Nigerian Fish Stew Recipe

For the Fish Stew :

Fish Stew

Ingredients :

  • 1 large croaker fish
  • 2 large tomatoes
  • 1 large bell pepper
  • 5 scotch bonnet peppers (ata rodo)
  • 1 medium onion (chopped)
  • 1 medium sized ginger
  • 3 garlic cloves
  • Seasoning cubes
  • 1 teaspoon Curry
  • 3 small thyme stalks or 1/2 teaspoon of thyme powder
  • A pinch of chopped scent leaves
  • Vegetable Oil for frying

Method :

  1. Descale, cut, wash and season your fish with 2 blended scotch bonnet peppers, 1 clove of garlic and a seasoning cube.
  2. Heat up your oil for frying on medium heat and fry on both sides till golden brown.
  3. Blend 1 tomato, half of the bell pepper, scotch bonnet peppers, ginger and garlic and set aside.
  4. Chop the rest of the tomato and bell pepper and set aside.
  5. In a separate pot, scoop 1 cooking spoon of oil into your pot and heat up.
  6. Fry your onions and chopped tomato and bell pepper on medium heat.
  7. Pour in the blended mix, season with your thyme, seasoning cubes and a teaspoon of curry for about 8-10 minutes on medium heat. Be sure to check that your sauce is not burning, if it is reduce the heat.
  8. Add the fish but stir lightly in the sauce so the fish does not break apart and finally add the scent leaves or basil.
  9. Serve your Nigerian fish stew hot!


Doughnuts Recipe

For the Doughnuts



  • 2 cups/250g plain white flour
  • 1 packet active dry yeast OR 1.5 tsps
  • 3 tbsps/ 40 g butter/margarine
  • 3-4 tbsps/35-40 g light brown sugar
  • 4 tbsps/40 g granulated white sugar
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 cup/120 ml milk
  • Vegetable oil for deep frying

For strawberry filling:

  • 8 m/l fresh strawberries
  • 2 tbsps granulated white sugar
  • 1-1.5 cups water


1. Add flour, salt and yeast to a dry bowl

2. Stir together with a whisk or spoon. Add room temperature butter to flour

3. Use finger tips to work butter into flour till it looks crumbly. Add light brown sugar

4. Stir together with a whisk or spoon. Make a well/hole in center of flour, add egg in

5. Add warm milk to egg

6. Use a whisk or spoon to start mixing till it starts to stiffen

7. Switch to your hands and work dough till it starts to come together

8. Keep working dough until it becomes smooth with no lumps

9. Holding dough in one hand, rub around bowl with some butter, return dough to bowl, cover and let rest for 1 hour in a warm place

10. After 1 hour, dough should have doubled in size. Add some flour to a surface and rolling pin

11. Begin rolling out dough to the thickness of your smallest finger

12. Using a cookie cutter or water bottle lid (below), start cutting out circles in dough

13. Cut out as many circles as you can

14. As you cut out the circles, transfer them to a tray sprinkled with flour and sprinkle some flour atop dough

14b. Roll up any scraps you have and finish cutting

15. Cover tray with foil or cling film and let dough rise to almost double in size for 30-45 minutes in a warm place

16. While waiting for dough to rise, start heating up your oil and making the strawberry reduction sauce

17. One time has elapsed, start adding doughnuts to hot oil

18. Let fry up to a minute per side till golden brown

19. Finish frying all donuts and set aside on a paper towel to drain excess oil

20. Once strawberry sauce has cooled, pour into a piping/icing bag

21. Use a knife to create a center inside the doughnut

22. Insert icing tip into doughnut and fill with strawberry sauce, then set aside

23. Once filled, roll doughnuts in strawberry liquid (please see notes below ; apologies for the harsh yellow)

24. Roll glazed doughnut in granulated white sugar, set aside

25. You, my friend, just made some Nigerian doughnuts!

26. Texure shot


Obe Ata Dindin (Buka Stew) : Nigerian Fried Pepper Stew

For the Pepper Stew

Pepper Stew


  • 10 whole tomatoes
  • 2 large red bell peppers/tatashe
  • 4 scotch bonnets/atarodo
  • 100ml Palm oil
  • 2 medium-sized onions
  • 1 teaspoon garlic powder or A garlic clove
  • 500grams of assorted meat(beef,shaki(tripe),ponmo)
  • 2 tablespoonful ground crayfish(optional)
  • 4 hard boiled eggs(optional)
  • Salt to taste
  • 1 stock cube or any seasoning of choice

Direction for cooking Buka Stew/ Obe ata dindin :

Before you start with the Obe ata stew:

Cook or boil the meat you would be using  and Set aside for later use

If you want to add eggs, then also boil them beforehand, peel of the shell and set aside.

Now to prepare this Buka stew

Add  the pepper, tomatoes and one onion in a blender and blend(you can also make use of canned stewed tomatoes if you don’t have fresh tomatoes)…make sure to add little water as you blend, but if you end up with a watery mixture, simply add it to a pot and boil to remove excess liquid.

