Nigerian foods and their ingredients, this list comprises foods from different tribes in Nigeria. There are many foods in Nigeria with different ways of preparing them, but we will be writing about 50 types of Nigerian foods and their ingredients.
The List Of Top 50 Nigerian Foods
50. Yam And Beans Porridge
Ingredients: Yam, beans, palm oil, fresh pepper, onions, cray fish, seasoning cubes and salt to taste.
How to prepare: Select the beans to remove dirt and then parboil for 10 minutes, wash and start cooking with water and onion.
Boil until it soft then put the yam, palm oil, crayfish, fresh pepper,onion, seasoning cube, salt, stir and cover. Allow to cook for fifteen to twenty minutes and serve.
49. Afang Soup
Ingredients: Grounded Afang leaves, water leaves dry fish, beef, ukazi leaves, snails (optional), extracted periwinkles, stock fish, seasoning cubes, palm oil, fresh pepper and salt.
How to prepare: Wash the meat and stock fish and cook till it soft. Put the stock fish, periwinkles, dry fish and beef in the main soup pot and boil for about 2-5 minutes using the water that was used to prepare the beef and stock fish. If the water isn’t enough just add a little. Afang soup taste well when it’s rich and not overly diluted.
Add enough palm oil, crayfish, seasoning cubes, grounded pepper, snails, salt to taste and stir allow cooking for 3-5 minutes. pour in the water leaves in the pot, allow it to simmer for 5 minutes before adding the ground ukazi. Stir altogether and cover the pot. Allow the soup to simmer for about 5 minutes and then bring it down from fire. You can eat it with fufu, eba or pounded yam.
48. Unripe Plantain Porridge
Ingredients: Unripe plantains, onion, dried grounded pepper, crayfish, palm oil, fresh pepper, tomato, scent leaves, seasoning cubes, smoked or fresh fish, and salt.
How to prepare: Wash the fish and add the dried grounded pepper, tomato, onion, seasoning, salt, add water to cover the content in the pot and steam for 5 minutes and leave it.
Wash and chopped the unripe plantain, put it in another pot add enough water to cover the plantain in the pot, add onion, crayfish and palm oil and cook till it soft.
Mash the plantain a little bit in the pot and add your cooked fresh fish and chopped scent leaves and leave to simmer further on low heat for 5 minutes.
47. Ojojo (Fried water yam balls)
Ingredients: Water yam, grounded chili pepper, onions, groundnut oil, Maggi, salt to taste.
How to prepare: peel the skin off the yam
Wash the yams and cut into chunks
grate the yam slices
Add the chili, onion, salt, garlic, pepper and Maggi.
Mix thoroughly with a spoon.
Heat the Oil till Hot and then put the mix yam into the oil.
Leave it till it you are sure the inner part is done, then you bring it out and serve.
46. Cocoa Yam With Palm Oil
Ingredients: Cocoa yam, salt, palm oil
How to prepare: Wash the cocoa yam and cook till it soft, pour palm oil in a pot add salt allow to get hot for 1-2minutes and off the burner. Peel the back of the cocoa yam and serve with the palm oil.
45. Boiled Yam And Vegetables Sauce
Ingredients: Fresh Tomatoes, Fish, Fresh Peppers, seasoning cubes, grounded crayfish, salt, vegetable oil, salt and vegetables leaves.
How to prepare: Parboil the fish with onion, Maggi, salt and curry allow to cook for to 3-5 minutes and bring the fish out. Set your cooking pot on the burner, allow to dry then pour the vegetable oil, let the oil heat and fry the fish.
After frying the fish remove it and add the onion, tomatoes and pepper, after frying the tomatoes and pepper, add the fish and the water for parboiling the fish. Add seasoning cubes, crayfish and salt, stir and add the vegetables after a minute or two. Allow to for another 3-5 minutes, you can serve with yam or rice.
44. Keke fieye (Ijaw Food)
Ingredients: Unripe plantains, crayfish, seasoning cubes, palm oil, grounded uziza seeds, dried fish, fresh pepper, unshelled snails, scent leaves, beans and salt.
How to prepare: Add a cup of water or two into the pot, add the washed dry fish, crayfish, palm oil, pepper and Maggi. Allow to boil before adding the sliced unripe plantain and beans.
Cook till the plantain and the beans is soft, you can then add the snails and cover for ten minutes before adding the sliced scent leaves. Cook for five minutes and serve.
43. Roasted Plantain With Pepper Sauce
Ingredients: Ripe plantain, fish (optional) fresh pepper, onions, palm oil and salt.
How to prepare: Pour the palm oil into the cooking pot, allow it to get hot. Pour the grounded fresh pepper and onion, allow to fry for 3-5 minutes and bring it down. Roast the plantain and then serve with the pepper sauce.
42. Miyan Taushe & Tuwo Shinkafa
Ingredients: Pumpkin, assorted meat, smoked fish, dawadawa (locust beans), raw groundnut, habanero pepper, yakuwa leaves, spinach, palm oil, tatashe (red bell pepper), tomatoes, onion, seasoning cube, Salt.
