Cuisine: Nigerian

Honey glazed groundnuts

Honey glazed roasted groundnuts

Groundnuts are a West African favourite. Pureed they can be made into incredible soups and stews. As a street food it has few equals. Glazed with honey and then baked, it turns into a snack made for when you just want to munch on something sweet to while away the time. Foe those moments of relaxation after a hard day's work, I guess.

Oven-baked yam tortilla with ham

Oven-baked yam tortilla with ham

This is where Africa, the Caribbean and other tropical locales meet Spain. Tortilla as some of you know is the English name for the Spanish favourite tortilla de patatas, traditionally made with eggs, potatoes and onion. in this version yam is the base instead of potatoes and a lot more ingredients are added to give it more flavour.

Indulgent Oven-baked sea food jollof rice

Oven-baked sea food jollof rice

Arguably the easiest and most convenient way to cook west Africa's iconic jollof rice is to bake it in an oven. On this occasion, instead of the more popular chicken or beef jollof rice, sea food takes centre stage in this recipe. A lobster, king prawns, mussels and clams give this sea food jollof rice a twist that will whet your appetite and nothing gives you that typical coastal West African flavour than this one pot baked dish.

Oven-baked Jollof rice beats jollof rice in a pot!

Oven-Baked Jollof rice

The truth is baked jollof is not traditional, it goes against everything your mum told you about a woman that can cook jollof, it will not impress the men who just love to see their wives in the kitchen for hours but it will certainly save your time. It's like discovering the microwave or frozen meals all over again except this time you actually made it. So if you are like me and your time is precious, try the recipe below and thank me later!

Suya roast potatoes

Suya roast potatoes

Never mind the fact that these roasted potatoes are arguably healthier. No deep frying pan in sight. These are dusted with West Africa’s suya or chinchinga spice before roasting for that extra flavour. They can be served as part of any meal, although they particularly go with roast or tray baked chicken.


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Fried Rice

Fried rice

No self respecting party in countries like Nigeria, Togo and Ghana goes ahead without the ubiquitous (egg) fried rice. This and other West African twists to the original Chinese fried rice is what this recipe is about. There is no need for Chinese spices, soy sauce or oyster sauce. Instead these are replaced with optional typical West african spices and peppers.

Peppered Stewed Gizzard

Peppered Stewed Gizzard

Peppered stewed gizzard is particularly popular in Nigeria where it is usually considered as a snack, starter or a side. In Nigeria, Uganda and Cameroon gizzard in general is traditionally set aside for the oldest or most respected member or members of the family.

Suya Minced Beef Kebab

Suya Minced Beef Kebab

These succulent skewered kebabs are rooted in the yaji spice mix used in making suya kebabs as they are known in Nigeria or Chinchinga in Ghana. Making suya minced beef kebab is simple and the result is a brilliant composition of flavours, especially with the addition of vegetables and red onions. The meat should be ready and sizzling within 10 minutes of a full blast of the oven

Sobolo

Sobolo

Sobolo is many things to many people. For some it is the drink that starves off prostate cancer and comes packed with anti-oxidants. For others, sobolo is simply a tasty and flavourful African drink that is often served at functions and events.

Yam Pottage

Yam Pottage

Yam Pottage also known as Asaro is a mashed boiled yam dish. This meal is one more addition to the plethora of yam based dishes across Africa.