Next, place  a pot on medium heat , pour in the Palm oil , heat it up until is very hot(but not smoking), then add the meat and fry until dry. Then take them out and set aside.

Now add an onion(shredded) into the hot oil, fry a bit and then add the blended tomato & pepper mix.  Cook until the mixture loses its sour taste, or until you begin to see the oil rise to the top.

Next , add the garlic powder, bouillon cubes (maggi /knorr cubes) , ground crayfish and salt to taste.You can also add more seasoning if you like to.   Mix thoroughly, cover and leave to cook for 2 minutes.

Add the fried meat, mix well, cover the pot, simmer for 5 minutes and put off the heat.

Add the boiled eggs and your Buka Stew/Obe Ata dindin is ready ..ENJOY.


Coconut Fried Rice Recipe

For the Coconut Fried Rice

Coconut Fried Rice


  •  500g long grain white Rice
  •  200ml Coconut Milk(click to see how to make coconut milk)
  •  1 handful Coconut flesh/meat(optional)(check below ingredients tip)
  •  300ml Chicken stock/broth Or Water(check below ingredients tip)
  •  100g cleaned Shrimps(fresh or frozen)(you can also use fried liver or beef)(optional)
  •  2 large Carrots
  •  1 handful/50g Green Peas or Runner Beans
  •  1 large Green bell pepper
  •  1 large Red bell pepper
  •  1 handful/ 50g Sweet corn(from the can)
  •  1 large Onion bulb
  •  2-3 tablespoonful Curry Powder
  •  1½  teaspoonful Garlic Powder
  •  ½ tablespoonful Black or white pepper (optional)
  •  ½ teaspoon ginger powder/ grated ginger (optional)
  •  1-2 Cooking spoonful Vegetable Oil/Coconut oil(see how to make coconut oil)
  •  2-3 stock cube/seasoning cube
  •  Salt (to taste)

– If you want a strong coconut flavor you can make use of coconut oil and also add some finely grated coconut(coconut shavings) during the stir-fry, but for a mild taste only coconut milk will be fine.

Cooking Directions
1a. The first step is to prepare the ingredients for the coconut fried rice.
If you don’t have chicken stock, See how we prepared it in Nigerian fried rice recipe.
You can also use plain water, but you’ll have to add extra seasoning to make the coconut fried rice as tasty as when stock is used.

1b.  Parboil the Rice using this method HERE; place in a sieve to drain out excess water.
Tip: Parboiling helps to reduce the starchy content of the rice which makes the grains to clump together when cooking, if you are  »anti-parboiling », no problem, but I strongly advice this when making coconut fried rice because the oil from the coconut milk tends to clump the rice and makes it sticky if you don’t work smart. But that’s just my opinion.

Now to prepare the Vegetables
1c. Wash all the vegetables. Peel the carrots & cut into small sizes.
Dice the onion, take out the seeds of the green and red bell peppers & cut into smaller sizes.
Remove sweet corn from can, rinse and strain.

1d. Place the carrots & green peas in boiling water for 3 minutes, strain out and place in a bowl of cold water, leave to cool in the water, then pour into a sieve and set aside.
Tip: this method is called blanching. It helps to par-boil the vegetables without cooking it through, thereby cutting down the stir-frying process. It also helps to preserve the vibrant color of the vegetables.
If you like crunchy carrots, you can skip this step.

2. Pour the chicken stock and coconut milk into a large pot and bring to a boil.
As the mixture starts to boil , add 1 seasoning cube(stock cube), 2 tablespoons curry powder, 1 teaspoon garlic powder, half of the diced onions and salt to taste. Mix well and add the parboiled rice. Leave to cook on medium heat.

Tip: The liquid should be at almost the same level as the rice, so that it dries up completely when the rice is done.
If you don’t have stock, double the seasoning you’ll be using and use water and coconut milk

3. When the rice is starts to bubble, place the cleaned shrimps on top of the rice and leave to cook until the rice is done.
Mix well, open the pot and leave the rice to cool a bit.

4. Now heat up the oil; add the diced carrots, sweet corn, peas, red&green bell pepper, coconut shavings and diced liver/meat(if using); then add the white/black pepper, ginger, and the remaining garlic, curry &seasoning cube to taste, stir fry for 1 min and transfer all the veggies into a bowl.

Coconut fried rice CANNOT be classified as fried rice if it is not stir-fried, so we will be doing that in small batches as we do with all our fried rice recipes.

5. Divide the stir-fried vegetables into equal portions depending on how much your frying pan/wok/skillet can take.
Place a portion of the stir-fried vegetables into the pan; add a portion of the cooked coconut rice and gently stir-fry for about 2 to 3 minutes to get enough heat into the rice.
Repeat this process for the remaining rice and vegetable mix.

And now you have a delicious, rich and tasty Coconut fried rice. You can serve accompanied with Crispy Chicken, Salad,moi- moi  or fried plantains. ENJOY!



