Venture into the vibrant world of Nigerian cuisine, where bold spices and rich traditions create unforgettable comfort food. From hearty stews to savory snacks, these 18 flavorful dishes bring warmth and excitement to your kitchen. Ready to explore new tastes? Let’s dive into these must-try recipes that will transform your cooking and delight your taste buds!
Jollof Rice with Chicken and Plantains
Ready to bring West African comfort to your kitchen? This one-pot Jollof Rice with Chicken and Plantains delivers bold flavor with minimal fuss. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs chicken thighs, bone-in, skin-on (or boneless for quicker cooking)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tbsp tomato paste
– 1 (14.5 oz) can diced tomatoes
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust to heat preference)
– 2 ripe plantains, sliced 1/2-inch thick
– Salt, to season
Instructions
1. Pat chicken thighs dry with paper towels and season generously with salt on both sides.
2. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the pot and cook undisturbed for 6–8 minutes until skin is golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate. Tip: Don’t overcrowd the pot—cook in batches if needed.
5. Reduce heat to medium and add diced onion to the pot. Cook for 5 minutes, stirring occasionally, until softened.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in tomato paste and cook for 2 minutes to deepen its flavor.
8. Add diced tomatoes with their juices, rinsed rice, chicken broth, smoked paprika, and cayenne pepper. Stir to combine.
9. Return chicken thighs to the pot, nestling them into the rice mixture. Bring to a boil.
10. Once boiling, reduce heat to low, cover tightly, and simmer for 25 minutes. Tip: Avoid peeking to keep steam trapped.
11. While rice cooks, heat a separate skillet over medium heat. Add plantain slices in a single layer and cook for 3–4 minutes per side until caramelized and tender. Tip: Use ripe plantains with black spots for natural sweetness.
12. After 25 minutes, remove pot from heat and let it rest, covered, for 5 minutes.
13. Fluff rice with a fork and serve immediately with caramelized plantains on top.
Keep it simple: the rice should be tender with a slight bite, infused with smoky paprika and tangy tomatoes. For a vibrant twist, garnish with fresh cilantro or a squeeze of lime just before serving.
Egusi Soup with Pounded Yam
Savory and satisfying, this West African classic combines ground melon seeds with leafy greens and tender meat. Serve it with smooth pounded yam for a truly authentic experience.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb beef stew meat, cut into 1-inch cubes
– 2 tbsp palm oil (or any neutral oil)
– 1 cup ground egusi (melon seeds)
– 1 medium onion, finely chopped
– 2 cups spinach, roughly chopped (or substitute with kale)
– 4 cups water
– 1 scotch bonnet pepper, whole (adjust quantity for heat)
– 1 tsp ground crayfish
– 1 lb yam, peeled and cut into chunks
– Salt, to taste
Instructions
1. Place beef cubes in a pot with 2 cups of water and a pinch of salt. Bring to a boil over high heat.
2. Reduce heat to medium, cover, and simmer for 20 minutes until beef is tender. Tip: Reserve the beef broth for later.
3. Heat palm oil in a large pot over medium heat until shimmering, about 2 minutes.
4. Add chopped onion and sauté for 3-4 minutes until translucent.
5. Stir in ground egusi and cook, stirring constantly, for 5 minutes until it forms a crumbly paste. Tip: Toasting the egusi enhances its nutty flavor.
6. Pour in the reserved beef broth and remaining 2 cups of water. Add the whole scotch bonnet pepper.
7. Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 15 minutes.
8. Add cooked beef, ground crayfish, and salt. Simmer for 5 more minutes.
9. Stir in chopped spinach and cook for 2 minutes until just wilted. Tip: Add spinach last to retain its vibrant color.
10. While soup simmers, boil yam chunks in salted water for 20-25 minutes until fork-tender.
11. Drain yam and pound in a mortar until smooth and stretchy, about 5 minutes of vigorous pounding.
12. Remove scotch bonnet pepper from soup before serving.
Nutty egusi seeds create a thick, hearty broth that clings perfectly to the elastic pounded yam. The tender beef and wilted spinach add contrasting textures in every spoonful. For a festive presentation, mold the pounded yam into small balls before dipping into the rich soup.
Puff Puff (Nigerian Doughnuts)
A beloved Nigerian street food, puff puff is a deep-fried doughnut-like treat that’s surprisingly simple to make at home. These golden, airy spheres require just a few pantry staples and deliver a satisfyingly sweet, yeasty flavor. Perfect for a snack or dessert, they’re best enjoyed warm and fresh.