How to prepare: Boil and season the pumpkin with the assorted meats and smoked fish. If you are using pumpkin paste or puree, add it to the pot after the meats have cooked. Take out the meats then mash all the pumpkin chunks to a pulp or mash some whilst leaving the others in tiny bite sized pieces. Once this is done, set aside.
roasted and peeled groundnut, blend in a mill till the groundnut forms a paste. Blend the ingredients for the pepper (tomatoes, onion, scotch bonnet/habanero pepper & bell pepper) and reduce it till most of the water content has evaporated. Lower the heat, add the groundnut paste, stir and let it also dissolve add the dawadawa, pepper, palm oil and stir.
Wash and chop the spinach, then add to the pot stir and let it cook for a minute or two to wilt. Add the yakuwa leaves and cook for 2 minutes and it done. Miyan Taushe is usually served with Rice Masa or Tuwon Shinkafa. This is one of Nigerian foods that is mostly eaten in the northern part of Nigeria.
41. Ogbono Draw Soup
Ingredients: Meat, Shaki, Dry Fish, Stock Fish, Ogbono Seeds, palm oil, Pumpkin leaves or bitter leaves, spinach, dried pepper crayfish, onion,seasoning cubes and salt.
How to prepare: First grind the Ogbono till it smooth, cut the spinach, cook the meat and stock fish, add onion and seasoning cubes to it. Pour palm oil in the pot, set at low heat do not allow it to heat up. Add the Ogbono stir until the Ogbono is dissolve in the oil.
Add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw, stir every 2-3 minutes for 20 minutes. Add the assorted meat and fish, ground crayfish, salt and pepper to taste cover and cook till the contents of the pot is well heated up.
Add the pumpkin leaves and spinach stir and leave to boil for 3-5 minutes to cook and off the heater. You can serve with eba, fufu or semovita.
40. Roasted Corn And Pears
Ingredients: Corn, pears and salt
How to prepare: Roast the corn until it done, roast or cook the pears and then sprinkle salt on the pears and serve.
39. Plantain Mosa
Ingredients: overripe plantain, egg, plain flour, salt, Ground cayenne pepper, evaporated milk, cool water and Vegetable oil (for frying)
How to prepare: Break the egg into a bowl, beat and set aside. Peel the overripe plantain and mash with a fork till a good blend is achieved. Add cool water to the mashed plantain bit by bit and mix on each occasion till you get a medium consistency. Pass the medium consistency blend through a sieve into the egg and mix very well.
Sift the plain flour into the mixture from mix thoroughly. Add salt, cayenne pepper and evaporated milk and stir very well. It is ready to be fried. Set your frying pan over medium heat and pour a small quantity of vegetable oil; just enough to grease the frying pan. This should be about 1 tablespoon of oil.
When hot, pour a small amount of batter into the pan to make a 5mm thick and 5 inch diameter plan-cake. Keep an eye on it and once you see the edge of your plan-cakes caking, flip it to fry the other side too. It is ready when both sides are light brown. Fry the rest of it and that’s all.
38. Ewa Agoyin
Ingredients: Red beans, habanero pepper, dried red bell peppers, fresh tomatoes, palm oil, onion, ground crayfish, salt and Maggi.
How to prepare: Before cooking Ewa Agoyin soak the beans for about 2-3 hours. Cook the beans until it soft, let water dry up and mash the beans.
Ewa Agoyin Sauce
Pour oil into the pot , heat until it look like vegetable oil. Add chopped onions, and fry until the onions turns brown.
Add the pepper and crayfish to the oil stir continuously until the sauce begins to darken a bit, add the Maggi and salt. Allow to simmer for 5 minutes put of the heat and your sauce is read to be placed on the beans.
37. Boiled Corn and sliced Coconut
Ingredients: coconut, fresh Corn, Salt, Sugar
How to prepare: pour the corn and water into the pot, add salt allow to boil till it soft. Take out the boiled corn, sprinkle some sugar and slice coconut on the corn and is ready to serve.
36. Edikaikong Soup
Ingredients: Stock fish head, Dried fish or roasted fish, ground crayfish, Water leaf, pumpkin (ugwu leaf), palm oil
Meat of choice (preferably assorted meat), Salt and pepper, Maggi, Periwinkles (optional), ofor or achi, onions
How to prepare: First of all sliced water leaves in one bowl, sliced ugwu leaves, wash the meat, stock fish pepper, periwinkles. Parboil the meat with seasonings, onion and salt, cook for 10 minutes then add water and cook till meat is 70% soft.
Add stock fish and dry fish to the cooking meat on fire. Add Palm oil, to the boiling meat on fire, add salt and pepper to taste. Make sure is boiling with very little water. Stir, taste for salt before adding the water leaves, stir and allow for about 3 minutes.
Add the ugwu leaves, stir, add the pounded crayfish/pepper, periwinkles, Maggi, stir, taste for salt, add the ground ofor or achi, sprinkle a spoon or a little more, stir. cover half-way and allow to simmer for 3-5 minutes and serve with wheat, semovita, eba or fufu.
