I have put together the list of 10 best Nigerian food you should try and which I can’t live without. Apart from the rich Nigerian culture, Nigeria is blessed with different types of delicious dishes that are affordable, hearty and requires the most basic kitchen staple ingredients.
From protein-rich soups and stews to desserts and snacks, these Nigerian lunch ideas will take your taste buds on a thrilling roller coaster ride.
Fufu - A filling side dish, simple and satisfying and easy to prep. The perfect accompaniment to soups/stews and protein.
Ogbono soup is a rich, Nigerian soup made from Ogbono seeds (ground African bush mango seeds), palm oil and assorted meats. Eat ogbono soup with fufu dishes for a delectable Nigerian dish!
From stew and rice to fufu, Nigerian food is rich in culinary tradition. The African cuisine has delicious dishes for everyone!
Step-by-step preparation guide on how to make the ultimate Nigerian egusi soup recipe. A local Nigerian dish prepared with assorted meat. Wonderfully delicious.
Nigerian Beef Stew is a mouthwatering West African stew made with blended tomatoes, red bell peppers, and habanero peppers and spiced to perfection. It is so versatile and is amazing with so many different dishes!
So we are still on this Man vs Coronavirus and I don’t know what day of the lock-down this is. Either ways, I am here in Ibadan thinking of what is next after all this. I took a break off Ins…
This Nigerian red stew recipe features my favorite Nigerian tomato stew using farm raised ram meat which adds a distinct, delicious gamey flavor!
From protein-rich soups and stews to desserts and snacks, these Nigerian lunch ideas will take your taste buds on a thrilling roller coaster ride.
Curious about Nigerian soups? Learn more about the best West African soups you need to try, and enjoy them with your African fufu dishes!
When it comes to satisfying your snack cravings, few treats can match the delightful crunch and flavor of Nigerian Chin Chin.
Skewers of thinly sliced meat, oven-grilled and doused with yaji spice. There's nothing quite like suya. It's unique taste is irresistible! It's lip-smacking, finger-licking good!
Ofada stew, also known as ayamase stew or designer stew, is a delectable Nigerian stew made with palm oil, iru, green, and red bell peppers. Serve with cauliflower rice for a delicious African keto lunch or dinner!
Nigerian chicken stew is a delightful West African stew made with chicken thighs and simmered in a savory sauce made with tomatoes and peppers. It is so versatile and can be eaten with many different dishes!
Efo riro (Nigerian Spinach Stew) is a mouthwatering, savory, African stew made with 'Efo Shoko' (Lagos spinach) or 'Efo Tete' (African spinach). Who knew spinach could taste so good?
Efo riro (Nigerian Spinach Stew) is a mouthwatering, savory, African stew made with 'Efo Shoko' (Lagos spinach) or 'Efo Tete' (African spinach). Who knew spinach could taste so good?
Nigerian parties usually start with small chops/finger food/appetizers. The Nigerian party appetizers are served once the invitees arrive.
Egusi Soup (also known as Egusi Stew) is a rich and savory West African soup made with ground melon seeds and eaten with fufu dishes. It is an amazing soup the whole family will enjoy!
Spiced and cooked in flavorful tomato and pepper purée, Nigerian jollof rice is a well-loved, classic West African versatile side dish the whole family loves.
Looking for a Nigerian soup recipe? Follow our handy prep guide to learn how to make this Nigerian okra soup. Easy to make and taste as good as it looks!
Fufu - A filling side dish, simple and satisfying and easy to prep. The perfect accompaniment to soups/stews and protein.
Chicken Suya made with chicken wings! This popular Nigerian street food recipe is perfect for the summer, entertaining or to just enjoy on a weeknight. The chicken is marinated in Suya spice also known as yaji or Suya pepper and then grilled to perfection with the wings falling off the bones. It is flavourful utterly delicious.
From protein-rich soups and stews to desserts and snacks, these Nigerian lunch ideas will take your taste buds on a thrilling roller coaster ride.
The chef of Kith and Kin in Washington, DC and Top Chef alum shares his family favorites, plus the Nigerian recipes he makes in his restaurant and at home.
I have put together the list of 10 best Nigerian food you should try and which I can’t live without. Apart from the rich Nigerian culture, Nigeria is blessed with different types of delicious dishes that are affordable, hearty and requires the most basic kitchen staple ingredients.
The Nigerian Northerners are known for their healthy and delicious meals and I was not too surprised the very first time I ate Masa.
