20 Delicious Nigerian Recipes Authentic

Dive into the vibrant flavors of Nigeria with our roundup of 20 Delicious Nigerian Recipes Authentic to your kitchen! Whether you’re craving the hearty comfort of Jollof Rice or the spicy kick of Pepper Soup, these dishes promise a culinary adventure. Perfect for home cooks in North America looking to spice up their meal rotation. Ready to explore? Let’s get cooking!

Jollof Rice

Make your taste buds dance with this fiery, flavor-packed Jollof Rice—a West African classic that’s all about bold spices and vibrant colors.

Ingredients

• 2 cups long-grain parboiled rice, rinsed
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 1 red bell pepper, deseeded and pureed
• 1 scotch bonnet pepper, deseeded and minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 3 cups chicken stock, heated to 200°F
• 1 bay leaf
• Salt, to precise seasoning

Instructions

1. Heat clarified butter in a heavy-bottomed pot over medium heat until shimmering.
2. Sauté diced onion until translucent, about 5 minutes, stirring frequently to prevent burning.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Incorporate red bell pepper puree, scotch bonnet pepper, and tomato paste, stirring to combine.
5. Season with smoked paprika and cayenne pepper, cooking for 2 minutes to deepen flavors.
6. Fold in rinsed rice, ensuring each grain is coated with the spice mixture.
7. Pour in heated chicken stock and add bay leaf, bringing to a gentle boil.
8. Reduce heat to low, cover, and simmer for 25 minutes—resist the urge to stir.
9. Remove from heat and let stand, covered, for 5 minutes to allow steam to finish cooking the rice.
10. Fluff rice with a fork, discarding the bay leaf before serving.

Serve this Jollof Rice with a side of grilled plantains for a sweet contrast or top with crispy fried onions for added crunch. The grains should be separate yet tender, with a smoky heat that lingers pleasantly.

Pounded Yam and Egusi Soup

Make your taste buds dance with this hearty, West African classic that’s all about bold flavors and satisfying textures.

Ingredients

• 2 cups pounded yam flour
• 4 cups water, divided
• 1 cup egusi (melon seeds), ground
• 1 lb goat meat, cut into chunks
• 1/2 cup palm oil
• 1 large onion, finely diced
• 2 scotch bonnet peppers, finely chopped
• 2 cups spinach, tightly packed
• 1 tbsp iru (fermented locust beans)
• 1 tsp smoked paprika
• 1/2 tsp ground crayfish
• 1 stock cube, crushed

Instructions

1. In a large pot, combine goat meat, 1 diced onion, and 2 cups water. Bring to a boil over high heat, then reduce to a simmer for 45 minutes until meat is tender.
2. Heat palm oil in a separate pot over medium heat. Add remaining onion and scotch bonnet peppers, sautéing for 3 minutes until fragrant.
3. Stir in ground egusi, iru, smoked paprika, and ground crayfish. Cook for 5 minutes, stirring constantly to prevent burning.
4. Add the cooked meat and stock to the egusi mixture, along with 2 cups water. Bring to a boil, then simmer for 15 minutes.
5. Fold in spinach and crushed stock cube, cooking for an additional 5 minutes until spinach is wilted.
6. For the pounded yam, bring 2 cups water to a boil in a pot. Gradually add pounded yam flour, stirring continuously to avoid lumps.
7. Reduce heat to low and knead the mixture for 5 minutes until smooth and stretchy.

Kick it up a notch by serving this dish with a side of fried plantains for a sweet contrast. The egusi soup’s rich, nutty flavor pairs perfectly with the smooth, elastic texture of the pounded yam, making every bite a delightful experience.

Beef Suya

Here’s how to bring the bold, spicy flavors of West African Beef Suya to your table in under 30 minutes. **Marinate, skewer, grill**—boom, you’re in flavor town.

