You Should Try These Lovable Nigerian Meal Recipes With Zero Stress

From the title, it’s very much obvious to you what this is about. Maybe not also.

I sat down and decided to write on these 5 Nigerian dishes that clearly if you haven’t tasted, are missing a lot.

You know this country Nigeria is blessed with lots of delicacies. But it is not enough to just know them by name cause you can actually cook them YOURSELF. You don’t have to always go to a restaurant to get these dishes. You can make them in the comfort of your kitchen.

No! No!! No!!! Don’t be scared. The ingredients are readily available anywhere and my recipe is less stressful. A recipe that will make you a delightful meal.

JOLLOF RICE

Nigerian Jollof rice is the most well-known food in all of Nigeria. It’s a dish that once mentioned anywhere in Nigeria, doesn’t sound strange or new.

It’s a rice dish trendy in the Western part of Africa and the world at large.

You can’t even attend any party in Nigeria, big or small, birthdays, weddings, get together, burials, etc., without Jollof rice being on the top menu. It is practically EVERYWHERE YOU GO.

To get Jollof rice, rice is cooked in a rich and well-spiced tomato broth all in a pot.

Enough of all the intro let’s just get into how to prepare this delicious meal.

Ingredients

  1. Rice
  2. Vegetable oil
  3. Tomato and Pepper Puree
  4. Red onions
  5. Stock cubes
  6. Butter
  7. Thyme
  8. Bay leaves
  9. Curry
  10. Crayfish (optional)
  11. Ginger
  12. Salt
  13. Chicken/Beef stock (optional)

How To Prepare

Before starting any of the processes, put in place all your ingredients, slice your onions, blend your tomatoes and pepper, season and cook your chicken or beef and keep stock.

  • Parboil your rice (measurement depends on how much you want to cook)

When the rice is parboiled, pout into a sieve to drain out the water (NB: Do not over parboil your rice to prevent it from getting soft.) Some people also skip this process and just properly rinse the rice and add in the Jollof sauce but I love parboiling my rice too, (I) remove excess starch from the rice. You don’t want your Jollof rice looking soggy, (II) speed up the cooking process.

  • Place a pot on medium heat. Pour your vegetable oil and allow to heat up
  • Add sliced onions and fry till slightly brown and you can smell the heavenly aroma of the onions all over your kitchen

This should not be more than 2 minutes

  • Pour in your tomato puree and allow to simmer (or you can stir fry) for 2-3 minutes
  • Add your spices and bay leaf, stir and leave to cook for 5 minutes

NB: You don’t have to be in a rush, you should allow the ingredients to cool well enough as partially cooking it or rushing the whole process can affect the scrumptious taste your Jollof rice would have had allowed it to cook a little longer.

  • Add chicken or beef stock and then taste to adjust for seasoning. You can add a little water if the stock is not enough to cook the rice.
  • Now you can add parboiled rice. Make sure the sauce is a little above the rice.
  • Cover and allow to cook for about 20-25 minutes. Leave the pot closed so that it cooks well.
  • I add my butter when the rice is almost cooked and just allow it to melt in the rice.

Let the heat not be too high, medium is OK to prevent the sauce from drying up when the rice is still undone.

After 20-25 minutes, check your rice. Stir and takedown when the sauce has dried up.

Leave to cool a little and serve with meat, chicken, or even fried plantain.

¶ PORRIDGE BEANS AND FRIED PLANTAIN

This here is one of my favorite dishes particularly because the plantain is fried. It is a popular beans recipe and it is packed with nutrients.

Ingredients

  1. 5 cups of beans (I prefer brown beans)
  2. Stock cube (2)
  3. Scotch Bonnet pepper (blended)
  4. Salt to taste
  5. Crayfish
  6. Palm oil
  7. Tomatoes (optional)

For Your Plantain

You just need a cup of Vegetable oil and sliced ripe plantains.

How To Prepare

  • Rinse the beans in clean water and put them in the pot
  • Pour clean water into the beans (enough to cover the beans)
  • Put the pot of beans on fire and allow to boil for about 10 minutes
  • When it’s boiling, I sieve out the water from the beans and put it in a clean one (just like parboiling your rice). Then put back on the heat and allow to cook
  • The beans begin to boil again, this time, I pour in my already sliced onion and allow it to cook till the beans are soft. (According to my Mom, adding onions at this stage of cooking your beans makes the beans soften faster. And yea! It’s been working just fine for me)
  • Add in your stock cubes, blended pepper, crayfish, salt, and stir.

NB: if you’re adding tomatoes, also put it in now

  • Cover and allow to cook on low heat for about 5 minutes.
  • Add palm oil (Do not stir to prevent burning). Cover again and allow to cook for extra 2 minutes then take the porridge beans are ready to be served

Fry your plantain and then serve with the beans.

Try this and thank me later 

¶ WHITE YAM AND PALM OIL

We have all kinds of recipes for white yam (Yam and egg sauce, yam and vegetable sauce, and so on). But now??? Yam and Palm oil it is.

I’m already salivating right now, like right now just by thinking of this dish and I am definitely cooking this tomorrow. It’s been so long.

White yam and palm oil is a popular dish here in Nigeria and a very easy, stress-free, and fast one to cook.

