Welcome to the Celtnet Recipes Nigeria Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the West African country of Nigeria. Here you will find all the recipes from Nigeria on this site all gathered into one place. I have attempted to gather together here as many Nigerian recipes as possible. The current collection represents the largest gathering of Nigerian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Nigeria given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Nigeria and its Cuisine

Nigeria; officially: Ìjọba-Àpapọ̀ Orílẹ̀-èdè Naìjírìà; Republik Nijeriya; جمهورية نيجيريا; Republic nde Naigeria; Republik Federaal bu Niiseriya; Federal Republic of Nigeria gained independence from Britain on October 1, 1960 and became a republic on October 1, 1963. The capital then was the coastal city of Lagos, but since 1991, its capital has been the centrally-located city of Abuja. It is the most populous country in Afrca and re-achieved democracy in 1999 after a sixteen-year interruption; from 1966 until 1999 when Nigeria was ruled by military dictators who seized power in coups d'état and counter-coups during the Nigerian military juntas of 1966-1979 and 1983-1998. Current estimates put the population of Nigeria at over 131 million. Nigeria has more than 250 ethnic groups, with varying languages and customs, creating a country of rich ethnic diversity. The largest ethnic groups are the Fulani/Hausa, Yoruba, Igbo, accounting for 68% of population, while the Edo, Ijaw (10%), Kanuri, Ibibio, Nupe and Tiv comprise 27%; other minorities make up the remaining 7 percent.[33] The middle belt of Nigeria is known for its diversity of ethnic groups, including the Pyem, Goemai, and Kofyar. The number of languages currently estimated and catalogued in Nigeria is 521. This number includes 510 living languages, two second languages without native speakers and 9 extinct languages. In some areas of Nigeria, ethnic groups speak more than one language. The official language of Nigeria, English, was chosen to facilitate the cultural and linguistic unity of the country though Hausa, Igbo, Yoruba are also recognised as regional languages.

Many traditonal Nigerian recipes are heavily grain-based with ground millet, sorghum, teff, Barley and cassava flour forming the classic staples of the diet. Pork and veal form a typical part of the diet in the northern part of the country, whilst ish stews, shrimp, crab and lobster are more common ingredients in the south. Hot chillies form a vital part of the country's cuisine and these provide the majority of the vitamin C in the diet. Many dishes are marinated in ginger, tomatoes and cayenne, and cooked in groundnut oil. Bush meat (wild game) remains an important part of the diet, when it can be obtained.


The alphabetical list of recipes from Nigeria follows (limited to 100 recipes per page). There are 107 recipes in total:


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Aadun
     Origin: Nigeria
Ewa
(Beans)
     Origin: Nigeria
Nigerian Guinea Fowl Stew
     Origin: Nigeria
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Ewedu
     Origin: Nigeria
Nigerian Meat Pasties
     Origin: Nigeria
Adun
     Origin: Nigeria
Fried Ata Sauce
     Origin: Nigeria
Nigerian Meat Pie
     Origin: Nigeria
Afang Soup
     Origin: Nigeria
Fried Pumpkin
     Origin: Nigeria
Nigerian Pancakes with Prawns
     Origin: Nigeria
Afia Efere
(White Soup)
     Origin: Nigeria
Funkaso
(Millet Pancakes)
     Origin: Nigeria
Nigerian Peanut Fool
     Origin: Nigeria
Akara II
     Origin: Nigeria
Gbegiri
(Bean Stew)
     Origin: Nigeria
Nigerian Pepper Soup Seasonings
     Origin: Nigeria
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Green Stew
     Origin: Nigeria
Nigerian Sausage Rolls
     Origin: Nigeria
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Guguru da Geda
(Popcorn with Roasted Peanuts)
     Origin: Nigeria
Nigerian Scotch Eggs
     Origin: Nigeria
Amala
     Origin: Nigeria
Hot Eko
(Hot Cornflour Gruel)
     Origin: Nigeria
Nigerian Spiced Chicken Pepper Soup
     Origin: Nigeria
Asaro
(Yam Stew)
     Origin: Nigeria
Igbekere
(Plantain Chips)
     Origin: Nigeria
Nigerian Spiced Goat Meat Pepper Soup
     Origin: Nigeria
Banga Soup
     Origin: Nigeria
Ikokore
     Origin: Nigeria
Nigerian Spiced Mixed Meat Pepper Soup
     Origin: Nigeria
Basic Jollof Rice
     Origin: Nigeria
Ila
(Okra)
     Origin: Nigeria
Nigerian Spicy Scrambled Eggs
     Origin: Nigeria
Beef and Spinach
     Origin: Nigeria
Ila Alasepo
(Okra and Spinach Soup)
     Origin: Nigeria
Nigerian Spinach and Egg Stew
     Origin: Nigeria
Beju
(Coconut and Cassava Biscuits)
     Origin: Nigeria
Imoyo Eba
     Origin: Nigeria
O Jo Jo Meat Balls
     Origin: Nigeria
Biafran Stew
     Origin: Nigeria
Isi Ewu
(Spiced Goat Head)
     Origin: Nigeria
Obe Ata
(Nigerian Pepper Soup)
     Origin: Nigeria
Black-eyed Beans and Plantains in Palm Oil
     Origin: Nigeria
Iyan
(Pounded Yam)
     Origin: Nigeria
Obe Eja Dindin
(Fried Fish Stew)
     Origin: Nigeria
Boli
     Origin: Nigeria
Kokoro II
     Origin: Nigeria
Obe Eja Tutu
(Fresh Fish Stew)
     Origin: Nigeria
Boli ati Epa
(Baked Plantains with Peanuts)
     Origin: Nigeria
Korokoro
(Cornmeal Sticks)
     Origin: Nigeria
Obe-Onigba
     Origin: Nigeria
Chicken and Beef Loaf
     Origin: Nigeria
Kuka Soup
     Origin: Nigeria
Ofobo Nmong Efere
(Yam Pepperpot)
     Origin: Nigeria
Chicken Imoyo
(Chicken and Okra)
     Origin: Nigeria
Kuli-kuli
(Groundnut Cakes)
     Origin: Nigeria
Ogbono Soup
     Origin: Nigeria
Chicken Imoyo II
     Origin: Nigeria
Kulikuli
(Peanut Balls)
     Origin: Nigeria
Ogbono Soup with Ugwu
     Origin: Nigeria
Chin Chin
     Origin: Nigeria
Mallow-leaf Stew
     Origin: Nigeria
Ogbono Soup with Waterleaf
     Origin: Nigeria
Chin Chin II
     Origin: Nigeria
Mango Sauce
     Origin: Nigeria
Ojojo
     Origin: Nigeria
Christmas Roast Beef
     Origin: Nigeria
Medivnyk
(Ukrainian Honey Bread)
     Origin: Nigeria
Otong Soup
     Origin: Nigeria
Coconut Bean Soup
     Origin: Nigeria
Moi-Moi
     Origin: Nigeria
Plantain Salad Imoyo
     Origin: Nigeria
Dakua
(Groundnut and Roast Maize Balls)
     Origin: Nigeria
Moyin-Moyin
     Origin: Nigeria
Puff-Puff
(Nigerian Doughnuts)
     Origin: Nigeria
Dodo Oni-yeri
(Egg-coated Fried Plantain)
     Origin: Nigeria
Nigerian Beef and Sausage
     Origin: Nigeria
Ribs with Peanut Sauce
     Origin: Nigeria
Eba
     Origin: Nigeria
Nigerian Buns
     Origin: Nigeria
Shoko
(Nigerian Beef and Spinach)
     Origin: Nigeria
Edikang Ikong Soup
     Origin: Nigeria
Nigerian Chicken Stew
     Origin: Nigeria
Shuku-shuku
(Coconut Biscuits)
     Origin: Nigeria
Efo
(Vegetable Soup)
     Origin: Nigeria
Nigerian Chicken Yassa
     Origin: Nigeria
Special Yam Pottage
     Origin: Nigeria
Efo-riro
(Vegetable Stew)
     Origin: Nigeria
Nigerian Fresh Fish Pepper Soup
     Origin: Nigeria
Suya
     Origin: Nigeria
Egusi Soup
     Origin: Nigeria
Nigerian Fried Rice
     Origin: Nigeria
Sweet Potato Fufu
     Origin: Nigeria
Egusi with Efo
     Origin: Nigeria
Nigerian Goat Stew
     Origin: Nigeria
Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce)
     Origin: Nigeria
Nigerian Groundnut Soup
     Origin: Nigeria

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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with West Africa picked out in red. West Africa is formed from sixteen states: 1: Benin; 2: Burkina Faso; 3: Côte d'Ivoire; 4: The Gambia; 5: Ghana; 6: Guinea; 7: Guinea-Bissau; 8: Liberia; 9: Mali; 10: Mauritania; 11: Niger; 12: Nigeria; 13: Senegal; 14: Sierra Leone; 15: Togo. Also included are the islands of Cape Verde, off the Senegalese coast (not shown on the map).

This list of Nigerian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.


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