Ingredients

• 1.5 lbs beef sirloin, sliced into thin strips
• 1/2 cup roasted peanuts, finely ground
• 2 tbsp smoked paprika
• 1 tbsp ground ginger
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup peanut oil
• 1 tbsp kosher salt
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. **Combine** ground peanuts, smoked paprika, ground ginger, garlic powder, onion powder, cayenne pepper, and kosher salt in a bowl to create the suya spice mix.
2. **Coat** the beef strips evenly with peanut oil, then generously rub with the suya spice mix. **Tip**: For deeper flavor, let the beef marinate in the fridge for 2 hours.
3. **Thread** the marinated beef onto the soaked bamboo skewers, ensuring each piece lays flat for even cooking.
4. **Preheat** your grill to medium-high heat (400°F) or set a grill pan over medium-high heat on the stove.
5. **Grill** the skewers for 3-4 minutes per side, or until the beef is charred at the edges and cooked to your desired doneness. **Tip**: Avoid overcrowding the grill to ensure each skewer gets a perfect char.
6. **Rest** the skewers for 2 minutes before serving to let the juices redistribute. **Tip**: Sprinkle extra suya spice mix on top for an added kick.

The beef suya boasts a **crunchy, spicy crust** with a **juicy, tender interior**. Serve it with a side of sliced onions and tomatoes for a refreshing contrast, or wrap it in warm flatbreads for a handheld feast.

Chin Chin

Viral on every foodie’s feed, Chin Chin is the crunchy, sweet snack that’s stealing the spotlight. Whip up this West African classic with a twist that’ll have everyone begging for your recipe.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, room temperature
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• Vegetable oil, for deep frying

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, granulated sugar, ground nutmeg, and salt. Whisk to integrate.
2. Add room temperature unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
3. Pour in lightly beaten pasture-raised egg, whole milk, and pure vanilla extract. Stir until a stiff dough forms. Tip: If the dough is too sticky, add a tablespoon of flour at a time until manageable.
4. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use a sharp knife or pizza cutter to slice into 1-inch squares.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough squares in batches, avoiding overcrowding, for 2-3 minutes or until golden brown. Tip: Maintain oil temperature for even cooking.
6. Remove with a slotted spoon and drain on paper towels. Tip: Sprinkle with extra sugar while still warm for added sweetness.

Crispy on the outside with a tender bite, Chin Chin is a delightful contrast of textures. Serve these golden nuggets in a paper cone for a fun, shareable treat at your next gathering.

Afang Soup

Zesty and vibrant, Afang Soup is a Nigerian delicacy that packs a punch with its rich, leafy greens and hearty proteins. Dive into this bold, flavorful bowl that’s as nutritious as it is delicious.

Ingredients

• 2 cups Afang leaves, finely shredded
• 1 cup waterleaf, chopped
• 1 lb goat meat, cubed
• 1/2 lb smoked fish, deboned and flaked
• 1/4 cup crayfish, ground
• 2 tbsp palm oil
• 1 scotch bonnet pepper, finely chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 cups chicken stock
• Salt, to taste

Instructions

1. In a large pot, heat the palm oil over medium heat for 2 minutes until it’s slightly translucent.
2. Add the diced onion, minced garlic, and grated ginger. Sauté for 3 minutes until fragrant.
3. Introduce the cubed goat meat to the pot. Brown on all sides for 5 minutes.
4. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until the meat is tender.
5. Stir in the shredded Afang leaves, chopped waterleaf, flaked smoked fish, ground crayfish, and scotch bonnet pepper. Cook for an additional 10 minutes.
6. Season with salt to taste, then remove from heat. Let it sit covered for 5 minutes to allow flavors to meld.

Serve this lush, aromatic soup with a side of pounded yam or fufu for an authentic experience. The Afang leaves offer a slightly bitter contrast to the rich, smoky depth of the fish and meat, creating a harmonious blend that’s utterly satisfying.

Moimoi

Bold flavors meet creamy textures in this Nigerian classic that’s about to revolutionize your meal prep game. Moimoi, a steamed bean pudding, packs protein and spice in every bite—perfect for meal prep or a protein-packed snack.

