Nigeria: Recipes Only

 

Nigeria: Fufu and Fire


Fufu and Egusi: Feeding the Strike


Fufu

Fufu is a starchy, dough-like staple often served with soups like Egusi. It's commonly made from cassava, yam, or plantain.

Ingredients:

  • 2 cups cassava flour (or yam flour, or a mix of cassava and plantain flour)

  • 4 cups water

Instructions:

  1. Boil water: Bring 4 cups of water to a boil in a large pot.

  2. Make paste: In a bowl, mix 1 cup of cassava flour with 1 cup of cold water to form a smooth paste.

  3. Cook mixture: Gradually pour the paste into the boiling water, stirring constantly to prevent lumps.

  4. Thicken: Reduce heat to medium. Add the remaining 1 cup of flour gradually, stirring vigorously until the mixture thickens into a smooth, elastic dough (about 10-15 minutes).

  5. Shape: Remove from heat. Wet your hands, scoop portions, and roll into balls or shape as desired.

  6. Serve: Serve warm with Egusi soup or any preferred stew.

Tips:

Adjust water for desired softness. Fufu is typically eaten by pinching off small pieces and dipping them into soup.

Egusi (Melon Seed Stew)

Egusi is a rich, savory stew made from ground melon seeds, often cooked with vegetables and protein.

Ingredients:

  • 2 cups ground egusi (melon) seeds

  • 1 lb beef, chicken, or fish (cut into chunks)

  • 1 cup palm oil

  • 1 medium onion, chopped

  • 2 cups spinach or ugu (fluted pumpkin) leaves, chopped

  • 2 tablespoons ground crayfish

  • 2-3 Scotch bonnet peppers, blended (adjust for spice)

  • 2 cups stock (chicken, beef, or vegetable)

  • 1 tablespoon locust beans (optional, for authentic flavor)

  • Salt and seasoning cubes (e.g., Maggi) to taste

Instructions:

  1. Cook protein: Season meat or fish with salt and a seasoning cube. Boil in 2 cups of stock until tender (about 20-30 minutes). Set aside, reserving the stock.

  2. Prepare egusi paste: Mix ground egusi with a little water to form a thick paste.

  3. Sauté base: Heat palm oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 3 minutes).

  4. Cook egusi: Add the egusi paste to the pot, stirring frequently for 5-7 minutes until it starts to clump and release a nutty aroma.

  5. Add stock and seasonings: Pour in the reserved stock, ground crayfish, blended peppers, and locust beans (if using). Stir and simmer for 10 minutes.

  6. Add protein and vegetables: Add cooked meat or fish and chopped spinach/ugu. Simmer for another 5-7 minutes until the stew thickens and the vegetables are tender.

  7. Adjust seasoning: Taste and adjust with salt and seasoning cubes. If too thick, add a little water.

  8. Serve: Serve hot with fufu, pounded yam, or rice.

Tips:

For a smoother texture, blend egusi with onions before cooking. Adjust palm oil for richness.

Akara: Bean Cakes and Broken Crowns



Akara (Bean Fritters)

Akara is a savory fritter made from blended black-eyed peas, often served as a snack or breakfast item.

Ingredients:

  • 2 cups dried black-eyed peas (soaked overnight)

  • 1 small onion, finely chopped

  • 1-2 Scotch bonnet peppers, finely chopped (adjust for spice)

  • 1/2 teaspoon salt

  • 1 teaspoon ground crayfish (optional)

  • Vegetable oil for deep frying

Instructions:

  1. Prep beans: Drain soaked black-eyed peas. Rub beans between your hands to remove skins, then rinse until most skins are gone.

  2. Blend: Blend peeled beans with 1/4 cup water until a smooth, thick paste forms. Add a little more water if needed, but keep it thick.

  3. Mix batter: Transfer paste to a bowl. Add onions, peppers, salt, and crayfish (if using). Whisk vigorously for 2-3 minutes to incorporate air for fluffiness.

  4. Heat oil: Heat 2-3 inches of oil in a deep pot to 350°F.

  5. Fry akara: Scoop tablespoon-sized portions of batter and drop into hot oil. Fry in batches for 3-4 minutes per side until golden and crispy.

  6. Drain: Remove with a slotted spoon and drain on paper towels.

  7. Serve: Serve hot with a side of pepper sauce or as a side to Jollof Rice.

Tips:

Soaking beans overnight makes peeling easier. Blend in small batches for a smoother paste.

Akara Pepper Sauce

Ingredients:

  • 2-3 fresh habanero peppers (or 1-2 Scotch bonnet peppers, if available), stemmed and roughly chopped

  • 1/2 tsp Scotch bonnet powder (adjust to taste for extra heat)

  • 1 small red bell pepper, seeded and chopped (for sweetness and body)

  • 1 small onion, roughly chopped

  • 2 cloves garlic

  • 1 medium tomato, chopped (or 2 tbsp tomato paste for a richer flavor)

  • 1/4 cup vegetable oil

  • 1 tsp ground crayfish (optional, for umami)

  • 1/2 tsp salt (adjust to taste)

  • 1/4 tsp sugar (optional, to balance acidity)

  • 1/4 cup water or vegetable broth (to adjust consistency)

  • 1 tbsp lemon juice or white vinegar (for tanginess)

Instructions:

  1. Blend ingredients: In a blender or food processor, combine habanero peppers, red bell pepper, onion, garlic, and tomato (or tomato paste). Blend until smooth, adding a splash of water if needed.

