Nigerian Cuisine on Full Display: 20 Spicy Recipes to Spice Up Your Life!
Are you ready for a culinary adventure like no other? Look no further than the rich and vibrant world of Nigerian cuisine! With its bold flavors, spicy kick, and hearty portions, Nigerian food is sure to tantalize your taste buds and leave you craving more. From classic Jollof Rice with Grilled Chicken to Suya Skewers with Peanut Sauce, we’ve got 20 mouth-watering recipes that will transport you straight to the heart of West Africa.
In this article, we’ll take you on a gastronomic journey through the streets of Lagos and beyond, showcasing the diversity and complexity of Nigerian cooking. Whether you’re a seasoned foodie or just looking for new flavors to try, these 20 spicy Nigerian recipes are sure to delight your senses and leave you wanting more. So, without further ado, let’s dive in and explore the incredible world of Nigerian cuisine!
Jollof Rice with Grilled Chicken
A classic West African dish that combines the flavors of aromatic spices and grilled chicken, perfect for a quick weeknight dinner. This recipe serves 4-6 people.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4-6 boneless chicken breasts
– 2 tablespoons soy sauce (optional)
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened.
3. Add rice, cumin, paprika, salt, and pepper. Cook 1-2 minutes, stirring frequently.
4. Add water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until rice is cooked.
5. Grill chicken breasts for 6-8 minutes per side or until cooked through.
6. Serve jollof rice alongside grilled chicken. Garnish with parsley or thyme.
Cooking Time: 40-50 minutes
Egusi Soup with Pounded Yam
Egusi soup is a popular Nigerian dish made with ground melon seeds and vegetables, served with pounded yam for a flavorful and filling meal. This recipe combines the two to create a hearty and comforting dish.
Ingredients:
– 1 cup egusi (ground melon seeds)
– 2 medium-sized tomatoes, chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground crayfish
– Salt and black pepper to taste
– 2 pounds yam tubers, peeled and pounded
– 2 cups water
Instructions:
1. Heat the oil in a pot over medium heat. Add the onion, garlic, and crayfish; cook until the onion is translucent.
2. Add the tomatoes and cook for 3 minutes or until they start to break down.
3. Stir in the egusi and cook for an additional 5 minutes or until the soup thickens.
4. Season with salt and black pepper to taste.
5. Serve the egusi soup with pounded yam and enjoy!
Cooking Time: 20-25 minutes
Puff Puff with Spicy Dip
Get ready to spice up your snack time with this addictive recipe that combines the fluffiness of puff puffs with a bold and spicy dip!
Ingredients:
For Puff Puffs:
– 1 package of puff puff mix
– 1/2 cup lukewarm water
– 1 tablespoon vegetable oil
For Spicy Dip:
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 teaspoon hot sauce (such as Frank’s RedHot)
– 1/2 teaspoon garlic powder
– Salt to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine puff puff mix and lukewarm water. Mix until a dough forms.
3. Knead the dough for 5 minutes until smooth.
4. Divide into 6-8 portions. Shape each portion into a ball and then flatten slightly into a disk shape.
5. Place on a baking sheet lined with parchment paper, leaving space between each puff puff.
6. Drizzle with vegetable oil and bake for 15-20 minutes or until golden brown.
7. For the spicy dip, mix all ingredients together in a bowl until well combined.
8. Serve warm puff puffs with a side of spicy dip for dipping. Garnish with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Suya Skewers with Peanut Sauce
Suya skewers are a popular Nigerian street food that’s perfect for snacking or as an appetizer. This recipe combines the flavors of grilled chicken, peanuts, and spices with a creamy peanut sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp grated ginger
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1/4 cup peanuts or cashews, chopped
– Vegetable oil for grilling
– Salt and pepper to taste
– Peanut sauce ingredients: 1/2 cup peanut butter, 1/4 cup heavy cream, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together peanut butter, soy sauce, brown sugar, ginger, cumin, smoked paprika (if using), and salt.
3. Add chicken pieces and toss to coat.
4. Thread chicken onto skewers, leaving a small space between each piece.
5. Grill for 5-7 minutes per side or until cooked through.
6. Meanwhile, prepare peanut sauce by whisking together peanut butter, heavy cream, soy sauce, honey, and ginger.
7. Serve suya skewers with peanut sauce for dipping.
Cooking Time: 15-20 minutes
Efo Riro and Amala
Efo Riro is a popular Nigerian stew made with leafy greens and a rich peanut sauce, served with Amala, a traditional yam-based dish. This recipe combines the two for a flavorful and satisfying meal.