Serving: 20-25 pieces | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 tsp salt
– 1 cup warm water (about 110°F)
– 1/2 tsp ground nutmeg, optional for extra warmth
– 4 cups vegetable oil for frying, or any neutral oil with a high smoke point
Instructions
1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
2. Add the warm water and optional ground nutmeg to the dry mixture. Stir with a wooden spoon until a sticky, shaggy dough forms, about 2 minutes. Tip: The water temperature is critical—too hot will kill the yeast, too cold won’t activate it.
3. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place until it doubles in size, about 1 to 1.5 hours.
4. While the dough rises, pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350°F, using a deep-fry or candy thermometer to monitor. Tip: Maintain this temperature for even cooking and to prevent greasy puff puffs.
5. Once the dough has risen, uncover it. Do not knead or punch down the dough.
6. Lightly oil your hands with a little extra vegetable oil to prevent sticking. Scoop about 1 tablespoon of dough and gently drop it into the hot oil. Repeat, frying in batches of 5-6 to avoid overcrowding.
7. Fry each batch for 2-3 minutes, turning occasionally with a slotted spoon, until they are uniformly golden brown and puffed. Tip: The puff puffs will float to the surface when ready.
8. Use the slotted spoon to transfer the fried puff puffs to a plate lined with paper towels to drain excess oil.
9. Repeat steps 6-8 with the remaining dough until all puff puffs are fried.
Delightfully crisp on the outside with a soft, airy interior, these puff puffs offer a subtle sweetness enhanced by the hint of nutmeg. Serve them warm, dusted with powdered sugar or drizzled with honey for an extra treat. They’re perfect for dipping into a cup of coffee or tea, making them an irresistible snack any time of day.
Suya (Spicy Grilled Beef Skewers)
Escape the ordinary with these fiery Nigerian street food skewers. Suya delivers bold flavor through a dry rub of ground peanuts and spices. It’s perfect for summer grilling or indoor broiling when you crave something different.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs beef sirloin, cut into 1-inch cubes
– 1/2 cup roasted peanuts, finely ground (use a food processor for best texture)
– 2 tbsp paprika
– 1 tbsp cayenne pepper, adjust for heat preference
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp ground ginger
– 1/2 cup peanut oil, or any neutral oil
– 1 tsp salt
– 8-10 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak wooden skewers in water for 30 minutes while preparing other ingredients.
2. Combine ground peanuts, paprika, cayenne, garlic powder, onion powder, ginger, and salt in a medium bowl.
3. Place beef cubes in a large bowl and coat evenly with 1/4 cup of peanut oil.
4. Sprinkle the spice mixture over the oiled beef and massage until every piece is thoroughly coated.
5. Thread 4-5 beef cubes onto each soaked skewer, leaving small gaps between pieces for even cooking.
6. Preheat grill or broiler to high heat (450°F for grill, broiler on high setting).
7. Grill skewers for 4-5 minutes per side, turning once, until beef reaches 145°F internally and has charred edges.
8. Brush skewers with remaining peanut oil during the last minute of cooking to keep them moist.
9. Remove skewers from heat and let rest for 3 minutes before serving.
Vibrant char marks contrast with the tender, juicy interior of each beef cube. The peanut-spice crust delivers complex heat that builds gradually with each bite. Serve alongside cooling cucumber slices or wrapped in warm flatbread for a complete street food experience.
Efo Riro (Spinach Stew with Assorted Meat)
Vibrant and deeply flavorful, Efo Riro is a Nigerian spinach stew packed with assorted meats and aromatic spices. This one-pot dish delivers a satisfying meal with minimal fuss, perfect for weeknights or gatherings. Its rich, savory broth clings to tender greens and protein for a comforting bite every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs assorted meats (beef, goat, or tripe), cut into 1-inch pieces
– 1 lb fresh spinach, washed and chopped
– 1 cup palm oil (or any neutral oil like canola)
– 1 large red onion, finely diced
– 4 cloves garlic, minced
– 1-inch piece ginger, grated
– 2 Scotch bonnet peppers, chopped (adjust to heat preference)
– 1 cup beef broth (or water)
– 2 tbsp ground crayfish
– 1 tbsp smoked paprika
– 1 tsp ground nutmeg
– Salt, to taste
Instructions
1. Place the assorted meats in a large pot with 4 cups of water and 1 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer for 30 minutes until tender. Tip: Skim off any foam that rises to the top for a clearer broth.
2. Remove the meats from the pot and set aside, reserving 1 cup of the cooking liquid.
3. Heat the palm oil in a separate large pot over medium heat until shimmering, about 2 minutes.
4. Add the diced onion to the hot oil and sauté for 5 minutes until translucent.
5. Stir in the minced garlic, grated ginger, and chopped Scotch bonnet peppers, cooking for 2 more minutes until fragrant.