How to Cook Nigerian Coconut Rice (coconut jollof rice)

For coconut jollof rice

jollof rice

Ingredients for Nigerian Coconut Rice:

  •  500g Parboiled Rice (Here’s how to Parboil Rice)
  • 150ml Tomato Stew
  • 100ml Coconut Milk(Here’s how to make extract coconut milk from whole coconut)
  • 100 ml Chicken/ Beef stock or plain water
  • 1 medium sized Onion bulb
  • Ground Crayfish(optional)
  • 2 Stock cubes/stock powder/ Seasoning  of choice
  • Pepper (to taste)
  • Salt (to taste)

Preparations Before cooking the Nigerian Coconut Rice:

A. If you don’t have the canned coconut milk, here’s an easy method on How to Extract Coconut Milk from whole coconut.
Coconut oil can also be used in the absence of coconut milk.

B. Cook  the chicken/beef, grill/fry and set aside;reserve the stock(liquid from cooking the meat)

C. If you don’t have tomato stew, Prepare it by following the directions on this link on How to cook Tomato stew.

D. Now wash and Parboil the white rice and leave to drain in a colander /sieve.Here’s how to Parboil Rice for Nigerian Rice Recipes.

E. Grind the crayfish(if using) and set aside

Now to Cook the Coconut Rice

1. In a large pot, pour in the tomato stew, meat stock and the extracted coconut milk. Leave to boil for 5 minutes.

2. Pour the parboiled rice into the pot, add the chopped onions, ground crayfish, stock cubes, pepper and salt to taste. Make sure that the liquid in the pot is at the same level as the rice in the pot, if not, add some more to top it up.

3. Now cover and leave the rice to cook on medium heat until the liquid in the pot is dried up.
  Tip: High heat will make the rice burn before it is cooked, while low heat will make the rice soggy and will also burn at the bottom.

4. The rice is properly done when it is tender and there is no more liquid in the pot.
Serve and enjoy.


Nigerian Grilled Fish Recipe

For the Grilled Fish:

Grilled Fish:

Ingredients for Nigerian Grilled fish

  •  2 Whole Tilapia/Croaker/sea bream Fish(or any whole fish of choice)
  •  1 tablespoonful ground Black pepper
  •  1 tablespoonful thyme OR basil OR  dried oregano(Optional but adds nice Herby taste &flavor)
  •  1 tablespoonful ground kuli kuli or peanut butter (optional, but you’ll like the nutty taste…give it a try)
  •  1 tablespoonful ground Red Chili pepper(or to suit your taste
  •  ½ teaspoon ginger powder (optional)
  •  1 tablespoonful garlic powder/3 cloves garlic, minced
  •  1 bouillon /stock cube/seasoning cube (optional if you are MSG intolerant)
  •  ½ teaspoon curry powder(optional)
  •  3 tablespoonful Vegetable Oil
  •  ½ teaspoon Salt to taste


Most of the spices listed here are optional, but thepepper, salt(or seasoning cubes) and oil are the most important ones, so feel free to combine all or a few of them to your taste.


1. Clean the fish in salted or lime water and remove the scales gills and gut.Rinse thoroughly and set aside.

2. In a small bowl, prepare the marinade by mixing all the ingredients together until well incorporated(Except the fish of course)

3. Next, Place the fish on a wide aluminum foil(wide enough to cover the fish properly) and with a sharpened knife make some slashes lengthwise on each fish. These slashes will help the marinade to penetrate into the fish and enhance the taste).
TIP: the number of slashes you make will depend on the size & lenght of the fish you are using.

4. Using a brush or your clean hands, rub the marinade mix on the fish and also inside the spaces made by the slashes. Make sure that the fish is well covered with the marinade. Then cover with the foil and leave in the fridge to rest for 20 to 30 minutes.
 Tip: Another effective way to marinade is to dump the fish into a large Ziploc bag and pour the marinade into the bag. Shake rigorously , and leave to rest.

5.  Preheat  the oven grill for 20 minutes at 180C/375F.   while you wait for the fish to soak in the marinade.

6.  Take out the fish from the fridge,  remove the aluminum foil. Grease the grill with oil  and place the fish on the hot grill.
Leave the fish to cook for 5 to 10 minutes on one side before flipping over to the other side.(The time it takes to cook depends on how hot your grill is)
   If you want a very tender fish, you can grill the fish inside the foil.
The fish is  ready when it is beautifully brown on both sides.

So take of the heat, serve and enjoy!


Fried Eggs Recipe

For the Fried Eggs 

Fried Eggs

Ingredients includes (for 2 eggs) could serve about 1 or two persons

  • 2 Fresh eggs
  • Vegetable/groundnut oil (5cl)
  • 2 to 3 fresh tomatoes (chop)
  • 1 bulb of onions (chop)
  • Fresh pepper (to taste)
  • Salt to taste
  • A pinch of maggi

I like to fry eggs with lots of onions since I learned about the health benefits of onions. It is also good to eat as much vegetables as you can take.


