Nigerian Food Recipes

Here are some popular Nigerian Food Recipes. There are many more appetizing Nigerian food recipes on this website. Enjoy!

Nigerian Meat Pie Nigerian Egusi Soup Nigerian Kids Noodles Spaghetti Surprise Nigerian Pancake

Nigerian Suya Nigerian Roasted Plantain Akara Recipe Nigerian Fried Yam Nigerian Salad

Due to the diversity of Nigerian food recipes, we often have many different ways of preparing one staple food. It is common to hear the question: Fried Rice or Jollof Rice? at parties. In Nigerian restaurants, the question: which soup? often follows a request for a fufu recipe.

So which Nigerian recipe, Nigerian food or Nigerian ingredients do you like best? Vote here
All About Nigerian Food

Nigerian food is essential to Nigerian culture. It defines the Nigerian people. This is why wherever we find ourselves; we are ready to eat our food daily without being bored one bit.

We prefer to eat Nigerian food in any country we find ourselves in. This is because we never feel fulfilled if we do not eat correct Nigerian food from homeland. The so called Oyibo food is not satisfying for an average Naija person!

In Nigeria, eating out is becoming more common these days but usually people eat at home. This is why it is essential that we all know how to cook Nigerian food, especially the female folk. And with Nigerian men increasingly getting closer to the kitchen, cooking Nigerian food is now for all.

Read through the recipes. Learn the ones you do not know. Add to what you know when you see a familiar recipe. With Nigerian food, there are many ways to skin a cat. You never know, you can pick up a tip or two that will make you even better at cooking Nigerian food.

Nigerian food consists mainly of rice, yam, plantain and beans. These are prepared and eaten with the various soup and stew recipes. They can also be prepared in jollof or porridge form.

The most common Nigerian food eaten in homes are fufu recipes. These are food you swallow without chewing them. You make a lump of the food, dip the lump in the soup or sauce and swallow. They include Cassava Fufu, Pounded Yam, Garri (Eba), Amala and Semolina. They are eaten with the Nigerian Soups recipes. Most Nigerian families boast of eating at least one fufu meal a day.

Rice is also a popular Nigerian food but is reserved for special occasions. You are sure to see rice recipes served at Nigerian weddings, street parties popularly known as Owa mbe, funerals and birthday parties. This is the Nigerian food that most families eat on special days of the week such as Saturdays and Sundays.

RECIPES ON THIS PAGE

Of course, scale recipes as needed, and modify to taste.

(Outside of Nigeria, you can sometimes obtain Nigerian ingredients at African, Caribbean, or Asian food/grocery store.)

This is a list of all the foods mentioned on the food page. The ones that have very detailed instructions are in bold. I try to give 'quick directions' on the others that I know how to make. The ones that may need prior setup-and-wait are indicated by a animated clock.

    obe ata
    efo
    egusi (plain)
    egusi (with efo)
    ewedu
    ila
    apon/ogbono
    white (plain) rice
    jollof rice
    fried rice
    regular beans
    moyin-moyin animated clock
    akara animated clock
    boiled yam
    fried yam

   

    ojojo
    asaro
    ikokore
    iyan
    amala
    dodo
    boli
    dried gari
    gari with water
    eba
    funfun
    boiled maize
    roasted maize
    adalu
    tuwo

   

    ogi
    aadun
    kokoro
    suya
    puff puff animated clock
    sausage rolls animated clock
    meat pies animated clock
    chin chin
    scotch eggs
    kulikuli

NOTES:

If you've talked to most Nigerians and asked for recipes, you'll notice that we have a hard time giving recipes because we do not usually measure how much ingredients we use, or how much time it takes to prepare...we go on gut, taste, experience, and monitoring the food. The recipes below are an attempt to describe how to make some of the dishes mentioned on the food page, and different people might have other suggestions. But I've been asked for recipes by a couple of people, so this is a start. They can be modified to taste if desired.

Also, in terms of size and length, I try to include both the English system of measure, and the International System of measurement. The conversions I used are not exact, because even though half an inch is 1.27 centimeters, it probably doesn't make much sense to aim for that in cooking, 1 centimeter might be enough, or 1.25 centimeter, so I try to keep it simple. If you don't understand something, please let me know.

