Nigeria is a very ethnically-diverse country. There are several tribes, dialects and cultures in Nigeria; and each of these tribes has a peculiar delicacy. Below is a rundown of the most popular Nigerian dishes and their recipes.
This is arguably Nigeria’s most popular dish. Nigerian Jollof rice is technically different and sweeter than other African variants of jollof rice, like the Ghanaian jollof rice and the Liberian jollof rice.
- Three cups of rice
- Tomato puree
- Shredded Pepper
- Shredded onions
- Fish, chicken, or beef
- Carrots, green peas and sweet corn (optional)
- Vegetable oil
- Parboil your rice by putting it in a pot with water and allow to steam for ten minutes.
- Drain the parboiled water.
- Take another pot. Boil your fish, chicken or beef with onions and seasoning until the meat or fish is soft. Keep the stock.
- Pour the vegetable oil into another pot, and fry the onions and pepper together. Afterwards, add your tomato puree and fry the mixture for five minutes.
- Add salt and seasoning powder, and add your meat stock with some water.
- Pour your parboiled rice into this mix, and allow to cook for twenty minutes until the rice is soft.
- Your rice is ready to be served!
Pounded Yam and Egusi Soup:
This is the most popular local dish in southern and western Nigeria. It is a perfect combination of carbohydrates with fats and oil, proteins and vitamins.it is relatively easy to prepare.
(Pounded Yam: Ingredients)
- One whole yam tuber, or two cups of yam flour
- Peel the tuber of yam and wash properly. Cut the yam to smaller pieces and boil until well cooked.
- Take out the yam and pound in a mortar, using a pestle. Pound hard and smooth to avoid any lumps.
- Take out the pounded yam and keep for serving.
- Conversely, if you are making use of yam flour, boil hot water in a pot, pour your yam flour into the hot boiling water and mix thoroughly until it is smooth and free from lumps. Set aside for serving.
(Egusi soup: Ingredients)
- Two cups of melon seed (Egusi) or melon seed powder
- One-half cup of vegetable oil
- Seasoning cubes
- Onions, pepper, and crayfish
- Dried fish/stock fish
- Fish, chicken or goatmeat
- Put your meat or chicken and your dried fish and stock fish into a pot. Add onions, salt and some seasoning with water and allow it to boil until the meat softens.
- Blend your onions and pepper. Afterwards blend your crayfish and melon seed to powder
- Add your melon mixture to your boiling meat mixture. Cook for a few minutes, then add the spinach, oils and more seasoning.
- Add salt, cover and cook for another quarter hour.
- Your egusi soup is ready!
You can now serve and enjoy your amazing combination of Pounded Yam and Egusi Soup.
Garri, Groundnut, Milk and Sugar:
This is one of the most popular and cheap foods to take in Nigeria. Someone rightly described it as ‘first aid’, for its ability to instantaneously eradicate hunger and restore vitality to any famished soul.
- One cup of garri (preferably Ijebu Garri)
- Two to three spoons of groundnut
- One teaspoon of sugar
- One bowl and one spoon
- Cold drinking water
- Simply pour your garri into the bowl.
- Pour your cold water over it until all the garri is fully submerged in the water.
- Drain the top water of the mixture out, add your milk and groundnut.
- Pour more water into the mix, and you’re ready to rumble!
Ikokore is a water yam pottage that is indigenous to the Ijebu people of Yoruba land. Despite that, it is very popular amongst all yorubas and all over Nigeria.
- Half tuber of water yam
- Palm oil
- Water, chicken or beef stock
- Blended or ground Pepper
- Smoked fish and dried fish
- Locust beans
- Shredded meats
- Peel the yam and cut into small pieces.
- Use a grater to smash the yam into the smallest possible form
- Add seasoning and a little salt, with a pinch of ground crayfish and mix together. Add a teaspoon of ground pepper as well. Mix vigorously.
- Pout your palm oil into a pot and heat. Then add the locust beans and blended pepper. Add your seasoning as well, and leave to fry
- Add your stock or water and leave to heat for two minutes.
- Add your shredded meats and fish into the whole mix and steam for a few minutes. Afterwards, take out the meat and fish and leave the stew in the pot.
- Scoop the grated yam into this stew in small and large scoops. Leave to boil for ten minutes. Do not stir.
- Then, stir and check for taste. Put your shredded means and fish back into the pot, and add he rest of your condiments. Stir gently for a few minutes.
- Your Ikokore is ready for serving. It can be served alone or with cold eba.
This is simply plain-boiled beans with peppered sauce. it is very popular in Lagos and other states in the west.
- 2 cups of brown beans
- Tomato puree
- Ground Crayfish and chopped onions
- Pepper and salt
- Palm oil
- Cook the beans until it is very soft. Add no seasoning whatsoever, except a pinch of salt.
- Put palm oil in another pot and bleach.
- Fry your diced onions, stirring continuously
- Add your tomato puree and fry as well until the mixture attains an even colour
- Add your pepper, seasoning and salt to taste.
- Stir very well and bring to boil. Your pepper sauce is now ready.
- Your ewa agoyin is ready. Serve some beans in a plate, and pour some of your pepper sauce onto it. Serve with fried plantain, or boiled yam, or bread.
Rice and Stew:
This is also a very popular dish among Nigerians. Its ingredients and recipe are very much like those of Jollof rice. It can be served and enjoyed with chicken, beef or fish.
This is not a Chinese inscription. The mei-shai is simply a combination of bread and egg or indomie and egg. It is popular among hausas, especially those living in the western parts of the country.
This list is by no means conclusive. There are hundreds of other delicious foods in Nigeria. Other very popular Nigerian dishes include Tuwo Shinkafa, which is peculiar to the people of the North; Banga soup, which is peculiar to the people of the east and the south-eastern part of Nigeria; and also Black soup, which is peculiar to the Edo people, and many others.