Jollof Rice

Ingredients for Tomato Sauce
6large ripe red tomatoes, chopped
3 tbsp tomato paste
1 large red capsicum/bell pepper
1-2 scotch bonnet (or any red spicy chilli)
4 tbsp oil
1 onion, chopped
1/2 tsp garlic paste
1 tsp paprika powder
1 tsp salt
1/2 tsp black pepper powder
2 bay leaves
1 tsp .dried thyme
Ingredients for Rice
3 cups long grain rice
4 tbsp oil
2 tbsp butter
1 onion, chopped
2 bay leaves
1 tsp cumin powder (optional)
1/2 tsp turmeric powder
3 3/4 cup broth or water (if using water, add 2 chicken stock cubes like maggi or     knorrcubes to the recipe)
1/2 tsp garlic paste
salt to taste

First prepare the tomato sauce. This sauce forms the base of the rice dish and can be prepared up to a week ahead and frozen until needed. Put the tomatoes, capsicum and scotch bonnet in a blender and blend until smooth. Add the oil to a pot, allow it to heat up then add in the chopped onion and fry until softened. Then add the garlic paste and tomato paste. Stir them in and fry on medium heat for 2 minutes. Next add the blended tomato/pepper/chilli mixture, bay leaves, thyme, paprika powder, salt and pepper. Mix well and bring to a simmer. Then turn the heat down, cover and let this tomato sauce cook for about 25-30 minutes until thickened. Keep giving it an occasional stir until it’s done.

Now on to the rice. Wash the rice and then rinse off and change the water two or three times. This will get rid of excess starch from the grains. Then soak the rice for about 20 minutes.

Take a big pot, add the 4 tbsp of oil and allow it to heat up. Add the chopped onion and fry until soft.  Next add the garlic paste and bay leaves. Then add the tomato sauce that was cooked as described above plus the turmeric powder and cumin powder if you are using it. Mix well. Drain the rice that was soaking and add it into the pot.  Stir gently and allow the rice to absorb the vibrant tomato colour and flavour.


Slimming World’s spicy hot-smoked salmon noodles

  • Serves:4

  • Prep time:5 mins

  • Cooking time:25 mins

  • Total time:30 mins

  • Skill level:Easy peasy

  • Costs:Cheap as chips

  • 350g dried egg noodles
  • low calorie cooking spray
  • 1 onion, halved and thinly sliced
  • 1 large carrot, peeled and finely diced
  • 1 garlic clove, crushed
  • 1 tsp ground ginger
  • 1 tbsp mild or medium curry powder
  • 400g frozen sliced mixed peppers
  • 4 tbsp light soy sauce
  • salt and freshly ground black pepper
  • 300g skinless hot-smoked salmon fillet, roughly flaked
  • Small handful of chopped fresh coriander
  • Limes wedges, to serve


  1. Cook the noodles according to the packet instructions then drain and set aside.
  2. Meanwhile, spray a non-stick wok or large frying pan with low calorie cooking spray and place over a high heat.
  3. Stir-fry the onion and carrot for 3 minutes or until softened, then add the garlic, ginger, curry powder and peppers and stir-fry for 4 minutes or until just beginning to soften.
  4. Add the drained noodles and about 2 tablespoons of water and toss everything together. Add the soy sauce, season and stir-fry for another minute.
  5. Add the salmon and stir-fry for 2 minutes or until piping hot. Remove from the heat, scatter over the coriander and divide between shallow bowls or plates.
  6. Serve hot with lime wedges to squeeze over.


Gizdodo: Dodo Gizzard – Farmers Plantain Porridge/Pottage | All Nigerian Recipes – All Nigerian Recipes

Ingredients for Farmers Plantain Porridge (Gizdodo):

• 3 ripe plantains
• 300g (10.5 oz) beef (use Gizzards for Gizdodo)
• 200g (7 oz) mushrooms
• 1 green bell pepper
• 5 plum tomatoes (tomato Jos)
• 2 big stock cubes
• 1 big onion
• 1 teaspoon thyme
• Pepper & salt (to taste)
• 1 cooking spoon vegetable oil
• More vegetable oil (for frying the plantains)


