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Sabine Lancour
Hi there. I was watching a show (Atlanta) in which a character orders a Nigerian dish called Jollof rice. That got me into thinking I've never had any Nigerian food before. I looked up on youtube and most of the videos, at least the popular ones were made by Americans.
From my personal experience such recipes often have changes to make it more suitable for the 'western palate'. I am from India and I have seen the abomination they make in the name of 'Indian food'. So help me here. I want to find out some good channels where actual Nigerians cooking their food. Thanks a lot.
This recipe is made for 2-3 adults and it can be adjusted according to the numbers of people you are catering for. Asaro is well-loved by all and it is easy to make. I timed this cooking and it took approximately 45 minutes. You can add green vegetable to yam porridge, this is not a must as you can cook without it too. Serve it with a protein of choice for an all-rounder meal.
I used palm oil in this recipe, it is not a must in making this delicious Nigerian yam dish. Although it is referred to as Asaro elepo rederede (meaning yam porridge with a lovely red hue from palm oil) it is not a must. Vegetable oil is equally fine if that is what you have.
Thanks for the recipe I just made it and it's very lovely, I used smoked Titus fish instead of the fresh one and added tiny bits of beef and ponmo in mine the frying of the oil with onions separately is an ingenious idea. Thanks
Hello, my name is Ajoke, and welcome to my food world, I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...
I am Lois, and I cook, come up with the recipes, and take pictures of all the delicious dishes you see here on Yummy Medley. Femi is my husband, the techie, photo post-editor and taster of all Yummy Medley dishes.
I look at a recipe and I don't see guidelines. I see very specific rules: one half cup of this, and one teaspoon of that. What, to you, is flawed about Western conventions of recipe writing?
The question of power is really interesting. If you look at a lot of early, popular American cookbooks, who are they written by? White people. White people took credit for the recipes of the people they enslaved. White people initially codified Indian food for Western audiences. So much of the canon of American food has been told through this very white Euro perspective.
I think that there's this feeling within these publications that they just discovered turmeric, or they just discovered palm oil. But no, millions of people eat this food every day. I'm here for a food world that reflects the actual world that we live in.
We end up straddling this place where it's like, I'm so excited that you're going to include Nigerian recipes in the pages of this food section, but by the time it reaches a Nigerian audience or a West African audience, they don't even know what it is anymore. They're like, "Wait, what? Why'd you do that to our recipe?"
Last year when my book was coming out, I had to take a stand against italicizing non-English words. It's a way that Western publications literally "other" non-white foods: they make them look different. But why can't dal and jollof rice and macaroni and cheese all exist in the same font style?
The difference about this recipe from the others is the use of scent leaves(basil) and Cameroon pepper. In my opinion, the Cameroon pepper along with the sweet lime gives the salsa a beautiful zing! I had made some tostadas and the kids did not particularly like it because I used unripe plantains, but after I paired it with the tostadas, they ate it all; especially ajebutter2. In fact this salsa was so good that I started eating it with my spoon like a salad! Eureka!
Red stew is a rich, fiery pepper-and-tomato-based stew. Every Nigerian household has its own recipe for this comforting staple dish. Red stew is typically served with white rice, plantains and/or yams.
Thanks for this recipe! Have fallen in love with blackeyed peas and am working my way through all the great ways to make them. Question: can these little cakes be steamed then kept in the fridge a day or two or must they be made fresh for each meal? Best blessings!
Nigerian food is one of the most diverse cuisines in the world. Every ethnic group and tribe has a different food that consists of beans, herbs, grains, and spices. Like other cuisines in West Africa, Nigerian food is aromatic and spicy too. Here you can learn more about nigerian food.
Nigerian culture is a mix of several different cultures. It originated because of inter-tribal marriages and migrations within African countries. For this reason, Nigerian food has influences from its neighboring countries, including Ghana, Togo, Senegal/Gambia, Liberia, and Senegal.
Nigeria is a land of different tribes, dialects, and ethnic groups. For this reason, Nigerian food is quite diverse, aromatic, and lavish. The traders and explorers who came to Nigeria had a significant influence on Nigerian cuisine. For example, Portuguese traders brought cassava to Nigeria.
Plus, there is a vast variety of herbs, spices, and vegetables. All these ingredients not only make the cuisine flavorsome but also very healthy. Most Nigerian foods contain vitamins, minerals, carbohydrates, and dietary fibers.