Ingredients

• 2 cups peeled black-eyed peas, soaked overnight
• 1/2 cup red bell pepper, finely diced
• 1/4 cup onion, finely minced
• 2 tbsp clarified butter
• 1 tsp ground crayfish
• 1/2 tsp cayenne pepper
• 1/2 cup warm water
• 1 tsp sea salt
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup smoked mackerel, flaked

Instructions

1. Drain the soaked black-eyed peas and blend with warm water until smooth.
2. Transfer the mixture to a large bowl; fold in red bell pepper, onion, clarified butter, ground crayfish, cayenne pepper, and sea salt until fully incorporated.
3. Gently stir in the lightly beaten eggs and flaked smoked mackerel for a rich, umami depth.
4. Pour the mixture into greased ramekins, filling each 3/4 full to allow for expansion.
5. Steam the ramekins in a preheated steamer at 212°F for 45 minutes, or until a toothpick inserted comes out clean.
6. Let the Moimoi cool for 10 minutes before unmolding to preserve its delicate structure.

Light, fluffy, and bursting with flavor, Moimoi is a testament to the power of simple ingredients. Serve it with a side of spicy tomato sauce or slice it for a high-protein snack that travels well.

Pepper Soup

Yearning for a bowl that packs heat and heals? **Pepper Soup** is your go-to—spicy, aromatic, and utterly soul-warming.

Ingredients

• 2 lbs goat meat, cut into chunks
• 1 tbsp clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp ground crayfish
• 1 scotch bonnet pepper, whole
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 6 cups homemade chicken stock
• 1 bunch fresh uziza leaves, chopped
• Salt, to precise taste

Instructions

1. Heat clarified butter in a large pot over medium-high heat until shimmering.
2. Add goat meat, searing each side for 3 minutes until deeply browned. Tip: Don’t overcrowd the pot to ensure proper caramelization.
3. Stir in onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
4. Mix in ground crayfish, scotch bonnet pepper, nutmeg, and cloves, toasting for 1 minute to unlock flavors.
5. Pour in chicken stock, bringing to a boil. Reduce heat to low, simmering covered for 45 minutes until meat is tender. Tip: Skim off any foam for a clearer broth.
6. Fold in uziza leaves, cooking for an additional 5 minutes. Tip: Add leaves last to preserve their vibrant color and nutrients.
7. Season with salt, adjusting carefully to balance the spices.

Generously ladle this fiery broth into bowls. The tender goat meat melts away, while the uziza leaves add a peppery kick. Serve with a side of steamed rice or crusty bread to soak up every last drop.

Banga Soup

Get ready to dive into the rich, aromatic world of Banga Soup, a Nigerian delicacy that’s about to become your next kitchen obsession. Bold flavors and hearty ingredients come together in this dish, promising a culinary adventure that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups palm nut cream
• 1 lb beef, cubed
• 1 lb goat meat, cubed
• 1 cup smoked fish, flaked
• 1/2 cup crayfish, ground
• 2 Scotch bonnet peppers, finely chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp Nigerian curry powder
• 1 tsp dried thyme
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh scent leaves, chopped
• 4 cups water
• Salt to taste

Instructions

1. In a large pot, combine the beef and goat meat with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer for 45 minutes until the meats are tender.
2. Add the palm nut cream to the pot, stirring continuously to prevent clumping. Simmer for another 20 minutes on medium heat.
3. Incorporate the smoked fish, crayfish, Scotch bonnet peppers, onion, garlic, ginger, curry powder, and thyme into the soup. Stir well and let it cook for 15 minutes.
4. Fold in the fresh basil and scent leaves, adjusting the salt as needed. Simmer for a final 5 minutes to allow the flavors to meld.
5. Tip: For a smoother soup, blend the palm nut cream before adding it to the pot.
6. Tip: Always taste and adjust the seasoning before adding the leafy herbs to preserve their vibrant color and aroma.
7. Tip: Serve the Banga Soup hot with a side of pounded yam or rice for a complete meal experience.

Hearty and flavorful, this Banga Soup boasts a velvety texture with a spicy kick that lingers pleasantly. Try garnishing with extra fresh herbs or a squeeze of lime for an added zing that elevates the dish to new heights.

Fried Plantains

Unlock the secret to crispy, golden perfection with fried plantains—a sweet, caramelized delight that’s a staple in kitchens worldwide.