Curry base sauce


  • 100 g red lentils
  • 2 medium onions , peeled and roughly chopped
  • 3 medium carrots , roughly chopped
  • 1 red pepper , deseeded and roughly chopped
  • light olive oil or vegetable oil
  • 6 cloves garlic , peeled and roughly chopped
  • 70 g fresh ginger , peeled and roughly chopped
  • 6 stalks coriander , chopped
  • 1 whole red chilli , deseeded and roughly chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 2 x 400 g tinned plum tomatoes
  • 300 ml water
  • 200 ml tinned coconut milk
  • salt
  • freshly ground black pepper


  1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
  2. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
  3. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
  4. Tip
    Any surplus sauce can be frozen to use at a later date.
  5. This recipe is from School Dinners.



Apple and Blueberry Friands

  • preparation
  • 30 minutescooking
  • easydifficulty
  • 10serves
  • 1/2 cup white plain flour
  • 1/4 cup white self-raising flour
  • 1/2 cup icing sugar
  • 100g almond meal
  • 1 teaspoon cinnamon
  • 1/3 cup Sanitarium So Good Vanilla Bliss soy milk
  • 1/4 cup rice bran oil
  • 1 cup pie apple (no added sugar), roughly chopped
  • 1/2 cup blueberries (fresh or frozen)
  • 5 egg whites
  1. 1Preheat oven to 200°C. Lightly spray 10 non-stick friand moulds with oil. Cut out oval circles of baking paper and line the bottom of each friand hole.
  2. 2Combine flours, icing sugar, almond meal and cinnamon. Add So Good, oil, apple and blueberries and stir until just combined.
  3. 3Beat egg whites until soft peaks form and carefully fold into mixture. Spoon into prepared moulds and bake for 25-30 minutes. Sit for 10 minutes before turning out onto a cooling tray and serve dusted with icing sugar.
  • If you don’t have friand moulds then muffin moulds are a suitable alternative.


Spaghetti Squash & Meat Sauce Recipe

Author: Mandy King
Recipe type: Dinner
Serves: 4
  • 1 spaghetti squash
  • 2 TBSP coconut oil
  • 4 big cloves of garlic
  • 1 package mushrooms
  • 3 carrots, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 TBSP Italian seasoning
  • salt and pepper
  • 1lb organic ground turkey, bison or lean ground beef (Bison/beef is higher iron)
  • 1 jar pasta sauce (I used an organic garlic one)
  1. Preheat oven to 400F
  2. Chop off the stem of the squash and then slice lengthwise (This requires serious strength)
  3. Using a spoon, remove the seeds and gunk inside
  4. Brush some coconut oil on the inside and lay the insides face down on a baking sheet lined with parchment paper
  5. Roast squash for 35-40 minutes. To know if it’s done, check to see if noodles easily come out with a fork. You don’t want to overcook it.
  6. Meanwhile, heat coconut oil over medium heat in a pan
  7. Mince the garlic, and dice the onion
  8. Saute for 5 minutes
  9. Chop all remaining vegetables and add them to the pan
  10. Season with Italian seasoning and salt and pepper and continue to stir
  11. Once all the vegetables are almost fully cooked, add the ground turkey, and cook for another 10 minutes
  12. Once the turkey is cooked, add the pasta sauce, and turn down the heat to low
  13. Simmer for another 10 minute


Pasta with tomato & hidden veg sauce


  • 1 tsp olive oil
  • 1 large onion, chopped
  • 2 celerysticks, chopped
  • 2 carrot, chopped
  • 1 leek, chopped
  • 2 pepper , deseeded and chopped
  • 2 x 400g cans chopped tomatoes with garlic
  • 1 tbsp each caster sugar and balsamic vinegar
  • 300g dried pasta shapes
  • Parmesan , shaved, and rocket, to serve (optional)
  • Method

    1. Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins – the longer the better.
    2. Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.