6. Add the cooked meats to the pot and brown them for 5 minutes, stirring occasionally.
7. Pour in the reserved cooking liquid and beef broth, then bring to a simmer over medium-low heat.
8. Mix in the ground crayfish, smoked paprika, and ground nutmeg, stirring well to combine. Tip: Toast the crayfish lightly in a dry pan beforehand to enhance its nutty flavor.
9. Add the chopped spinach to the pot, stirring gently until wilted, about 3 minutes. Tip: Do not overcook the spinach to maintain its vibrant green color and texture.
10. Season with salt to taste, then simmer for an additional 10 minutes to let the flavors meld.
11. Remove from heat and let it rest for 5 minutes before serving.
Mouthwatering and hearty, this stew boasts a silky texture from the palm oil and a subtle heat from the peppers. Serve it over steamed rice or with pounded yam for a traditional touch, and garnish with extra crayfish for added crunch.
Moimoi (Steamed Bean Pudding)
Eager to try a savory West African staple? Moimoi is a steamed bean pudding made from blended black-eyed peas, packed with flavor from peppers, onions, and spices. It’s a protein-rich, gluten-free dish that’s surprisingly simple to prepare at home.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups dried black-eyed peas, soaked overnight (or use 4 cups canned, rinsed)
– 1 medium red bell pepper, chopped
– 1 medium onion, chopped
– 2 scotch bonnet peppers, seeds removed for less heat (or substitute with 1 habanero)
– ½ cup vegetable oil, or any neutral oil
– 1 teaspoon salt, adjust to taste
– 1 teaspoon ground crayfish, optional for umami
– ½ cup water, as needed for blending
– Banana leaves or aluminum foil, for wrapping
Instructions
1. Drain the soaked black-eyed peas and rinse thoroughly under cold water. Tip: Rubbing the peas between your palms helps remove the skins easily.
2. Combine the black-eyed peas, red bell pepper, onion, and scotch bonnet peppers in a blender.
3. Add the vegetable oil, salt, ground crayfish, and ½ cup water to the blender.
4. Blend the mixture on high speed for 2–3 minutes until completely smooth, scraping down the sides as needed. Tip: The batter should be thick but pourable; add more water 1 tablespoon at a time if too thick.
5. Prepare 6 small bowls or ramekins by lining them with banana leaves or aluminum foil.
6. Pour the batter evenly into the prepared bowls, filling each about ¾ full.
7. Cover each bowl tightly with additional banana leaves or foil to seal in steam.
8. Place a steamer basket in a large pot and add 2 inches of water, ensuring it doesn’t touch the basket.
9. Arrange the covered bowls in the steamer basket, leaving space between them for steam circulation.
10. Bring the water to a boil over high heat, then reduce to medium-low to maintain a steady simmer.
11. Steam the moimoi for 60 minutes, checking halfway to add more boiling water if needed. Tip: Insert a toothpick into the center; it should come out clean when done.
12. Carefully remove the bowls from the steamer and let cool for 10 minutes before unwrapping.
Zesty and firm, moimoi has a smooth, custard-like texture with a subtle heat from the peppers. Serve it warm as a side dish with rice or stews, or slice it cold for a protein-packed snack. For a creative twist, mix in boiled eggs or flaked fish before steaming for added richness.
Pepper Soup with Goat Meat
Venturing into West African comfort food, this pepper soup with goat meat delivers bold, warming flavors perfect for chilly evenings. Its aromatic broth balances heat with earthy spices, creating a deeply satisfying one-pot meal that’s surprisingly straightforward to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs goat meat, cut into 1-inch cubes (use pre-cut stew meat for convenience)
– 8 cups water
– 1 large onion, chopped (yellow or white)
– 4 cloves garlic, minced
– 1-inch piece ginger, grated
– 2 scotch bonnet peppers, whole (or habaneros for similar heat)
– 2 tbsp ground crayfish (available in African markets, or substitute shrimp powder)
– 1 tbsp ground uziza seeds (or substitute with 1 tsp ground grains of paradise)
– 1 tsp ground ehuru (calabash nutmeg, optional for authentic flavor)
– 1 tsp salt
– 1/2 tsp ground black pepper
– 1/4 cup fresh scent leaves (or substitute with 2 tbsp dried utazi leaves)
– 2 tbsp palm oil (or any neutral oil like vegetable oil)
Instructions
1. Rinse the goat meat under cold water and pat dry with paper towels.
2. Heat palm oil in a large pot over medium-high heat until shimmering, about 2 minutes.
3. Add goat meat and sear until browned on all sides, 8–10 minutes total, stirring occasionally to prevent sticking.
4. Add chopped onion, minced garlic, and grated ginger to the pot, cooking until fragrant, about 3 minutes.
5. Pour in 8 cups of water and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 60 minutes until the meat is tender when pierced with a fork.
