When it comes to experiencing a vibrant and flavorful cultural journey, exploring authentic Nigerian cuisine is an absolute must. The rich history and diverse flavors of Nigerian dishes offer a tantalizing sensory experience that is sure to transport you to the heart of this fascinating culture.
The list of delectable Nigerian recipes include:
Chin Chin
Dodo (Fried Plantain)
Puff Puff
Jollof Rice
Suya
Nkwobi
Moi Moi
Peppered Gizzard
Nigerian Fried Rice
Egusi Soup
Chin Chin
Ingredients:
4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg (optional, for flavor)
1 cup evaporated milk (or water)
A pinch of salt
Vegetable oil (for frying)
Instructions:
Prepare the Dough: In a large mixing bowl, combine the flour, sugar, baking powder, nutmeg (if using), and salt. Add the softened butter and mix with your fingers until the mixture is crumbly.
Add Milk: Slowly pour in the evaporated milk (or water) and mix until a smooth dough forms. The dough should not be sticky or too soft; add a little flour if needed to get the right consistency.
Roll and Cut the Dough: On a floured surface, roll out the dough to about 1/4-inch thickness. Use a knife or a pizza cutter to cut the dough into small squares or rectangles, about 1-inch in size.
Heat the Oil: In a large pot, heat vegetable oil over medium heat. To test if it’s ready, drop in a small piece of dough; if it sizzles and rises to the top, the oil is ready.
Fry the Chin Chin: Carefully add the cut pieces of dough into the hot oil in batches. Fry, stirring occasionally, until the chin chin pieces are golden brown and crispy. This should take about 5-7 minutes per batch.
Drain and Cool: Use a slotted spoon to remove the chin chin from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them cool completely for the best crunch.
Serve: Once cooled, store the chin chin in an airtight container. It can stay fresh for up to two weeks, maintaining its crunchiness.
2. Dodo (Fried Plantain)
Ingredients:
2-3 ripe plantains (yellow with some black spots for sweetness)
A pinch of salt (optional)
Vegetable oil, for frying
Instructions:
Peel and Slice the Plantains: Start by peeling the plantains. Then slice them diagonally or into rounds, about 1/4-inch thick. Cutting diagonally gives larger pieces, while rounds are more bite-sized.
Add Salt (Optional): If you prefer a hint of salt, sprinkle a pinch over the plantain slices and toss to coat evenly. This step is optional, as plantains are naturally sweet.
Heat the Oil: In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium heat. To check if it’s hot enough, drop a small piece of plantain in; it should sizzle immediately.
Fry the Plantains: Add the plantain slices in a single layer, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown.
Drain and Cool: Use a slotted spoon to remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve: Enjoy your Dodo warm! It pairs perfectly with Jollof rice, beans, or as a snack on its own.
3. Puff Puff
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon active dry yeast
1/2 teaspoon nutmeg (optional, for flavor)
A pinch of salt
1 1/4 cups lukewarm water
Vegetable oil, for frying
Instructions:
Prepare the Yeast Mixture: In a small bowl, dissolve the yeast and a teaspoon of sugar in 1/4 cup of lukewarm water. Set aside for about 5-10 minutes until it becomes foamy, which means the yeast is active.
Mix the Ingredients: In a large mixing bowl, combine the flour, sugar, nutmeg (if using), and salt. Pour in the activated yeast mixture and the remaining lukewarm water. Mix until the batter is smooth and has a thick, sticky consistency. You can use a wooden spoon or your hands to mix.
Let the Dough Rise: Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm place. Let it rise for about 1-2 hours or until it doubles in size. The batter should be airy and bubbly once it’s ready.
Heat the Oil: In a deep pan or pot, heat enough vegetable oil over medium heat. You need enough oil for the puff puff to float while frying. To test if the oil is hot enough, drop a small portion of the batter into the oil—it should sizzle and rise to the top.
Fry the Puff Puff: Use your hand or a small scoop to drop spoonfuls of batter into the oil. Fry in batches, making sure not to overcrowd the pan. Let each side cook for 2-3 minutes, turning occasionally, until the puff puff balls are golden brown.
Drain and Serve: Use a slotted spoon to remove the puff puff from the oil and place them on a paper towel-lined plate to drain any excess oil.
Enjoy!: Puff puff can be served warm, on its own, or dusted with powdered sugar for extra sweetness.
4. Jollof Rice
Ingredients:
2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 large onion, chopped (divided)
1 red bell pepper
2 medium tomatoes
1-2 Scotch bonnet peppers (or to taste, for heat)
3 tablespoons tomato paste
4 cups chicken or vegetable broth
1 teaspoon thyme
1 teaspoon curry powder
2 bay leaves
1/2 teaspoon smoked paprika (optional, for smoky flavor)
Salt and pepper, to taste
Fresh tomato slices or chopped green onions for garnish (optional)
Instructions:
Prepare the Rice: Rinse the rice under cold water until the water runs clear, then drain. This removes excess starch and helps prevent the rice from clumping together.