How to make Doughnuts « Nigerian Donut recipe »

How to make doughnut/ donut
• Prep time:
 1 hr
• Cook time: 30 mins
• Makes:       13 doughnuts

• Rolling pin
• Deep fryer/ Pot
• Smooth working surface
• A small clean round bowl and bottle cover/ Round Cutters

• 5 Milk cups Flour
• 4 tsp. Bakers yeast
• 1 (milk) cup milk (already dissolved in water)
• 2 tbsp. butter/margarine, Melted
• 1 milk cup sugar
• 1 egg, whisked
• 1/2 tsp salt
• 6 cups Groundnut Oil for deep frying

Lentil and vegetable pasta in a tomato sauce


  • 1 tbsp tomato puree
  • 2 tbsp oil
  • 1 stock cube
  • 1 tsp cinnamon
  • 1 large onion chopped
  • 2 tins chopped tomato
  • 1 courgette chopped
  • 1 tsp mild chilli powder
  • 2 cloves garlic crushed
  • 3 handfuls pasta
  • 1 carrot grated
  • 2 handfuls lentils (I used red but any would be ok)
  • 1 splash Worcestershire sauce
  • 7 mushrooms chopped


  1. Heat oil in large frying pan and add carrot, courgettes, onion, mushrooms and garlic. Fry over a medium heat until softened, stirring frequently.
  2. Rinse lentils and boil lentils and pasta until done.
  3. Add tomatoes, cinnamon, chilli powder, tomato puree and Worcestershire sauce, and crumble in stock cube. Stir until well mixed and simmer until the sauce thickens, about 30 minutes.
  4. Add lentils and pasta. Toss well until they are covered in sauce. Serve!

Handy Hint

Boil lentils and pasta in the same pan to save on washing up. You can add any veg you need to use up to this dish, making it tasty and economical.

Additional Information

  • pulses
  • Pasta
  • Vegetarian


Vegetarian Pasta Sauce Recipe


  • 3 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 3 medium zucchini, chopped
  • 3 medium yellow summer squash, chopped
  • 3 medium tomatoes, chopped
  • 1 medium eggplant, peeled and cubed
  • 1/2 pound sliced fresh mushrooms
  • 2 cans (28 ounces each) Italian crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/4 cup minced fresh basil
  • 3 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper


Veggie Lasagna in Parmesan Cream Sauce

Prep Time
Total Time


9 servings

Learn how to make this cheesy Veggie Lasagna in Parmesan Cream Sauce! Combine grated Parm, creamy ricotta and a four-cheese blend in this tasty dish.
  • Mini Peppers Sweet

    2 ea For $5.00 thru 08/02
  • Onions Yellow/ Brown

    1 ea For $1.99 thru 08/02
  • Source:

Vegetables in Ginger-Garlic with Sesame seeds

Ingredients:1 tbsp crushed garlic

1 tbsp ginger paste

1/4 cup spring onions, finely chopped

1 onion, quartered

2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces

1 tsp light soya sauce

2 tsps vinegar

1/2 tsp brown sugar

2 tbsps tomato ketchup

1/2 tsp white pepper pwd

1 1/2 tbsp cornflour (mixed in 1 cup water)

salt to taste

1 tbsp toasted sesame seeds/til

1 1/2 tbsps sesame oil or peanut oil

1 Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool.
2 Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few secs.
3 Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.
4 In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few secs. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well.
5 Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.
6 At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens. Serve hot with noodles or fried rice.


Ugba: Spicy Shredded Oil Bean

Ingredients for Ugba

I used:

  • 3 handfuls ugba (ukpaka)
  • ½ cup red palm oil
  • 1 habanero pepper (atarodo, ose oyibo)
  • 1 teaspoon powdered edible potash (alternative: baking soda)
  • 1 big stock cube
  • ½ teaspoon ogiri Igbo
  • 2 big pieces of ponmo (cow skin)
  • 1 big cut stockfish
  • 1 handful crayfish or 2 tablespoons ground crayfish
  • 10 medium crayfish
  • Salt (to taste)

For serving:

  • 1 red onion
  • 1 small bunch of garden egg leaves (akwúkwó añara)
  • 1 chunk of stockfish or dry fish (optional)

