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Nigeria (Nigerian Recipes)

World Cuisine Recipes


   Many traditonal Nigerian recipes are heavily grain-based with ground millet, sorghum, teff, Barley and cassava flour forming the classic staples of the diet. Pork and veal form a typical part of the diet in the northern part of the country, whilst ish stews, shrimp, crab and lobster are more common ingredients in the south. Hot chillies form a vital part of the country's cuisine and these provide the majority of the vitamin C in the diet. Many dishes are marinated in ginger, tomatoes and cayenne, and cooked in groundnut oil. Bush meat (wild game) remains an important part of the diet, when it can be obtained.
Servings: 4-6
350 g dried maize (corn)
Salt to taste
100 ml red palm oil
50 g dried piri-piri chillies
Banana leaf or
Greaseproof Paper
Onion, finely-chopped
Cooking Instructions:
Add the dried corn to a lightly greased baking tray and palce in an oven pre-heated to 150C. Cook for about 20 minites, or until the kernels are nicely browned. Allow to cool then place in a spice or coffee grinder along with the piri-piri chillies and render to a powder. Add the onion to the mix and render to a paste. Transfer to a bowl, mix-in the palm oil and season to taste. Serve on banana leaves or greaseproof paper.
Afang Soup

500 g meat
1 hot chilli peper, chopped
several periwinkles or any kind of edible sea snail (substitute shellfish if not available)
2 onions chopped
2 pieces of dried fish (stockfish) soaked in water and with skin and bones removed
1.2 kg afang leaves, cleaned de-stemmed, torn and pounded in a pestle and mortar (outside Africa substitute any strong-tasting greens)
450 g waterleaf Talinum triangulare or spinach
200 g dried prawns, crushed
400 ml palm oil
Water or stock
Cooking Instructions:
Add some 500ml of water to a large casserole pot and bring almost to a boil. Add the meat and cook for a few minutes on high heat before adding the onion and chilli. Reduce the heat, cover the pot and allow to simmer. While the meat is cooking bring some 600ml of lightly-salted water to boil in a separated pan. Add the periwinkels, cover and cook for some 3 minutes before removing the snails and setting aside. At this stage use a toothpick to remove the meat from the shells. Cut off the inedible 'foot' and rinse the meat under cold water. Sprinkle with the lemon or lime juice and add to the casserole along with the dried fish. Cover and simmer for some seven minutes. Add the greens to the casserole along with the dried prawns. Top-up the water if needed before adding the palm oil. Season, cover and cook for some 35 minutes, until the greens and meat are completely tender. Serve with FuFu or boiled and mashed yams.

1.2 kg elubo (yam flour)
Cooking Instructions:
Add about 2l of water to a large pan. Bring this to a boil then slowly add the elubo, stirring all the while. Keep adding the elubo until the mixture becomes thick (you may not need all of the elubo depending on how thick you want it). Once you have added enogh of the flour keep stirring the mixture until it is smooth and uniform in texture and completely heated through (you may need someone else to hold the pot as you stir). Serve immediately with a gelatinous stew.
Yam Stew (Asaro)

1 medium freshwater yam peeled and cut into 3cm cubes
3 large ripe tomatoes
3 scotch bonnet chillies
2 tbsp tomato paste
1 small onion, sliced
Salt and black pepper, to taste
Cooking Instructions:
Add the yams to a large pot with just enough water to cook them (allow to simmer for about 25 minutes, until done). Whilst the yams are cooking add the chillies to a pestle and mortar and pound to a paste. Add the onions and pound to mix in then add the tomatoes and pound in to incorporate. Add a little oil to a frying pan and use this to fry the chilli paste. Cook for about 10 minutes then stir-in the tomato paste. When the yams are done add the fried chilli paste to the boiled yams and mix-in thoroughly. Season with salt and black pepper then serve as a side dish.
Beef and Spinach

120 ml groundnut oil
450 g cubed beef
2 medium tomatoes, chopped
2 medium onions, chopped
3 scotch bonnet chillies, finely chopped
240 ml water
450 g fresh spinach
1 tsp salt
1/2 tsp fresh ginger, grated
Cooking Instructions:
In a large casserole dish heat the oil and brown the meat in the hot oil. Add the tomatoes, onions, chillies and fry for 4 minutes. Add the water, bring to the boil then reduce to a simmer and cover. Cook for 45 minutes. Add the remaining ingredients and simmer for a further 20 minutes (check the water levels and add more, as needed). Serve on a bed of rice or with FuFu.
Chicken and Beef Loaf