7. Add whole scotch bonnet peppers, ground crayfish, uziza seeds, ehuru, salt, and black pepper, stirring to combine.
8. Simmer uncovered for 20 minutes to allow flavors to meld and broth to reduce slightly.
9. Stir in fresh scent leaves and cook for 5 more minutes until leaves wilt and release their aroma.
10. Remove scotch bonnet peppers before serving if you prefer less heat, or leave them in for extra spice.
Oozing with rich, peppery warmth, the broth clings to tender goat meat in every spoonful. Serve it piping hot with a side of fufu or steamed rice to soak up the flavorful liquid, or enjoy it as a standalone soup for a comforting, spice-forward experience.
Fried Plantains (Dodo)
Savor crispy, sweet plantains with this simple recipe. Dodo, a popular West African snack, transforms ripe plantains into golden, caramelized bites. It’s quick, versatile, and perfect for any occasion.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large ripe plantains, yellow with black spots (for sweetness)
– 1/2 cup vegetable oil, or any neutral oil
– 1/4 tsp salt, adjust to taste
Instructions
1. Peel the 2 large ripe plantains and slice them diagonally into 1/2-inch thick pieces.
2. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
3. Carefully add the plantain slices in a single layer, avoiding overcrowding to ensure even cooking.
4. Fry for 2–3 minutes per side until golden brown and crispy, flipping once with tongs.
5. Remove the fried plantains from the oil and drain on a paper towel-lined plate.
6. Immediately sprinkle 1/4 tsp salt over the hot plantains while they’re still warm for better adherence.
Now, enjoy these plantains warm for a crispy exterior and soft, sweet interior. They pair well with spicy sauces or as a side to savory dishes like stews.
Ofada Rice and Ayamase Stew
Packed with bold flavors and satisfying textures, this Nigerian classic combines aromatic rice with a spicy green pepper stew. Perfect for gatherings or a comforting family meal, it delivers a memorable dining experience with every bite.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 3 cups ofada rice (or brown rice, rinsed thoroughly)
– 2 lbs beef, cut into 1-inch cubes
– 1 cup palm oil (or any neutral oil, for authentic flavor)
– 8 green bell peppers, deseeded and blended
– 4 scotch bonnet peppers, blended (adjust to taste for heat)
– 2 large onions, chopped
– 4 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 cups beef broth (or water, for simmering)
– 2 tbsp crayfish powder (optional, for umami depth)
– Salt to taste (use sparingly, as broth may be salty)
Instructions
1. Rinse 3 cups ofada rice under cold water until it runs clear, then soak in water for 20 minutes to soften.
2. In a large pot, heat 1 cup palm oil over medium heat until it turns clear, about 5 minutes, to reduce its strong flavor.
3. Add 2 lbs beef cubes to the hot oil and brown on all sides for 8-10 minutes until seared.
4. Stir in half of the chopped onions, 4 cloves minced garlic, and 1 tbsp grated ginger, cooking for 3 minutes until fragrant.
5. Pour in 2 cups beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until beef is tender.
6. While beef simmers, drain the soaked rice and cook in a separate pot with 6 cups water for 25 minutes until tender, then drain and set aside.
7. In a blender, combine 8 green bell peppers and 4 scotch bonnet peppers, blending until smooth, then set aside.
8. Once beef is tender, remove it from the pot with a slotted spoon, leaving the broth behind.
9. Add the remaining chopped onions to the pot and sauté for 2 minutes until translucent.
10. Pour in the blended pepper mixture and cook over medium heat for 20 minutes, stirring occasionally, until it thickens and darkens slightly.
11. Return the beef to the pot, add 2 tbsp crayfish powder if using, and simmer for 10 more minutes to blend flavors.
12. Season with salt to taste, stirring well to combine.
13. Serve the cooked ofada rice hot, topped generously with the ayamase stew.
Unforgettable in its complexity, this dish offers a tender rice base contrasted by the stew’s fiery, aromatic kick. For a creative twist, pair it with fried plantains or a side of coleslaw to balance the heat, making it a standout centerpiece for any table.