Notes on the ingredients

  1. Ugba (also known as Ukpaka in some Igbo dialects) is oil bean seed. It is cooked for long hours and shredded before use in Nigerian meals. You will often see it used in preparing Ugba the meal detailed on this page, in some parts of Igboland it is added to Isi Ewu and it is a major ingredient in Abacha (African Salad).
  2. Powdered edible potash is used to make the red palm oil curdle. The recipe for Ugba requires the red palm oil to be in that state. Baking soda, which I used in the video below is the perfect alternative to edible potash. Watch it in action in the video.
  3. Please note that the medium crayfish stated in the list of ingredients is not oporo (large dried prawns). By medium crayfish I mean when you buy crayfish, you have some that are quite big but not as big as oporo. I usually pick these out and keep them for preparing Ugba.
  4. Ogiri Igbo is a very traditional Igbo seasoning made from castor seeds. If you do not have it, skip it.
  5. Ponmo is cow skin. Raw cowskin is burnt to remove the hair to get the ponmo. If you do not have ponmo, use cow tripe (shaki).
  6. Stockfish is dried cod fish. If you do not have it, smoked mackerel (smoked fish) is the next best thing for this Ugba recipe.


Before you prepare Ugba

  1. Rinse the ugba/ukpaka and place in a sieve to drain.
  2. Cook the stockfish and ponmo with the stock cube till done. Take them off from the pot. If the stock from cooking them is too much, keep boiling till most of it has evaporated and you have about a quarter cup of stock. If using smoked fish to replace stockfish, do not cook it, just break into small pieces with your fingers and add in Step 4 in the preparation directions.
  3. When the stockfish and ponmo have cooled down, cut them into small pieces (see video) and set aside. If you want to serve the Ugba with a lump of stockfish, remember to cook that one with the first one but do not break it into pieces.
  4. Dissolve the edible potash or baking soda in half cup of cool water and set aside. If using edible potash, stir very well and pass the mixture through a fine sieve and set the resulting liquid aside.
  5. Cut the habanero peppers (atarodo, ose oyibo) into tiny pieces.
  6. Break up the medium crayfish into small pieces with your fingers.
  7. Grind or pound the normal crayfish if you do not have already ground ones.
  8. Cut the red onion into rings and set aside. This is for garnish.
  9. Rinse and slice the garden egg leaves. This is also for garnish.


Directions for preparing the Ugba

  1. Pour the palm oil in a pot. This is done off the stove. But if you need to melt the red palm oil, you can melt it and take off the stove once the palm oil melts.
  2. Stir the edible potash solution or the baking soda solution then slowly pour into the palm oil while stirring at the same time. You will notice the palm oil slowly turn yellow and curdle (become thicker).
  3. Add the ogiri Igbo to one corner of the pot/pan and dissolve it with your spatula.
  4. Add the ground crayfish, the pieces of medium crayfish, the pieces of stockfish and ponmo then stir till everything is combined. If using smoked fish, add it now before stirring.
  5. Transfer the pot/pan to a stove and set the heat to medium.
  6. Add the ugba/ukpaka, sliced habanero pepper and the stock from cooking the stockfish and ponmo.
  7. Continue stirring till everything is combined and once it heats up, add salt to your taste, stir again and take it off the stove.
  8. That’s it!


Peppered Chicken


  • 1.2kg chicken
  • 2 tatashe peppers
  • 1-2 Scotch bonnet peppers or habanero peppers
  • 2 onions
  • 1 cooking spoon vegetable oil
  • 6 small stock cubes
  • 1 tablespoon thyme
  • Salt (to taste)

Notes on the ingredients

  1. Use hard chicken (hen) because the taste is richer than that of the soft chicken (cockerel or rooster).
  2. Tatashe peppers are Nigerian spicy red pointy peppers. Outside Nigeria, use Tribelli peppers (Pimentos Tribelli in Spanish). The peppers produce a popping red juice when blended making it a great alternative to our Nigerian Tatashe. The only difference is that Tribelli peppers are not spicy. Tribelli peppers are sold under different brand names in different countries.
  3. The Scotch bonnet peppers (alternative habanero peppers) is atarodo, ose oyibo or atarugu. Its job is to add more bite to the tatashe. If you do not like spicy hot food, you can use only tatashe. I use a combination of Tribelli peppers and scotch bonnet because Tribelli peppers are not hot and if you want to use only scotch bonnet peppers for this, the peppered chicken will be too spicy and you will not enjoy it even if you love spicy food.
  4. The thyme should have fine particles. I add the thyme from a shaker that has tiny holes so that only the tiniest particles pass through.
  5. One of the onions is for cooking the chicken while the other is for garnish. Use red onions for garnish.