Heat your frying pan for a minute then add about 5cl of oil, allow to heat for 30 seconds before adding the sliced onions, then tomato/pepper as well.

Fry for 5 to 10 minutes before spraying a pinch of salt (to taste), then about a half cube of maggi or knorr (I prefer less)

Stir, and then make sure it is spread evenly on the frying pan and boiling in very little oil. Then pour in the (already broken and mixed eggs) to cover the onions, tomato combination.

Allow to fry for a minute before flipping.

Allow another 1 minutes.

Serve with bread and tea/pap.



Nigerian Spaghetti Recipe

For the Spaghetti 


Ingredients for 5 serving.

  • Spaghetti (1 sachet)
  • 1 small tin tomatoes.
  • 2 cups of sliced onions
  • Fresh tomatoes (see image below)
  • Fresh pepper (as much as you can take)
  • Ground Crayfish (3 spoons)
  • 3 cube of knorr or maggi
  • Salt to taste
  • 1 cup of sliced carrot.
  • Sliced green beans (1 cup)
  • 1kg Meat/fish or either (chicken, turkey, beef.. etc)
  • Green pepper (optional).
  • Ground nut or vegetable oil about 150ml
  • Corned beef (optional)

How To Prepare My Favorite Spaghetti Recipe

Cut/chop the carrot, green beans and green pepper to desirable sizes.

Below is the image of parboiled spaghetti in a bowl, carrot and green beans in a plate, sliced tomato, onions and pepper. I used a combination of fish and cow-kidney while making this spaghetti meal.

Parboil the meat and fish with all the necessary ingredients I like to use just 2 cubes of maggi, salt, onions and maybe a little of ground nutmeg. Parboiling the meat alone is a good practice, you get the chance to extract the stock from the meat which is an integral part of Nigerian cooking.

I like to parboil the meat/fish while making any Nigerian food with a cup of water and all the necessary ingredients, this practice will enable you to end up with a very tasty meat and also provide the meat stock (meat water) that is used in making most Nigerian foods. You can learn more about this practice later.

Blend the crayfish and also slice the tomatoes/pepper together,

Break spaghetti to smaller lengths (serviceable lengths) and parboil for 5 to 8 minutes, wash and set aside. Pick out the Meat/fish when it is soft for consumption, you can choose to fry or not, fry with about 250ml of groundnut oil (you can reduce the oil after frying).

After frying the fish (you can reduce the oil if it is above 150ml before adding the tomato paste, fry and stir for 3-5 minutes before adding the sliced tomatoes/peppers and onions, fry till the water is dried, this should take about 10-15 minutes. (Remember to stir occasionally to avoid burning)

Add the meat stock and a cup of water.

Then add all the ingredients I listed above (the ground crayfish, salt to taste then allow to boil.

Add the spaghetti and cook for about 15-20 minutes till it is almost soft then add the remaining onions, then the carrot and green beans.

Cover for the next 4 to 5 minutes And you just made a delicious spaghetti meal, one of the most popular Nigerian foods

Stir and serve with your favorite drink


Tomato Sauce Recipe

For the Tomato Sauce Recipe

Tomato Sauce

Ingredients for 4 persons:

you can increase or decrease depending on the number of persons you are looking to serve.

  • Yam (2 kg)
  • Ten balls of tomatoes (for the sauce)
  • Fresh pepper to taste (for the sauce)
  • 1 cup of sliced onions.
  • 1 cube of knorr or maggi
  • Groundnut/vegetable oil


You probably know how to fry the yam, but I am just going to go over it in a rush before we talk about how to make tomato sauce.

Peel off the back of the yam, slice to any size of your choice and deep fry. It is necessary to add a little bit of salt before frying, some people add salt to the oil but that is not adviceable.

Fry for few minutes always turning up and down to avoid burning.

Here is how we make tomato sauce for the recipe above.

You can use a frying pan or a cooking pot to make the sauce.

Set the pot on fire, add about 20cl of groundnut/vegetable oil, allow to heat then pour in the chopped or blended tomatoes/pepper.

Fry for about ten minutes and add the onions. Fry (while stirring occasionally for another ten to fifteen minutes to lose the lousy sour taste, add a cube of maggi, salt, you can also add fluted pumpkin
(although it wasn’t used in the recipe above).

Taste for salt and pepper.
You can serve with the fried yam, potatoes, plantain and of course a cup tea.