Ingredients

• 2 large ripe plantains, peeled and sliced diagonally into 1/2-inch thick pieces
• 1/4 cup clarified butter
• 1/2 tsp fine sea salt
• 1 tbsp organic cane sugar

Instructions

1. Heat a large cast-iron skillet over medium heat (350°F) and add clarified butter, ensuring the bottom is evenly coated.
2. Arrange plantain slices in a single layer in the skillet, avoiding overlap to ensure even cooking.
3. Fry for 3 minutes on each side, or until a deep golden crust forms. Tip: Resist the urge to flip too early; patience ensures a perfect sear.
4. Sprinkle sea salt and cane sugar evenly over the plantains while the second side cooks, enhancing their natural sweetness.
5. Transfer to a wire rack immediately after frying to maintain crispiness. Tip: A wire rack prevents sogginess by allowing air to circulate around each piece.
6. Serve warm. Tip: For an elevated twist, drizzle with a reduction of balsamic glaze or a sprinkle of chili powder for a sweet-heat contrast.

Golden and glistening, these fried plantains offer a irresistible crunch with a tender, sweet interior. Perfect as a standalone snack or paired with a scoop of vanilla bean ice cream for a decadent dessert.

Efo Riro

Vibrant and bursting with flavor, this Efo Riro recipe transforms simple ingredients into a rich, spicy Nigerian stew that’s as nutritious as it is delicious. Grab your pot—let’s dive in.

Ingredients

• 2 cups chopped spinach, tightly packed
• 1 cup red bell peppers, finely diced
• 1/2 cup smoked turkey, shredded
• 1/4 cup palm oil
• 2 tbsp locust beans (iru)
• 1 tbsp ground crayfish
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup chicken stock, low sodium
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 inch ginger, grated

Instructions

1. Heat palm oil in a large pot over medium heat until shimmering but not smoking, about 2 minutes.
2. Add sliced onions, minced garlic, and grated ginger. Sauté until onions are translucent, 3-4 minutes.
3. Stir in locust beans and ground crayfish, cooking for 1 minute to release their aromas.
4. Add smoked turkey, smoked paprika, and cayenne pepper, stirring to combine. Cook for 2 minutes.
5. Pour in chicken stock, scraping the bottom of the pot to deglaze. Bring to a simmer.
6. Add chopped spinach and diced red bell peppers. Stir gently to wilt the spinach, about 3 minutes.
7. Reduce heat to low. Cover and let simmer for 10 minutes, allowing flavors to meld.
8. Adjust seasoning if necessary, then remove from heat. Tip: For a thicker stew, simmer uncovered for the last 5 minutes.

Zesty and hearty, this Efo Riro boasts a perfect balance of smokiness and spice. Serve it over a bed of steamed rice or with a side of pounded yam for an authentic experience.

Nigerian Meat Pie

Savor the flaky, buttery crust and spicy, savory filling of Nigerian Meat Pie—a street food favorite turned gourmet delight.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup ice water
• 1 tsp salt
• 1 lb ground beef, pasture-raised
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1/2 tsp cayenne pepper
• 1/4 cup beef stock
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and salt. Cut in chilled clarified butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough makes it tough.
4. Divide dough into two equal parts, wrap in plastic, and chill for 30 minutes.
5. While dough chills, brown ground beef in a skillet over medium heat, breaking it into small pieces.
6. Add diced onion, minced garlic, thyme, curry powder, and cayenne pepper. Cook until onions are translucent, about 5 minutes.
7. Stir in beef stock and simmer until liquid reduces by half, about 3 minutes. Remove from heat and let cool.
8. Roll out one dough portion on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
9. Place a spoonful of filling on one half of each circle, leaving a 1/2-inch border. Brush edges with water, fold over, and crimp with a fork to seal.
10. Transfer pies to prepared baking sheet. Brush tops with beaten egg. Tip: Egg wash gives a golden finish.
11. Bake for 25-30 minutes, or until crust is golden brown. Tip: Rotate sheet halfway for even baking.
12. Let cool on a wire rack for 5 minutes before serving.

Crisp on the outside, juicy on the inside, these meat pies pack a flavor punch. Serve with a side of spicy ketchup or a cool cucumber salad for contrast.

Okra Soup

Let’s dive into a bowl of comfort with Okra Soup—**silky**, **hearty**, and packed with flavor that’ll have you coming back for seconds.

