Nigeria, known for its rich cultural heritage, offers a culinary landscape as diverse as its tribes and languages. If you’re seeking easy Nigerian recipes for beginners, you’re in for a treat. This guide offers a detailed exploration into the heart of Nigerian traditional food recipes that even beginners can whip up in no time.
Traditional Nigerian Recipes
Nigeria’s food scene is a burst of flavors, from savory to spicy, each dish telling a story of its origin. These dishes don’t just offer a delicious meal but also provide a journey through Nigeria’s vast culture. Dive into these quick and easy Nigerian recipes to satiate both your palate and curiosity.
Here’s a list of 50 traditional Nigerian recipes:
- Jollof Rice – A popular West African dish made with rice, tomatoes, onions, and various spices.
- Pounded Yam and Egusi Soup – Pounded yam served with a thick melon seed soup.
- Banga Soup – A palm fruit soup often enjoyed with starch.
- Suya – Grilled meat skewers coated in a spicy peanut mixture.
- Moi Moi – A steamed bean pudding made from blended black-eyed peas, peppers, and spices.
- Akara – Fried bean cakes.
- Boli – Grilled plantain.
- Efo Riro – Spinach stewed in a rich pepper sauce.
- Ofada Rice and Sauce – A special variety of rice served with a spicy green pepper sauce.
- Fufu – A starchy accompaniment made from various ingredients like cassava, yams, or plantains.
- Afang Soup – A vegetable soup made from Afang leaves and waterleaf.
- Oha Soup – Made with oha leaves and thickened with cocoyam paste.
- Pepper Soup – A spicy broth usually made with fish, chicken, or goat meat.
- Bitter Leaf Soup – Made from washed and squeezed bitter leaves.
- Edikang Ikong – A soup made with fluted pumpkin leaves and waterleaf.
- Asun – Spicy grilled goat meat.
- Iyan – Pounded yam.
- Eba – Made from dried grated cassava.
- Amala – Made from dried yam flakes or cassava flour.
- Tuwo Shinkafa – A rice dish often served with Northern Nigerian soups.
- Miyan Taushe – A pumpkin soup popular in Northern Nigeria.
- Zobo Drink – A beverage made from dried hibiscus petals.
- Gbegiri Soup – A bean-based soup from the Yoruba region.
- Ewedu Soup – Made from jute leaves.
- Ayamase Sauce – A green pepper stew.
- Dodo – Fried ripe plantains.
- Masa – Northern Nigerian rice cakes.
- Ikokore – A water yam pottage.
- Ukodo – Yam and pepper soup.
- Abacha – African salad made from dried shredded cassava.
- Nsala Soup – A creamy soup made with fresh fish or chicken.
- Afang – A soup made from afang leaves and palm nut.
- Ofe Onugbu – Bitter leaf soup.
- Ofe Akwu – Palm nut soup, similar to Banga but slightly different in preparation and taste.
- Kuli Kuli – A spicy peanut snack.
- Agidi – A jello-like dish made from corn flour.
- Ofe Owerri – A soup made from a mixture of vegetables.
- Groundnut Soup – A creamy soup made from peanuts.
- Owho Soup – A delicacy from the Delta region.
- Ofe Nsala – White soup.
- Akamu/Pap – A porridge made from fermented maize.
- Garri – Fermented and roasted cassava granules.
- Okpa – A steamed bean cake delicacy.
- Ofe Uziza – A soup made with Uziza leaves.
- Shawarma – Though originally Middle Eastern, the Nigerian version has its unique twist and is widely loved.
- Ofe Egwusi – Melon seed soup.
- Kilishi – Dried spicy meat, similar to jerky but with distinct spices.
- Gizdodo – A combo of chicken gizzard and dodo (plantains).
- Fisherman Soup – A seafood-rich soup.
- Buns – Fried dough balls, crispier than puff-puff.
1. Jollof Rice
A staple in many West African countries, Jollof Rice is a flavorful one-pot dish.
Ingredients:
- Rice
- Tomatoes
- Onions
- Bell peppers
- Spices (curry, thyme, bay leaves)
- Chicken or fish (optional)
- Vegetable oil
Instructions:
- Start by blending the tomatoes, bell peppers, and onions into a puree.
- In a pot, heat some vegetable oil and fry the puree until thickened.
- Add your spices and stir well.
- Mix in washed rice and ensure it’s well-coated in the tomato mixture.
- Add water or broth, cover, and let simmer until rice is cooked.
- Serve hot, preferably with fried plantains on the side.
History of Jollof Rice from Wikipedia.
2. Pounded Yam and Egusi Soup
Egusi soup, a rich melon seed soup, is a favorite among traditional Nigerian recipes.