Ingredients:
For Efo Riro:
– 1 bunch of spinach or bitter leaves
– 2 tablespoons of peanut paste
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– Salt to taste
– 2 tablespoons of vegetable oil
For Amala:
– 3 large yams
– 1/4 cup of water
– 1 tablespoon of vegetable oil
– Salt to taste
Instructions:
1. Cook the yams by boiling or baking until tender. Peel and cut into small pieces.
2. Heat oil in a pan, add chopped onion and sauté until translucent.
3. Add peanut paste, garlic, and ginger; cook for 1 minute.
4. Add spinach or bitter leaves; stir well to combine. Season with salt to taste.
5. Serve the Efo Riro over Amala.
Cooking Time: 30 minutes
Pepper Soup with Goat Meat
A hearty and flavorful soup that combines the richness of goat meat with the warmth of peppers.
Ingredients:
– 1 pound goat meat (such as shoulder or shank), cut into bite-sized pieces
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 large bell peppers (any color), sliced
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high heat. Add goat meat and cook until browned, about 5 minutes.
2. Add onions, garlic, and bell peppers. Cook until vegetables are tender, about 8 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper.
4. Add diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until goat meat is tender.
Cooking Time: 45-50 minutes
Fried Plantains with Beans
Experience the perfect blend of sweet and savory flavors with this simple recipe that combines crispy fried plantains with creamy beans. This Caribbean-inspired dish is a great accompaniment to any meal.
Ingredients:
– 2 ripe plantains, sliced into 1-inch rounds
– 1 can black beans, drained and rinsed
– 1 tablespoon vegetable oil
– 1 teaspoon salt
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. In a bowl, mix together the black beans, salt, cumin, and paprika.
3. Add the plantain slices to the skillet and fry for 2-3 minutes on each side, or until they are golden brown and crispy.
4. Serve the fried plantains with the bean mixture spooned over the top.
Cooking Time: 10-12 minutes
Oha Soup with Fufu
Oha soup, a popular Nigerian dish, is a hearty and flavorful meal that pairs perfectly with fufu, a staple food made from boiled and pounded cassava or yams. This recipe combines the two to create a delicious and satisfying meal.
Ingredients:
– 1 bunch of oha leaves (or bitter leaf)
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 pound of beef or goat meat, cut into small pieces
– 1 teaspoon of ground cumin
– 1 teaspoon of ground coriander
– Salt and black pepper to taste
– 4 cups of water
– Fufu ingredients (cassava or yams)
Instructions:
1. Wash the oha leaves and blanch them in boiling water for 2 minutes.
2. Heat oil in a pot, sauté onions and garlic until softened.
3. Add meat, cumin, coriander, salt, and pepper. Cook until meat is browned.
4. Add blanched oha leaves and water to the pot. Bring to a boil then reduce heat and simmer for 30 minutes.
5. Cook fufu according to package instructions or traditional method of boiling and pounding.
6. Serve Oha soup with fufu and enjoy!
Cooking Time: 45 minutes
Chin Chin with Coconut Flakes
This recipe adds a tropical twist to the classic Nigerian snack, Chin Chin. The addition of coconut flakes gives it a deliciously sweet and nutty flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup coconut milk
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut flakes
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add softened butter and mix until a dough forms.
4. Add coconut milk, egg, and vanilla extract. Mix until well combined.
5. Fold in shredded coconut flakes.
6. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes (e.g., rectangles or triangles).
7. Place on prepared baking sheet and bake for 15-20 minutes, or until lightly golden.
8. Allow to cool completely before serving.
Cooking Time: 15-20 minutes
Banga Soup and Starch
This traditional West African recipe from the Igbo people is a hearty and comforting meal made with plantains, vegetables, and meat or fish.
Ingredients:
– 2 ripe plantains
– 1 pound beef or fish, cut into small pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peppers, tomatoes, etc.)