Besides that, Nigerian cuisine involves slow cooking, which helps maintain the health benefits of the nutrients in the food. Plus, most of their foods are made from scratch, meaning no additives or preservatives are used. The following are the main reasons why Nigerian food is considered healthy:
Nigerian foods are mouth-watering and scrumptious. The country has a food culture packed with flavors, aromas, and spices native to Nigeria. Nigerian cuisine is similar to that of other Western African countries. The cuisine features pungent, smoky, sour, bitter, spicy, and umami flavors.
The soup is made from melon seeds, which thicken the soup. Besides the seeds, the soup contains meat, seafood, mushrooms, Awara, and greens. The soup has a nutty and spicy flavor and a rich feel because of the meat. Nigerians love to pair it with yam and fufu, as it goes very well with them.
A typical Nigerian party includes music, dancing, and, most importantly, party foods. Nigerians also love to have a variety of food on the table. This is why starters and appetizers are an important part of their meals. If you want to learn about some of their best starters, here are the three most popular ones.
Suya is a very delicious grilled meat. It is spicy and tender and is served with a spicy blend of flavors known as yaji and sliced red onions. Besides Nigeria, this appetizer is also popular in West Africa and other countries. It is a popular street food in Nigeria, especially in Lagos.
Besides beans, the recipe includes pepper sauce, crayfish, onion, tomato, and spices. The beans are cooked until they are very soft, then mashed. The pepper sauce is prepared separately and includes all the remaining ingredients mentioned earlier.
Nigerian cuisine features mouth-watering desserts, pastries, and soft and fluffy breads. Though rice is their staple food, there are a variety of breads in this cuisine that can be paired with their main meals.
Coconut candy is both a dessert snack and a finger food. Both adults and children in Nigeria enjoy it. People consume it as it is and sometimes use it as a topping for ice cream. It is made from shredded coconut and granulated sugar.
Nigerian cuisine involves the use of plenty of spices. Plus, some spices are mixed and blended in a specific way. To bring out the best flavors in your food, you must marinate the meat a few hours before cooking. This allows the spices to penetrate deeper into the meat, resulting in a juicy, delicious meal.
However, learning how to use different types of herbs and spices for different foods is important. Also, cooking techniques play an important role in making a cuisine unique. The following are some important herbs and spices used in Nigerian cuisine:
Whereas the women have to shop and prepare the food. Most Nigerian men like their wives to relax at home, prepare food for the family, and care for the kids. Besides these, there are a few customs that are followed in the Nigerian food culture.
Martha Cheng is a Honolulu-based food writer, editor and published author with more than 10 years' experience as food editor of Honolulu Magazine. Her work has appeared in Food & Wine, The Wall Street Journal, Frommer's and The Washington Post.
I'm Nkechi Ajaeroh, a 2x International Best Selling Author, Food Enthusiast, and Public Health expert with a Master's in Public Health. Originally from Nigeria, I now reside in the United States. My passion is crafting heart-healthy Nigerian meals with an American twist. My blog explores the joy of food and life, sharing my personal and professional journey and helping you navigate your healthy lifestyle. I am dedicated to impacting lives through storytelling and inspiring others to achieve their personal goals. LEARN MORE ABOUT ME
Nigerian food is surprisingly hearty and tasty. From the interesting texture of pounded yam to the commonly eaten varieties of Nigerian soups like Ogbono soup, Egusi soup, and Afrang soup, Nigerian food will turn you into a fan of African food instantly. Do you need a little help selecting your Nigerian cuisine? Below are 20 Nigerian foods you must try.
A cross-sectional study was undertaken to collect and assess commonly consumed foods/recipes from the six geopolitical zones in Nigeria for the production of food composition database (FCDB) for dietary assessment. Communities used were selected using a multi-stage sampling plan. Focus group discussions, interviews, recipe documentation, food preparations and literature reviews were employed. Qualitative methods were used to analyse and present data. SWOT (strengths, weaknesses, opportunities, and threats) analysis was used to evaluate the project. A total of 322 recipes were collected out of which 110 were soups. Food consumption patterns across the geographical zones were found to be changing. Variations in recipes and methods of preparation of similar foods were observed. Factors to be considered in the development of a country-specific FCDB were identified. There were challenges with the use of values reported in literature for Nigerian foods. The study justifies the need for a country-specific FCDB that will include traditional recipes.
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