White Moi Moi (Ekuru) and Stew

For the White Moi Moi (Ekuru) and Stew 

White Moi Moi


For 4 medium wraps of White Moi Moi, you will need:

For the White Moi Moi

  • 360g black eyed or brown beans
  • 1 small onion
  • 1 big stock cube
  • Salt (to taste)
  • 600mls lukewarm water
  • 2 cooking spoons vegetable oil (optional)

For the stew

  • 250mls Tomato Stew
  • 2 small smoked mackerels
  • 1 small onion
  • 1 small stock cube
  • Salt and Habanero pepper (to taste)
  • 1 teaspoon nutmeg

White Moi Moi Containers

  • Aluminium foil or
  • Plastic Bowls or
  • Uma Leaves (Thaumatococcus Daniellii)


  • Blender
  • Spatula
  • Bowls

Note about the ingredients

  1. The job of the vegetable oil is to help the Moi Moi come out of the container easily when done.

Before you cook White Moi Moi

1. About three hours before cooking the moi moi, soak and peel the beans.

2. When done with step 1, put the peeled beans in a bowl and pour enough water to cover it. Leave to soak for three hours. This is so that the best consistency will be achieved when you blend the beans.

3. Prepare Tomato Stew if you do not have some.

4. Prepare the moi moi containers.

5. Prepare some Smoked Fish and break into big chunks.

6. Pound/grind the pepper.

7. Cut the onions into small pieces.

8. Crush the stock cubes.

Cooking Directions: The White Moi Moi

1. Blend the beans with the onions and crushed stock cubes and pour into a big enough bowl. Please note that the total quantity of water to be used (for blending and mixing) should be 600 mls.

2. Add the vegetable oil (if using it) and stir

3. Slowly add the remaining water and stir the mixture at the same time till you get a good mix of all the ingredients.

4. Add salt to taste and stir very well.

5. Set some water in a pot to boil. The water should be about 1 cm deep.

6. When the water boils, add some padding that will be a base for the Moi Moi wraps.

7. Scoop the Moi Moi mix into your container of choice and gently place in the pot of boiling water.

8. Repeat step 7 for the rest of the Moi Moi mix.

9. When done, cover the wraps with some leaves or a plastic bag to keep the heat in.

10. Cover the pot and start cooking on medium heat.

11. Check it from time to time and add small quantities of water at a time when necessary.

12. The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.

The Moi Moi that gets done quickest is the one wrapped in Uma or Banana leaves, followed by Moi Moi wrapped in aluminum foils then the one that takes the most time is Moi Moi cooked in aluminium or plastic plates.
But whatever Moi Moi container you use, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it’s done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 minutes to get done while when you are cooking a large pot of Moi Moi, it will definitely take more than one hour.

Cooking Directions: The Stew

1. You can eat white Moi Moi with any tomato based stew, make sure the stew is seasoned with at least one traditional ingredient: smoked fish, iru, crayfish. This is how I prepare mine and it is so delicious, goes really well with the beans.

2. Put the chunks of fish in a clean pot.

3. Add the onions, some water, stock cube, pepper and nutmeg. Stir and start cooking.

4. Once it boils, add the tomato stew.

5. Cover and leave to simmer and it’s done!

Serve with the stew or skip the stew and serve the White Moi Moi with a chilled soft drink.



How to make Akara (Bean cake)

For the Akara (Bean cake)



•2 Cups Brown Beans
•3 Chili pepper « Shombo » – Optional
•2 Red bell pepper « Tatashey »
•2 Scotch bonnet pepper « Ata rodo »
•1 small Red onion
•2 Seasoning cubes , Crushed
•Salt to taste
•Vegetable oil/ plam oil (For deep frying)


Step 1: Sort the beans to separate the chaff from the beans. To remove the skin, there are two methods i.e The hand method & The Blender method. The hand method is the manual way of peeling beans and is much more difficult as it could take up to an hour to complete while the blender method is easier and could take about 5 minutes to complete.
Hand Method of removing beans skin:
Soak the beans in water for like 10 mins or less. if you soak the beans for a longer period the skin would stick to the body of the beans thereby making it very difficult to wash off. Peel the skin off the beans by rubbing them between your hands and rinsing to allow the skins to float to the top. Sieve the brown skin out with clean water leaving the white part of the beans.
Blender Method of removing beans skin:
Another method of washing beans to make it easier is to put the unwashed beans into a blender, Add water & pulse the blender for about 5 minutes. This doesn’t break the beans but removes the skin. Sieve the brown skin out with clean water leaving the white part of the beans.

Step 2: Remove the seeds from the red bell pepper and wash. Place the washed beans (White) in the blender. Add the Red bell pepper (Tatashey), Scotch bonnet (Shombo) and onion into the Blender. Add a little water to enable the blades of the blender move and blend till you get a smooth paste.

Step 3: Put the mixture in a mortar, add Salt and Crushed Seasoning. Gradually stir the paste with a pestle for about 5 minutes. This is one of the secrets to getting very soft akara balls.

Step 4: Pour the vegetable oil into a frying pan and heat up. Spoon the mixture into the sizzling oil to form balls one spoon at a time and fry until golden brown making sure you flip frequently on each side.

Step 5: Remove balls and drain on absorbent kitchen paper.