Nigerian chicken stew is a delightful West African stew made with chicken thighs and simmered in a savory sauce made with tomatoes and peppers. It is so versatile and can be eaten with many different dishes!
Whether you're eating it with pounded yam (classic!) or with rice, there's no denying the sheer deliciousness of egusi. It's efo riro's blinged out cousin with more texture, more nutrition and arguably more flavour. Egusi seeds are often sold whole or ground. I usually like to buy it whole and grind it myself, but if you want to save on time then go ahead and buy it ground. The seeds are derived from a gourd plant that is indigenous to West Africa. Other countries that grow and use egusi include Ghana (where it is called agushi), Benin, Ivory Coast, Mali, Togo, Cameroon and Burkina Faso. It is made up of about 70% fat and 30% protein, and is packed with tons of nutrients and vitamins such as A, B1, B2, C and E - making it excellent for skin, hair and bone health. Notably, egusi soup is the most popular dish amongst the Ijesha people of Osun state (where my family is from!), where it is eaten alongside pounded yam. Egusi is eaten all the way across Nigeria though, amongst not only the Yoruba but Igbo, Hausa, Edo, Itsekiri, Ibibio and Efik people. The ground seeds are added to soups as a thickening agent. Egusi soup or stew in particular is composed of leafy greens, palm oil, ground egusi and seasonings. The traditional recipe calls for meat to be added, but as this is a vegan version I have of course left this out. For anyone interested in having that meaty texture though, I recommend adding roasted mushrooms or diced aubergine (garden egg/eggplant). This is one of my absolute favourite things to eat and it would be one of the dishes I'd include in a personal recipe book showcasing my top family recipes. Now let's get to the recipe! As always, if you do try it, please share your food pics and tag me on Instagram :) Ingredients - 1 red bell pepper - 2 large tomatoes - 1 scotch bonnet pepper - 1 red onion - 2 tbsp palm oil - Salt to taste - 1 cup vegetable stock - 2 cups ground egusi - 5-6 cups chopped spinach) - 1 tablespoon iru (fermented locust beans - Meat alternative such as mushrooms, tofu or seitan (optional) Start by blending the peppers, tomatoes and onion with a little water. Heat some palm oil in a large pot and add the blended mixture. Season with salt and cook on medium-high heat for 10 minutes. Stir in the vegetable stock and sprinkle the ground egusi over the top. Cover and simmer on medium-low heat for 20 minutes. The egusi should cake and form little air pockets. Add the chopped spinach and iru, give it a good mix and cook uncovered for a further 5 minutes. At this point you can add in some extra chopped vegetables or meat alternatives (such as mushrooms, aubergine etc). Serve hot with some pounded yam, boiled yam, rice, boiled plantain or fried plantain. All winning combinations! This post contains a sponsored link.
In this ofada sauce recipe, I share how to make Ofada stew, a Western Nigerian stew commonly eaten with a locally grown rice called ofada rice. Ofada rice and stew is one of those delicious native savory dishes that packs a major punch as it is flavored with smoked died shrimp, and fermented locust beans (iru).
I'm all kinds of excited about this recipe-the thing is just doing me gish gish gish. The first time made spaghetti like this nothing remain inside the pot. As proof that it was good, my yard people demanded it over and over again. We've had it 3 times this week and it's not even Sunday yet! I have a different Spaghetti Jollof recipe HERE that I love so much-it's interesting how you can cook something in so many ways and still have mouth-watering results! As always I have the video HERE, or scroll down below to see the full list of ingredients and all other senenren. INGREDIENTS 1 500g Pack Spaghetti 1 Medium Tin Tomato 0.45kg Minced Beef 2 Medium sized Onions Chopped I Medium Sized Green Bell Pepper Chopped 6 Big Tomatoes Sliced 3 Habanero Pepper Chopped 1/2 Cup Vegetable Oil 1 tsp Salt 1/2 tsp Paprika 1 tsp Thyme 1 tsp Ginger 3 Bay Leaf 5 Cups Water PREPARATION In a pot, boil water, add some salt and a drizzle of oil then add the spaghetti. Cover and allow to cook till it is soft, then drain and set aside. Heat up a pot, add some vegetable oil, allow to heat up then add Onions and Ginger and some chopped green bell pepper. Sauté. In a bowl, mix 1/4 cup water and tomato paste, then pour into the pot. Add all the salt and seasoning cube. Stir frequently to prevent it from burning and continue till the oil separates-taste it, it should not taste sour anymore. In a another pan, heat up about 2 tbs of oil, add some onions and green bell pepper, then add the minced beef and fry till the beef goes from pink to brown. Add the fried minced beef into the tomato sauce and stir together. Ad 1/2 water, then bay leaf, garlic, paprika, and thyme. The sauce should begin to look creamy. Now add the spaghetti that was set aside earlier and combine well. Add more water, enough to make it moist. In a separate pan, saute onions and fresh sliced tomatoes. Add a pinch of salt. Allow to fry till it is cooked. Now add the tomatoes to the pot of spaghetti, combine again, cover and allow to cook for 20 more minutes. The goal is to get the spaghetti to be creamy and the sauce thick. The more you mix and cook the thicker and yummier it gets! This is the beauty of this dish. After 2 minutes you can now eat it-I know you have been salivating :)
Puff puff, a sweet deep-fried dough. A popular street snack in Nigeria and beyond. This recipe comes with clear instructions to making perfect puff puff.