– 2 cups water
– 2 tablespoons vegetable oil
– Salt and black pepper to taste
– 2 tablespoons starch powder
Instructions:
1. Peel the plantains and cut them into small pieces.
2. In a large pot, heat the oil over medium heat. Add the beef or fish and cook until browned.
3. Add the onion, garlic, and mixed vegetables. Cook for 5 minutes or until the vegetables are tender.
4. Add the plantain pieces, water, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the plantains are soft.
5. In a small bowl, mix the starch powder with a little water to form a paste.
6. Stir the starch mixture into the soup and cook for an additional 2-3 minutes.
Cooking Time: 30-35 minutes
Okra Soup with Eba
This classic West African dish is a staple comfort food, perfect for any occasion. Okra soup with eba is a hearty and flavorful meal that combines the creamy texture of okra with the crunchy goodness of cassava flour-based eba.
Ingredients:
– 1 lb fresh or frozen okra
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large tomato, diced
– 2 cups vegetable broth
– 1 cup water
– 2 tbsp palm oil (or vegetable oil)
– Salt and black pepper to taste
– 1/2 cup cassava flour (eba)
Instructions:
1. Heat palm oil in a large pot over medium heat.
2. Add chopped onions, minced garlic, and diced tomato; sauté until softened.
3. Add okra, vegetable broth, water, salt, and black pepper; stir well.
4. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until okra is tender.
5. Prepare eba according to package instructions (usually by mixing with hot water).
6. Serve warm okra soup with a side of eba.
Cooking Time: 30-40 minutes
Kilishi (Spicy Dried Beef)
Kilishi is a popular Middle Eastern dish that is both flavorful and addictive. This spicy dried beef recipe is perfect for snackers, appetizers, or as a side dish.
Ingredients:
– 1 pound beef brisket or shank, sliced into thin strips
– 1/2 cup salt
– 1/4 cup brown sugar
– 2 tablespoons paprika
– 1 tablespoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 200°F (90°C).
2. In a large bowl, mix together salt, brown sugar, paprika, cumin, coriander powder, cayenne pepper, and black pepper.
3. Add the sliced beef to the spice mixture and toss to coat evenly.
4. Heat the vegetable oil in a large skillet over medium heat. Add the beef strips and cook until browned on all sides, about 5-7 minutes.
5. Transfer the cooked beef to a baking dish and spread out in a single layer.
6. Bake for 2 hours or overnight (8-12 hours) to dry and intensify flavors.
7. Serve warm or at room temperature.
Cooking Time: 2 hours
Ofada Rice and Ayamase Stew
Ayamase stew is a popular Nigerian dish that pairs perfectly with the nutty flavor of Ofada rice. This hearty recipe combines the two for a satisfying meal.
Ingredients:
– 1 cup Ofada rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 pound beef or chicken, cut into bite-sized pieces
– 2 medium tomatoes, diced
– 1 cup ayamase sauce (see below)
– Salt and black pepper, to taste
Ayamase Sauce:
– 1/2 cup peanut paste
– 1/4 cup soy sauce
– 2 tablespoons tomato puree
– 2 tablespoons vegetable oil
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper
Instructions:
1. Cook Ofada rice according to package instructions.
2. Heat oil in a large pot and sauté onion, garlic, and ginger until softened.
3. Add beef or chicken and cook until browned.
4. Add diced tomatoes, ayamase sauce, salt, and black pepper. Stir well.
5. Simmer for 20-25 minutes or until the stew thickens.
6. Serve Ofada rice with the ayamase stew.
Cooking Time: 45-50 minutes
Gizdodo (Gizzard and Plantain Stir-Fry)
This traditional Nigerian dish is a flavorful combination of tender gizzards and sweet plantains, perfectly cooked to bring out the best of both ingredients.
Ingredients:
– 1 pound gizzards (chicken or beef), cut into bite-sized pieces
– 2 ripe plantains, sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the gizzards and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the onion and garlic and sauté until softened, about 2 minutes.
4. Add the sliced plantains and cook for an additional 2-3 minutes, or until they start to caramelize.
5. Return the gizzards to the pan and stir in the cumin. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley if desired.
Cooking Time: 15-20 minutes
Abacha (African Salad)
Abacha, a popular Nigerian salad, is a refreshing mix of crunchy vegetables, tangy peanut sauce, and savory protein. This recipe serves 4-6 people.
Ingredients:
– 1 cup chopped lettuce
– 1 cup chopped cabbage
– 1/2 cup chopped bell peppers
– 1/2 cup chopped carrots
– 1/4 cup peanuts
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 4-6 ounces cooked chicken or beef, diced (optional)
Instructions:
1. In a large bowl, combine chopped lettuce, cabbage, bell peppers, and carrots.
2. In a blender or food processor, mix peanuts, peanut butter, soy sauce, lemon juice, salt, and pepper to create the Abacha sauce.