900 g meat (any mix of beef and chicken), ground in a meat grinder or food processor
1 tsp salt
1 tsp ground ginger
1/4 tsp cayenne pepper
100 g onion, chopped
90 g breadcrumbs
1 tsp salt
4 drops hot sauce or Tabasco
4 eggs, beaten
Cooking Instructions:
Combine the meat with all the other ingredients and pack into a well-greased 900g loaf tin. Place in an oven pre-heated to 170C and bake for 1 hour. Allow to cool a little then unmould. Allow to cool completely on a wire rack then cut into slices. Use this dish as you would any meat loaf. Serve with a tomato sauce or a hot pepper sauce.
Chicken Imoyo

4 tomatoes, quartered and de-seeded
250 g okra, ends trimmed
5 fresh hot chillies cut in long strips
1 small tin tomato paste
2 tbsp oil
1 whole chicken cut into 8 serving portions
2 garlic cloves, chopped
1/2 tsp hot chilli powder
2 tbsp lemon juice
1/2 tsp salt
Cooking Instructions:
Place the chicken in a large pan or pot along with 750ml water. Bring to a boil, lower the heat to a simmer, cover and cook for 15 minutes. At this point add the okra, tomatoes and chillies to the pot. Continue simmering for a further 10 minutes, or until the chicken is completely cooked through. Remove the chicken and vegetables from the pot and set aside to keep warm. Strain 500ml of the stock from the pot into a smaller pan then add the chilli powder, garlic, tomato paste, lemon juice, oil and salt. Bring to a boil and simmer gently for 15 minutes. Return the chicken and vegetables to the pan and simmer for 5 minutes, or until heated through. Serve with Imoya Eba.
Chin Chin

1.2 kg flour
450 g butter or margarine
3 eggs
1 1/2 tsp baking powder
240 ml water
250 ml milk
10 tbsp sugar
Oil for frying
Cooking Instructions:
Place all the ingredients together and mix. Tip the dough onto a floured surface and nead until smooth and elastic. Roll out to about 2cm thick then cut into squares 2 cm by 2 cm in size. Add oil to a large pan or wok do a depth of about 4 cm. When the oil is hot place a handful of the dugh cubes in the oil. Allow the chin-chin to deep fry until golden brown. Remove with a slotted spoon and drain on kitchen paper then fry the next batch. Serve warm.

2 l water
900 g gari
Cooking Instructions:
Bring the water to a boil in a large pot. Sprinkle half the gari on top and stir to mix. Whilst still stirring, add the remaining gari and continue to cook, stirring all the while until the mixture reaches the consistency of mashed potatoes. This is a staple dish that can be used with any West African soup or stew.
Fried Pumpkin

1/2 small fresh pumpkin or yellow squash
120 ml groundnut oil
Salt and black pepper, to taste
Cooking Instructions:
Remove the pumpkin's stem then cut in half and remove the seeds, bofore paring the skin with a sharp knife. Cut the flesh into 3cm cubes and place these in a pan before covering with lightly-salted water. Bring to a boil, reduce to a simmer and cook until the pumpkin is barely tender (about 5 minutes). Don't over-cook otherwise the pumpkin will just turn to mush. Carefully drain the pumpkin then heat the oil in a wok or heavy-bottomed frying pan until quite hot. Gently add the pumpkin cubes and fry, stirring gently, until the pumpkin pieces are golden brown and heated through. Season to taste and serve as an accompaniment or snack.

1 medium water yam
2 tsp tomato puree
1 medium onion
2 tsp fresh chilli paste
1/4 tsp locust beans
1 tbsp meat or chicken stock
100 ml palm oil
450 g smoked dry fish
2 Magi or stock, cubes
Salt and black pepper
Cooking Instructions:
Add the chillies to a pestle and mortar and pound to a paste. Chop the onion, add to the pestle and mortar and pound into the chilli paste. Meanhile peel the yam, wash and grate it them add it to a deep cooking pot. Add all the remaining ingredients (except the fish) to the pot and add 250ml water. Bring to a boil, reduce to a simmer, cover and cook for 1 hour. Wash the fish, break into pieces and remove as many bones as possible. Add the fish to the pot along with the Maggi cubes. Season with the salt, reduce the heat to a low simmer and cook for a further 40 minutes or until the mixture is quite dry. Mash roughly with a fork and serve immediately.