35. Pap and Akara (Beans Ball)
Ingredients: Beans, fresh pepper, salt, onion and groundnut oil.
How to prepare: Wash the beans and blend till it smooth, pour it into a bowl add add the salt, chopped pepper and onions. Mix with with a rolling pin for 5 minutes.
Set your frying pan and pour oil into the pan once the oil is hot, scoop 1/2 cooking spoon of batter into oil, fry on each side until golden brown . lift out the akara balls with a spoon and drain on a basket. Repeat the process until everything is fried. serve with ogi (pap) or bread.
34. Okra Soup
Ingredients: Okra, Palm Oil, choice of meat, smoked fish, Onions, Crayfish, Peppers, pumpkin leaves(ugwu leaves), salt, seasoning cubes.
How to prepare: Cut the okras into tiny pieces, the onions and the pumpkin into tiny pieces. Blend the pepper and crayfish cook the meat until it is well done. Add the blended peppers and crayfish and boil for an additional 20mins.
In a separate pot, pour the red palm oil and let it heat up. Add the diced onions and okra and fry until the “draw effect” of the okra kicks in. This process will last less than 5 minutes add the chopped ugwu leaves and stir well before adding the cooked meat and fish. Cover the pot and let it simmer for 10-15minutes and it is ready to serve.
33. Banga Soup
Ingredients: Banga spice, Beletete leaves, Oburunbebe stick, fresh catfish, assorted beef meat, fresh shrimps, dried prawns, blended scotch bonnet, dried cod (panla), periwinkle (optional), seasoning cubes and salt.
How to prepare: Season assorted beef and dried fish with salt, onions, seasoning cubes, add water and bring to boil till soft.
Place your pan on heater, add palm nut fruit and dilute with warm water double of the amount of palm fruit used. Stir till well combined and allow to boil for 20-30 minutes.
At this point you will see the palm fruit extract bubbling and the oil starting to float on top, add blended scotch bonnet, assorted beef and cook for another 10-15 minutes.
Add Banga spice, oburunbebe stick, dried shrimps and cook for another 10 minutes. Add fresh fish and shrimps to the soup, add beletete leaves and leave to cook on low heat for another 10-12 minutes. Your Banga soup is ready to be served with starch, garri, pounded yam.
32. Jollof Rice
Ingredients: Rice, Chicken (chicken, beef or meat), cup of crayfish (optional), ground fresh tomatoes, ground Fresh peppers, spices (Curry, Thyme, Delice or Nutmeg), seasoning cubes bulbs of onions, groundnut oil, salt.
How to prepare: Parboil the chicken (or any meat of your choice) with onion and seasoning cube. Parboil the rice Bring out an empty pot and then add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute.
So divide the tomatoes and commence cooking with one of the halves in the pot, add the meat extract (meat water), water. add the ground crayfish (if you are using crayfish), a cube of Maggi if the meat stock is not a good as desired, add salt to taste.
Spice to your taste with your desired flavors and spices, then add the rice, lower the heat and cover to cook. You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray at the top and cook till the rice is soft.
31. Adalu (Beans and Corn Porridge)
Ingredients: Red beans or brown beans, corn, onion,ground crayfish, red palm oil, seasoning cube, Pepper and salt.
How to prepare: Pour the beans into a pot, add enough water and leave to cook until soft or about 45 minutes. After about 45 minutes, add corn , crayfish, pepper and seasoning cube, mix well and leave to cook for 10 minutes.
After 10 minutes, stir well and add the palm oil and salt to taste. Leave to simmer for 1o minutes and your Adalu/Beans and the corn Porridge is ready.
30. Moi Moi (Beans Pudding)
Ingredients: Fresh fish, Eggs (optional), vegetable oil, seasoning cubes, Salt, sliced onions, Tatashe, fresh pepper, Crayfish, Beans.
How to prepare: Wash the beans to peel off the back, wash until is peeled off. Wash the pepper and parboiled the fish.
Grind the beans together with the pepper till it’s smooth, pieces the fish and break egg into the beans, add your ingredients such as salt, seasoning cube.
Add water if it is thick and then start distributing it into plate or moi moi wrapper. Pour water inside a pot drop the plates or moi moi wrapper inside the pot and start cooking.
You can bring out one of the plates after cooking for 40 minutes to check if it is done, check again after ten minutes, once it is done, allow to cool off for 30-60 minutes; then serve with pap (akamu), rice or custard.
29. Fried Snail And Pepper Sauce
Ingredients: Cubes of Seasoning, curry, onion, snails, garlic, pepper, fresh tomatoes, salt and thyme.
How to prepare: Wash the snails with lime and alum, and then put into a pot. Pour in enough water into the pot to boil the snail and add salt. Let the snail boil to your till it soft and then fry.
pour the oil into the pot, add the grated garlic and sliced onions (let it stay on for about 2 mins while you stir). Then add the pepper (let it stay on for another 2 minutes, stir occasionally).
Add the diced tomatoes and let cook on medium low heat for another 10 minutes, reduce the heat to low, then add the curry, thyme and cubed seasoning. Ensure you stir to mix in the ingredients.