Okra Soup with Ogbono
Mixing earthy ogbono with fresh okra creates a hearty Nigerian soup that’s both nutritious and deeply satisfying. This version balances the traditional slimy texture with a rich, nutty broth, perfect for a comforting meal. Serve it hot with your favorite swallow for an authentic experience.Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1/2 cup ogbono seeds, ground into a fine powder (store-bought powder works too)
– 1 lb fresh okra, washed and thinly sliced (frozen okra can be substituted if needed)
– 1 lb beef stew meat, cut into 1-inch cubes
– 1/2 cup palm oil (or any neutral oil like vegetable oil, but palm oil adds authentic flavor)
– 1 medium onion, finely chopped
– 2 scotch bonnet peppers, minced (adjust quantity for less heat)
– 4 cups beef broth (use low-sodium if preferred)
– 1 tbsp crayfish powder (available in African grocery stores)
– 1 tsp salt (add more later if needed)
– 1 cup spinach, roughly chopped (optional for extra greens)
Instructions
1. Heat 1/4 cup palm oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the beef cubes and brown on all sides for 5–7 minutes until seared. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the chopped onion and minced scotch bonnet peppers, cooking for 3 minutes until softened.
4. Pour in the beef broth and bring to a boil, then reduce heat to low and simmer covered for 20 minutes until the beef is tender.
5. In a small bowl, mix the ground ogbono powder with 1/2 cup water to form a smooth paste, ensuring no lumps remain.
6. Add the ogbono paste to the pot, stirring continuously for 5 minutes to prevent clumping and thicken the soup.
7. Incorporate the sliced okra and crayfish powder, simmering uncovered for 10 minutes until the okra softens but retains some bite. Tip: Stir occasionally to avoid sticking.
8. Season with salt, then fold in the spinach if using, cooking for 2 more minutes until wilted.
9. Drizzle in the remaining 1/4 cup palm oil, stirring gently to blend, and remove from heat after 1 minute. Tip: Adding oil at the end enhances the soup’s glossy finish.
Dense with a velvety texture from the ogbono, this soup offers a nutty depth complemented by the slight crunch of okra. The spicy kick from the peppers balances the rich broth, making it ideal for soaking up with fufu or pounded yam. For a twist, try it over steamed rice or with a side of fried plantains to contrast the creaminess.
Nkwobi (Spicy Cow Foot Delicacy)
Bold and spicy, Nkwobi is a Nigerian delicacy that transforms cow foot into a rich, flavorful dish. This recipe delivers tender meat in a fiery, aromatic sauce perfect for sharing. Get ready for a hands-on cooking experience with big rewards.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs cow foot, cut into 1-inch pieces (ask your butcher to do this)
– 1/2 cup palm oil (or 1/3 cup vegetable oil for a lighter version)
– 1 medium red onion, finely chopped (about 1 cup)
– 4 scotch bonnet peppers, finely chopped (adjust quantity for heat)
– 3 tbsp ground crayfish
– 2 tbsp powdered potash (aka akaun, found in African stores)
– 1 tbsp ground ehuru (calabash nutmeg)
– 2 tsp ground uziza seeds (or substitute with 1 tsp black pepper)
– 1 1/2 tsp salt
– 4 utazi leaves, thinly sliced (or 1 cup fresh spinach, chopped, for garnish)
– 1 cup water
Instructions
1. Place the 2 lbs of cow foot pieces in a large pot and cover with cold water by 2 inches. 2. Bring the pot to a boil over high heat, then reduce to a simmer for 60 minutes until the meat is tender but not falling apart. 3. Drain the cooked cow foot and set it aside to cool slightly. 4. In a small bowl, dissolve the 2 tbsp of powdered potash in 1/4 cup of warm water until fully mixed; let it sit for 5 minutes to activate. 5. Heat the 1/2 cup of palm oil in a large skillet over medium heat for 2 minutes until it shimmers. 6. Add the 1 cup of chopped red onion to the hot oil and sauté for 5 minutes until softened and fragrant. 7. Stir in the 4 chopped scotch bonnet peppers and cook for another 3 minutes to release their heat. 8. Pour in the dissolved potash mixture and the remaining 3/4 cup of water, stirring constantly to combine. 9. Add the 3 tbsp of ground crayfish, 1 tbsp of ground ehuru, 2 tsp of ground uziza seeds, and 1 1/2 tsp of salt to the skillet, mixing well for 1 minute. 10. Gently fold in the cooked cow foot pieces, coating them evenly with the sauce. 11. Reduce the heat to low and let the mixture simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and clings to the meat. 12. Remove the skillet from the heat and garnish with the 4 thinly sliced utazi leaves. 13. Transfer the Nkwobi to a serving bowl and let it rest for 5 minutes before serving. Great served warm, this dish boasts a gelatinous, tender texture from the slow-cooked cow foot, balanced by the fiery kick of scotch bonnet peppers. The aromatic blend of ehuru and uziza adds a unique, earthy depth that makes it a standout centerpiece. For a creative twist, serve it in a hollowed-out pumpkin or with plantain chips on the side to scoop up the rich sauce.