Ingredients:
- Egusi (melon seeds)
- Spinach or bitter leaf
- Palm oil
- Meat or fish
- Ground crayfish
- Peppers
Instructions:
- Start by roasting and grinding the melon seeds into a paste.
- In a pot, heat some palm oil and fry the melon seed paste.
- Add ground crayfish, pepper, and any meat or fish of your choice.
- Allow it to simmer for a few minutes.
- Add spinach or bitter leaf. Cook until the leafy vegetables are tender.
- Serve with pounded yam.
3. Moi Moi
Moi Moi is a testament to Nigeria’s ability to transform simple ingredients into culinary masterpieces.
Ingredients:
- Black-eyed peas
- Red bell peppers
- Onions
- Scotch bonnet peppers
- Crayfish
- Seasoning cubes
- Salt
- Vegetable oil
Instructions:
- Soak the black-eyed peas in water and peel the skin.
- Blend the peeled beans with peppers and onions to form a smooth paste.
- Add crayfish, seasoning cubes, salt, and a little vegetable oil to the paste.
- Pour the mixture into leaves or ramekins and steam until solidified and cooked through.
- Serve hot with rice or on its own.
4. Akara
Akara showcases the versatility of black-eyed peas in Nigerian traditional food recipes.
Ingredients:
- Black-eyed peas
- Scotch bonnet peppers
- Onions
- Salt
Instructions:
- Soak the beans in water and peel off the skin.
- Blend the beans with a little water, peppers, and onions until smooth.
- Season with salt.
- Heat up vegetable oil in a deep pan and fry spoonfuls of the bean mixture until golden brown.
- Serve as a breakfast dish or snack with pap or bread.
5. Boli
An embodiment of simplicity, Boli is grilled plantain at its best.
Ingredients:
- Ripe plantains
- Groundnut oil or butter (optional)
- Salt (optional)
Instructions:
- Peel the plantains and slit them in the middle.
- Brush with a little oil or butter and sprinkle some salt if desired.
- Grill the plantains until they’re golden and have char marks.
- Serve with groundnut sauce or just enjoy its caramelized goodness on its own.
6. Suya
Suya, a popular street food, is a testament to Nigeria’s love for grilled delights.
Ingredients:
- Beef or chicken cuts
- Groundnut (peanut) powder
- Cayenne pepper, paprika, ginger, and garlic
- Onions and tomatoes for garnishing
Instructions:
- Cut the meat into thin fillets.
- Mix groundnut powder with the spices to form the suya spice mix.
- Marinate the meat in this mixture for a few hours.
- Skewer the meat and grill until well-cooked.
- Serve with sliced onions and tomatoes.
Find more about the origins of Suya on Wikipedia.
7. Efo Riro
Efo Riro is a flavorful spinach stew that represents the rich Yoruba culinary tradition.
Ingredients:
- Fresh spinach or fluted pumpkin leaves (ugu)
- Tomatoes
- Scotch bonnet peppers
- Onions
- Ground crayfish
- Locust beans (iru)
- Palm oil
- Meat or fish of choice
- Seasoning cubes and salt
Instructions:
- Blend tomatoes, peppers, and onions into a smooth mix.
- In a pot, heat palm oil and fry the tomato mixture until it thickens.
- Add your meats or fish and cook until tender.
- Stir in the crayfish, locust beans, and seasoning.
- Finally, add the washed and chopped spinach or ugu leaves and simmer until wilted.
- Serve with rice or swallow of choice.
Explore the health benefits of spinach on Wikipedia.
8. Ofada Rice and Sauce
Ofada rice, with its unique aroma, pairs perfectly with the spicy Ofada sauce.
Ingredients:
- Ofada rice
- Green bell peppers
- Scotch bonnet peppers
- Onions
- Palm oil
- Locust beans (iru)
- Ground crayfish
- Assorted meats
- Seasoning cubes and salt
Instructions:
- Cook Ofada rice in boiling water until soft.
- For the sauce, blend green bell peppers, scotch bonnet peppers, and onions.
- In a separate pot, bleach palm oil slightly and fry the blended mix.
- Add assorted meats, crayfish, locust beans, and seasoning. Cook until the meats are tender and the sauce thickens.
- Serve the sauce over the rice.
Get more traditional Nigerian recipes like this on MandyNews.com.
9. Pepper Soup
Warm and spicy, Pepper Soup is Nigeria’s answer to chilly evenings.
Ingredients:
- Meat or fish of choice
- Scotch bonnet peppers
- Pepper soup spice mix
- Lemon grass
- Utazi leaves
- Onions
- Seasoning cubes and salt
Instructions:
- Start by boiling the meat or fish with onions and seasoning until almost tender.
- Blend the scotch bonnet peppers and add to the pot.
- Add pepper soup spice mix, lemon grass, and utazi leaves.