If the sauce is too thick, you can add a little water to the mixture, add the snails in the pot and increase the heat to medium low to allow the snails get infused with the sauce for 10mins. Let it simmer and It’s ready.
28. Nkwobi
Ingredients: Cow foot (cut into sizable pieces), Palm Oil, edible potash (Akanwu), ground Ehu seeds (Calabash Nutmeg), ground crayfish, Habanero Pepper (Atarodo),onion seasoning cubes, salt (to taste), Utazi leaves (For garnishing).
How to prepare: Cut the cow foot into medium chunks, put the powdered potash into a bowl. Add a small quantity of water and stir well. Pass it through a fine sieve and set the liquid aside.
Cut 1 onion into 4 big chunks, Pound the pepper with a mortar and pestle. Grind the crayfish, Crack and remove the outer shell of the ehu then grind with a dry mill.
Wash and put the cow foot chunks in a pot, Add your seasoning cubes (crushed) & the chunks of onion.
Add a small quantity of water and start cooking at medium heat till well cooked. Add just enough water to prevent burning as you cook. There should not be any stock (water) in the pot when the meat is done. While the meat is cooking, pour the palm oil into a clean dry pot, Pour in the potash mixture (sieved) into the oil.
Stir with a wooden spatula as you pour the potash, Keep stiring till all the oil has turned yellow, Add the ground crayfish, pepper and ehu seeds. Stir very well till they are all incorporated.
When the meat is done, add salt, stir and cook till all the water has dried. Add the well done cow foot to the palm oil paste and stir very well with the wooden spatula.
Put it back on the stove/cooker and heat till the Nkwobi is piping hot. Keep stirring it to ensure it does not burn.
To prepare the garnish, cut the onions into rings and cut the utazi leaves into long thin slices. Serve the Nkwobi in a wooden mortar or you can serve nicely in a plate. Add the thin slices of the utazi leaves and onion rings on top for the full effects and serve. This is one of Nigerian foods that is mostly eaten in the eastern part of Nigeria.
27. Beans and Fried Plantain
Ingredients: Water, Beans, palm oil, onion, pepper, seasoning cubes, crayfish, Ripe plantain, Soya oil.
How to prepare: Parboiled the beans for ten minutes and pour the water out and start cooking the beans again with onion. Allow to cook until it soft and set aside.
Pour palm oil into a pot to fry the pepper, add onion, crayfish, pepper, salt and seasoning and then pour into the cooked beans. Checked for salt, and allowed to simmer 15-20 minutes. Fry the plantain and serve it with the beans and then serve.
26. Coconut Rice
Ingredients: Rice, coconut milk, pepper sauce, ground crayfish, seasoning cubes, vegetable oil, salt.
How to prepare: Fry onion in oil, add chicken stock to the fried onion, allow to boil. Mix coconut milk with powder with some water and add to boiling pot, add seasoning and salt, add pepper sauce and allow to boil.
Add washed rice, check for salt, reduce heat and allow to simmer. If you want your rice over cooked and soft, then, you may need to check and add some more water and salt. Cook in low heat till tender and serve with boiled and fried soft chicken or meat.
While dry frying, when you feel like the fried chicken is brown enough, add your pepper sauce to it and stir.
For dry frying chicken, if the oil from the chicken is not enough to fry it nicely, then add a few drops of oil to the corners of your pan.
25. Efo Riro Soup
Ingredients: Palm Oil, ground pepper, green Vegetable, shredded beef and pomo, shredded baby tilapia, onions, meat, stock seasoning cubes, salt.
How to prepare: Get all ingredients ready, including shredded beef, pomo, and baby tilapia, pour a little palm oil in the pot on fire, and let it heat up, till the viscosity is reduced.
Add a little pepper to the oil, and let it fry add salt, seasoning cubes, and meat stock to the pepper. Let the pepper fry just a little more for the meat stock to do its work. Taste to see if you are fine with the taste.
Add the shredded beef, pomo, baby tilapia, onions and stir. Let it fry for about one minute, add the vegetable to the combination, and stir immediately till it has been fully immersed in the thick paste. Cover the pot, and let the vegetable simmer. Take the pot of the fire, and serve with desired meal.
24. Dodorishi
Ingredients: Tomatoes, red bell pepper, assorted meat, chilli pepper, green pepper, yellow pepper, onions, curry powder, seasoning powder, seasoning cubes, Thyme, Bay leaves,Salt
Vegetable oil or butter, ripe plantains.
How to prepare: Wash your assorted meat, put into a dry pot. Add your bay leaves,a pinch of salt, thyme and Knorr cubes. Use separate pots if using chicken and/or snails cover the pot tightly and shake all added ingredients together(that is mixing them thoroughly).
Leave inside pot for 20 minutes without cooking. This will allow for the ingredients to penetrate into your meats. After 20 minutes, add some water and cook for few minutes.
Remove from the pot after cooking and fry, wash and dice your peppers and chillies. Wash & slice your tomatoes and onion. Blend tomatoes, tatashe, onion and pepper to a smooth paste.
