A north, west, east, south, and party-food route through Nigerian cooking.
A focused set of dishes for this craving, occasion, or cooking style.
24 dishes are ready to open from this collection
Open any dish below for ingredients, story, timing, serving notes, and pairings.
Nigerian party jollof rice cooked in a fried tomato-pepper base with stock, thyme, curry powder, bay leaves, and a smoky bottom.
A northern Nigerian rice swallow cooked until soft, mashed smooth, and shaped into mounds for soups like miyan kuka or miyan...
A classic Yoruba plate of yam flour swallow served with jute leaf ewedu, silky bean gbegiri, and stew.
Igbo cassava salad tossed with palm oil dressing, ugba, fish, crayfish, onion, garden egg, and utazi.
Efik-Ibibio vegetable soup with shredded afang leaves, waterleaf, palm oil, meat, stockfish, crayfish, and periwinkles.
Nigerian suya, thin beef skewers coated in yaji, the smoky Hausa spice blend of kuli-kuli, chile, ginger, onion, garlic, and...
Nigerian black-eyed pea fritters blended with onion and pepper, whipped light, then fried until crisp outside and fluffy inside.
Yoruba green pepper stew cooked with bleached palm oil, iru, assorted meats, and boiled eggs, usually served with Ofada rice.
Nigerian palm nut soup with meat or fish, banga spices, dried fish, crayfish, chile, and fresh herbs.
Nigerian roasted plantain served hot with groundnuts or a spicy pepper sauce.
Hausa bean flour dumplings boiled until tender, then dressed with oil, yaji, onions, tomato, and boiled egg.
Efik-Ibibio vegetable soup loaded with ugu, waterleaf, palm oil, meat, stockfish, crayfish, and periwinkles.
A Yoruba spinach and pepper stew cooked with palm oil, locust beans, crayfish, and assorted meats or fish.
Nigerian egusi soup with ground melon seeds, palm oil, pepper base, assorted meats, stockfish, crayfish, and leafy greens.
South-South Nigerian seafood soup with fresh fish, prawns, periwinkles, crayfish, pepper, yam thickener, and aromatic leaves.
Northern Nigerian fermented rice cakes cooked in small wells until lightly crisp outside and soft inside.
Northern Nigerian baobab leaf soup cooked with meat stock, dried fish, dawadawa, palm oil, chile, and fine kuka powder.
Northern Nigerian pumpkin and groundnut soup with meat, leafy greens, tomato-pepper base, dawadawa, and warm spices.
A steamed Nigerian bean pudding made from peeled black-eyed peas blended with peppers, onion, oil, and seasoning, then cooked...
A hot, aromatic Nigerian broth made with goat, chicken, fish, or assorted meat, pepper soup spice, chile, onion, and scent le...
Igbo white soup made without palm oil, thickened with yam and cooked with catfish, crayfish, uziza, and utazi.
Igbo oha leaf soup cooked with cocoyam thickener, palm oil, meat, dried fish, crayfish, and ogiri.
Eastern Nigerian Bambara nut pudding steamed with palm oil, pepper, onion, and salt until firm and tender.
Soft Nigerian fried dough balls made from yeasted flour batter, lightly sweetened and fried until golden.
Every recipe linked from Nigerian Regional Table is ready to open from the card above.
Start with Jollof Rice, Tuwo Shinkafa, Amala, Ewedu and Gbegiri, then use the country links and related dishes to build a complete table.
Nigeria
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