unregulated distilled spirit, and the roots and barks are wild-gathered material identified and dosed by a vendor’s own knowledge — Nigerian health authorities have repeatedly warned about both halves of that.
What goes into it
- ogogoro — local distilled palm or cane spirit
- bitter roots and barks
- sometimes herbs, honey or alligator pepper
How it is made
Bottles of ogogoro are packed with gathered roots and barks and left to steep, turning dark and bitter over days or weeks. The vendor tops the bottles up as they sell down, so a stand’s bottles are effectively continuous. The plant mixture is the vendor’s own.
How long it takes: days to weeks of steeping, topped up continuously
How it is eaten
In a shot glass from a wheelbarrow stand, often in the morning.
History
Sold from wheelbarrow stands in Nigerian cities, paraga blends ogogoro with bitter roots and is drunk as a morning pick-me-up.
Frequently asked questions
What is Paraga?
Paraga is a wine & spirit from Nigeria: roadside shots of local gin infused with roots, bark and bitter herbs. Sold from wheelbarrow stands in Nigerian cities, paraga blends ogogoro with bitter roots and is drunk as a morning pick-me-up.
How is Paraga made?
Bottles of ogogoro are packed with gathered roots and barks and left to steep, turning dark and bitter over days or weeks. The vendor tops the bottles up as they sell down, so a stand’s bottles are effectively continuous. The plant mixture is the vendor’s own. It takes days to weeks of steeping, topped up continuously.
Can I make Paraga at home?
No, and the atlas gives no method for it. The base is an unregulated distilled spirit, and the roots and barks are wild-gathered material identified and dosed by a vendor’s own knowledge — Nigerian health authorities have repeatedly warned about both halves of that.
What goes into Paraga?
Ogogoro — local distilled palm or cane spirit, bitter roots and barks, sometimes herbs, honey or alligator pepper.
How is Paraga eaten?
In a shot glass from a wheelbarrow stand, often in the morning.
