International Recipes and Cooking Around the World

Nigeria: Recipes and Cuisine

Nigerian street market
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Image Creative Commons by shawn-i-am

Nigeria, a large country in West Africa, is the continent's most populous nation and one of its most diverse. Nigerian food is typically West African, but individual ethnic groups within the country give Nigerian cuisine a wonderful variety of dishes and flavors.

Popular Nigerian dishes include jollof rice, dodo (fried plantains), fufu, or iyan (mashed yams), and moin moin (a bean pudding). Yams, cassava, rice and sorghum are common starches, while tomatoes, peppers, onions, peanuts and beans are important vegetables. Rich red palm oil flavors many dishes. Zobo, a drink from hibiscus blooms, quenches many a thirst.


Nigerian Recipes

Try these recipes from Nigeria.

Ewa Dodo

Black-eyed peas

(Nigerian black-eyed pea stew with plantains)

Black-eyed peas (ewa) and plantains (dodo) are staple foods in Nigeria. Ewa dodo is a spicy, stewy combination of black-eyed peas and often fish served with a side of fried plantains. A Nigerian favorite, ewa dodo makes a nutritious and filling meal. Read more about Ewa Dodo


Pounding fufu

(West African mashed yams)

Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them. Read more about Fufu

Jollof Rice

Jollof Rice Recipe (West African chicken with rice)

(West African chicken with rice)

Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, it is believed by some to be the origin of Cajun jambalaya. Read more about Jollof Rice

Ogbono Soup

Ogbono Soup Recipe (Nigerian meat and vegetable stew thickened with ogbono seed)

(Nigerian meat and vegetable stew thickened with ogbono seed)

Ogbono is the dried seed of the African mango tree, and it is ground and used as a powerful thickener with an earthy flavor. Ogbono soup is popular everywhere in Nigeria and neighboring countries. Each region has its own variations, but meat, greens and ogbono seeds are common elements. Read more about Ogbono Soup

Plantain Porridge

Nigerian market with plantains

(Nigerian plantain and vegetable stew)

Plantain porridge is a Nigerian vegetable stew made with the starchy cousin of common bananas. Plantains are simmered until tender in a flavorful broth along with assorted vegetables and sometimes fish, beans or meat. Read more about Plantain Porridge


Island sauce!!!!

This recipe calls for "fish". What type?. Sole, cod, flounder etc. will break up very easily once it has been cooked.
You could not saute' this fish. suggestions in consideration of a menu for my guests who are Puerto Rican. I am a Chef and I host Sweet 16 parties and Weddings. I want to be authentic.
Thankyou for any help you may give me.

Actually all the fish you mention are perfectly fine for sauteing. (Think sole meunière.) Sole and flounder are delicate, but that just means you use a delicate hand.

If you are cooking for large crowds though, a sturdier fish is a good idea. Cod is actually such a fish, either true cod or rock cod. Any type of firm, white-fleshed fish would do really. A common fish for catering chefs to use in a recipe like this is red snapper. Snapper is a common fish in the Caribbean, so it also fits the authenticity requirement.

The fish I have been told is used is snapper.

Marcel you could use any kind of fish that you could imagine. Lobsters, Blue Marlin, Shark you mane it and you could use it on. Most of the time we use it on Pargo or Mero Cabrilla(Spotted grouper snapper)

Is am island top sauce ,you could top any kind of fry fish with it is delicious