- Simmer until the meat or fish is well-cooked and flavors meld together.
- Serve hot as an appetizer or main dish.
Learn more about the global variations of pepper soup on Wikipedia.
10. Bitter Leaf Soup (Ofe Onugbu)
Ofe Onugbu introduces the palate to the unique bitter-sweet dance of flavors.
Ingredients:
- Bitter leaves, washed to reduce bitterness
- Palm fruit extract
- Ogiri (local seasoning)
- Ground crayfish
- Periwinkle (optional)
- Meat or fish
- Seasoning cubes and salt
Instructions:
- Boil the meats or fish with seasoning until tender.
- Add palm fruit extract and some water.
- Stir in ground crayfish, ogiri, and other spices.
- Finally, add the bitter leaves and simmer until the soup thickens.
- Serve with fufu or pounded yam.
Dive deeper into Nigerian recipes for beginners at MandyNews.com.
11. Pounded Yam
A staple in many Nigerian households, pounded yam is the ultimate accompaniment to rich soups.
Ingredients:
- Yam
- Water
Instructions:
- Boil yams until very soft.
- Pound yams in a mortar and pestle or use a stand mixer until stretchy and smooth.
- Serve with your choice of Nigerian soup.
The history and importance of yams in African cultures on Wikipedia.
12. Eba (Garri)
A quick and easy swallow, Eba is made from dried cassava granules.
Ingredients:
- Garri (cassava flakes)
- Hot water
Instructions:
- Pour hot water into a bowl.
- Gradually add the garri while stirring until it becomes stretchy and lump-free.
- Serve with any Nigerian soup.
More on how Garri is made at MandyNews.com.
13. Afang Soup
From the Efik ethnic group, Afang soup blends vegetable goodness with rich palm essence.
Ingredients:
- Afang leaves (dried or fresh)
- Waterleaf (or frozen spinach as a substitute)
- Palm oil
- Periwinkle
- Meat and fish of choice
- Ground crayfish
- Pepper and salt
- Seasoning cubes
Instructions:
- Boil the meats and fish with seasonings.
- Add palm oil, periwinkle, and ground crayfish to the pot.
- Blend the Afang leaves and add to the pot, followed by the waterleaf or spinach.
- Cook until the soup thickens.
- Serve with a side of pounded yam, fufu, or eba.
The cultural significance of Afang Soup among the Efik people.
14. Miyan Taushe
A Northern Nigerian delight, Miyan Taushe is a pumpkin soup with a peanut twist.
Ingredients:
- Pumpkin
- Groundnut (peanut) paste
- Spinach or bitter leaf
- Locust beans (iru)
- Meat or fish
- Ground crayfish
- Scotch bonnet peppers
- Seasoning cubes and salt
Instructions:
- Boil pumpkin pieces until soft and mash.
- Add the groundnut paste to the pumpkin and mix well.
- Incorporate meats, fish, and seasonings.
- Stir in the locust beans and ground crayfish.
- Once the soup simmers and thickens, add the spinach or bitter leaf.
- Serve with tuwo shinkafa or other swallows.
Exploring Northern Nigerian cuisine on MandyNews.com.
15. Buns
Crispy on the outside, soft within, Nigerian Buns are the perfect tea-time snack.
Ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Eggs
- Milk
- Nutmeg
- Salt
- Vegetable oil for frying
Instructions:
- Mix dry ingredients in a bowl.
- Gradually add the milk and beaten eggs to form a thick batter.
- Heat oil in a deep frying pan.
- Drop spoonfuls of the batter into the hot oil.
- Fry until golden brown.
- Serve warm with a beverage of choice.
The world of fried dough foods on Wikipedia.
16. Asun
Spicy and delectable, Asun is a must-have at Nigerian parties.
Ingredients:
- Goat meat, cut into bite-sized pieces
- Scotch bonnet peppers
- Onions
- Thyme and curry powder
- Salt
- Ground crayfish
- Red bell peppers
Instructions:
- Season the goat meat with thyme, curry powder, and salt. Boil until tender.
- Grill or roast the meat to get a smoky flavor.
- Blend peppers and onions. Fry the mix in a pan.
- Add the grilled goat meat to the pan and stir-fry until flavors meld.
- Serve hot.
Serving suggestions for Asun on MandyNews.com.
17. Iyan (Pounded Yam)
A richer version of the classic pounded yam, Iyan is a delightful chewy side.
Ingredients:
- Yam
- Water
Instructions:
- Boil yams until they are very soft.
- Using a stand mixer or traditional mortar and pestle, pound yams until stretchy and smooth.
- Serve with your favorite Nigerian soup.
The nutrition of yams explored on Wikipedia.
18. Amala
A nutritious swallow, Amala is made from dried yam flakes.