Before you prepare the Peppered Chicken

  1. Cut one of the onions into tiny pieces and cut the other into thin slices.
  2. Remove the seeds from the tatashe or Tribelli peppers, cut them (as well as the scotch bonnet peppers) into small pieces and blend with a hand blender. The blending should be coarse not smooth (see video). Any blender that allows you to grind the pepper without adding water should do. For a normal blender, add just enough water to help the blades of your blender move.
  3. Clean the chicken. Cut them into desireable sizes if you bought whole chicken. Place in a bowl and add the thyme, diced onions and stock cubes (crushed). Massage the seasoning and spices into the chicken with your hands, cover and put in the fridge to marinate for at least 1 hour.

Directions for making Peppered Chicken

  1. When the chicken has marinated for 1 hour, place in a pot, pour some water and start cooking. I add water because I use a pressure cooker. If using a normal pot, just start cooking and by the time it starts to boil, water will seep out from the chicken.
  2. When the chicken is done, take them out and grill/broil in the oven at 180°C (350F) till golden all over. If you are preparing another meal on the same day (say Nigerian Jollof Rice), use the chicken stock (water from cooking the chicken), to prepare it. If you are just preparing Peppered Chicken to serve with a chilled drink, put the chicken stock in your freezer, chicken stock always comes in handy when you are preparing another meal.
  3. Pour the vegetable oil in a dry pot and heat it up.
  4. Add the pepper blend and start frying on low to medium heat till all the water dries up.
  5. Add the grilled/broiled peppered chicken and stir very well with a spatula till the popping red peppers have coated every inch of the chicken. Add salt at any time if necessary.
  6. That’s it!


Peppered Snails

Ingredients for Peppered Snails

I used:

  • 10 medium snails
  • 4 habanero peppers (or to your taste)
  • 5 plum tomatoes
  • 1 onion
  • 1 big stock cube
  • 1 cooking spoon vegetable oil
  • Salt (to taste)

For serving:

  • 1 onion

Tool you’ll need: toothpicks for serving.

Notes about the ingredients

  1. Be careful about the quantity of seasoning you add to snails. They can easily get over-seasoned and taste salty because due to the texture of the meat, it does not absorb much of the seasoning.
  2. You can skip the tomatoes and use only habanero peppers. But you will need lots of peppers to make enough stew for the snails, that means the Peppered Snails will be too spicy hot and all you can taste is the pepper. Not good.


Before you make Peppered Snails

  1. Break the shells of the snails and clean the snail slime.
  2. Cut half of the first onion into big chunks. Cut the other half into tiny pieces.
  3. Cut the habanero peppers (scotch bonnet) into tiny pieces.
  4. Remove the seeds from the tomatoes and cut them into thin slices.


Making the Peppered Snails

  1. Put the cleaned snails in a pot and pour water to cover them.
  2. Add the stock cube and the chunks of onion. I use chunks of onion when I want to season with onions without having pieces of onions in what I am cooking.
  3. Cover and start cooking on medium heat. While cooking, top up the water when necessary so it does not burn.
  4. Put the sliced tomatoes, pepper and onions in another pot and start cooking on medium heat. The aim is to steam them till they are soft. Stir from time to time so it does not burn.
  5. After 30 minutes, the snails should be well cooked. Remember to top up the water as you cook them. Note that the tongue of the snails are still crunchy even when the snails are done.
  6. Remove the chunks of onion from the snails. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don’t want to lose any flavour by pouring away the snail stock. Set it aside.
  7. When the water dries from the pepper, tomatoes and onions, add the vegetable oil and fry for about 5 minutes. Stir continuously so it does not stick to the pot.
  8. Add salt and stir very well.
  9. Add the cooked snail. Stir very well and add more salt if necessary.
  10. That’s it! Leave to cool down a bit, insert toothpicks and serve with onions.