Finally, I have not necessarily tried recipes supplied to me by other people.

obe ata (pepper soup)

INGREDIENTS
   

INSTRUCTIONS

bullet 3-4 fresh tomatoes and 1-2 bell peppers OR 16 oz tomato sauce and 6 oz tomato paste. (Bell pepper is optional)

bullet Meat/Chicken/Fish

bullet 4 magi cubes

bullet Palm oil if available, otherwise use vegetable oil

bullet 2 onions

bullet Salt

bullet Dry pepper

bullet Water
   

    Place the meat in a pot, add very little water (most meat produces water as it cooks), dice one onion in with the meat, add some salt, and cook the meat until it is almost tender.
    If you are using fresh ingredients, grind the tomatoes and the bell peppers together. You can grind in another onion in with them if you wish.
    Pour the blended tomato mixture (or the tomato sauce and tomato paste) into the pot with the meat. Also add the palm oil or vegetable oil.
    Allow to cook for about 20-30 minutes, stirring constantly.
    Add salt and dry pepper to taste.

Eat with any of the dishes that have 'soup' with them.
obe eja tutu (fish pepper soup)



INGREDIENTS
   

INSTRUCTIONS

bullet fish stock.

bullet about 350 grams fresh fish or smoked fish.

bullet you cut red pepper into fine strips as desired.

bullet green pepper.

bullet about 4 large tomatoes, skinned, without seed and diced.

bullet salt and pepper.

bullet some lemon juice (about 1 t-spoon)
   

    Bring the stock to a boil.
    Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes.
    Cut into about 2.5cm cubes.
    Cook all the ingredients until tender or well-cooked.
    Add the stock, cook for 10 minutes
    Add the fish, cook, then lower the heat, and correct the seasoning as desired.
    Cook for 5-10 minutes, or until tender.
    If still not tender, you might simmer for 3 mins. more.
    Adjust seasoning to taste.

Can be served as soup, or a starter, or any of the dishes that have 'soup' in them.

efo (vegetable soup).

INGREDIENTS
   

INSTRUCTIONS

bullet 1 bunch vegetable

bullet 450gm fresh tomatoes

bullet 450gm meat

bullet 2 magi cubes

bullet 6 tablespoons of palm oil if available, or vegetable oil

bullet 1 large onion

bullet Salt

bullet Dry pepper

bullet Water

bullet 450gm smoked fish (optional)

bullet 2 tablespoons ground crayfish (optional)

bullet 1 tablespoon locust beans (optional)

bullet Bell pepper(s) (optional)

bullet Condiments (optional)
   

    Boil the meat or fish, with the salt, onions, etc. until the meat is tender, and keep it aside.
    Separate the vegetable leaves. Wash them, drain them, and cut them.
    Place some oil in a pot, heat the oil and fry the meat slightly.
    Blend the tomatoes and any bell peppers if you chose to use them. You can either blend the onion with this mixture, or cut it into slices.
    Remove the meat from the oil, and add the blended mixture to the hot oil. Also add the crayfish and the condiments.
    Allow to cook for 20-30 minutes, stirring constantly
    Add the meat and the smoked fish, and simmer for another 20-30 minutes.
    Add the vegetables, and cook for another 10-15 minutes.
    Add salt and dry pepper to taste. ste.

Eat with any of the dishes that have 'soup' with them.

egusi

INGREDIENTS
   

INSTRUCTIONS

bullet Meat or fish (about 1 kg)

bullet 2 tomatoes

bullet 1 onion

bullet 4 peppers

bullet 2 magi cubes

bullet Cooking oil

bullet 1 cup of ground egusi

bullet Salt

bullet Water
   

    Boil the meat or fish until it is tender, and keep it aside.
    Ground the tomatoes, peppers and onions together (you will need to add some water).
    Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi.
    Cook for 20 to 30 minutes.
    Add salt and ground pepper to taste.

Eat with any of the dishes that have 'soup' with them.

egusi with efo

Compliments of Kunle.