Ingredients

• 1 lb fresh okra, thinly sliced
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes, canned
• 4 cups chicken stock, homemade
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh lemon juice
• Sea salt, to finish

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sauté until translucent, 4 minutes, stirring occasionally to prevent burning.
3. Stir in sliced okra, cook until bright green and slightly tender, 5 minutes, ensuring pieces don’t stick together.
4. Pour in diced tomatoes and chicken stock, bring to a gentle boil, then reduce heat to simmer, uncovered, for 15 minutes.
5. Season chicken thighs with smoked paprika and cayenne, add to the pot, simmer until chicken is cooked through, 10 minutes.
6. Finish with fresh cilantro, lemon juice, and a pinch of sea salt, stir to combine, remove from heat.
7. Let soup rest for 5 minutes to allow flavors to meld before serving.

**Tip:** For a thicker consistency, mash some okra against the pot’s side during cooking. **Tip:** Always use fresh lemon juice for a bright, acidic finish. **Tip:** Homemade stock elevates the depth of flavor—don’t skip it.

Creamy with a slight crunch from the okra, this soup balances heat and acidity beautifully. Serve with a dollop of sour cream or over steamed rice for a fuller meal.

Puff Puff

Zesty and irresistible, Puff Puff is the golden, doughy delight that’s stealing the spotlight. **Fry** your way to this West African treasure that’s crispy outside, fluffy inside.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup warm water (110°F)
• Vegetable oil, for deep frying

Instructions

1. In a large mixing bowl, **combine** sifted all-purpose flour, granulated sugar, active dry yeast, ground nutmeg, and salt.
2. **Gradually add** warm water to the dry ingredients, stirring continuously to form a smooth, thick batter. Tip: The batter should coat the back of a spoon.
3. **Cover** the bowl with a clean cloth and let the batter rise in a warm place for 1 hour, or until it doubles in size.
4. **Heat** vegetable oil in a deep fryer or large pot to 350°F over medium heat.
5. **Scoop** tablespoon-sized portions of the batter and carefully drop them into the hot oil. Tip: Use a second spoon to scrape the batter off for a clean release.
6. **Fry** the Puff Puff in batches for 2-3 minutes on each side, or until golden brown. Tip: Avoid overcrowding the pot to ensure even cooking.
7. **Remove** the Puff Puff with a slotted spoon and drain on paper towels.

Freshly fried Puff Puff boasts a crackly exterior with a cloud-like center. **Drizzle** with honey or dust with powdered sugar for a sweet twist, or enjoy them plain for a taste of authentic simplicity.

Bitterleaf Soup

Get ready to dive into the bold, earthy flavors of Bitterleaf Soup—a dish that packs a punch with its unique bitterness balanced by rich, savory depths.

Ingredients

• 2 cups bitterleaf, thoroughly washed and drained
• 1 lb beef tripe, cut into bite-sized pieces
• 1/2 cup palm oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ground crayfish
• 1 scotch bonnet pepper, whole
• 4 cups beef stock
• 1 tsp smoked paprika
• Salt, to precise taste

Instructions

1. In a large pot, heat the palm oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Introduce the beef tripe to the pot, browning on all sides for 5 minutes to develop flavor.
4. Pour in the beef stock, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 45 minutes until the tripe is tender.
5. Stir in the ground crayfish, smoked paprika, and whole scotch bonnet pepper. Simmer uncovered for another 10 minutes to infuse the flavors.
6. Gently fold in the bitterleaf, cooking for an additional 5 minutes until just wilted but still vibrant.
7. Season with salt precisely, adjusting to balance the bitterness of the leaves.

Zesty and robust, this soup offers a delightful contrast between the tender tripe and the slightly crunchy bitterleaf. Serve it piping hot with a side of fufu for an authentic experience that’s as nourishing as it is flavorful.

Ofada Rice and Stew

Elevate your meal prep with this bold, spicy Ofada Rice and Stew—a Nigerian classic that’s all about deep flavors and vibrant colors. Perfect for those who dare to spice up their dinner routine.