Banga Soup with Starch
Mouthwatering and deeply aromatic, this Nigerian-inspired soup combines palm fruit extract with tender meats and earthy spices. Banga Soup with Starch delivers rich, complex flavors in a comforting one-pot meal. Serve it hot with a side of starch for a truly satisfying experience.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup palm fruit extract (found in African grocery stores)
– 1 lb beef stew meat, cut into 1-inch cubes
– 1/2 lb goat meat, cut into 1-inch cubes (or substitute with more beef)
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 scotch bonnet pepper, seeded and minced (adjust for heat preference)
– 1 tbsp crayfish powder (or ground dried shrimp)
– 1 tsp ground obe ata (or substitute with 1/2 tsp smoked paprika)
– 4 cups water
– 1 tsp salt
– 2 tbsp red palm oil (or any neutral oil)
– 1 lb prepared starch (cassava fufu or pounded yam), for serving
Instructions
1. Heat red palm oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and cook until translucent, stirring frequently for 5 minutes.
3. Stir in minced garlic and scotch bonnet pepper; cook for 1 minute until fragrant.
4. Add beef stew meat and goat meat to the pot; brown on all sides for 8 minutes.
5. Pour in 4 cups of water and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 30 minutes until meats are tender.
7. Stir in palm fruit extract, crayfish powder, ground obe ata, and 1 tsp salt.
8. Simmer uncovered for 20 minutes, stirring occasionally, until the soup thickens slightly.
9. Taste and adjust seasoning if needed, then remove from heat.
Zesty and robust, this soup boasts a velvety texture with a subtle heat from the scotch bonnet. The palm fruit extract lends a unique nutty sweetness that pairs perfectly with the savory meats. For a creative twist, serve it in individual bowls with a scoop of starch on the side, allowing each person to mix to their preferred consistency.
Abacha (African Salad)
Venture into a vibrant Nigerian street food classic with this Abacha recipe. It combines shredded cassava with a rich palm oil sauce and crunchy toppings for a satisfying salad. You’ll find it’s surprisingly easy to assemble with bold, layered flavors.Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups dried shredded cassava (Abacha), soaked in warm water for 10 minutes and drained
– 1/2 cup palm oil, warmed to 110°F for easier mixing
– 1/2 cup ground crayfish, for umami depth
– 1 tablespoon ground pepper (cayenne or habanero), adjust for heat preference
– 1 teaspoon potash (akanwu) dissolved in 2 tablespoons water, or substitute with 1/2 teaspoon baking soda for similar texture
– 1 large red onion, thinly sliced
– 1 cup ugba (fermented oil bean seeds), rinsed
– 1 cup garden eggs (small eggplants) or cucumber, diced
– 2 stock cubes (Maggi or Knorr), crushed
– Salt to taste, start with 1/2 teaspoon
Instructions
1. Soak the dried shredded cassava in 4 cups of warm water for exactly 10 minutes until softened, then drain thoroughly in a colander. Tip: Squeeze out excess water with your hands to prevent a soggy salad.
2. Warm the palm oil in a small saucepan over low heat to 110°F, checking with a kitchen thermometer, which makes it less viscous for blending.
3. In a large mixing bowl, combine the warmed palm oil, ground crayfish, ground pepper, dissolved potash solution, crushed stock cubes, and salt. Stir vigorously for 2 minutes until the mixture emulsifies and turns a bright orange color.
4. Add the drained cassava to the bowl and toss with the sauce until every strand is evenly coated, about 1 minute of mixing.
5. Fold in the sliced red onion, rinsed ugba, and diced garden eggs until just incorporated to maintain crunch. Tip: Reserve a few onion slices for garnish on top.
6. Let the salad rest at room temperature for 5 minutes to allow the flavors to meld before serving. Tip: Taste and adjust salt or pepper if needed, but avoid overmixing to keep textures distinct.
7. Serve immediately in bowls or plates, optionally garnished with extra onion slices or boiled fish for a protein boost.
Glistening with palm oil, this salad offers a chewy texture from the cassava contrasted with the crisp ugba and garden eggs. Its flavor is a savory, slightly nutty blend with a kick of heat, perfect as a standalone snack or paired with chilled drinks. For a creative twist, try it topped with grilled shrimp or as a side to grilled meats.