INGREDIENTS
   

INSTRUCTIONS

bullet Meat or fish (about 1 kg)

bullet 2 tomatoes

bullet 1 onion

bullet 4 peppers

bullet 2 magi cubes

bullet Cooking oil

bullet 1 cup of ground egusi

bullet 2 cups or one medium branch of spinach.

bullet Salt

bullet Water
   

    Boil the meat or fish until it is tender, and keep it aside.
    Chop the spinach if required.
    Ground the tomatoes, peppers and onions together (you will need to add some water).
    Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi, and the chopped spinach.
    Cook for about 20 to 30 minutes.
    Add salt and ground pepper to taste.

Eat with any of the dishes that have 'soup' with them.

ewedu

INGREDIENTS
   

INSTRUCTIONS

bullet 2 cups (½ liter) ewedu leaves

bullet 1 teaspoonful Iru

bullet Potash (optional)

bullet Salt
   

    Remove Ewedu leaves from the stem, and wash them.
    Chop into pieces on chopping board.
    Put one cup of water on fire and bring to a boil.
    Pour the chopped ewedu into the boiling water.
    Add the Iru (and the potash if desired)
    Allow to boil for 10 minutes, with the pot uncovered.
    Add salt to taste and cook for another five minutes.

Serve with obe ata (pepper soup) and eba, or amala, or funfun, or gira, etc. etc.

ila (okra)

INGREDIENTS
   

INSTRUCTIONS

Feeds about 4 people (remember, it is added to obe ata)

bullet 6-8 okra

bullet Water
   

    Dice and chop the okra into small pieces.
    Place the okra into a pot, and add enough water to completely cover it.
    Cook for about 15 minutes.

Serve with obe ata (pepper soup) and eba, or amala, or funfun, or gira, etc. etc.

apon/ogbono

INGREDIENTS
   

INSTRUCTIONS

bullet Meat or chicken, (cooked, and cut into small pieces)

bullet Fresh or smoked fish (bones removed, fish cleaned and washed) (optional)

bullet Palm oil if available (2-4 tablespoons)

bullet 2 tomatoes (ground or chopped)

bullet 1 pepper (ground or chopped)

bullet 1 onion (ground or chopped)

bullet 2 maggi cubes.

bullet some ground ogbono,use as much as the thickness desired.

bullet salt

bullet ground pepper
   

    Fry all the ground or chopped ingredients until tender.
    Add the stock or maggi cubes and water.
    Bring mixture to boil.
    Meanwhile, mix the ground ogbono with the palm oil and add to the boiling mixture, stirring very well to avoid lumps.
    Add the meat
    Add the ogbono
    If you are also adding fish, add that 5 minutes after you add the ogbono
    Cook on medium heat for 20 to 25 minutes or until desired thickness.

Variation:

Spinach, okro, bitter-leaf, ewedu, okazie, can be added to the ogbono 10 minutes before it is cooked. But if you use okro,leave longer. It takes longer time to cook. The most important thing about adding these leaves is to make sure it is cooked.

Serve with tuwo, funfun, eba, amala, ....

iresi (white or plain rice)

INGREDIENTS
   

INSTRUCTIONS

Makes enough for 6-8 people.

bullet 4 cups (about 1 liter) of white rice

bullet Salt

bullet Water
   

    Unless the rice is pretty clean, you will want to rinse it before cooking it.
    Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.)
    Let the rice boil for about 10-15 minutes (the time will be less if you added the rice to the boiling water).
    Some people prefer to drain the rice, and others prefer to simmer it.
        If you are draining the rice, let the rice boil until it is soft enough to eat (try a few grains) but not so soft that it is sticky. Then place in a sieve, and allow the excess water to drain out.
        If you are simmering the rice, allow the rice to boil but not until it is soft enough to eat. Cover the pot with a lid, and turn the heat low. Allow the rice to simmer for about 15-20 minutes...the rice should be soft enough to eat, not so soft that it is sticky, and there should be little or no water at the bottom of the pot by the time the rice is finished.

