Recipes

Quick Answer: Ofada rice is an unpolished, short-grain heirloom rice grown in southwest Nigeria. It has a strong, earthy flavor and aroma. Because it is processed traditionally, it often contains small stones and chaff. To prepare it, pick through the dry grains to de-stone, wash thoroughly in cold water until clean, boil in water for […]

Quick Answer: Suya is a popular West African spicy skewered meat dish. The defining flavor comes from the “Yaji” seasoning, which is a blend of roasted peanut powder (Kuli Kuli), ginger, garlic, cayenne pepper, paprika, and bouillon. To make authentic Suya at home, slice beef thin, coat generously with Suya Spice, thread onto skewers, and

Quick Answer: Eba is a popular Nigerian staple dough made from fermented, fried cassava flour (Garri) mixed with hot water. To make it lump-free, boil water to a rolling boil, turn off the heat, slowly sprinkle the yellow garri into the water until it is mostly absorbed, cover for 2 minutes to swell, and gather

Quick Answer: Authentic Nigerian Peppersoup is a light, aromatic, and spicy broth cooked with beef, goat meat, or fish and seasoned with ground calabash nutmeg, uda pods, and uziza seeds. To make it, boil the meats with onions and bouillon until tender, stir in peppersoup spices and chili, and simmer for 10 minutes before garnishing

Quick Answer: Authentic Okpa is a traditional Nigerian steamed pudding made from Bambara groundnut flour, warm water, red palm oil, salt, and peppers. To prepare it, sift the Bambara nut flour, whisk in palm oil until vibrant yellow, gradually mix in warm water, wrap in leaves or pouches, and steam for 50-60 minutes. Read on