3. Pour the sauce over the vegetables and toss to coat.
4. Add cooked chicken or beef (if using) and toss again to combine.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10-15 minutes (prep time: 5 minutes, chill time: 30 minutes)
Moimoi with Pap
Moimoi is a popular West African dish made from fermented corn dough, while pap (also known as pito) is a staple porridge. When combined, they create a flavorful and filling meal.
Ingredients:
– 2 cups of moimoi
– 1 cup of pap
– 1 tablespoon of vegetable oil
– Salt to taste
Instructions:
1. Cut the moimoi into small pieces.
2. Heat the oil in a pan over medium heat.
3. Add the moimoi and cook until it’s lightly toasted, stirring occasionally (about 5 minutes).
4. Serve the moimoi with pap and season with salt to taste.
Cooking Time: 10-12 minutes
Afang Soup with Garri
This hearty soup is a staple in Nigerian cuisine, made with the nutritious afang leaf and paired with garri, a popular breakfast food. This recipe combines the best of both worlds for a satisfying meal.
Ingredients:
– 1 bunch of afang leaves
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 cup beef or chicken broth
– 1/2 cup water
– Salt and pepper to taste
– 1 cup garri
Instructions:
1. Wash the afang leaves and chop them into small pieces.
2. Heat oil in a pot over medium heat, add onion, garlic, and ginger. Cook until softened.
3. Add chopped afang leaves, broth, and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the soup thickens slightly.
4. Season with salt and pepper to taste.
5. Serve hot over garri.
Cooking Time: 25-30 minutes
Nkwobi (Spicy Cow Foot)
Nkwobi, a popular Nigerian dish, is a flavorful and spicy stew made with cow foot, peppers, and spices. This recipe is a great way to enjoy the tender meat of the cow foot in a rich and aromatic sauce.
Ingredients:
– 1 pound cow foot, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 Scotch bonnet peppers, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 cups beef broth
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, peppers, garlic, and ginger; sauté until the vegetables are soft.
3. Add the cow foot pieces and cook for 5 minutes.
4. Stir in the tomato paste, cumin, salt, and black pepper.
5. Pour in the beef broth and bring to a boil.
6. Reduce heat to low and simmer for 1 hour or until the meat is tender.
7. Serve hot with fufu, rice, or plantains.
Cooking Time: 1 hour
Ukwa (Breadfruit Porridge)
A comforting and nourishing traditional dish from West Africa, Ukwa is a creamy porridge made with breadfruit, onions, peppers, and spices. This recipe serves 4-6 people.
Ingredients:
– 2 large ripe breadfruits, peeled and chopped
– 1 large onion, chopped
– 2 large bell peppers, chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions, peppers, and garlic; sauté until softened (5 minutes).
3. Add the breadfruit, ginger, cumin, salt, and black pepper. Stir well to combine.
4. Pour in 2 cups of water and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 30-40 minutes or until the breadfruit is tender.
6. Serve hot with a splash of milk or a dollop of peanut sauce, if desired.
Cooking Time: 45-50 minutes
Zobo Drink with Pineapple Garnish
Combine the refreshing flavors of coconut and pineapple with this unique and delicious drink recipe.
Ingredients:
– 2 cups coconut water
– 1 cup pineapple juice
– 1/4 cup simple syrup (equal parts sugar and water dissolved)
– 1/4 cup fresh lime juice
– Ice cubes
– Fresh pineapple wedges for garnish
Instructions:
1. In a large pitcher, combine coconut water, pineapple juice, and simple syrup. Stir until the sugar is fully dissolved.
2. Squeeze in the fresh lime juice and stir well.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve the Zobo Drink over ice cubes and garnish with a fresh pineapple wedge.
Cooking Time: None, as this is a refreshing drink recipe that requires no cooking!
Enjoy your exotic and fruity Zobo Drink with Pineapple Garnish!
Summary
Get ready to spice up your meals with these 20 mouth-watering Nigerian recipes! From classic Jollof Rice with Grilled Chicken to Suya Skewers with Peanut Sauce, and from Egusi Soup with Pounded Yam to Ukwa (Breadfruit Porridge), there’s something for every occasion. Whether you’re in the mood for a hearty stew or a refreshing drink, this collection of spicy Nigerian recipes has got you covered.
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