Slice your plantain into cubes and fry, fry or grill your assorted meats. Place a dried pot on the cooker,melt your cooking butter or heat up vegetable oil in it and allow to heat up for 2 minutes.
Add sliced onions, red, yellow and green pepper, stir and allow to cook for 1 minute. Add your blended pepper, seasoning cubes, curry powder, salt, thyme and let it fry for 3 – 5 minutes, depending on the quantity you have.
Add the fried dodo to the fried pepper sauce and stir. Let it simmer for 2 minutes. Add your, fried assorted meats, stir and allow to cook for a few minutes.
Let the bay leaves be added as the last ingredient because when the leaves are over heated they turn black instead of green. Taste for salt and seasoning, readjust if necessary. Take it off the cooker and serve garnish with onions.
23. Yam Porridge With Ugwu Leaves
Ingredients: Yam, ground crayfish, Maggi, palm oil, tomatoes, onions, pumpkin leaves (ugwu leaves)
How to prepare: Peel off the bark of the yam, slice to serve-able sizes, wash and set aside. Grind the tomatoes, fresh pepper and a cup of crayfish.
Pour palm oil into a cooking pot, allow to heat for two minutes, fry the ground tomatoes/pepper for five to ten minutes, add water and transfer the yam.
add water so that the yam pieces are almost submerged in water, allow to boil then add the crayfish, a cube of Maggi, salt and allow to cook for the next ten to fifteen minutes. Add your pumpkin leaves (ugwu leaves) and cook for 2-3 minutes and off the heater.
22. Amala and Ewedu
Ingredients: Ewedu leaves (corchorus olitorius), powdered potash, Ewedu Broom or a blender, salt, Maggi, chilly pepper, ground crayfish.
How to prepare: Pour water to a cooking pot and heat to boiling point, dd the washed ewedu leaves, soak the half teaspoon of potash in half cup of water and filter into the pot (to soften the leaves), cook for 7-10 minutes.
Then use the cooking broom to mash (more like pound) continuously inside the pot, this will turn the leaves to tiny bits after mashing for about five minutes.
Transfer back to the pot and add the ground crayfish, Maggi, salt and pepper to taste. Allow to simmer for just five minutes and you are done with making ewedu soup. Serve ewedu soup with stew and meat with either amala or eba. This is one of Nigerian foods that is mostly eaten in the western part of Nigeria.
21. Ofada Rice With Assorted Meat
Ingredients: Palm oil, red scotch bonnet pepper(Ata rodo), green bell pepper, locust beans (Iru), Assorted meat, crayfish, onion. Maggi, Ofada rice, Red Bell pepper a.k.a Tatashey, salt.
How to prepare: Wash the assorted meat with clean water and dice into small bits, place in a medium sized pot. Add the seasoning cubes, salt to taste, diced onion and water. Leave to cook till tender for about 30 minutes and then set aside. Wash the Red bell pepper, red scotch bonnet (Ata Rodo) and place in a blender, blend partly rough. Pour the pepper puree in an empty pot and cook till all the liquid evaporates leaving the puree concentrated puree and set aside.
Before cooking Ofada rice, remove the stones. Wash the sorted rice severally with clean water and place in a small pot. Add some water just enough to cover the rice, parboil for 10 minutes and turn out into a clean bowl and wash with water and turn back into the pot. Add some salt and water boil till the rice softens.
An empty medium sized pot, Heat the palm oil for about 10-13minutes. This process is known as bleaching, bleaching is best done in a ventilated kitchen. Add the pepper puree and Iru and stir fry for 5 minutes. Add the assorted meat stock including the Assorted meat, crayfish. Taste to see if you need some more salt, Stir and cover the pot. Turn down the heat and leave to simmer for about 15 minutes.
20. Gbegiri Soup
Ingredients: Beans (white or brown), Potash, onions, pepper, palm oil, seasoning cubes, fish or meat and salt.
How to prepare: Wash the beans to remove the coat, then pour into a pot and start cooking with just water and about half teaspoon of powdered potash. Cook for twenty to fifty minutes until it is very soft and ready for mashing.
This is just to ground the already cooked beans to a seedless soft pudding and set the mashed beans apart in a clean bowl. Transfer the beans into the pot.
Then add the the already cooked meat/fish, onions, seasoning cube, pepper, salt, palm oil and allow it to steam for 10 minutes then a delicious pot of gbegiri soup is ready.
19. Oha Soup
Ingredients: Coco yam, oha leaves, ogiri, dried pepper, palm oil, meat, stock fish, smoked fish, uziza leaves or uziza seeds, Maggi and salt.
How to prepare: Season and boil your meats with the stock fish until tender, put the coco yam to boil with enough water. Wash and tear apart the smoked fish into bite sized portions.
Let it boil with the meats, then add palm oil and ogiri. Once the coco yam is soft enough, take it off the heat, peel the skin and put in a small mortar to pound. Pound the coco yam until soft, smooth and creamy.
Add the coco yam paste to the stock in balls and let it dissolve to thicken the soup, add crayfish to the stock, which will thicken it further and give it flavor.
