🍽️ Cuisine
Nigerian cuisine is bold and diverse—jollof rice rivalry, pepper soup heat, and regional specialties from Yoruba to Hausa.
Jollof Rice
Party Rice
Tomato-stewed rice—Nigeria's pride and subject of friendly West African rivalry.
Ingredients: 480ml rice, 6 tomatoes, 1 red pepper, 1 onion (blended), Tomato paste, Scotch bonnet, Stock, curry, thyme, Oil.
Preparation: Fry tomato blend until oil floats. Then add tomato paste, spices. Add stock and scotch bonnet. Add washed rice. Then cover tightly, cook on low. Let bottom char slightly (party jollof style).
💡 That smoky bottom (burned is best) is the party jollof signature.
Egusi Soup
Melon Seed Soup
Rich soup thickened with ground melon seeds, served with pounded yam.
Ingredients: 240ml ground egusi (melon seeds), Palm oil, Assorted meat and fish, Spinach or bitter leaf, Crayfish, stockfish, Scotch bonnet.
Preparation: Boil meat until tender. Fry egusi in palm oil until fragrant. Add meat stock, simmer. Then add proteins and crayfish. Add vegetables last. Serve with fufu or pounded yam.
💡 Don't stir egusi too much after adding—let it form lumps.
Suya
Spiced Skewered Meat
Beef skewers with peanut spice—Nigerian street food king.
Ingredients: 500g beef, sliced thin, Suya spice (ground peanuts, ginger, paprika, onion powder), Oil, Sliced onions, tomatoes.
Preparation: Slice beef against grain, thin. Coat generously with suya spice. Thread onto skewers. Then grill over charcoal. Baste with oil. Finally, serve with extra spice, onion, tomato.
💡 The spice crust is the key—don't skimp on the suya spice.