This egg stew recipe is one of the easiest and quickest Nigerian stews you can make. It tastes incredible and will leave you begging for more!
These condensed milk biscuits (cookies) are thick, soft, chewy, and flavoured with condensed milk. The perfect all rounder of the biscuit world.
Egusi soup can be made and enjoyed in different ways, adding this Uziza vegetable to Egusi soup brings a unique kind of flavour to this soup. You should try it! Now I add Uziza to Okra soup, and Ogbono soup....it's always so yummy! As a yoruba babe I mainly grew up with leaves like Soko, Tete, Ugu, Ewedu etc...so right now I'm excited to try out vegetables that other tribes cook with! INGREDIENTS 1 Cup Blended Melon 1 tbs Palm Oil Uziza 1 tbs Locust Beans 1 medium sized Onion 2 cups Water 2 Seasoning Cubes 2 Chopped habanero Pepper 1 cup Stock Ugu vegetable 1 tsp Salt 1 tbs Crayfish Chicken Turkey 1 tsp Yellow Pepper 4 medium sized Smoked panla fish PREPARATION Add melon, onion, water and fresh pepper in a blender. Blend till it forms a thick paste. In a pot, add water, chicken/turkey, ponmo,yellow pepper, stock, smoked panla fish, crayfish, chopped pepper, palm oil and allow to boil for 15 minutes. Now scoop little bits of the melon paste into the pot, don't stir it together, cover and allow to cook for 10 minutes. Next add the ugu leaves and uziza, mix together and allow to cook for 5 minutes. You will notice the oil starts to float a bit to the top. That's when it is ready to eat! Serve and enjoy with Eba, Semo, Pounded Yam or even Rice!
Nigerian Beef Stew is a mouthwatering West African stew made with blended tomatoes, red bell peppers, and habanero peppers and spiced to perfection. It is so versatile and is amazing with so many different dishes!
In this recipe, we will take you through a step-by-step guide on how to make Kuku Paka in the comfort of your own kitchen.
Moin-moin is very versatile: You can eat it cold or hot, as a part of a meal or as a snack. There are similar dishes made of ground black-eyed peas throughout western and central Africa, including akara, a fritter with mostly the same ingredients.
It's more than jollof rice.
Follow our handy preparation guide to make legendary this Nigerian pastry. Tap link to learn how to make your own Nigerian meat pie recipe.
Akara is a popular Nigerian food made from beans. The beans is peeled, washed, blended, mixed with a few spices and deep fried. Akara can also be called Bean Cakes\Bean Balls and in some parts of Brazil and other parts of West Africa it is called Acarajé. I know, I know...Akara does not need any introduction, but I have come to the realisation that Nigerians are not the only ones who check out my recipes, hence, the description. INGREDIENTS 2 cups peeled beans 2 habanero pepper (Ata rodo) – chopped Half a bulb of Chopped Onion 1 tbs Ground Crayfish (Optional) 1 tsp Salt 300 ml Vegetable Oil PREPARATION Peel beans by washing in water then placing in a blender, add 2 cups of water and pulse for about 5 minutes. All of the skin should easily come off. Wash and drain till you get rid of most of the skin. Place peeled beans back in the blender, add 1 cup of water and blend till smooth. Pour in a bowl, then add chopped pepper, chopped onion, ground crayfish, salt. Combine properly. Heat oil in a deep pan for 3 minutes on medium heat. Scoop little portions of the bean batter into the hot oil. Make sure the pan is not crowded. Allow Akara for fry for 5 minutes on each side, then flip over when it is golden brown. Take the akara balls out of the oil and allow to drain before serving.
