Nigeria
Smoky jollof, peppery stews, pounded yam and suya street grills.
Iconic recipes
Smoky Jollof Rice
The pride of West Africa — long-grain rice slow-cooked in a deeply spiced tomato-pepper base until each grain glows red.
Suya Beef Skewers
Thinly sliced beef coated in spicy peanut yaji and grilled over open flame — Nigeria's iconic street food.
Egusi Soup
Rich, nutty soup of ground melon seeds simmered with palm oil, leafy greens and assorted meats — eaten with pounded yam or fufu.
Pounded Yam & Efo Riro
Silky pounded yam paired with efo riro — a vibrant Yoruba spinach stew built on palm oil, peppers and assorted proteins.
Moi Moi
Steamed bean pudding of blended peeled black-eyed peas, peppers and palm oil — pillowy, savoury and party-table essential.
Puff Puff
Golden, airy yeast-risen dough balls — Nigeria's beloved street snack, lightly sweet and crisp on the outside.
Akara Bean Fritters
Crispy deep-fried fritters of whipped peeled beans, onion and pepper — classic with pap or fresh bread.
Amala, Ewedu & Gbegiri
The Yoruba 'abula' trio — smooth yam-flour amala paired with slippery jute-leaf ewedu and silky beans gbegiri, crowned with peppery stew.
Ofada Rice & Ayamase
Nutty unpolished Ofada rice with 'designer stew' — green bell peppers and habaneros bleached in palm oil with assorted meats and iru.
Asun (Peppered Goat)
Smoky grilled goat meat tossed in fiery scotch bonnet, onion and bell pepper — the party plate of Ondo and the Yoruba west.
Ofe Nsala (White Soup)
Anambra's pale, peppery catfish soup thickened with pounded yam paste and perfumed with utazi and uziza — no palm oil, no tomato.
Nkwobi
Igbo palm-oil cow-foot delicacy — gelatinous beef bathed in thick ngu (potash) palm-oil sauce, utazi and onion, served in carved wooden bowls.
Abacha & Ugba (African Salad)
Igbo cassava shavings tossed with fermented oil-bean ugba, palm-oil paste, garden eggs and smoked fish — a beloved no-cook delicacy.
Ofe Onugbu (Bitter Leaf Soup)
Classic Igbo soup of washed bitter leaves and cocoyam-thickened broth, rich with assorted meats, stockfish and palm oil.
Banga Soup
Urhobo/Itsekiri palm-fruit soup — fresh palm-nut cream simmered with catfish, beef and a fragrant blend of banga spices and oburunbebe stick.
Edikang Ikong
The luxurious Efik vegetable soup of fluted pumpkin (ugu) and waterleaf, packed with assorted proteins and very little water — vegetables cook in their own juice.
Afang Soup
Ibibio/Efik soup of finely sliced afang (okazi) leaves loosened with waterleaf, palm oil, periwinkles and assorted meats.
Tuwo Shinkafa & Miyan Kuka
Soft northern rice pudding paired with miyan kuka — a deep-green baobab-leaf soup thickened to silk with kalwa (dried okra) and beef.
Masa (Waina)
Northern rice pancakes — soaked rice ground with yeast and ferment-leavened, then cooked in a dimpled pan into golden cushions, eaten with honey or yaji.
Miyan Taushe
Hausa pumpkin and groundnut soup — silky purée of roasted pumpkin enriched with peanut butter, spinach and dried fish.
Kilishi
Northern Nigeria's spiced beef jerky — paper-thin beef sun-cured, coated in peanut-yaji paste and roasted to smoky, fiery sweetness.