Gizdodo (Gizzard and Plantain Stir-Fry)
Ready to shake up your weeknight dinner? Gizdodo is a vibrant West African stir-fry that combines crispy gizzards, sweet plantains, and a savory tomato-pepper sauce. It’s a one-pan wonder that’s surprisingly simple and packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb chicken gizzards, cleaned and trimmed
– 2 ripe plantains, peeled and cut into 1-inch chunks
– 1 large red bell pepper, diced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp vegetable oil, or any neutral oil
– 1 tsp curry powder
– 1/2 tsp thyme
– 1/2 tsp cayenne pepper, adjust to heat preference
– Salt to taste
Instructions
1. Place the cleaned gizzards in a pot, cover with water, and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 20 minutes until tender, then drain and set aside.
2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 350°F.
3. Add the plantain chunks in a single layer and fry for 2-3 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate. Tip: Avoid overcrowding the pan to ensure even browning.
4. In the same skillet, add the remaining 1 tbsp of oil and heat over medium heat.
5. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 30 seconds until aromatic.
7. Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.
8. Pour in the can of diced tomatoes with their juices, then add the curry powder, thyme, cayenne pepper, and salt.
9. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly. Tip: For a smoother sauce, you can blend the tomatoes before adding.
10. Add the boiled gizzards to the skillet and stir to coat them in the sauce, cooking for 2-3 minutes to heat through.
11. Gently fold in the fried plantains and cook for an additional 1-2 minutes just to warm them. Tip: Add the plantains last to keep them crispy.
12. Remove from heat and serve immediately.
Buttery plantains and tender gizzards create a delightful contrast in every bite, with the savory tomato sauce tying it all together. Serve it over a bed of steamed rice or enjoy it as a hearty standalone dish for a satisfying meal.
Oha Soup with Fufu
Just discovered this Nigerian classic? Oha soup with fufu delivers deep, earthy flavors in a comforting bowl. Its rich broth and tender leaves pair perfectly with soft, doughy fufu for a satisfying meal. Get ready to simmer and savor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 lb beef stew meat, cut into 1-inch cubes
– 1/2 cup palm oil (or substitute with 1/4 cup vegetable oil for a milder flavor)
– 1 large onion, finely chopped
– 4 cups chicken broth (low-sodium recommended)
– 2 cups water
– 2 cups fresh oha leaves, washed and shredded (substitute with spinach if unavailable, but reduce cooking time)
– 1/2 cup ground crayfish
– 2 Scotch bonnet peppers, finely chopped (adjust quantity for desired heat)
– 2 tbsp ground uziza seeds (optional, adds a peppery note)
– 1 tsp salt
– 1 lb prepared fufu (store-bought or homemade, follow package instructions for serving)
Instructions
1. Place the beef stew meat in a large pot with 4 cups of chicken broth and 2 cups of water. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover the pot, and simmer for 40 minutes until the beef is tender. Skim off any foam that rises to the surface for a clearer broth.
3. While the beef simmers, heat 1/2 cup palm oil in a separate skillet over medium heat for 2 minutes until it shimmers slightly.
4. Add 1 large chopped onion to the skillet and sauté for 5 minutes until translucent and fragrant.
5. Stir in 2 finely chopped Scotch bonnet peppers and cook for another 2 minutes to release their heat.
6. Transfer the onion-pepper mixture from the skillet to the pot with the simmered beef and broth.
7. Add 1/2 cup ground crayfish, 2 tbsp ground uziza seeds (if using), and 1 tsp salt to the pot. Stir well to combine.
8. Increase heat to medium, bring the soup back to a gentle boil, and cook uncovered for 10 minutes to allow flavors to meld. Tip: Avoid overcooking at this stage to preserve the vibrant color of the leaves.
9. Gently fold in 2 cups of shredded oha leaves and cook for 3–5 minutes until they wilt but remain bright green. Tip: Add the leaves last to maintain their texture and prevent bitterness.
10. Remove the pot from heat and let the soup rest for 5 minutes before serving. Tip: Resting allows the flavors to deepen slightly.
11. Serve the oha soup hot alongside 1 lb of prepared fufu, using the fufu to scoop up the broth and ingredients.
Rich, aromatic broth envelops tender beef and wilted oha leaves, creating a hearty balance with the mild, stretchy fufu. For a creative twist, try serving it in individual bowls with a side of fried plantains to contrast the soup’s earthiness. The soup’s depth shines when enjoyed immediately, though leftovers reheat well for a quick meal.