Top with some sort of stew, and eat it like that, or add beans, plantains or a combination.

jollof rice

INGREDIENTS
   

INSTRUCTIONS

Makes enough for about 6-8 people.

bullet 4 cups (or about 1 liter) white rice

bullet 2 tomatoes and 1 bell pepper (without seeds if you don't like things too hot)

      bullet OR 8 ounces (or about ¼ liter) canned tomato sauce and 3 ounces (or about 90 milliliters) canned tomato paste

bullet Onion

bullet Salt

bullet Dry Red Pepper (like Cayenne pepper)

bullet Meat broth (about 1 cup or ¼ liters) or Magi cubes (about 4)

bullet Water
   

    Unless the rice is pretty clean, you will want to rinse it before cooking it.
    Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.)
    If you are using fresh ingredients (the tomatoes and pepper) blend them until they are smooth in texture (you can also grind the onion with this mixture).
    Let the rice cook 10-15 minutes.
    Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the pot, depending on how large you like your onions.
    Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much).
    If you have any meat broth from boiling any meat, you can add it to this as well. Otherwise, unless you are a vegetarian, suggest adding about 4 magi cubes for taste.
    Add about 2 teaspoons of salt, and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if different people who will be dining have different tastes).
    Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. (Also, some people prefer to bake it once they've added the ingredients...I suggest 350 degrees or so.)
    Once cooked, add more salt or pepper to it if you wish.

HINT: Goes GREAT with dodo. and usually eaten with some meat on the side.

fried rice

Non-detailed instructions:

    Cook some white rice, and set it aside
    In another pot, put some diced meat, vegetables, onions, spices and whatever else you want in the fried rice (we'll call this 'seasoning')
    Take a fry-pan and oil it lightly.
    Put about a cup of the rice in it, add some of the seasoning in with it. Use a wooden utensil to mix it around in the fry-pan until it is well mixed.
    Repeat until all the fried rice is done.

ewa (regular beans)

Non-detailed instructions:

    Place some beans in a large pot (you may need to pick 'impurities' out of it depending on where you bought it).
    Add
        Ground tomatoes and peppers OR
        Tomato sauce and tomato paste
    Also add sliced/diced onions.
    If you wish, you can also add meat or fish.
    Cook until the beans is soft enough to eat. Then season with salt and pepper to get the exact taste that you want.
    Eat by itself, or with rice, or with corn, or with bread, or with yams, ...

moyin-moyin

Non-detailed instructions:

    Prepare foil or empty cans for the cooking:
        If using empty cans, make sure their interior is clean, and lightly greased.
        If using foil:
            Tear off about 1 foot of the foil.
            Fold the foil in half.
            One of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture (at least an inch-worth of rolling).
            When you are done, the foil will look like rectangles with only one edge open.
    Soak some beans in a large container (some people recommend lightly grounding the beans first to make it easier to remove the skin) for about an hour or so.
    Rub the beans between your hands to peel the skin off. (The skin should float to the top of the container.) Keep doing this until you have most of the skin off the beans.
    Grind the beans into a smooth, finely-ground, mostly-liquid paste.
    Add blended tomatoes (or tomato sauce and paste), oil (just a few teaspoons), a little salt, and if you wish, you can also add hard-boiled eggs, or dried fish, or meat, or ground beef.
    Place into either the foil or the cans.
        If using cans, simply pour some of the batter into the cans, making sure you leave enough room for the cooking moyin-moyin to rise.
        If using foil, pour some of the batter into the foil, and then close up the last edge of the foil (once again, by rolling it securely).
    Place some water in a large pot.
    Place the cans or the foil into them.
    Boil the moyin-moyin until it forms a solid substance (at least half an hour)
    Remove them from the cans or the foil before serving.
    Usually eaten with rice, meat, and maybe other sides.

akara

Non-detailed instructions:

    Soak some beans in a large container (some people recommend lightly grounding the beans first to make it easier to remove the skin) for about an hour or so.
    Rub the beans between your hands to peel the skin off. (The skin should float to the top of the container.) Keep doing this until you have most of the skin off the beans.
    Grind the beans into a smooth, thick, finely-ground paste.
    Add salt, pepper, and if you desire, also add meat (but the meat should already be cooked if you do so).
    Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
    Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil, and making sure the oil is frying the 'drop'.
    Using a spoon, pour 'balls' of the mixture into the frying oil. Fry until it is dark brown (or lighter if you prefer). Turn over and make sure both sides are fried.
    You can place it directly into a napkin to soak up excess oil.
    Usually eaten as a snack, or at breakfast with ogi.