Blend the Pepper Mixture: In a blender, blend the red bell pepper, tomatoes, and Scotch bonnet pepper until smooth. Set this mixture aside.
Fry the Onions and Tomato Paste: In a large pot, heat the vegetable oil over medium heat. Add half of the chopped onions and sauté until they become translucent. Then add the tomato paste and cook for 5-7 minutes, stirring constantly until it turns a dark red color. This helps bring out a rich flavor.
Add the Pepper Mixture: Pour in the blended pepper mixture, thyme, curry powder, and bay leaves. Stir and let the sauce cook for about 10-15 minutes, or until it reduces and thickens. You should see the oil separate from the sauce when it’s ready.
Add Broth and Seasonings: Pour in the chicken or vegetable broth, smoked paprika (if using), and season with salt and pepper to taste. Stir well to combine.
Add the Rice: Add the rinsed rice to the pot and mix it into the sauce. Reduce the heat to low, cover the pot with a tight-fitting lid or foil, and let the rice cook for about 25-30 minutes. Check occasionally and stir gently to prevent burning. If the rice needs more liquid to cook, add a bit more broth or water as needed.
Steam the Rice: When the rice is almost fully cooked, add the remaining chopped onions. Cover and let it steam for another 5-10 minutes until the rice is tender and the liquid is fully absorbed.
Serve: Remove the bay leaves, fluff the rice with a fork, and garnish with fresh tomato slices or green onions if desired. Serve hot with fried plantains (Dodo), grilled chicken, or fish.
5. Suya
Ingredients:
1 pound beef or chicken (thinly sliced, for easy skewering)
2-3 tablespoons vegetable oil
Wooden skewers (soaked in water for 30 minutes)
For the Suya Spice Mix (Yaji):
3 tablespoons ground roasted peanuts (or peanut powder)
1 tablespoon paprika (for color and slight heat)
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon bouillon powder (optional, for depth of flavor)
Instructions:
Prepare the Suya Spice Mix (Yaji): In a small bowl, combine the ground peanuts, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, salt, and bouillon powder (if using). Mix well to form the Suya spice mix.
Season the Meat: Place the sliced beef or chicken in a large mixing bowl. Add the vegetable oil and sprinkle a generous amount of the Suya spice mix over the meat. Massage the spice into the meat to ensure it’s well coated. Reserve some spice mix for sprinkling later.
Marinate: Cover the seasoned meat and let it marinate for at least 30 minutes (or up to a few hours) in the refrigerator for the best flavor.
Skewer the Meat: Thread the marinated meat slices onto the soaked wooden skewers. Lay the pieces flat on the skewer to allow even grilling.
Grill the Suya: Preheat a grill or oven broiler to medium-high heat. Grill the skewers for 5-7 minutes on each side, turning once, until the meat is cooked through and has a nice char. For extra smokiness, you can brush the meat with a bit of oil while grilling.
Serve: Sprinkle additional Suya spice mix on the skewers before serving if you like extra heat. Suya is typically served with thinly sliced onions, fresh tomatoes, and cucumber slices on the side.
6. Nkwobi
Ingredients:
1 pound cow foot (or you can use goat's feet)
1/4 cup palm oil
1 tablespoon ground crayfish (optional)
1 tablespoon ground pepper (or Scotch bonnet pepper, to taste)
1 tablespoon locust beans (iru or ogiri) (optional, but adds authentic flavor)
1 medium onion, finely chopped
2 tablespoons ground pepper (or to taste)
2 tablespoons flour (optional, for thickening)
Salt to taste
2 teaspoons bouillon powder (or 1 cube)
A handful of sliced spinach or bitter leaf (optional, for garnish)
2-3 cloves garlic (optional)
Instructions:
Prepare the Cow Foot: Wash the cow foot thoroughly and cut into smaller pieces if necessary. Place in a large pot, add water to cover, and cook with salt and bouillon cubes until tender. This will take about 1.5 to 2 hours. You can also pressure cook to reduce the cooking time.
Prepare the Palm Oil: While the cow foot is cooking, heat the palm oil in a separate pan on medium heat. Allow it to melt, and then reduce the heat slightly.
Add the Ingredients to Palm Oil: Once the palm oil has melted, add the chopped onions, ground pepper, crayfish (if using), locust beans (if using), and garlic (if using). Stir the mixture and allow it to cook for about 3-4 minutes. This brings out the flavors in the oil.
Make the Nkwobi Sauce: In a small bowl, mix a little water with the flour to make a smooth paste. Slowly add the flour paste into the palm oil mixture while stirring continuously to avoid lumps. This helps thicken the sauce and gives it a rich texture.
