Please note that I made a few substitutions to 9jafoodie’s original Ultimate Nigerian Stir-fry recipe. I also added my own favourite ingredients.
- 1 kg Nigerian Meats
- Shaki (cow tripe)
- 1 Ripe Plantain
- 3 coloured peppers
- 1 green
- 1 red
- 1 yellow
- 4 big mushrooms
- 2 onions (1 should be red onion)
- 3 teaspoons suya pepper (or to your taste)
- 1 teaspoon Nigerian curry powder
- ½ teaspoon thyme
- 1 big stock cube
- 1 cooking spoon vegetable oil
- Salt (to taste)
Notes about the ingredients
- Feel free to use your favourite parts of beef when preparing the Nigerian Stir-fry. Other meats can be included too especially meats that have a rubbery texture. Do check the original recipe for more meat ideas.
- Use ripe but firm plantains for this meal.
- I used Italian coloured recipes. These look like Nigerian Tatashe peppers but they are not spicy. You can also use bell peppers (also known as Salad Pepper in Nigeria).
- The job of the red onion is to add colour to the stir-fry. If you cannot buy it where you live, use any onion.
- Nigerian curry powder is not the Indian curry powder. Popular brands include Ducros and Lion. You can buy it from Nigerian markets and African food shops all over the world.
Before you prepare the Nigerian Stir-fry
- Rinse and slice up the vegetables, 1 onion (preferably red onion for colour), plantain, mushroom and meats as shown below. Click each image to enlarge.
- Cut the other onion into 4 chunks.
- Cook the meats with the stock cube, the chunks of onion and as small quantity of water as possible, starting with the toughest meat. So cook the shaki for some time then add the heart and gizzards and cook till done.
- When the meats are cooked, separate from the stock/broth and set aside. Use the stock to mix the suya pepper thyme and curry powder. You can also use water. The quantity of the stock/broth or water you will use for the mixing depends on how much sauce you want in the stir-fry. To play it safe, mix the aforementioned ingredients with as little liquid as possible then add more liquid during the frying.
- Deep-fry the plantains till golden and set aside.
- Pour the vegetable oil into a pan, pot or wok and once it heats up, add the cooked meats and fry till they start to brown like shown in the video below. If you are using a shallow frying pan, you will need to fry the ingredients in several batches. In that case, divide the oil and other ingredients accordingly.
- Once the meats start to brown, add the mushroom and onions and fry for 2 minutes.
- Add the coloured peppers and fry for 2 minutes.
- Add the suya pepper, curry powder and thyme mix and stir very well. Add more stock at this time if you wish.
- Finally, add the fried plantains and stir very well.
- That’s it!
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.