Then add the Oha leaves, oha is not chopped with a knife you will use your hand to cut it. Stir and add shredded smoked fish, lower the heat further and let it cook for a few minutes so as to retain its color.
18. Beans With Mashed Plantain
Ingredients: Ripe plantain, beans, palm oil, onions, Seasoning cubes, scotch bonnet peppers (ata rodo), garlic, spring onions and crayfish.
How to prepare: Soak the Red beans in water for 2-3 hours and place in a pot with water and bring to boil till beans is very soft. In a separate pot, peel the plantain and place in the pot and bring to boil. Once plantain is soft, mash and set aside.
Once the beans is soft, mash and set aside. In a pan or pot, heat up the palm oil on medium heat and fry the chopped onions, spring onions, garlic and pepper. Stir in the mashed plantain and mashed beans. Season with seasoning cubes and crayfish powder. Fry and Stir for another 2-3 minutes and serve hot.
17. Abacha And Ugba
Ingredients: Abacha (dried shredded cassava), sliced Ugba(Ukpaka), palm oil, garden eggs, ground crayfish, stockfish, kpomo, ogiri, Potash(akaun), maggi, onion, chilli pepper and salt.
How to prepare: Wash your stock fish and kpomo season and cook until it soft and set aside. Dissolve the akaun (potash) in little water and pass through a sieve to remove particles.Set the liquid aside for later use.
Rinse the Ugba in lukewarm water drain and set aside, after place the abacha in a bowl and soak in cold water for about 8 minutes. Put some water to boil, until very hot. Then pour the abacha into a sieve and drain out the water.
Place the Abacha back into the bowl and pour the boiling water on it, stir a little and quickly, pour the Abacha into the sieve again, and set aside until the water is properly drained.
Slice one onion bulb into rings, and dice the other onion bulb, Pour the palm oil into a clean dry pot , add the potash water and mix until the color begins to turn yellow and the mixture becomes a thick paste. Add the crayfish, pepper,onions, ogiri and seasoning cube mix thoroughly.
Add the ugba(ukpaka), chopped eggplant or garden eggs, the cooked stockfish and the kpomo. Mix well until all the ingredients are well blended. Finally, add the drained Abacha and salt to taste . Mix thoroughly. Place on low heat , until warm. Add the sliced garden egg leaves, stir well and transfer to a serving plate. Place onion rings on the plate.
16. Fried Potato, Egg And Pepper sauce
Ingredients: Potato, onions, peppers, eggs, groundnut oil and salt
How to prepare: Wash and slice your potatoes then pour the potatoes into a sieve to drain out the water, sprinkle salt on it and fry with with groundnut oil.
Fry the eggs, chopped the tomatoes, pepper and onions and pour into a pot of hot oil and fry, add salt to taste. serve the fry potatoes in the plate, pour the pepper sauce on it, place the fried eggs on it and enjoy.
15. Egusi Soup
Ingredients: Egusi seed, beef, stock fish, ground crayfish, Ugwu or bitter leaf, palm oil, seasoning cubes, okpei onions, Dry fish, pepper and salt.
How to prepare: Cut the beef into small cubes, add the stock fish and dry fish season with one chopped onion and maggi. Add water and boil for about until it soft. Set aside.
Mix the ground egusi in half a cup of water. Set aside. Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add pepper and stir well.
Then Add the ground crayfish, seasoning cube and stock fish add water, allow to cook for five minutes. Add the boiled beef and stir turn the heat down and simmer for a further two minutes. Wash and finely slice the ugwu leaves, add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with cassava fufu or garri.
14. Ekusu (Cook Corn Moi Moi )
Ingredients: Cornflour, palm oil, pepper sauce, roughly ground crayfish, seasoning cubes, salt, onion, moi moi leaves.
How to prepare: Pour the corn flour into a bowl and mix very well with ground pepper, palm oil, seasoning cubes, salt and water.
Pour it bit by bit into moi moi leaves and wrapped and put into a boiling pot. Cook for 30-40 minutes, after that bring out one to taste if it is done and if it is done you bring it down and serve.
13. Goat Meat Pepper soup
Ingredients: Goat meat, scent leaves, pepper soup sauce, onions, seasoning and salt.
How to prepare: Wash the goat meat, add seasoning cube, salt, onion and mix together. Cook with water till it is soft and add the pepper soup ingredients to cook for 5-10 minutes. Then add the scent leaves, allow to cook for 3-5 minutes. Goat meat pepper soup is ready.
12. Ukwa (African Breadfruit)
Ingredients: Ukwa, smoked fish, palm oil, seasoning cube, fresh pepper, onion and salt.
How to prepare: Rinse the Ukwa, add water and sliced onion to the pot to cook it till it soft and then check the water level. If it has absorbed all the water, add a little more, just enough to top it, then add fresh pepper, smoked fish, palm oil, salt and seasoning cube.
Stir and just let it cook till the palm oil and pepper blend with the flavor of the ukwa and the pale cream color has changed to a brown shade of yellow. You may wish to mash it slightly with a wooden spoon to make it creamy like beans pottage. This is one of Nigerian foods that is mostly eaten in the eastern part of Nigeria.