Serve with Hot sauce/ pepper as a snack or with pap(Ogi/Akamu/koko) as a meal

Akara served with Pap topped with powdered chocolate drink

Akara served with pap and milk

Yam Porridge


  • Yam
  • Palm Oil (to color)
  • 1 smoked fish (titus/mackerel) OR Dry fish
  • 1 tablespoon ground crayfish
  • 1 medium onion
  • Fresh green vegetable e.g Pumpkin, Parsley or Scent leaf (Effirin or Nchanwu)
  • Habanero or Chilli Pepper
  • Salt – to taste
  • Knorr Cubes


  • Peel & cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot.
  • Wash & cut the onions into tiny pieces. Grind / Blend the chilli pepper. Set these aside. If using dry fish, soak and pick the bones at this time.
  • Pour enough water to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, add it now.
  • When the yams have got a good boil, add the onions, ground crayfish, pepper, Knorr cubes, palm oil & the smoked fish.
  • Cover the pot and continue cooking till the yam is done. Add salt to taste and stir very well. Cook at high heat for about 5 minutes.
  • Add the green vegetable, stir and leave to stand for about 3 minutes then serve!


Recipe for Efik Banga Soup

Recipe for Efik Banga Soup

Efik Banga


  • 1 large Fresh Fish/1 pound of beef
  • 1 cup of chopped Shaki (Tripe)
  • 1 cup of stockfish bits
  • 1 cup of periwinkle (optional)
  • 1 medium bowl of Palm fruit (palm nut cream substitute)
  • 1 small bunch of water leaves(spinach substitute)
  • 5 medium sized Scotch bonnet peppers (fresh pepper)
  • 2 tablespoons of crayfish
  • Seasoning cubes
  • 4 cups of water

1/2 teaspoon of salt (or add more as desired)


Wash and boil the palm fruit with water till soft

Pound till the fibres of the palm fruit have separated from the nut.

Add 3 cups of water to the palm fruit and strain in a pot and bring to boil.

(You can skip above steps if you have the canned palm nut cream)

Mix the palm nut cream with water and bring to boil.

If using fresh fish, clean, season and steam the fish and set aside.

If using beef, shaki(beef tripe) and pomo(cow skin), season and bring to boil and set aside.

Add the periwinkle if using that to the palm fruit mixture and ground crayfish and allow to boil till sauce starts to thicken.

Add your protein of choice at this point and stir gently.

Add the rest of your seasoning and fresh pepper and allow to simmer.

Wash and shred your waterleaves or spinach and add to the soup. Allow to simmer for 2-3 minutes as you still want to retain the nutrients in your vegetables.

Serve with Eba, Pounded yam or any carbohydrate of your choice.


Nigerian Beef (Pepper) Stew


For the pepper mix:

  • 2 medium tomatoes (100 g), chopped
  • 1 small (75 g) tatase (red bell pepper), chopped
  • 2 – 3 (45 g) sombo (cayenne pepper), chopped
  • 1 red onion (120 g), chopped 50 g tomato paste 200 ml water

For the meat:

  • 600 g beef
  • 50 ml water
  • 20 g red onion, chopped
  • 1 tblsp Rajah Mild & Spicy Curry Powder
  • 1 tblsp Robertsons Thyme
  • 4 Knorr Beef Stock Cube (4 x 4 g)
  • 100 ml palm oil
  • ½ red onion (50 g), sliced


1. Prepare the pepper mix: In a blender, combine the pepper mix ingredients and blend until smooth.

2. Prepare the meat: In a pot, cook the beef with a small amount of water and add the red onion, curry powder, thyme and 2 stock cubes.

3. Heat palm oil in a pan and fry the onion to flavor. Add the cooked meat and fry until golden brown.

4. Set meat aside and add the pepper mix and remaining stock cubes to the oil in the pan. Cook in the oil until dry.

5. When the pepper mix is ready, add the meat and cook for 2 minutes. 6. Serve with rice or fufu.


Nigerian Breakfast: Plantain & Eggs

To replicate, here’s what you’ll need:



2 ripe plantains
2 eggs
1/2 s/ yellow onion
4-5 small grape tomatoes
1 can titus sardines
1 clove garlic
Ginger (same size garlic)
Black pepper


1. Cut tips off plantain at both ends. Slice down center. Peel and remove outer covering. Slice (diagonally or rounds) in bowl. Sprinkle pinch of salt, work into plantain. Deep fry till golden brown (about 15 minutes).

2. Break eggs into bowl. Slice garlic, ginger, onions and tomatoes into eggs. Mix, then add sardines (drain the oil).

3. In a frying pan, heat 2 tbsps canola oil (use medium heat). Add egg mixture. Let underside set, then flip and scramble. Let other side cook. Once cooked, spoon over plantain.

I had some Heinz 57 sauce on the plantain (not showing)… it’s a cross between ketchup and mild chili sauce, pretty good.



