The description of Nigerian Food Recipes (all)
Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavoured sauces and soups often very spicy hot with chili peppers. Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are plentiful and varied.
Coconut rice is rice made with coconut milk.
Jollof rice is made with tomato and pepper base
Fried rice is typically mixed with an assortment of eggs, vegetables, and meat, poultry or prawns.
Pate is made with ground dry corn, rice or acha. Mostly combined with vegetables (spinach), tomatoes, onions, peppers, garden eggs, locust beans, groundnuts, biscuit bones and minced meat are common in northwestern Nigeria, like Kano, Kaduna, Nassarawa and Plateau.
Tuwo masara is a corn flour dish eaten in northern Nigeria.
Tuwo shinkafa, thick rice pudding usually eaten with "miyan kuka" (a thick soup) and goat meat stew or "miyan taushe", a pumpkin stew made with spinach, meat (usually goat or mutton) and smoked fish. It is primarily served in the northern part of the country.
Gbegiri (a bean-based stew from southwest Nigeria)
Kiyaru Batonu in Kwara State
Meat is used in most Nigerian dishes.
Suya, from the north of Nigeria, is grilled meat coated with ground chili pepper, peanut powder, and other local spices. It is prepared barbecue-style on a stick. This is one of the most famous Nigerian delicacies and can be found within easy reach all over the country.
Tsire refers specifically to meat which has a generous coating of peanut/chili powder. The meat may or may not be on a skewer.
Kilishi is made from meat that has been cut into very thin slices, which are then spread out to dry. A preparation of chili pepper, spices and local herbs is then prepared into a paste which is lightly brushed on both sides. This is then briefly grilled.
Balangu refers to meat that has been grilled over wood/coal fire. Specifically, no seasoning is applied to bring out the natural flavor of the particular type of meat which may be goat, mutton or beef. Salt and spices can be added later according to taste. Most of these meaty delicacies are Hausa/Fulani.
Nkwobi: Cooked cow legs smothered in a thick, spicy sauce; a classic dish originating from the southeast of Nigeria.
Soups and stews
Banga soup is made from palm nuts and is eaten primarily in the south and mid-western of Nigeria.
Miyan kuka, very common among the Hausa people is made from powdered baobab leaves and dried okra.
Miyan yakuwa is a famous Hausa soup.
Ayamase is a stew made by blending several green or red scotch bonnets/peppers.
Gbegiri is a bean-based stew from southwest Nigeria.
Pepper soup is a light soup made from a mix of meat and fish with herbs and spices. This is one of the few soups in Nigerian cuisine that can be drunk alone and is not only used as a sauce for a carbohydrate main dish such as fufu or pounded yam.
Afang is a vegetable soup which originated with the Efik people in the southeast of Nigeria.
Corn soup, also known locally as omi ukpoka, is made with ground dry corn and blended with smoked fish. It is a common food of the Afemai, especially people from Agenebode in northern Edo state.
Draw soup (or okoroenyeribe) is made from okra or ogbono seeds cooked until they thicken.
Edikang Ikong – a vegetable soup
Atama Soup- a palm kernel soup
Efo riro, a stew made from leafy vegetables which goes well with fish and is common among the Yorubas.
Egusi soup is thickened with ground melon seeds and contains leafy and other vegetables, seasonings, and meat. It is often eaten with dishes like amala, pounded yam (iyan), fufu.