Ingredients

• 2 cups Ofada rice, rinsed
• 1.5 lbs assorted meats (goat, beef, tripe), cut into bite-sized pieces
• 1/2 cup palm oil
• 1 large red bell pepper, deseeded and blended
• 1 large green bell pepper, deseeded and blended
• 3 scotch bonnet peppers, blended
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups beef stock
• 1 tsp smoked paprika
• 1 tsp ground crayfish
• 2 bay leaves
• Salt, to precise taste

Instructions

1. In a large pot, boil the assorted meats with 1 diced onion, garlic, ginger, and bay leaves until tender, about 45 minutes. Reserve the stock.
2. Heat palm oil in a separate pot until it clears, about 3 minutes over medium heat, to remove raw taste.
3. Add the remaining diced onion to the oil, sauté until translucent, about 2 minutes.
4. Stir in the blended peppers, cook down until the mixture thickens and oil rises to the top, approximately 15 minutes.
5. Incorporate the smoked paprika, ground crayfish, and salt, mixing well.
6. Add the cooked meats and 2 cups of the reserved beef stock, simmer for 10 minutes to meld flavors.
7. Meanwhile, cook the Ofada rice in boiling water until tender, about 25 minutes, then drain.
8. Serve the stew over the rice, ensuring each plate gets a generous amount of meat and sauce.

Flavor-packed and unapologetically hearty, this dish boasts a smoky, spicy stew that clings to each grain of rice. Try pairing with a side of fried plantains for a sweet contrast.

Garden Egg Sauce

Make your taste buds dance with this vibrant Garden Egg Sauce—a creamy, spicy delight that’s perfect for dipping, spreading, or devouring straight from the pan.

Ingredients

• 2 cups garden eggs (African eggplants), diced
• 1/2 cup clarified butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup vegetable stock
• Salt, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add finely chopped onion, sauté for 3 minutes until translucent.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in diced garden eggs, cook for 5 minutes until slightly softened.
5. Blend in tomato paste, smoked paprika, and cayenne pepper, stirring constantly for 2 minutes.
6. Pour in vegetable stock, bring to a simmer, and cook for 10 minutes until sauce thickens.
7. Season with salt to taste, then garnish with fresh cilantro before serving.

Outrageously creamy with a kick, this sauce pairs perfectly with crusty bread or as a bold topping for grilled meats. The garden eggs offer a subtle bitterness that balances the heat, making every bite unforgettable.

Yam Porridge

Elevate your comfort food game with this creamy, dreamy Yam Porridge. It’s a hug in a bowl, blending sweet yams with rich, savory notes for a dish that’s both nourishing and indulgent.

Ingredients

• 2 cups peeled and diced orange-fleshed yams
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable stock
• 1 tbsp clarified butter
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1 tbsp pure maple syrup
• 1/4 tsp sea salt

Instructions

1. Heat clarified butter in a medium saucepan over medium heat until shimmering.
2. Add diced yams to the saucepan, sautéing for 5 minutes until edges begin to caramelize.
3. Pour in vegetable stock and coconut milk, stirring to combine. Bring to a gentle simmer.
4. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally to prevent sticking.
5. Uncover, add ground cinnamon, nutmeg, maple syrup, and sea salt. Mash lightly with a potato masher for a chunky texture or blend for smoothness.
6. Cook uncovered for an additional 5 minutes, allowing the porridge to thicken to your desired consistency.

Whip this up for a cozy breakfast or a light dinner. The porridge boasts a velvety texture with a perfect balance of sweet and spicy flavors. Serve topped with toasted coconut flakes or a drizzle of coconut cream for an extra touch of luxury.

Oha Soup

Here’s how to whip up Oha Soup, a Nigerian classic that’s bursting with flavor and ready to rock your taste buds.

Ingredients

• 2 cups shredded Oha leaves
• 1 pound goat meat, cut into chunks
• 1/2 cup palm oil
• 1 tablespoon ground crayfish
• 2 teaspoons ground dry pepper
• 1 medium onion, finely diced
• 2 stock cubes, crushed
• 1 teaspoon uziza seeds, ground
• 4 cups beef stock
• Salt, to precise taste

Instructions

1. In a large pot, combine goat meat, diced onion, crushed stock cubes, and beef stock. Bring to a boil over high heat, then reduce to a simmer for 45 minutes until the meat is tender.
2. Add palm oil, ground crayfish, ground dry pepper, and ground uziza seeds to the pot. Stir well to combine and simmer for another 10 minutes to infuse the flavors.
3. Gently fold in the shredded Oha leaves, cooking for just 3 minutes to preserve their vibrant color and nutrients. Tip: Overcooking the leaves can make them bitter.
4. Adjust the seasoning with salt, ensuring the soup has a balanced flavor profile. Tip: Taste as you go to avoid over-salting.
5. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This soup tastes even better the next day as the flavors deepen.