Chin Chin (Crispy Nigerian Snack)
Perfect for holiday gatherings or afternoon cravings, Chin Chin delivers addictive crunch in every bite. This Nigerian snack combines pantry staples into golden, bite-sized treats that disappear fast. Keep a batch ready for unexpected guests or late-night munching.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
- 2 cups all-purpose flour, sifted for lighter texture
- ½ cup granulated sugar, adjust to preferred sweetness
- ¼ cup unsalted butter, softened at room temperature
- 1 large egg, beaten lightly
- ¼ cup whole milk, or evaporated milk for richer flavor
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg, freshly grated if possible
- ¼ teaspoon salt
- Vegetable oil for deep frying, about 4 cups or enough for 2-inch depth
Instructions
- Combine flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.
- Rub softened butter into the dry ingredients using your fingertips until mixture resembles coarse crumbs.
- Make a well in the center and pour in beaten egg and milk.
- Mix with a wooden spoon until a stiff dough forms, then knead by hand for 2 minutes until smooth.
- Divide dough into four equal portions for easier handling.
- Roll out one portion on a lightly floured surface to ¼-inch thickness.
- Cut dough into ½-inch squares using a sharp knife or pizza cutter.
- Repeat rolling and cutting with remaining dough portions.
- Heat vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
- Fry dough squares in batches without overcrowding, about 1 minute per side until golden brown.
- Remove with a slotted spoon and drain on paper towels immediately.
- Cool completely on a wire rack before storing in an airtight container.
Vibrantly golden and shatteringly crisp, these bite-sized pieces offer subtle sweetness with warm nutmeg notes. Serve them alongside spiced chai or coffee for afternoon tea, or package in decorative jars as edible holiday gifts. The texture holds up beautifully for days, making them ideal for make-ahead entertaining.
Fisherman Soup with Periwinkle
Nestled in coastal traditions, this fisherman soup with periwinkle delivers briny depth in a comforting bowl. It’s a straightforward seafood stew that comes together quickly for a satisfying meal. Fresh ingredients make all the difference here.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil, or any neutral oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 lb periwinkles, cleaned and rinsed
– 1 cup fish stock
– 1 cup water
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes, adjust to taste
– Salt, as needed
– Fresh parsley, chopped for garnish
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, 5-7 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add periwinkles to the pot and sauté for 2 minutes to lightly sear.
5. Pour in fish stock and water, scraping any browned bits from the bottom.
6. Add diced tomatoes with their juices, dried thyme, and red pepper flakes.
7. Bring the mixture to a boil, then reduce heat to maintain a simmer.
8. Simmer uncovered for 15 minutes, allowing flavors to meld and periwinkles to cook through.
9. Season with salt to taste after cooking to avoid over-salting.
10. Ladle soup into bowls and garnish with fresh parsley.
Rich, savory broth envelops tender periwinkles, offering a taste of the sea in every spoonful. Serve it with crusty bread to soak up the flavorful liquid, or over rice for a heartier meal. The slight heat from red pepper flakes balances the briny sweetness perfectly.
Yam Porridge with Fish
Bold and comforting, this West African-inspired yam porridge with fish is a hearty one-pot meal. It’s savory, slightly spicy, and perfect for a cozy dinner. The flaky fish and tender yam create a satisfying texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs white yam, peeled and cubed (about 4 cups)
– 1 lb firm white fish fillets (like cod or tilapia), cut into chunks
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 habanero pepper, whole (optional, for heat)
– 4 cups low-sodium chicken broth (or water)
– 2 tbsp palm oil (or any neutral oil like canola)
– 1 tsp ground crayfish (optional, for umami)
– 1 tsp dried thyme
– 1 bouillon cube (adjust to taste)
– Salt, to taste
– 2 cups fresh spinach, roughly chopped
Instructions
1. Heat palm oil in a large pot over medium heat (about 350°F).
2. Add diced onion and sauté for 3-4 minutes until translucent.
3. Stir in minced garlic and diced red bell pepper; cook for 2 more minutes.
4. Pour in chicken broth and add cubed yam, bouillon cube, thyme, and whole habanero pepper (if using).
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until yam is fork-tender.
6. Gently add fish chunks and ground crayfish (if using) to the pot.
7. Simmer uncovered for 8-10 minutes until fish is opaque and flakes easily with a fork.
8. Stir in chopped spinach and cook for 2 minutes until wilted.
9. Season with salt to taste, then remove the whole habanero pepper before serving.
10. Ladle into bowls while hot.
Key to this dish is the creamy breakdown of the yam, which thickens the broth into a luscious porridge. The fish stays tender, absorbing the savory spices without falling apart. Serve it with a squeeze of lime or a side of fried plantains for a complete meal.
Summary
Keen to explore vibrant new flavors? This collection of 18 Nigerian dishes offers a delicious gateway to West African cuisine, perfect for adventurous home cooks. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the culinary joy.