isu (yam - boiled plain)

INGREDIENTS
   

INSTRUCTIONS

Depending on the size of the yams you are able to buy, and what you are eating it with, each tuber should feed about 4-6 people.

bullet Yams

bullet Water

bullet Salt
   

    Slice the yams into pieces that are about 1 inch (2.5 centimeters) in width.
    Peel the skins off the yams.
    Rinse the yams.
    Place the yams in a pot and add enough water to cover it.
    Add about 2 teaspoons of salt.
    Cook the yams for about 30 minutes, checking every 10 minutes or so to see if the yams are soft enough (a fork should be able to go through with ease).
    Drain the yams.

Serve with stew, or eggs, or beans, etc. etc.

fried yam

Non-detailed instructions:

    Cut the yam up into small strips.
    Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high...it should cover the strips completely while cooking. Place on low heat, and allow it to heat up.
    Once the oil is hot, place some of the strips into the oil. Allow it to cook and fry the strip, making sure that it cooks to the inside.
    Yams usually don't soak up much oil, but if you want, you can place them directly on napkins to soak up some of the extra oil.

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ojojo

Compliments of Kunle.

INGREDIENTS
   

INSTRUCTIONS

bullet 1 kg. of freshwater yam

bullet 1 tablespoonful of chili pepper

bullet 1 small onion

bullet salt

bullet oil

bullet shrimps

bullet 1 magi cube
   

    Chop the onion
    Peel,wash and grate yam
    Beat in salt, pepper and chopped onion
    Add shrimps and magi
    Taste for salt, and add more as desired.
    Deep dry in deep oil.
    Serve hot with hot pap or agidi.

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asaro

Non-detailed instructions:

    Cut the yam up into cubes (about 1 inch on each side).
    Rinse the yams.
    Place them in a large pot with enough water to cook them.
    Add
        Ground tomatoes and peppers OR
        Tomato sauce and tomato paste
    Also add sliced/diced onions, salt, and pepper.
    If you wish, you can also add meat or fish.
    Cook until the yams are soft enough to eat.
    Mix the contents of the pot to get a good distribution.
    Usually eaten as a side or as a meal.

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ikokore

Compliments of Kunle.

INGREDIENTS
   

INSTRUCTIONS

bullet 1 medium water yam.

bullet 2 teaspoons tomato puree

bullet 1 medium onion

bullet 2 teaspoons fresh pepper(ground)

bullet ½ teaspoon locust beans

bullet 1 tablespoon meat or chicken stock.

bullet 100 ml palm oil

bullet 450 gm (16 ounces) smoked dry fish

bullet 2 magi cubes

bullet Salt (and condiments if desired)
   

    Ground the onion.
    Peel water yam.
    Wash the yam, and grate it.
    Put the grated yam in a deep cooking pot.
    Add all the ingredients except fish.
    Add 250ml of water and simmer for 1 hour.
    Remove the bones in the fish, break it, and wash.
    Add the fish to the mixture.
    Mix the grated yam together, and add salt.
    Take a small scoop and drop it into the soup until it is used up.
    Reduce the heat, cover the pot and simmer for 30-40 minutes until yam is cooked.
    Serve hot.

Iyan (pounded yam)

As stated on the food page, you can make this from real yams, or from yam flour (bought in a store). I will provide both recipes here.

FROM YAMS:

INGREDIENTS
   

INSTRUCTIONS

Depending on the size of the yams you are able to buy, each tuber should feed about 3-4 people.

bullet Yams

bullet Water

bullet Mortar and Pestle

   OR Blender
   

    Slice the yams into pieces that are about ½ inches (1.5 centimeters) in width.
    Peel the skins off the yams.
    Rinse the yams.
    Place the yams in a pot and add enough water to cover it.
    Cook the yams for about 30 minutes, checking every 10 minutes or so to see if the yams are soft enough (a fork should be able to go through with ease).
    Drain the yams and either (in both cases below, if you are making a large quantity, you may want to work on a portion of it at a time)
        Put in a mortar, and pound with the pestle until it is smooth and forms a soft dough.
        OR put in blender and blend until it forms a soft dough.