11. Groundnut Soup
Ingredients: Dry fish, stock fish, raw peeled groundnuts, bitter leaf, pumpkin leaves, ground crayfish, seasoning cube, ground dry pepper, meat, fish and salt.
How to prepare: Soak the stock fish & dry fish for a few hours or boil a bit, when soft, clean the fish, remove the bones and separate them into small pieces. Roast the raw groundnuts in a pan, stirring constantly till they look golden brown (Make sure the groundnuts do not get burnt) and grind in a dry mill.
Season and cook the meat, add the dry fish and stock fish. Cook till all the meat and fish are well done. Add the crayfish, salt and pepper, cover and cook till it boils. Transfer the meat and fish to another pot/container leaving the stock in the pot. Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
Cook till a thin film of clear oil appears on the surface, add palm oil and stir very well. Add the beef and fish, stir and cook on low heat till it boils, add the vegetables, stir and leave to simmer. Groundnut soup is ready.
10. Ofe Onugbu (Bitter leave soup)
Ingredients: Dry fish, stock fish, bitter leaf, ground crayfish, seasoning cube, ground dry pepper, palm oil, meat, achi, onion, fish and salt.
How to prepare: Wash and cook the meat, stock fish and dry fish, add onion and Maggi and boil till it soft. Add the blended crayfish and scotch bonnet peppers.
Add Maggi and stir thoroughly, add smoked and stock fish to mixture. While contents of pot are simmering, transfer bitter leaves to a bowl, (drain excess liquid from packaging) and add some water, leave to soak for 5-10 minutes.
Add achi to the pot, let boil for 15 minutes add chopped bitter leaves to pot. Stir in the leaves thoroughly till evenly distributed, add seasoning cube, let boil for 5-10 minutes. Add Palm oil stir palm oil in thoroughly till evenly distributed. Let soup simmer 5 more minutes and the soup is ready.
9. Banga Rice
Ingredients: Rice, prawns, habanero peppers, dry grinded pepper or red chili, banga soup spice, crayfish, fresh shrimps, seasoning cubes, palm nut oil, scent leaves(Nchawu) or Basil, smoked fish, meat, Oburunbebe Stick (optional), onion and salt.
How to prepare: Cook the palm nuts until soft, drain and pound the nuts with the flesh in a mortar; using a mortar and a pestle. Once all the flesh is crushed, pour in water in little increments and drain while squeezing; then use the fresh oil for the rice. Boil the fresh oil for a few minutes to thicken before adding water.
Add the dry pepper, onion, seasoning cube, prawns, cray fish, one of the crushed habanero pepper and smoked chicken. Bring to a boil; then stir in the rice and reduce the heat. Season with some salt to taste, drop in the stick and cover with a foil paper and a tight lid; Cook for about 15 minutes.
Stir in the fresh shrimps along with the remaining crushed habanero pepper and basil. If the rice is still a little hard Turn the heat down to the lowest heat or totally off and cover with the foil and lid for another 10minutes. This will give opportunity for the steam to cook the rice. After about 10minutes the rice will soften, but it will still have a little bite to it; then let it rest before serving.
8. Abak Atama Soup
Ingredients: Beef, Fresh or smoked fish, Cow skin, stock fish head, periwinkle in shell, atama leaves, palm fruit, ground crayfish, uyayak (local spice), seasoning cubes, pepper and salt.
How to prepare: Wash periwinkles thoroughly. Then Wash and boil the palm fruits for about 30 minutes. Strain off the water and pound the palm fruit until the pulp/fiber separates from the nuts. Boil some clean water and add to the pounded palm fruit and mix thoroughly to separate the oily extract from the rest of the pulp, then strain off the oily extract. Wash cut up and season your meat with salt, seasoning cube and small pepper, then steam for about 5 minutes on low heat.
Then add about water and the stock fish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.Cut the Atama leaves into very fine pieces. Pound them for about 10 minutes till the leaves are finely pounded. Then place the oily extract on the burner and allow to boil for about 5 minutes to remove all moisture.
Add cooked meat and washed smoked fish, meat stock, periwinkle, crayfish, pepper and seasoning cube and Uyayak. Stir and allow to boil for about 10 minutes. Add the atama leaves and boil without stirring for another 10 minutes. Stir and add salt to tast. Allow to simmer for another 15 –10 minutes or until slightly thick. Remove from heat and serve with garri.
7. Catfish Pepper Soup
Ingredients: Catfish, yellow pepper, Fresh red pounded chilli pepper, Seasoning cubes, utazi leaves, garlic, ginger, onion and salt.
How to prepare: Wash the catfish with warm water to remove the slime from the skin and boil. Grind all the ingredients spices and pepper. Add water into a thick pan allow it to boil for 5 minutes, then add pepper and all the spices and seasoning.
Add the fish allow to boil for 10 minutes, add the Efiri scent leaf and Utazi leaves. Check seasoning if okay to taste then serve
6. Black Soup
Ingredients: Blended bitter leaves, scent leves, meat, stock fish, smoked fish, fresh pepper, crayfish, palm nut cream, Maggi and salt.