For non-Nigerians that’d want to try this, HERE YOU GO!!!

Ingredients

  1. Yam (sliced into cubes/ to the desired size)
  2. Onion
  3. Palm oil
  4. Salt
  5. Stock cube ½(optional)
  6. Pepper
  7. Crayfish

How To Prepare

  • Peel the yam’s skin off and cut it into the desired size
  • Rinse in clean water and put in a pot of water
  • Sprinkle some salt
  • Cover and allow to cook till it is soft This should take about 15-20 minutes

For the Oil

  • Place your frying pan on heat (low heat)
  • Pour the palm oil
  • Allow to heat, then put in your onion, pepper, crayfish, and stock cube
  • Stir fry for a minute then turn off the heat
  • Serve with chunks of your already boiled yam

¶ JOLLOF SPAGHETTI

Jollof Spaghetti is another mouth-watering dish on my list that I eat at least once in 2 weeks. And I actually always eat this with boiled eggs.

It has almost the same process as cooking jollof rice but this dish cooks way faster than jollof rice.

Tired of your usual way of cooking spaghetti and sauce or stew??? Attempt making this Jollof Spaghetti.

All you will be needing is just a couple of ingredients you have in your kitchen – nothing out of the ordinary. And you’re food to go.

Ingredients

  1. Spaghetti
  2. Tomato paste
  3. Cayenne Pepper
  4. Eggs
  5. Red Onion
  6. Spring onions (3)
  7. Thyme 1 tsp
  8. Curry 1 tsp
  9. Stock cube
  10. Vegetable oil
  11. Crayfish
  12. Bay leaves
  13. Salt

How To Prepare

  • Cook the spaghetti in salted boiling water till it’s firm. When this is done, sieve out the water and set the spaghetti aside
  • Stir fry the red onions, spring onions in vegetable oil (it’s okay to begin to put in other ingredients when the red onions become translucent)
  • Add the tomato paste and stir fry for about 2 minutes
  • Add cayenne pepper, thyme, bay leaves curry, crayfish, stock cubes, and salt
  • Allow cooking for another 2 minutes then add little  water to thin it out
  • Add the boiled spaghetti to the broth and cook for extra 3-4 minutes and take off the heat

Boil your egg, peel, and enjoy this yummy recipe.

¶ MOI MOI (BEANS PUDDING)

This appetizing dish is a must-taste for anyone in Nigeria and even outside Nigeria.

Moi Moi or Moin Moin as it is also called is a dish made with a mixture of beans, pepper, onions, and some other spices.

This batter is cooked in different ways and methods. Some persons like to wrap theirs in a leaf (this leaf is broad); some in small plastic containers with lids; and some in aluminum foils.

Moi Moi wrapped and cooked in MoiMoi leaves tastes best because somehow, this wonderful leaf adds extra flavor and sweetness to the Moi Moi. It just gives it this irresistible taste. But dear, this recipe will be Moi Moi made in plastic containers….it’s actually less stressful and still tastes delicious.

Now, down to business

Ingredients

  1. Brown beans
  2. Scotch Bonnet pepper (Atarodo)
  3. Red Bell pepper (Tatashe) – for coloring
  4. Hard-boiled egg
  5. Sardine or any cooked minced fish of your choice
  6. Onion (Diced)
  7. Crayfish
  8. Stock cubes
  9. Salt
  10. Vegetable oil
  11. Ginger

How To Prepare

  • Soak the beans in water for at least an hour for very dry beans, and a little additional time for less dried beans.
  • Transfer to a bigger bowl and begin to chafe between your palms to remove the skin.
  • Pour in enough water, and stir with your fingers. You’ll see the skin will float up
  • Quickly sieve out the skin and repeat this process till there is no skin left in the beans.
  • Once this is done, put the skinless beans in a blender alongside the atarodo and tatashe. Blend till you get a smooth consistency.

NB: If you do not have a blender food enough to blend the beans to a very smooth consistency, use a commercial grinder.

If you’re a Nigerian, I bet you know what I’m talking about. It’s in every corner.

  • Add the rest of your ingredients and mix well. Please add enough vegetable oil to avoid the batter sticking to the container, leaf, or foil.
  • Oil the container to be used and pour the mixture into the container and close the lid very tight.
  • Cover the base of your pot with whatever you have available (foil paper, leaves, etc). Pour in water and then set your Moi Moi cups in it.

The leaves at the base of the pot prevent the Moi Moi from burning. You don’t want to know the stress involved in cleaning up burnt Moi Moi.

  • Put on fire and cook till it’s done. It shouldn’t take more than 50 minutes to an hour and 30 minutes.

Insert a knife, or toothpick in the Moi Moi to know when it’s ready. It’s ready when the Moi Moi doesn’t stick to the knife or toothpick when pulled out.

And also ensure you check the water level every 10-15 minutes and fill it when drying up to prevent it from burning.

  • Take off the heat and serve (with rice, garri, pap, custard, oat, or even alone … whatever it is you love consuming yours with is just fine)

If you have not tasted any of the above, this is the list of foods I would recommend you should try out.

And if you have, then dear… Try these recipes.

I promise you won’t regret it.

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