How to cook Unripe Plantain Porridge


  • 3 unripe plantains
  • A big bunch of Nigerian pumpkin leaves (or Frozen Spinach: 10 cubes)
  • 1 medium fish (Mackerel)
  • 1-2 teaspoons ground crayfish
  • 2 medium onions
  • Red palm Oil: enough to colour the meal
  • Pepper and Salt (to taste)
  • 2 big stock cubes


Before you cook Unripe Plantain Porridge

  1. Wash, peel and cut up the plantain as shown.
  2. Rinse and cut the pumpkin leaves into small pieces. If you will be using frozen spinach, allow to thaw just enough to let you cut them into tiny pieces. Leave to thaw completely and squeeze out the extra water using a sieve.
  3. Wash, cut and remove the fish intestines.
  4. Grind the crayfish and pepper.

Cooking Directions

  1. Put the cut plantain in a pot. Add the chopped onions, stock cubes, fish, ground crayfish and pepper.
  2. Add water to the same level as the contents of the pot.
  3. Cook till the contents start to boil. Add the red palm oil and salt to taste. Cover the pot and keep cooking till done. This is when the plantain is tender to touch.
  4. Add the vegetables, cover the pot and leave to simmer.
  5. Once it has heated up, stir, turn off the heat and leave to stand for at least five minutes before serving.


Gizdodo: Farmer’s Plantain Pottage

Ingredients for Gizdodo

  • 3 ripe plantains
  • 300g (10.5 oz) gizzards
  • 200g (7 oz) mushrooms
  • 1 green bell pepper
  • 5 plum tomatoes (tomato Jos)
  • 2 big stock cubes
  • 1 big onion
  • 1 teaspoon thyme
  • Pepper & salt (to taste)
  • 1 cooking spoon vegetable oil
  • More vegetable oil (for frying the plantains)


You can use beef instead of gizzards but then it won’t be Gizdodo, it will be BeefDodo … lol


Nigerian Chicken Suya Recipe

Ingredients you need for Chicken Suya

Tools you’ll need: Skewers or sticks

Notes about the ingredients

  1. I use chicken breast from the male chicken (cockerel, cock, rooster) because is it soft and juice and cooks in less time. You may use the fillets of the female chicken but your cooking times will be different from mine.
  2. You can buy the suya spice (suya pepper) from African food stores, you can also make yours. Visit How to make Nigerian Suya Spice for details.
  3. If you do not have groundnut oil (peanut oil), use any tasteless and odourless vegetable oil eg sunflower oil.
  4. To be honest, I never measure the quantity of suya pepper that I use. I just set the bag of suya pepper on one side, scoop a small quantity into the tray that I am using to dab the fillets, use that one up and scoop more till I have dabbed all the chicken fillets of suya that I am making.

    The thing is to look at the quantity of suya spice you have and decide how heavily coated you want the fillets. With a well prepared Suya Pepper, even if you just sprinkle the fillets with the spice, the end product will still taste like suya.

    With all that said, for 1kg (2.2 lbs) of chicken breast, I used about 200g of suya pepper.


Making the Chicken Suya

  1. Make some suya pepper if you do not have it.
  2. Cut the chicken breast into fillets. The chicken sellers at the meat market where I live usually do this for me. If you do not have such a market close by, use a sharp knife and try your best. I show how they do it in the video below.image:
  3. Cut the fillets into manageable suya sizes. Click the image for a bigger view. Please note that the image is just a guide, I do not follow those cuts always, I look at each fillet and decide how to cut it. Watch the video below for more tips on how to cut the fillets professionally like the Mai Suyas of Nigeria.
  4. Thread the fillets of chicken on the suya sticks as shown in the video below. Putting the beef on sticks is optional so you can actually skip this step but it’s not Nigerian Chicken Suya if it’s not on a stick.
  5. Put some vegetable oil in a bowl, add a small quantity of salt and stir. Using a cooking brush, rub the vegetable oil on the threaded fillets of chicken. This is what helps the suya spice stick to the chicken so make sure you rub the oil on every part of the chicken fillets.
  6. Spread the suya spice in a wide dish and dab the threaded fillets of chicken in the spice so that all parts of the chicken is covered with the suya spice.
  7. Place the sticks of spiced chicken fillets in a flat plate and cover with a think plastic film or aluminium foil.
  8. Place in the fridge to marinate for at least 1 hour. I even leave this overnight depending on when I want it. For instance if you have a party the next day, you can do all the threading and dabbing the night before and place in the fridge till the next day.
  9. When you are ready to grill, set your oven to Grill/Broil and 200°C (400F) to preheat.
  10. Place the chicken fillets on the oven rack making sure that the ears of the suya lie flat on the rack. Click image for a bigger view.
  11. Grill/Broil in the preheated oven for about 30 minutes making sure that both sides of the chicken suya are grilled evenly. So you grill the top side for about 10 minutes, turn them upside down and grill the bottom side for 10 minutes and keep turning them around till done.
  12. Towards the end, you can rub more vegetable oil on the fillets of chicken suya, this is so that they are moist rather than dry.
  13. That’s it!