How to prepare: Boil and season your meats, wash your bitter leaves once the leaves are less bitter, pour in a blender and blend till smooth. Set this aside. Blend the scent leaves then set aside.
Blend the fresh pepper and add to the pot of cooked meats and stock. Once the pepper has dissolved into the stock, add the palm kernel cream. Let the palm kernel cream dissolve, add crayfish and seasoning cubes.
Add the blended bitter leaf to the pot. Let it cook for 2 minutes and add the blended scent leaves. Let the soup cook for another 5 minutes and serve
5. Fried Rice
Ingredients: Rice, peas, green pepper, vegetable oil, meat, curry powder, green beans, carrots, onions, seasoning cubes, thyme, cabbage, pepper and salt.
How to prepare: Parboil the rice, set your cooking pot on fire, allow to dry, then pour vegetable oil. Allow to heat then add the sliced onions stir for 1-2 minutes then add the chopped carrot and green beans, any of this two can actually go first.
Stir for 1-2 minutes then add the curry powder, add and stir till you are satisfied with the color. Add the cabbage, stir, add the meat stock, add ground pepper, add the chopped liver, add seasoning cube then stir and taste.
If you are satisfied with the taste then add the green pepper, stir, add the almost-done white rice, stir, cover your pot and cook for 5 to 10 minutes, you are done with fried rice.
4. Nsala Soup
Ingredients: Fish, small sized yam, utazi leaves, ground, crayfish, ogiri, onions, chilli pepper, seasoning cubes and salt.
How to prepare: Cook the meat or dried fish with onions, seasoning cube and salt to taste. Cook until done and set aside. Peel the yam cubes and boil until soft, then pound to a smooth paste, using a mortar and pestle.
If what you have is yam powder, boil some hot water,add the powder and stir continuously until you get a smooth paste. Set the yam paste aside for later use.
Place the fish into a pot, pour enough water to cover it, add the chopped onions, seasoning cube and salt to taste. Cook for about 10-15 minutes or until the fish is almost done. Now, add the pepper, crayfish and ogiri/iru.
Also, add the yam paste bit by bit and leave the soup to cook until the paste is completely dissolved and the fish is well done. Finally, add the utazi leaves, taste for salt and simmer for 30 seconds.
3. Fisherman Soup
Ingredients: Fresh fish, Fresh Nigerian tiger prawns, Dried fish or smoked fish, Stock fish, Crayfish, fresh pepper, Fresh spinach or pumpkin leaves (ugwu), Fresh basil leaves, onions, Palm oil, okra, Salt.
How to prepare: Chop the onions into large chunks, chop the peppers and fresh basil. Add in the fresh fish, tiger prawns, boiled dry fish, along with the chopped onions and peppers and dried crayfish and allow to cook for 5 minutes. Add in the Okra and using a folding action mix these in gently with the rest of the ingredients.
Cook the soup for another 5-7 minutes until the Okra is al dente, pour in the palm oil and cook for another 5 minutes. Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes. Remove from the heat and serve the soup while hot.
2. Owo Soup
Ingredients: Goat meat or assorted meat, Palm Oil, Knorr cubes, Potash, Tomatoes, Habanero pepper, Smoked Fish.
How to prepare: Boil and season your meat. Once they have sufficiently cooked with some stock left, add your blended tomatoes and pepper. Add the crayfish and smoked fish, bring the contents of the pot to a gentle simmer. Dissolve potash about the size of half – 3 quarters of a Knorr cube in water and add to the pot and bring to the boil. The presence of the tomatoes, will mean it wouldn’t bubble up as much.
Leave it to cook and in a few minutes, you will notice that the addition of the potash has caused the prior watery stock to thicken a little. Take it off the heat and let it cool down a little. Stir in Palm oil into the pot. The soup will thicken and the color will change to a pale shade of yellowish orange. Serve with green plantain (boiled or grilled) or boiled yam. This is one of Nigerian foods that is mostly eaten by the Urhobo people.
1. Yam Mashed
Ingredients: Boiled yam chunks, Butter – softened/room temperature, Milk – slightly warmed, Salt, Ground Uziza seeds.
How to prepare: Get your tools ready. You will need a fork or a potato masher. Boil your yam in cubes with salt and water till it is soft, once it is almost soft, warm your milk slightly. Just slightly. If your butter is not soft i.e. room temperature, heat it lightly in a microwave for 5 seconds.
Drain the yam cubes once the yam cubes have been drained, add butter, milk and a pinch of salt then proceed to mashing it.
You must do this gently. i.e. do not over beat the yam,
keep mashing the yam gently till it is smooth and creamy. Add more butter, or milk as you go along just in case it is too thick sprinkle in about 1/2 a teaspoon of Uziza for flavor and heat. Taste and decide if you want to add more or not. Also taste for salt and add more if necessary.
We advised you try out these Nigerian foods at home, in case you haven’t tasted any of the list of Nigerian foods here.
Great job, but you can work better on your images.
Wow. Good job. Thanks for your effort.