  2. Cook the sauce: Heat the vegetable oil in a small saucepan over medium heat. Pour in the blended mixture and stir in the Scotch bonnet powder, ground crayfish (if using), salt, and sugar. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the raw taste of the vegetables cooks out.

  3. Adjust consistency: Add water or broth gradually to reach your desired thickness (slightly thick but pourable).

  4. Add tanginess: Stir in the lemon juice or vinegar. Taste and adjust seasoning.

  5. Cool and serve: Remove from heat and let cool slightly. Serve warm or at room temperature alongside hot Akara.

Suya: Smoke and Sparks


Suya

Suya is spicy grilled beef or chicken, a Northern Nigerian specialty coated in a peanut-spice rub.

Ingredients (Serves 4):

  • Beef: 1 lb (450g) sirloin or top round, thinly sliced

  • Suya spice mix:

    • 1/2 cup roasted peanuts (or peanut powder)

    • 1 tbsp ground ginger

    • 1 tbsp smoked paprika

    • 1 tbsp cayenne pepper (adjust for heat preference)

    • 1 tbsp onion powder

    • 1 tsp garlic powder

    • 1 tsp ground black pepper

    • 1 tsp salt

    • 1 tsp ground chili powder (optional, for extra heat)

  • Vegetable oil: 2 tbsp (for brushing)

  • Skewers: Wooden or metal

  • Optional garnish: Sliced onions, tomatoes, and cucumber

Instructions:

  1. Prepare the suya spice: Pulse whole peanuts in a food processor to a fine powder. Mix with ginger, paprika, cayenne, onion powder, garlic powder, black pepper, salt, and chili powder in a bowl.

  2. Prepare the meat: Slice beef into thin strips (about 1/4 inch thick). Thread onto skewers, weaving accordion-style.

  3. Marinate: Brush meat with oil to help the spice stick. Coat generously with suya spice mix, pressing it into the meat. Reserve some spice for serving. Marinate for 30 minutes at room temperature (or up to 4 hours in the fridge).

  4. Grill: Preheat a grill (or oven broiler) to medium-high heat (about 400°F/200°C). Grill skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.

  5. Serve: Remove from grill and sprinkle with extra suya spice if desired. Serve hot with sliced onions, tomatoes, and cucumber.

Jollof Rice: A Feast Interrupted


Jollof Rice

Jollof Rice is a vibrant, one-pot rice dish cooked in a tomato-based sauce, popular across West Africa.

Ingredients:

  • 2 cups long-grain parboiled rice

  • 1/4 cup vegetable oil

  • 1 medium onion, chopped

  • 1 red bell pepper, blended

  • 3 medium tomatoes, blended (or 1 cup canned tomato puree)

  • 2 tablespoons tomato paste

  • 2-3 Scotch bonnet peppers, blended (adjust for spice)

  • 1 teaspoon thyme

  • 1 teaspoon curry powder

  • 2 bay leaves

  • 2 cups chicken or vegetable stock

  • 1 cup water

  • 1 lb chicken (optional, cooked and fried)

  • Salt and seasoning cubes to taste

Instructions:

  1. Prep rice: Rinse rice until water runs clear. Parboil for 5-7 minutes, drain, and set aside.

  2. Make sauce base: Heat oil in a large pot over medium heat. Sauté onions until translucent (about 3 minutes).

  3. Cook tomato base: Add blended tomatoes, red bell pepper, Scotch bonnet peppers, and tomato paste. Cook for 5-7 minutes until thickened.

  4. Season: Add thyme, curry powder, bay leaves, salt, and seasoning cubes. Stir well.

  5. Cook rice: Add parboiled rice, stock, and water. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.

  6. Add protein (optional): Nestle fried chicken pieces into the rice during the last 5 minutes.

  7. Serve: Fluff rice with a fork, remove bay leaves, and serve hot.

Tips:

For smoky flavor, grill the bell peppers before blending. Adjust stock for desired moisture level.

Puff-Puff: Fried, Filled, and Fed Up



Puff-Puff

Puff-Puff is a sweet, deep-fried dough ball, a popular snack or dessert.

Ingredients:

  • 2 cups all-purpose flour

  • 1/2 cup sugar

  • 2 teaspoons instant yeast

  • 1/2 teaspoon nutmeg (optional)

  • 1 cup warm water (100-110°F)

  • 1 teaspoon vanilla extract (optional)

  • Pinch of salt

  • Vegetable oil for deep frying

Instructions:

  1. Make dough: In a large bowl, mix flour, sugar, yeast, nutmeg, and salt. Gradually add warm water and vanilla, stirring until a smooth, thick batter forms.

  2. Rest dough: Cover and let the batter rest in a warm place for 1-1.5 hours until doubled in size.

  3. Heat oil: Heat 2-3 inches of oil in a deep pot to 350°F.

  4. Fry puff-puff: Scoop tablespoon-sized portions of batter using a spoon or your hands (wet hands to prevent sticking). Drop into hot oil, frying in batches to avoid crowding. Fry for 2-3 minutes per side until golden brown.

  5. Drain: Remove with a slotted spoon and drain on paper towels.

  6. Serve: Dust with powdered sugar (optional) and serve warm.

Tips:

Ensure oil is hot enough to prevent greasy puff-puff. Use a thermometer for best results.


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