This Nigerian Chicken Stew is made with drumsticks fresh fried tomatoes, onions, garlic red bell peppers and a mixture of spices.
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.
Nigerian Egusi soup is a savoury soup made with with ground melon seeds fried in palm oil, garnished with delicious protein and chopped spinach.
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!
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?
Beef stew is a versatile tomato stew popularly eaten in Nigeria. This stew is not peculiar to Nigerians alone, it is popular in other parts of Africa as well. This is one stew recipe you want to add to your recipe tin. A versatile tomato stew that can be eaten with anything and everything
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.
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!
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!
Check out these 10 amazing vegan Nigerian recipes made with ingredients that you'll be able to find outside Nigeria too!
Each Nigerian home has a store of pantry items that is a mix of local, regional, and global ingredients. These pantry staples are the key to Nigerian cuisine—from preserves, ferments, dried herbs, spices, and legumes to fresh fruits and vegetables.
Check out these 10 amazing vegan Nigerian recipes made with ingredients that you'll be able to find outside Nigeria too!
Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam.
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!
I have a great recipe for puff-puff that my mom shared on this blog, yes she did! Did you miss it? Click HERE to see it! Her puff-puff had pepper and onions-it's a favourite way for me to make puff-puff. I got a lot, I mean A LOT of request to show how you can do puff-puff without touching it so much because some people just don't like hands in their food, I can understand that. In this recipe I share how you can make puff puff with minimal ingredients and without touching it...yes! Still awesome tasting, still round and fabulous! Warning: DO NOT copy my recipe text to your blog or website without my consent! You can share my videos but don't copy my recipe TEXT! Don't take my photos and remove my watermark, I will sue You and you will LOSE ALOT OF MONEY! Wehdone. INGREDIENTS 3 Cups Plain Flour 1 Cup Caster Sugar/Granulated Sugar (Or according to your taste) 4 tsp Instant Yeast Sprinkle of Nutmeg Vegetable Oil Pinch of Salt 2 Cups Warm Water PREPARATION Sift the flour to get rid of any unwanted particles and to loosen it. Add all the dry ingredients together with a spatula. Gradually add warm water and mix together with the dry ingredients. Place the mixture in a warm place i.e your warm oven or warm microwave. Keep it there to rise for about 45 minutes. It will double in size. If it doesn't it means something is wrong with your yeast. I use instant yeast so you don't need to soak in water first just add to flour. Pour vegetable oil in a deep pan and place on medium heat. Now scoop the mixture with your semi rounded measuring spoon (1 tbs scoop) transfer to the pan of oil (See video to see how this is done). Getting perfect round puff-puffs is an art...we can cheat our way through it. Fry batch by batch so that you don't overcrowd the pan. Flip it when it gets brown, until it is a nice golden brown. Transfer from the pan to another bowl to drain the oil! Enjoy! Don't forget to SUBSCRIBE to my Youtube Channel so you can see how to make it!
If you live in Nigeria, you are probably familiar with the Chicken sold at Shoprite-I feel the Shoprite at Circle Mall makes the best varieties of Chicken and I usually don''t mind driving there to get some. Soon I got tired of driving there and realising that it was not fresh out of the oven/grill and decided to make my own so I can enjoy it just the way I like it!... this oven grilled chicken tastes almost the same if not better than the Shoprite one (lol), I made it for my in laws, they loved it! I make it every time for my family! If you watch my weekly vlogs you would have seen it enough! Let me show you how to make it-don't forget to click HERE to SUBSCRIBE to my Youtube Channel so that you get all my videos immediately I make them. INGREDIENTS 5 Chicken quarters 1 Red Onion 1 teaspoon Cameroon Pepper 4 tablespoons Suya Spice 2 teaspoons Salt 1 teaspoon crushed Ginger 2 Seasoning cubes 1 tablespoon Thyme 1 tablespoon Curry 3 Green Chillis 3 tablespoons Olive Oil PREPARATION Preheat oven to 400 degrees-I just leave my top grill on at the highest setting since my cooker does not have numbers on the oven. In a blender/procerssor, blend all the ingredients together, except the chicken :) Wash and dab the chicken dry with a kitchen towel or just leave to drain. Add the blended marinede into a big bowl and add the chicken, rub it all over the chicken.You can place the chicken in the fridge to marinate for 30 minutes, overnight or cook immediately. I made mine immediately and it was still flavourful. Place the marinated chicken in a baking tray, skin side down first and place in the middle rack of the oven for 15 minutes, keep checking the chicken to make sure it does not burn. At the 15 minute mark, I reduce the heat and flip the chicken. I also use a cooking brush to apply a bit of olive oil and suya pepper on each side of the chicken, this is just to intensify the flavour. Check the chicken every 15 minutes and flip, cook for a total of 40 minutes. This chicken is enjoyed best when you eat it immediately because the skin will be crispy and inside moist! Yum!
The African pepper soup is a hearty African soup made with Goat meat cutlets or chunks, pepper soup spice and other beautiful condiments. . If you are looking for an authentic African Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.
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.
A food blog for Nigerian recipes with a vegan twist.
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 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!
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 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!
Curious about flavors from Nigeria?
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 :)
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.
It's more than jollof rice.
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?
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!
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!
