Nigerian recipes

Nigerian recipes

Staple Nigerian recipes foods within the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They tend to be starchy and Nigerians desire to cook with lots of pepper and spices particularly those from the southwest and southeast. This recipe uses all local ingredients to produce a tasty and nourishing meal.

These recipes celebrate the conventional food of Nigeria:-

Nigerian recipes Egusi Soup

Ground Egusi seeds give this soup an original color and flavour. If it is possible to’t find Egusi seeds inside your store, you’ll be able to substitute pumpkin seeds or Pepitas which you’ll be able to find in Latin American markets. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

 

200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste

Wash the river leaves well in clean, river.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for 5 minutes.
Add the river, position the lid on and cook for a few minutes.
Now add the lake leaves, replace lid and cook for any further a few minutes.
Finally, add the crayfish and seasoning, warming through well.

Serve with pounded yam or cooked rice plus a meat stew, to deliver protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

Nigerian recipes Curried Okra

This traditional recipe for Okra (or Okro, as it’s called in some portion of Nigeria) is but one that can be created anywhere inside the world, mainly because it uses ingredients that may be found in your regional store.

The word “okra” derives from Africa and means “lady’s fingers” in Igbo, one of many languages spoken in Nigeria. Although Okra descends from Africa, now it is available worldwide. Some people consider Okra alone is way too gooey, but this tasty recipe makes good usage of it’s properties.

When buying fresh okra, hunt for young pods without any bruises, tender and not soft, no more than 4 inches long.

 

500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt

Slice one of many onions finely and fry gently in oil.
Liquidise the remainder of the onion, tomatoes and garlic.
Add this puree to your frying onions.
Add the spices.
Fry gently for a few minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add for the spices and cook gently for 10-15 minutes.

Serve with cooked rice and also a meat stew, for protein.

With thanks towards the Nigerian those who made us so welcome into their homes, gave us an appreciation of traditional Nigerian food and who helped us overcome our concern with eating with his fingers!

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