Nigerian Foods

Jollof Rice

A beloved West African one‑pot rice dish, rich with tomatoes and spices.

Ingredients

• 2 cups long‑grain parboiled rice
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 medium tomatoes, blended
• 2 cups chicken or vegetable stock
• 1 tsp thyme, 1 tsp curry powder
• 1 tsp paprika (or red pepper flakes)
• Salt and pepper to taste
• Optional: 1 cup frozen peas & carrots

How to cook

1. Rinse the rice until water runs clear; set aside.
2. Heat oil, sauté onion and garlic until translucent.
3. Stir in tomato paste; cook 2–3 min.
4. Add blended tomatoes, thyme, curry, paprika, salt, pepper; simmer 10 min.
5. Add rice, stir to coat, then pour in stock.
6. Bring to a gentle boil, reduce heat, cover, and simmer 20–25 min (or until rice is tender).
7. If using peas & carrots, add them halfway through.
8. Rest 5 min, fluff with a fork, and serve.

Egosi Soup

A thick, hearty soup made from ground melon seeds and leafy greens.

Ingredients

• 2 cups ground egosi (melon seeds)
• 3 tbsp palm oil
• 1 large onion, chopped
• 2 tbsp tomato paste
• 2 cups leafy greens (e.g., spinach, bitterleaf), chopped
• 1 tsp ground crayfish (optional)
• Salt, pepper, and seasoning cubes to taste
• 2 cups water or stock

How to cook

1. Heat palm oil in a pot, sauté onion until golden.
2. Stir in tomato paste; cook 2 min.
3. Add egosi, stirring continuously to avoid lumps; cook 5 min.
4. Gradually add water/stock, stirring to achieve a smooth, thick consistency.
5. Season with salt, pepper, crayfish, and cubes; simmer 10 min.
6. Fold in leafy greens; cook another 3–5 min until wilted.
7. Serve with pounded yam, fufu, or rice.

Pounded Yam & Egile (Yam with Leafy Greens)

Ingredients

• 2–3 large yams, peeled and cut into chunks
• Water for boiling
• Salt to taste
• 2 cups chopped egile (bitterleaf) or spinach
• 1 tbsp palm oil (optional for the greens)

How to cook

1. Boil yam chunks in salted water until very soft, about 20 min.
2. Drain, then pound with a mortar & pestle (or use a food processor) until smooth and stretchy.
3. Season with a pinch of salt if needed; keep warm.
4. For the greens: briefly blanch egile/spinach, squeeze out excess water, and toss with a little palm oil and salt.
5. Serve pounded yam with the greens on the side.

Suya (Spiced Grilled Meat)

Ingredients

• 1 kg beef, chicken, or goat meat, cut into bite‑size cubes
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp cayenne (adjust to heat)
• 2 tbsp suya spice mix (peanut powder, ginger, etc.)
• Skewers

How to cook

1. In a bowl, combine oil, salt, garlic/onion powder, paprika, cayenne, and suya spice.
2. Coat the meat cubes with the mixture; let marinate 30 min (or overnight).
3. Thread meat onto skewers.
4. Grill over medium heat, turning frequently, until cooked through and slightly charred, about 10–12 min.
5. Serve with sliced onions, tomatoes, and a side of peanut sauce.

Akara (Bean Fritters)

Ingredients

• 2 cups black beans (peeled)
• 1 small onion, finely chopped
• 1 red chili, seeded & chopped (optional)
• Salt to taste
• Vegetable oil for deep frying

How to cook

1. Rinse beans, soak 4–6 h, then blend with a little water to a thick batter.
2. Stir in onion, chili, and salt.
3. Heat oil in a deep pan to 180 °C (350 °F).
4. Drop spoonfuls of batter into the oil; fry until golden brown, about 3–4 min per side.
5. Drain on paper towels; serve with pap (akara & pap) or as a snack.

MoinMoin (Steamed Bean Pudding)

Ingredients

• 2 cups black beans, peeled
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 2 red chilies, chopped (optional)
• 1 tsp ground crayfish (optional)
• Salt and seasoning cube to taste
• Water as needed for blending
• Banana leaves or foil for steaming

How to cook

1. Blend beans with a little water to a smooth paste.
2. Mix in oil, onion, chilies, crayfish, salt, and crumbled seasoning cube.
3. Pour mixture into banana leaves (or small foil packets), fold to seal.
4. Steam in a pot with a tight lid for 45–60 min, or until firm.
5. Cool slightly, unwrap, and serve with rice, bread, or as a side.

Ogbono Soup

Ingredients

• 1 cup ground ogbono (Irvingia gabonensis) seeds
• 3 tbsp palm oil
• 1 large onion, chopped
• 2 tbsp tomato paste
• 1 tsp ground crayfish (optional)
• 2 cups assorted meat/fish (optional)
• Leafy greens (e.g., spinach, bitterleaf), chopped
• Salt, pepper, and seasoning cubes to taste
• 2 cups water or stock

How to cook

1. Heat palm oil, sauté onion until translucent.
2. Stir in tomato paste; cook 2 min.
3. Add ogbono, stirring constantly to avoid lumps; cook 3–4 min.
4. Gradually add water/stock, stirring to a smooth, thick consistency.
5. Season with salt, pepper, crayfish, and cubes; add meat/fish if using; simmer 10 min.
6. Fold in leafy greens; cook 3–5 min until wilted.
7. Serve with eba, fufu, or pounded yam.

Banga Soup (Palm Nut Soup)

Ingredients

• 2 cups palm nut concentrate (banga)
• 1 tsp ground crayfish
• 1 tbsp palm oil
• 1 large onion, chopped
• 1 tsp ground pepper (optional)
• Assorted meat or fish (optional)
• Salt and seasoning cubes to taste
• 2 cups water

How to cook

1. Heat palm oil, sauté onion until soft.
2. Add banga, crayfish, pepper, and water; bring to a boil.
3. Reduce heat and simmer 15 min, stirring occasionally.
4. Add meat/fish if using; cook another 10 min.
5. Season with salt and cubes; adjust thickness with more water if needed.
6. Serve with boiled yam, plantain, or rice.