Combine Cow Foot and Sauce: When the cow foot is fully tender, remove it from the pot (drain off any excess stock or save it for another use). Add the cooked cow foot into the palm oil mixture. Stir well to coat the meat in the sauce. If the mixture looks too thick, you can add a little of the reserved stock to adjust the consistency.
Simmer: Allow the Nkwobi to simmer on low heat for 5-10 minutes so the flavors can meld together.
Garnish and Serve: Remove from heat and garnish with sliced spinach or bitter leaf for added flavor and freshness. Serve the Nkwobi with chilled drinks, yam, or as a standalone dish with some extra pepper on the side.
7. Moi Moi
Ingredients:
2 cups peeled beans (black-eyed peas or brown beans)
1/4 cup vegetable oil or palm oil
1 red bell pepper
1-2 Scotch bonnet peppers (adjust to taste)
1 medium onion
2 tablespoons ground crayfish (optional, for added flavor)
1 teaspoon bouillon powder or 1 bouillon cube
Salt to taste
1 teaspoon ground paprika (optional, for color)
3 cups warm water (adjust as needed for desired consistency)
Hard-boiled eggs, corned beef, or fish (optional, for filling)
Instructions:
Soak and Peel the Beans: Soak the beans in water for 1-2 hours to soften. Rub the beans between your hands to remove the skins. Rinse the beans several times to wash off the skins completely, until you’re left with white, peeled beans.
Blend the Ingredients: In a blender, combine the peeled beans, red bell pepper, Scotch bonnet peppers, and onion. Add a portion of the warm water to aid blending, and blend until the mixture is smooth and thick.
Mix the Batter: Pour the blended mixture into a large bowl. Add the vegetable or palm oil, ground crayfish, bouillon powder, salt, and paprika (if using). Stir well to combine. Gradually add the remaining warm water, stirring continuously until you have a slightly thick but pourable batter.
Adjust Seasoning: Taste the mixture and adjust the salt and spices as needed. The batter should be well-seasoned, as this will influence the final flavor of the Moi Moi.
Prepare the Molds: You can use ramekins, small aluminum foil containers, or Moi Moi leaves (if available). Grease each mold lightly with oil to prevent sticking.
Add Optional Fillings: If using hard-boiled eggs, corned beef, or fish as fillings, add small pieces to each mold after pouring in a bit of the batter, then cover with more batter.
Steam the Moi Moi: Place the filled molds into a large pot with a steamer basket or a rack at the bottom. Add water to the pot (enough to create steam but not touch the molds). Cover the pot and steam on medium heat for 45 minutes to 1 hour, checking periodically to ensure there’s enough water.
Check for Doneness: Insert a toothpick into the center of one mold; if it comes out clean, the Moi Moi is ready. Allow the Moi Moi to cool slightly before removing it from the molds.
Serve: Enjoy your Moi Moi warm, on its own, or served as a side dish with Jollof rice, fried plantains, or pap.
8. Peppered Gizzard
Ingredients:
1 pound chicken gizzards, cleaned and trimmed
1 medium onion, chopped (divided)
2-3 tablespoons vegetable oil
1-2 red bell peppers
1-2 Scotch bonnet peppers (adjust to taste)
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon paprika (optional, for color)
Salt and pepper, to taste
1 teaspoon bouillon powder or 1 bouillon cube
Fresh parsley or green onions for garnish (optional)
Instructions:
Boil the Gizzards: Place the cleaned gizzards in a pot with half of the chopped onion, thyme, curry powder, bouillon powder, salt, and pepper. Add enough water to cover the gizzards, bring to a boil, and then simmer for about 20-30 minutes until the gizzards are tender. Drain and set aside, reserving a small amount of the cooking liquid.
Prepare the Pepper Mix: In a blender, combine the red bell peppers, Scotch bonnet peppers, and the remaining onion. Blend until smooth and set aside.
Fry the Gizzards: Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the cooked gizzards and fry until they are golden brown on the outside, about 5-7 minutes. Remove and set aside.
Cook the Pepper Sauce: In the same skillet, add a little more oil if necessary and pour in the blended pepper mix. Fry the sauce for about 10-15 minutes, stirring frequently, until it reduces and the oil begins to separate from the sauce.
Combine and Simmer: Add the fried gizzards to the pepper sauce, stirring to coat them well. Add a little of the reserved gizzard stock to achieve your desired consistency. Simmer for another 5 minutes, allowing the flavors to blend.
Serve: Garnish with freshly chopped parsley or green onions if desired, and serve warm.