500 g maize (corn) flour
200 g gari (dried and fermented cassava) flour (or yam flour)
300 g sugar
Oil for deep frying
Salt, to taste
Cooking Instructions:
Boil about 1l of water. Add the maize flour to a bowl and mix-in the hot water a little at a time until you have a farily stiff paste. Season with salt then allow to cool a little them add the gari and sugar and mix-in with your hands until you have a stiff and smooth dough. Tip onto a floured board and roll until 1cm thick. Cut into diamond shapes about 2 cm per side. Meanwhile add oil to a wok until it's about 3 cm deep. Heat until smoking and deep fry the pastry diamonds until golden brown. Remove with a slotted spoon and dry on kitchen paper. Serve either hot or cold with a hot pepper dipping sauce.

250 g black-eyed peas soaked over night
700 ml cold water
1 large onion, chopped
1 tbsp olive oil
6 ripe tomatoes, chopped
1 egg
Salt and black pepper to taste
Chopped parsley to garnish
Cooking Instructions:
Drain the soaked black-eyed peas and place in a pan. Add the water and boil for 20 minutes. Drain and allow the black-eyed peas to cool to room temperature. Place all the ingredients (except the garnish) in a food processor and purée. Pour into a baking dish and bake in an oven at 160C for 20 minutes until quite solid. Allow to cool for 10 minutes then slice it up and serve on rice or bread.

550 g dried black-eyed peas (cowpeas)
1 tbsp dried shrimp powder
2 tomatoes, chopped
1 onion, finely chopped
Salt and freshly-ground black pepper to taste
1 chilli pepper, finely chopped
Cayenne pepper or red chilli powder, to taste
Any of the following can be added, to make a total of 200 g:
Cooked prawns, chopped
Cooked carrots, finely chopped
Cooked peas
Green or red bell pepper
Hard-boiled egg
Dried salt or smoked fish
Dried shrimp or prawns
Canned sardines
Left-over cooked meat, cut into small pieces
Dried or smoked meat, cut into small pieces
Cooking Instructions:
Wash the black-eyed peas under running water. Place in a large pot and cover with boiling water. Allow to soak over night. The following day, rub between your hands to remove the skins. Rinse to wash away the skins then drain in a colander. Mash the black-eyed peas into a thick paste then slowly add just enough water to form a smooth, thick, paste. Add 1 tbsp oil and beat with a whisk. In a separate container combine all the remaining ingredients, crush them with the back of a spoon then stir together until thoroughly mixed. Add all the other ingredients to the black-eyed peas and stir to make a smooth paste. Grease a muffin tin and scoop the mixture into the individual wells, making sure the wells are no more than 3/4 full. Place the pans in a baking dish partly-filled with water then bake at 170C for about half an hour. Check to see whether the moyin-moyin are done by inserting a pick in the centre and seeing if it emerges clean. When done, take out of the oven, allow to cool and tip out onto a wire rack. Serve warm as an accompaniment to a main course.
Nigerian Beef in Tomato Sauce

1 (2 lb) New York strip steaks
3 tablespoons olive oil
Ground black pepper
6 chicken bouillon cubes
6 tomato
2 red pepper
2 onion
2 garlic clove
Cooking Instructions:
Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean. Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes. Cover and place pot over low heat. Let it steam for 20 minutes. Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes. Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
Nigerian Guinea Fowl Stew