Potato and Fish Porridge

Ingredients for Potato and Fish Porridge

  • 2 medium Irish potatoes (spuds)
  • 1 fish cut
  • 1 small red onion
  • 2 tablespoons red palm oil
  • Black pepper (to taste)
  • Salt (to taste)
  • Seasoning cube (to taste)
  • Leafy spinach: for garnish (alternative: garden egg leaves)

Notes about the ingredients

  1. Use your favourite fish for this meal: tilapia, gilt head bream fish, catfish, conger eel, mackerel (a.k.a. titus in Nigeria). Do not use bony fish when preparing this for kids.
  2. When preparing this for kids less than one year old, do not add salt, pepper and seasoning cubes.
  3. You can use other types of peppers: habanero pepper (atarodo) or dry pepper.
  4. If you are outside Nigeria, use leafy spinach for the garnish, in Nigeria, use garden egg leaves.

Before you cook Potato and Fish Porridge

  1. Peel, wash and cut the potato into small cubes.
  2. Dice the onion.
  3. Wash and slice the spinach or the garden egg leaves and set aside.
  4. Grind the black pepper or the habanero pepper (atarodo) or dry pepper.

Cooking Directions

  1. Place the potatoes in a pot, pour water to cover them slightly, add the pepper and diced onions. If using seasoning cubes, crush and sprinkle on top of the ingredients and stir.
  2. Place the fish on top, cover the pot and start cooking on medium heat.
  3. Once it boils, gently turn the fish on the other side to ensure that it cooks well.
  4. After about 3 minutes, gently remove the fish and set aside.
  5. Add palm oil and salt to taste.
  6. Stir cover and cook on high heat till the water surrounding the potatoes starts to thicken (form a porridge).
  7. When the potato is well cooked, add the fish back in the pot, stir gently and turn off the heat.


How to Make Nigerian Pancake


  • 1 cup | (150g) of plain flour
  • 2 medium eggs
  • ½ cup (125 mls) of evaporated milk (Peak or Carnation are common in Nigeria)
  • 2 tablespoons of margarine
  • 1 cup (250 mls) of water
  • ¼ teaspoon of salt
  • 6 teaspoons of sugar (or to taste)
  • Ground Chilli Pepper (to taste)
  • Vegetable oil


Before you fry the pancake

  1. Put the margarine is a small bowl and melt in the microwave. You can also place the bowl in a bigger bowl of hot water to melt the margarine.
  2. Break the two eggs into the melted margarine and beat till smooth. Then add ½ cup of water.
  3. Add the flour and mix well till there are minimal lumps.
  4. Add the milk, salt, sugar, ground pepper and the remaining ½ cup of water, stir well.
  5. Blend the mix using a liquid blender. This will give the pancake batter the smoothest consistency. If you don’t want to blend it, no problem, just mix the ingredients very well so that the lumps are minimal.

    Note: You can also add onions to the pancake but make sure that your blender can liquefy the onions. If not, the pieces of onions will not let you achieve very thin pancakes.


  1. Set a frying pan over medium heat. Add a few drops of vegetable oil. Just enough to lubricate the frying pan.
  2. When hot, pour some pancake batter into the frying pan. Tilt the pan so that the batter coats the surface of the pan evenly. This should be a very thin coat.
  3. Fry the underside of the pancake for approximately 1 minute, shaking the pan from time to time till the pancake comes loose. You can also loosen it with the spatula. Check the underside to be sure it has browned to your liking, preferably light brown.
  4. Flip the pancake so you can fry the top side as well.
  5. The pancake is done when both sides are light brown.