Serve with some sort of stew.

FROM YAM FLOUR:

INGREDIENTS
   

INSTRUCTIONS

Makes enough for about 4 people.

bullet Pounded yam flour (1.5 cups)

bullet Water
   

    Place 2 cups of water in a pot and bring to a boil.
    Reduce the heat on the stove.
    Add the flour to the water, stirring as you add.
    Once it is all added, continue to stir until the mixture is smooth, and thick.
    Add water if you desire a thinner consistency.

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amala

INGREDIENTS
   

INSTRUCTIONS

Makes enough for 2-3 people.

bullet About 6 cups of elubo (amala flour)

bullet Water (about 4 cups)
   

    Bring the water to a boil.
    Add the elubo slowly, stirring as you add it.
    Keep adding it until it is thick (you may not need all of the elubo depending on how thick you want it).
    Once it is all added, continue to mix until it is smooth and consistent in texture.

Serve with some sort of stew.

dodo

INGREDIENTS
   

INSTRUCTIONS

The number of plantains will depend on the way it is eaten. If it is eaten alone or with just stew, or with fried eggs, you probably need at least a whole plantain per person eating. If it is eaten with rice or beans, then one plantain can probably satisfy two people.

bullet A few ripe plantains

(Un-ripe plantains are usually green in color and hard. As they ripen, they become more yellowish in color and a little softer, and when they are getting too ripe, they start to have more and more black patches, and they are really soft).

bullet Some vegetable oil
   

    Put oil into a frypan/saucepan, about ½ inch (or about 1½ centimeters) high, and place on fire on low heat.
    In a bowl or plate, slice or dice each plantain as follows (I'm assuming the plantain is lying down, so vertically means cutting along the circumference, and longitudinally means cutting along the length).
        For larger slices, slice the plantains either vertically, or diagonally, so that each slice is about ¼ inch (or about ½ centimeters) thick.
        For smaller pieces, cut the plantain into two of four parts longitudinally, and then slice vertically
    Place the cut pieces into the hot oil, spreading over the bottom of the pan.
    Turn over when the bottom sides are golden brown in color. (Some people prefer them more yellowish in color, and some more darker brown...any is fine because as long as the heat is low, the plantain will be cooked).
    Let the other side get brown to the same consistency as the first side.
    Remove using a spatula or large spoon.
    Depending on the ripeness of the plantain, you may want to put the fried plantains on some napkins first to soak up some of the excess oil.

boli

INGREDIENTS
   

INSTRUCTIONS

Since this will be eaten as a side, each plantain should be enough for 1-2 people.

bullet plantains
   

    Pre-heat the oven to about 350 degrees.
    Peel each plantain that you are going to bake.
    Place in the oven, and bake until it is as brown as you would like it.
    Remove, and either serve like that, or cut them before serving.

Goes great with beans, rice, and as a side to other dishes, or as a snack.

dried gari

This needs no recipe. Basically, take a handful or so of gari, and pour it over your cooked beans.

gari with water

This does not really need a 'recipe', but here is how it is prepared.

    Pour some gari into a cup or bowl.
    Add enough water so that it covers the highest level of the gari for at least an inch or more.
    The 'impurities' of the gari should float to the top of the water. Pour this out.
    Repeat the rinse process until you are comfortable with it.
    Add sugar, or milk, or ice cubes and eat the gari with a spoon.

eba

INGREDIENTS
   

INSTRUCTIONS

Serves about 2 people.

bullet About 2-3 cups of gari.

bullet About 4-6 cups of water
   

    Bring the water to a boil.
    Lower the heat.
    Add the gari to the boiling water.
    Stir the mixture until it is consistent. Add more gari or more water to obtain the thickness you would like. Because gari is a little coarse, the resulting eba will be a little course, but if done properly, should not be lumpy.