Zesty and hearty, this Oha Soup boasts a rich, velvety texture with a spicy kick. Serve it with pounded yam or fufu for an authentic experience that transports you straight to the heart of Nigeria.

Abacha and Ugba

Oozing with bold flavors and textures, Abacha and Ugba is a Nigerian delicacy that’s a feast for the senses. This dish combines shredded cassava with fermented oil bean seeds, creating a unique taste adventure.

Ingredients

• 2 cups dried shredded cassava (Abacha), soaked in warm water for 10 minutes and drained
• 1 cup fermented oil bean seeds (Ugba)
• 1/2 cup palm oil, warmed to 110°F
• 1/4 cup finely chopped red onions
• 2 tbsp ground crayfish
• 1 scotch bonnet pepper, finely diced
• 1 tbsp powdered stock cube
• 1/2 tsp ground ehuru seeds
• 1/4 cup chopped utazi leaves
• 1/4 cup chopped garden eggs

Instructions

1. In a large mixing bowl, combine the soaked Abacha and Ugba, ensuring they’re evenly mixed.
2. Gradually pour the warmed palm oil over the mixture, stirring continuously to coat every strand.
3. Add the chopped red onions, ground crayfish, and diced scotch bonnet pepper to the bowl, mixing well to distribute the flavors evenly.
4. Sprinkle the powdered stock cube and ground ehuru seeds over the mixture, stirring to incorporate.
5. Fold in the chopped utazi leaves and garden eggs for a fresh, crunchy contrast.
6. Let the mixture sit for 5 minutes to allow the flavors to meld together before serving.

Vibrant and hearty, this dish offers a delightful crunch from the utazi leaves and a spicy kick from the scotch bonnet pepper. Serve it chilled for a refreshing twist or alongside grilled fish for a protein-packed meal.

Edikang Ikong Soup

Let’s dive into the vibrant world of Nigerian cuisine with a dish that’s as nutritious as it is flavorful. Edikang Ikong Soup, a hearty green soup, packs a punch with its rich blend of vegetables and proteins.

Ingredients

• 2 cups of fresh pumpkin leaves, finely sliced
• 1 cup of water leaves, thoroughly washed and chopped
• 1 pound of goat meat, cut into bite-sized pieces
• 1/2 pound of smoked fish, deboned and flaked
• 1/4 cup of palm oil
• 1 medium onion, finely diced
• 2 Scotch bonnet peppers, finely chopped
• 1 tablespoon of crayfish, ground
• 2 cups of stockfish, soaked overnight and cleaned
• 1 teaspoon of locust beans (iru)
• Salt, to precise taste

Instructions

1. Heat the palm oil in a large pot over medium heat until it’s shimmering but not smoking, about 2 minutes.
2. Add the diced onions and Scotch bonnet peppers to the pot, sautéing until the onions are translucent, approximately 3 minutes.
3. Introduce the goat meat to the pot, browning on all sides for 5 minutes to lock in flavors.
4. Pour in enough water to cover the meat, add the stockfish, and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until the meat is tender.
5. Stir in the crayfish and locust beans, simmering for an additional 5 minutes to infuse the broth with depth.
6. Gently fold in the pumpkin leaves and water leaves, cooking for 5 minutes until the vegetables are just wilted but still vibrant green.
7. Add the smoked fish last, simmering for 2 minutes to warm through without breaking apart.
8. Season with salt precisely, adjusting until the flavors pop, then remove from heat.

Rich in texture and bursting with umami, this soup pairs beautifully with pounded yam or eba for a truly authentic experience. The greens offer a slight bitterness that’s perfectly balanced by the smokiness of the fish and the richness of the palm oil.

Conclusion

We hope this roundup of 20 Delicious Nigerian Recipes Authentic has inspired you to bring the vibrant flavors of Nigeria into your kitchen. Each dish offers a unique taste adventure, perfect for home cooks looking to explore global cuisines. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love of Nigerian cooking!