Rich Salad… the Nigerian Way Recipe

To make this ‘Nigerian salad,’ here’s what you’ll need:


1 medium sized cabbage
3 whole carrots
2 medium sized cucumbers
1 can sweet peas
1 can sweet corn
2 cans tuna fish
1 can Heinz baked beans (has to be Heinz, African stores have this)
4 hard-boiled eggs
1 small garlic clove
Dressing: Heinz Salad Cream (has to be this, from your African grocer as well)

**The method to making this salad is layering.**

1. Quarter the cabbage, then slice thinly (remove the hard white parts). Peel the cucumber and grate using the small side (sieve to drain juice). Scrape carrots and grate using small side. Mix cabbage, cucumber and carrots together… set aside (this should make 2 1/2 layers).

2. Slice garlic clove thinly/rub around the tin foil pan or salad bowl, discard or mix w/ cabbage. Remove lids from cans, shell eggs, set aside.

3. Layer cabbage mix on bottom of foil pan. Spoon peas and corn on the cabbage mix. Slice 2 eggs and layer on peas and corn. Spoon baked beans and 1 can tuna fish over eggs.


4. Layer cabbage mix, remaining peas, corn, eggs, baked beans and tuna fish again (in said order). Layer remaining cabbage mix over. Cover and refrigerate till cold.

It can be eaten alone, but is mainly eaten with fried rice.

**Some add the salad cream and mix all together, but I prefer the dressing served individually.**



Nigerian Fried Rice, with a lil’ Twist

For the Nigerian Fried Rice, with a lil’ Twist


3 cups parboiled long-grain white rice
1 bag mixed vegetables
1 large can pineapple chunks
2 knorr cubes
1 tsp red pepper flakes
2 tbps curry powder (gives it color)
2 tbps Goya Adobo seasoning


1. Boil rice until firm, but almost cooked. Remove from pot and put in bowl, set aside.

2. In pot, heat up 3 tsps canola oil. Add bag of mixed veggies. Let cook for 5 minutes.

3. Add seasonings. Let cook further for another 5-10 minutes on medium heat.

4. Reduce heat to low and add rice. Stir rice and veggies together thoroughly.

5. Add 1/2 cup water, let simmer for 5 minutes. Once water is drying, add entire contents of pineapple can (juice included).

6. Increase heat to medium. Stir thoroughly. Taste to adjust seasoning. Remove from heat if okay. Let stand 5 minutes, then serve.

Fried Rice

**Of course, if you’re not a pineapple fan, just omit it.**

7. Serve with salad, chicken or meat of your choice.



Nigerian Meat Pies (Remixed!) Recipe

To learn to make meat-pies, here’s what you’ll need:

**Should make about 15 meat pies**

For the Nigerian Meat Pies (Remixed!)

Meat Pies


1 pack lean ground beef
1/4 sweet yellow onion
1 garlic clove
Ginger (size of garlic clove)
1 tbsp Goya Adobo seasoning w/ cumin
1 tsp Mrs. Dash Extra Spicy seasoning
1 tsp Mrs. Dash Southwest Chipotle seasoning
1.5 knorr cubes
1 tsp ground red pepper
1 m sweet potato
2 cups unbleached white flour
1.5 cups whole wheat flour
2.5 sticks butter
1 egg (for glazing)
1/2 cup cold water
1/4 tsp salt
Olive oil


1. Peel sweet potato. Put in pot and cover with water. Boil till very soft.

2. Dice garlic, ginger and onions. In a fry pan, add 2 tbsps olive oil. Fry garlic/ginger/onions till fragrant (about 2 minutes) on medium heat. Add ground beef. Mash and add seasonings. Continue to cook on medium heat for 10-15 minutes.

3. If sweet potato is done, cut into 5 slices. Add to cooking beef. Using a potato masher, mash mixture together thoroughly. Stir and reduce heat to low. Let simmer 5 more minutes, then turn off heat.

4. In a deep, large bowl, add flour. Cut butter sticks into cubes. Work each butter cube into flour (till you get a crumbly mix). Add 1/4 tsp salt, stir.

5. Add 2 tbsps of water at a time and knead dough (till it forms a ball). *If dough is sticky, sprinkle some flour and knead some more*.

6. Divide dough into four parts. Using a rolling pin (or wine bottle), roll dough (not too thick and not too thin). Using a circular object (I used the cover of my smallest pot), cut out circles. Add meat mixture to center of dough using a tablespoon (be generous).

7. Have a small bowl filled with water for sealing. Dip one finger in water and swipe inner lower half of dough. Flip other over mixture and press edges together with your fingers. Repeat with rest of dough and meat mixture. Once done, break egg, whisk and brush over dough.

8. Preheat oven to 450 degrees. Reduce oven temp to 350 degrees. Bake till top is golden brown (about 30 minutes).

Some like to use a fork to press the edges, creating a pattern, but it’s so typical of Nigerian meat-pies and since this is my remixed version, I decided to do otherwise. You can also use a sharp knife to slice the top of the dough to release pressure or use a fork to poke, totally up to you, though not very necessary in my opinion.

Even though I used wheat flour, it was barely detectable and super yummy too! If you’re not feeling the wheat flour, by all means, use white.