Serve with some sort of stew.

boiled maize

INGREDIENTS
   

INSTRUCTIONS

Depending on the size, each person will probably want one or two, since this is eaten as a side.

bullet Maize/corn

bullet Water

bullet Salt
   

    Take the husks off the maize, and rinse them if desired.
    Place the maize in a pot and add enough water to cover it.
    Add about 2 teaspoons of salt.
    Cook the maize until it is soft.
    Drain the maize.

Serve as a side to a meal.

roasted maize

Non-detailed instructions:

    Cook the maize for a little while to soften them up.
    Bake in the oven at about 400 degrees until they are as dark as you like them.

adalu

Non-detailed instructions:

    Prepare as you would prepare beans, but add the corn (off the cob) to the mixture about 20 minutes before the beans is cooked.

ogi

Non-detailed instructions:

    If you can get the powdered form, follow the instructions on the package.
    To make it the old-fashioned way, I'll hopefully have those instructions soon.

aadun

Compliments of Stella.

INGREDIENTS
   

INSTRUCTIONS

bullet 2 cups of maize or corn (dried)

bullet Salt

bullet Palm oil

bullet Dried Pepper

bullet Green leaf or foil

bullet Onion if desirable
   

    Place the maize or corn in a hot pan
    Heat for about 15-30 or more minutes
    Allow it to brown
    Grind on a local stone or a Grinder until powdered (the onion too if desired).
    Add salt, palm oil, pepper and stir until mixed properly.
    Serve in foil or local leaf for about 5 people.

B

kokoro

Compliments of Kunle.

INGREDIENTS
   

INSTRUCTIONS

bullet 500gm (18 ounces) corn flour

bullet 200gm (7 ounces) gari

bullet 300gm (10 ounces) sugar

bullet Oil

bullet Salt

bullet Water
   

    Boil about 4 cups of water.
    Add some water to the corn flour, and mix as you add. You want a stiff mixture, so don't add too much water.
    Allow to cool lightly.
    Add gari and sugar and mix thoroughly with your hand to get a stiff and smooth mixture.
    Roll on oiled or floured board.
    Add oil to a pan, so that it is about 1 inch (2.5 centimeters) or more high.
    Heat the oil.
    Place the rolled dough into the oil and deep fry until golden brown.
    Serve hot or cold.

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suya

Compliments of Kunle.

INGREDIENTS
   

INSTRUCTIONS

bullet Meat, cut into cubes.

bullet Ground hot pepper.

bullet Salt.

bullet 2 sliced tomatoes.

bullet 2 sliced onions.

bullet Ground kulikuli (enough to cover the meat).

bullet Mixed spices (optional).

bullet Metal skewer for roasting.
   

    Mix the ground pepper, the salt, the kulikuli, and the spices together.
    Put the meat inside the mixture and make sure it is coated well with the mixture.
    Put the pieces of the sliced beef into a thin wooden or metal skewer. Add the sliced tomatoes and sliced onions inbetween the pieces of meat.
    Roast on top of charcoal fire, barbecue maker, local firewood roaster or an oven.
    Allow the heat to cook one side of the meat then turn to the other side.
    Serve as a snack or as a side dish.

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puff-puff

INGREDIENTS
   

INSTRUCTIONS

Makes 40-60 balls.

bullet 2 cups (or about ½ liter) flour

bullet 2 cups (or about ½ liter) water

bullet ½ cup (or about an eighth of a liter) sugar

bullet 2 teaspoons yeast

bullet Some vegetable oil
   

    Mix the flour, sugar, water, and yeast together until the batter is smooth.
    Wait until the dough has risen. About 2½ hours or so should do. (I've heard that if you use quick-rising yeast, you don't have to wait, but I have not tried it yet.)
    Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
    Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
    When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
    Fry for a few minutes until the bottom side is golden brown.
    Turn the ball over and fry for a few more minutes until the other side is golden brown.
    Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
    If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.

sausage rolls

INGREDIENTS
   

INSTRUCTIONS

Depending on length, makes 20-40 pieces.

bullet 3 cups flour

bullet 2 eggs

bullet ½ tablespoon salt

bullet ¼ pound of butter

bullet ½ cup water

bullet 1 egg yolk

bullet Sausage pieces (I've seen some people use miniature hot dogs instead)
   