Ingredients:
- Yam flour (elubo)
- Water
Instructions:
- Boil water in a pot.
- Gradually sprinkle in the yam flour while stirring constantly to avoid lumps.
- Stir until smooth and stretchy.
- Serve with a soup of your choice.
Explore the significance of yam in Nigerian culture on MandyNews.com.
19. Tuwo Shinkafa
A Northern delight, Tuwo Shinkafa is a rice meal best served with creamy soups.
Ingredients:
- Soft, short-grain rice
- Water
Instructions:
- Boil rice until it’s very soft and sticky.
- Mash the rice in the pot, adding a bit of water to get a moldable consistency.
- Mold into balls and serve with a soup like Miyan Taushe.
Discover the varieties of rice dishes around the world on Wikipedia.
20. Masa (Rice Pancakes)
Crispy, fluffy pancakes, Masa is a breakfast favorite in Northern Nigeria.
Ingredients:
- Tuwo rice (soaked overnight)
- Yeast
- Sugar
- Salt
- Water
- Vegetable oil for frying
Instructions:
- Blend the soaked rice with a bit of water until smooth.
- Mix in yeast, sugar, and salt. Allow the batter to rise for some hours.
- In a special masa pan or regular frying pan, add a bit of oil.
- Pour in a ladle of batter and fry until golden on both sides.
- Serve with spicy sauce or stew.
MandyNews’s collection of pancake recipes from around the world.
21. Oha Soup
A delicacy from the eastern part of Nigeria, Oha Soup is rich and aromatic.
Ingredients:
- Oha leaves
- Cocoyam (ede) or Achi as a thickener
- Palm oil
- Stockfish, dried fish, and meat
- Ogiri (local seasoning)
- Ground crayfish
- Scotch bonnet peppers
- Uziza seeds
- Seasoning cubes and salt
Instructions:
- Boil cocoyam until soft, peel, and pound or blend until smooth.
- In a pot, add meats, stockfish, dried fish, season, and cook until tender.
- Add palm oil, crayfish, blended peppers, and ogiri.
- Once it simmers, add the cocoyam paste in small lumps.
- Once the soup thickens, stir in the oha leaves and uziza seeds.
- Cook briefly to retain the leaves’ freshness. Serve with a swallow of choice.
Dive into the varieties of African soups on Wikipedia.
22. Zobo Drink
Refreshing and tangy, Zobo is a drink made from dried hibiscus petals.
Ingredients:
- Dried hibiscus (zobo) leaves
- Pineapple and orange slices
- Ginger and cloves
- Sugar or honey
- Water
Instructions:
- Rinse zobo leaves thoroughly in water.
- In a pot, boil the zobo leaves with ginger and cloves.
- Once boiled, allow it to cool.
- Strain the juice, add pineapple and orange slices.
- Sweeten with sugar or honey and refrigerate. Serve chilled.
Find more quick and easy Nigerian recipes for beverages on MandyNews.com.
23. Gbegiri Soup
A bean-based delicacy, Gbegiri is a testament to Yoruba culinary genius.
Ingredients:
- Black-eyed or brown beans
- Palm oil
- Ground crayfish
- Meat or fish
- Scotch bonnet peppers
- Seasoning cubes and salt
Instructions:
- Cook beans until very soft and blend to a smooth paste.
- In a pot, combine the bean paste with meat stock, stirring continuously to avoid lumps.
- Add palm oil, meats or fish, crayfish, and blended peppers.
- Cook until flavors meld together. Serve with a side of eba or pounded yam.
Learn about the nutritional benefits of beans on Wikipedia.
24. Ewedu Soup
Slimy and nutritious, Ewedu is loved for its unique texture.
Ingredients:
- Jute leaves (ewedu)
- Potash (kaun) or baking soda
- Locust beans (iru)
- Salt
Instructions:
- Pluck the ewedu leaves from their stems and wash thoroughly.
- Boil the leaves with a bit of potash or baking soda.
- Blend the mixture using a hand blender or broom until slimy.
- Add locust beans and salt, and bring to a boil. Serve with stew and amala.
Discover the health benefits of leafy vegetables on MandyNews.com.
25. Ayamase Sauce
Also known as “Ofada Stew,” Ayamase is a spicy green pepper stew.
Ingredients:
- Green bell peppers
- Scotch bonnet peppers
- Onions
- Locust beans (iru)
- Assorted meats
- Palm oil
- Seasoning cubes and salt
Instructions:
- Blend green peppers, scotch bonnets, and onions.
- Bleach palm oil slightly in a pot.
- Fry the blended mixture and add locust beans.
- Introduce assorted meats and season. Cook until the stew thickens and the meats are tender.
- Serve with ofada rice.
Explore more about traditional pepper varieties on Wikipedia.
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