1 guinea fowl jointed and cut into 12 pieces
225 g fresh scotch bonnet chillies
1 kg fresh tomatoes, ground
2 large onions, ground
2 cloves garlic
1 small tin tomato purée
I tsp thyme
2 tsp chopped partminger leaves
2 onions, sliced
1 tsp curry powder
570 ml groundnut oil
Salt to taste
Cooking Instructions:
Season the guinea fowl pieces with salt then add to a pot along with the onions, thyme and curry powder and cook in a little oil for some 35 minutes, until tender (stir frequently). Grind the 2 large onions, chillies and tomatoes together in a food processor. Add the remainin oil to a separate pot and fry the ground tomato blend in this for 20 minutes, until fairly dry. Add the tomato purée and a little stock, stir thoroughly then add to the fried guinea fowl pieces. Bring to the boil then simmer gently for a further 10 minutes, stirring frequently. Drain off any oil that rises to the surface and then stir-in the partminger (or holy basil) leaves. Serve immediately with boiled rice or fried plantain.
Nigerian Peanut Soup
Servings: 2
2 pkt instant chicken broth and seasoning mix
2 cup Water
1 1/2 sm Dried green chili peppers, finely chopped
1/4 cup Each diced green bell pepper and onion
3 tbl Chunky-style peanut butter
Cooking Instructions:
In 1-quart saucepan dissolve broth mix in water; add chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Nigerian Sausage Rolls

500 g flour
2 eggs
1/2 tbsp salt
340 g butter
120 ml water
1 egg yolk
Sausage pieces or sausagemeat shaped into sausages (mini sausages or even hotdogs also work)
1/4 onion, very finely chopped
1 red chilli, very finely chopped
1/4 tsp ground cumin
1/4 tsp black pepper
Cooking Instructions:
Combine the flour and butter then add the whole eggs and form into a dough. Knead for at least ten minutes until it becomes elastic then cover and set aside to rest for 2 hours. Meanwhile cook the sausages (or sausagemeat) along with the spices, chilli and onion until nicely browned, but do not allow to cook all the way through. Roll out the dough on a lightly-floured surface then fold in half and roll out again. Repeat this process for at least eight folds then roll the pastry out a ninth time, ensuring it's not too thick. Cut a strip about 8cm wide, place a sausage in the end, cut the dough to size then wrap the dough completely around the sausage. Set aside on a lightly-oiled baking tray, setting it down with the pastry overlap on the bottom. Repeat until the pasrty is used up, then cut a new strip and begin the process again. Lightly whisk the egg yolk and use to brush the top and sides of the pastry. Place the sausage rolls in an oven pre-heated to 190C and bake for about 20 to 25 minutes, or until slightly flaky and necely browned all over.
Otong Soup

1 kg assorted meat (beef, oxtail, tripe, offal & bushmeat
225 g stockfish, pre-soaked
500 g dry fish, thoroughly washed
450 g periwinkles
225 g whole dry prawns, cleaned
225 g ground crayfish
225 g chillies, pounded to a paste
1 medium onion
1 kg ugwu (pumpkin leaves), washed & shredded
450 g fresh okra, sliced and pounded to a paste
180 g Uzouza leaves, shredded, optional
200 ml red palm oil
1.2 l stock
Salt to taste
Cooking Instructions:
Wash the meat and place in a large pot with a little groundnut oil. Fry until the meat has just browned then add sliced onions, chillies and a little stock. Bring to a boil then simmer for 30 minutes. Wash the smoked fish then soak in boiling salted water for 5 minutes. Rinse with cold water then add along with the stockfish, dry prawns and periwinkles to the meat in the pot and cook for a further 5 minutes. Add the remaining stock and bring to a boil. Finally add the shredded ugwu and pounded okra. Mix in properly and allow to simmer for 15 minutes before adding the crayfish, palm oil and uzouza leaves. Stir well and allow to simmer for a further 10 minutes then remove from the heat and serve hot with Fufu.
Ribs with Peanut Sauce

1.1 kg port backrib
60 ml oil
200 g onion, minced
700 ml chicken broth
1 tbsp coriander seed, finely crushed
1 tbsp chilli oil
190 g roasted, shelled, peanuts
1 aubergine (eggplant), cubed
Juice of 1 lemon
2 tsp paprika
Salt and black pepper to taste
Cooking Instructions:
Fry the ribs in groundnut 3 tbsp until in a large pot until browned then add the onions and garlic and cook until tender. Add the chicken broth and coriander seeds then season with the salt, pepper and chilli oil. Simmer, covered for 1 hour (or until the ribs are tender). Place the peanuts in a blender with the remaining oil and blend until very finely ground. Add this to the ribs along with the aubergine, lemon juice and paprika. Continue to simmer until the aubergine is tender with occasional stirring. Serve with steamed carrots and green beans.

World Cuisine Recipes


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