    Combine the flour, butter, eggs, water and salt together.
    Knead the dough.
    Cover the dough and let it rest for about 2 hours.
    Cook the sausage (or meat)...don't let it get brown though. You can add spices to it if you wish.
    Preheat the oven to 400 degrees.
    Roll out some dough...it should not be too thick.
    Cut rectangular strips of the dough, about 3 inches (8 centimeters) wide.
    Put a piece of sausage at the end of the dough strip.
    Roll the dough around the sausage until it is completely covered, and cut that portion off the strip.
    Repeat the last two steps until you are done with this dough strip.
    Repeat the last 5 steps until the dough or sausage is finished.
    Repeat the above steps until you are out of dough, or mixture.
    Brush the exterior of all the sausage rolls egg white.
    Place the sausage rolls on a sheet with a little space inbetween each one, and bake until slightly brown (sorry, I don't remember exactly how long...next time I'll record that).

meat pies

INGREDIENTS
   

INSTRUCTIONS

Depending on size, makes 20 "6 inch/15 centimeter diamater" pieces or about 50 "3 inch/7.5 centimeter diamater" pieces

THE DOUGH:

bullet 6 cups flour

bullet 4 eggs

bullet 1 tablespoon salt

bullet ½ pound of butter

bullet 1¼ cups water

bullet 1 egg yolk

THE MEAT MIXTURE:

bullet 16 oz (2 cups or .5 liter) of ground meat

bullet 2 medium-sized potatoes

bullet Any other desired vegetables.

bullet Spices

bullet Water
   

THE DOUGH:

    Combine the flour, butter, eggs, water and salt together.
    Knead the dough.
    Cover the dough and let it rest for 3 hours.

THE MEAT MIXTURE:

    Dice the potatoes into little cubes (about .5 inch or 1 centimeter length).
    Place the potatoes, meat, very little water, and any other vegetables and spices into a small saucepan, and cook until the meat is done. You can taste the mixture to see if it is adequate.

PUTTING IT ALL TOGETHER:

    Preheat the oven to 400 degrees.
    Roll out some dough...it should not be too thick.
    Cut the dough into a circle (use a tool if you want to).
    For each 'circle', add a few teaspoons of the mixture in the middle of the circle, then fold the circle over, and use a fork to press the ends together.
    Repeat the above steps until you are out of dough, or mixture.
    Brush the exterior of all the meat pies with egg yolk.
    Place the meat pies on a sheet with a little space inbetween each one, and bake until slightly brown (sorry, I don't remember exactly how long...next time I'll record that).

chin chin

INGREDIENTS
   

INSTRUCTIONS

Makes about 2 gallons.

bullet 6 cups flour

bullet 2 cups butter/margarine

bullet 3 eggs

bullet 1½ teaspoons baking powder

bullet 1 cup of water

bullet 1 cup of milk (or additional cup of water)

bullet 10 tablespoons of sugar
   

    Mix all the ingredients together.
    Mix and/or knead the dough until it is smooth.
    Place some powder on a cutting board or other flat surface.
    Place some dough on the cutting board and flatten it until it is about ½ inch thick (1¼ cm)
    Cut the dough into little squares, each square about ½ inch by ½ inch (1¼ cm by 1¼ cm).
    Place some oil on the stove on medium heat, and allow the oil to heat up.
    Once the oil is hot, place a few handfuls of the cut pieces into the oil. (the oil may appear to foam...that is all right though rotating with a utensil will tame it a bit).
    Allow the chin-chin to deep fry until brown. Some people prefer it light brown, and others dark brown.
    Place the fried pieces on a napkin to soak up the extra oil.

Eaten as a snack.

Kulikuli

Kulikuli is grounded up peanuts.

Take groundnut, after squeezing the oil, the paste is fried in the oil. The resultant product is kulikuli. You have to grind the groundnut so well that the oil oozes out of it.You need to extract as much as possible. You can put the groundnut in a clean fabric material and squeeze tightly. There are so many ways to do this.Mixing spices entails ensurring that the ingredients used cannot be easily seperated from one another.