There will be some oil in the pan from the meat, but not to worry, once you turn off the heat, it will be absorbed right back into the mixture, so don’t drain it, otherwise your meat-pies will be dry on the inside and that’s a recipe for hiccups with all that dough!

My original intention was to make heart-shaped meat pies with it being Mothers Day and all, but I couldn’t find heart shaped pastry cutters for the life of me (well, I only checked one store, but they should have had it!) and I didn’t want to go through the hassle of hand cutting the pastry into hearts, so I just made ‘em regular.

If you want to make them heart shaped, you will need two sets of the heart shaped pastry, one to hold the filling and the other to seal and cover. If and when I do get the cutters, I’ll make this again. In the meantime…



Beans (Regular & Ewa Aganyin) Recipe

To make ewa aganyin, here’s what you’ll need: Beans (Regular & Ewa Aganyin)



4 cups beans
2 cups shawa (dried fish)
1 m red bell pepper
2 m tomatoes
1 s/m red onion
3 habaneros or rodo
1 s sweet yellow onion
3 garlic cloves
2 knorr cubes
3 tbsps Goya Adobo seasoning w/ pepper
1/2 tsp salt
1 cup palm oil
1 cup canola oil


1. Pick beans, remove dirt and stones. Rinse 3 times, drain.

2. Blend red bell pepper, habaneros, tomatoes, onion, 2 garlic cloves. Add 2 cups water (will be a watery mix). Put pot on stove over medium heat. Add palm and canola oil. Let heat (not smoking).

3. Add blended mixture to pot. Add beans to mixture. Reduce heat to low.

4. Slice remaining garlic clove and yellow onion into beans (will all dissolve). Let cook on low heat for 1.5 hrs.

5. Add seasonings. Stir and let cook further (still on low heat).

6. In a small bowl, add hot water to dried fish (soak for 15 minutes). Pick bones apart. Add to beans and stir. Let cook for another half hour. At this point, it should be very soft and mushy (you should still see some whole beans though, if not you can mash to get it ‘mushier’). There will be some oil floating on the top, simply mix together.

7. Turn off heat. Let stand 5 minutes before serving.

To make regular beans:

  1. Add picked beans to boiling water. Slice onions and garlic into beans. Let cook for at at least an hour on medium heat. Once it has reached your desired softness, reduce heat to low.
  2. Add palm oil. Add seasonings (add dried red pepper as well). Add shawa (dried fish enhances the flavor… optional). Mix together thoroughly. Let cook another 15 minutes.
  3. Turn off heat. Let stand 5 minutes before serving.

Beans are best eaten with plantain, in my opinion. It can also be eaten with rice or with garri (dried cassava) sprinkled over the top. My cousins did teach me to eat beans with granulated sugar sprinkled over the top, gross but yummy!



Nigerian Meat Stew (Obe Eran)

Meat Stew

 Meat Stew


4-6 pieces goat meat
4-6 pieces ox-tails
4-6 pieces beef
4-6 pieces honeycomb shaki/ tripe
4 pieces cow’s foot/leg
2 m red bell peppers
1 m red onion
2-3 habaneros
2 m tomatoes
3 garlic cloves
2 knorr cubes
3 tbsps Goya Adobo seasoning w/pepper
2 tbsps curry powder
1 large bay leaf
1/2 cup palm oil
1/2 cup canola oil


1. In pot, add meats except shaki/tripe and cow’s foot. Pour seasoning over. Add to pot over medium heat. Don’t add water, let sweat for 30 minutes.

2. Once time has elapsed, add 4 cups water. Slice 1 small red onion and 2 garlic cloves into mix. Let boil over medium heat for 1.5 – 2 hours.

3. In another pot, add shaki/tripe and cow’s foot. Add water to cover top of tripe and cow’s foot. Let boil for 2.5 – 3 hours over medium heat.

4. Using pot with goat meat etc, once soft, remove, drain stock and set aside. Blend red bell pepper, garlic, onions, tomatoes and habanero. Add oils to pot. Let get hot (should be smoking). Add blended mixture to pot. Let fry/cook (still over medium heat) for 30-45 minutes.

5. Fry goat meat, oxtails, beef (optional).

6. At this point, the tripe and cow’s foot should be very soft. Remove, set aside.

7. Reduce heat to low for blended pepper mix. Add (fried) meats and tripe, cow’s foot. *You can add the stock if you

want or just add some water instead*. Since meat was well seasoned, there might be no need to add more seasoning.

Taste and adjust seasoning if needed (more knorr etc).

8. Let cook another 10 minutes. Turn off heat. Let stand 5 minutes before serving.

For those who haven’t had goat meat before, it’s relatively gamey and tripe/ cow’s foot have a gelatinous texture.

Sounds gross but they’re very tasty when cooked right. If all that is not your cup of tea, just use regular beef and ox-

tails, it’s the stew that really makes it anyway!

This is usually eaten with white rice, beans, plantains.