9. Nigerian Fried Rice
Ingredients:
2 cups long-grain parboiled rice
1/2 cup vegetable oil
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced bell peppers (green, red, or yellow)
1/2 cup sweet corn
1/2 cup diced cooked liver (optional, for added flavor)
1/2 cup diced shrimp (optional)
1/4 cup peas
1 tablespoon curry powder
1 teaspoon thyme
1-2 bay leaves
Salt and pepper to taste
2 teaspoons bouillon powder or 1 bouillon cube
1 medium onion, finely chopped
3-4 cups chicken or vegetable broth
Green onions or parsley for garnish (optional)
Instructions:
Prepare the Rice: Rinse the rice under cold water until the water runs clear, then drain. In a large pot, combine the rice, chicken or vegetable broth, curry powder, thyme, bay leaves, bouillon powder, and salt. Bring to a boil, reduce heat, cover, and simmer until the rice is cooked and has absorbed the liquid (about 15-20 minutes). Set aside.
Cook the Vegetables: In a large skillet or wok, heat a few tablespoons of vegetable oil over medium heat. Add the diced carrots, green beans, bell peppers, and onions. Sauté for about 3-5 minutes or until the vegetables are slightly tender.
Add Liver and Shrimp (Optional): Add the diced liver and shrimp (if using) to the skillet, stirring to combine. Sauté for an additional 2-3 minutes until the shrimp turns pink and the liver is browned.
Combine with Rice: Add the cooked rice to the skillet with the vegetables. Stir-fry everything together, ensuring the rice is evenly coated with the oil and mixed with the vegetables. Add the sweet corn and peas, then stir well.
Season to Taste: Add salt, pepper, and more curry powder if desired. Stir for about 5-7 minutes over medium-high heat to ensure everything is well-mixed and heated through.
Garnish and Serve: Garnish with chopped green onions or parsley, if desired. Serve hot alongside fried plantains, grilled chicken, or any preferred protein.
10. Egusi Soup
Ingredients:
1 cup ground egusi (melon seeds)
1/2 cup palm oil
1 medium onion, chopped (divided)
1-2 Scotch bonnet peppers (or habaneros), chopped (adjust for heat)
1 pound assorted meats (like beef, goat, or tripe)
1/2 pound dried fish or stockfish (optional, soaked in water to soften)
2 teaspoons ground crayfish
2 bouillon cubes (or 2 teaspoons bouillon powder)
Salt to taste
1/2 teaspoon ground ogiri or locust beans (optional, for traditional flavor)
4 cups spinach, ugu, or bitter leaf (washed and chopped)
3 cups water or meat stock
Instructions:
Cook the Meat and Fish: In a large pot, add the assorted meats, half of the chopped onions, one bouillon cube, and enough water to cover. Season with salt and cook on medium heat until the meat is tender. If using dried fish or stockfish, add it toward the end of the cooking time to soften. Set aside, reserving the stock.
Prepare the Egusi Paste: In a bowl, mix the ground egusi with a few tablespoons of water to form a thick paste. Set aside.
Cook the Pepper Mixture: In a blender, blend the remaining onions and Scotch bonnet peppers until smooth.
Heat the Palm Oil: In a large pot, heat the palm oil over medium heat. Once it melts, add the blended pepper mixture and cook for about 5-7 minutes, stirring occasionally, until the oil begins to separate from the sauce.
Add the Egusi Paste: Spoon the egusi paste into the pot, stirring well to mix it with the sauce. Fry the egusi mixture for about 10 minutes, stirring frequently to prevent burning. The egusi will begin to form small lumps as it cooks, which is traditional in this dish.
Add the Meat and Stock: Add the cooked meat, fish (if using), and the reserved stock to the pot. Stir well, and add more water if needed to reach your desired soup consistency. Season with the remaining bouillon cube, ground crayfish, and ogiri or locust beans (if using). Allow it to simmer for 10-15 minutes so the flavors can meld.
Add the Greens: Add the chopped greens (spinach, ugu, or bitter leaf) to the pot and stir. Simmer for another 5-10 minutes until the greens are tender and the soup reaches your desired thickness.
Serve: Adjust seasoning with salt if needed, and serve hot with pounded yam, fufu, or rice.
Final Comments
In conclusion, Nigerian cuisine offers a delightful blend of bold flavors, vibrant colors, and rich traditions that will undoubtedly elevate your culinary adventures. Whether you're savoring the spicy heat of Suya or the hearty warmth of Egusi soup, each dish tells a story of the country's diverse heritage. So, embark on this flavorful journey and let Nigerian food bring a taste of culture, comfort, and unforgettable experiences to your table.
I'm a Nigerian adopted by white parents and was never fed Nigerian food nor taught how to cook Nigerian food. This is helpful I could cry! 😭 Thank you so much, I'll be sure to try these recipes!
Amazing recipe, I made it yesterday and it tastes amazing. Thanks for posting!