Recettes Nigeria

Parcourez les archives par pays, par plat et par temps de cuisson.

Filtres actifs

Gizdodo (Gizzard and Plantain)

Gizdodo is a portmanteau and a fair description: gizzard plus dodo, the Yoruba word for fried ripe plantain. Cooked gizzards and fried plantain cubes are combined in a spicy pepper sauce, and the two textures against each other are the whole point. It is party food and home food in equal measure across Nigeria. At an owambe it appears as a side alongside jollof rice, and it works as a starter or a substantial snack in its own right. The pairing with jollof is close to standard. Gizzards are the reason it works. They are muscular and dense, and they need proper cooking, about twenty-five minutes, before they are fried, at which point they become firm and chewy in a way that holds up against the soft sweetness of the plantain. Chicken gizzards are the usual choice and turkey or duck both substitute. The technique that matters is draining the blended pepper mix through a sieve before it goes in the pan, which removes excess water so the sauce clings rather than pooling. This recipe carries no quantities at all, which is common in Nigerian home recipes and is flagged here.

55 minEasyNigeria

Recette de Jennifer · Africook

Voir la recette →

Coconut Chicken Curry

Coconut chicken curry is a one-pan dish of chicken simmered in coconut milk with a curry spice blend and whatever vegetables are to hand, broccoli, cabbage, peppers, potato, carrot. The word curry is worth being precise about. It is not a single spice or a single dish. It comes from English usage during colonial rule in India, applied broadly to spiced saucy dishes, and it now covers an enormous range of unrelated cooking across South Asia, Southeast Asia, the Caribbean and East Africa. A curry powder sold in a jar is a blend, and the blends differ substantially between manufacturers and regions. Coconut milk versions belong mainly to the coastal and tropical end of that range, southern India, Thailand, Malaysia, the Caribbean, and the Swahili coast of East Africa, where coconut is grown and used heavily. This particular recipe is a general one rather than a regional tradition, which is its strength: it tolerates substitution well and is designed to be varied. **Filed as Worldwide**, the recipe as written makes no specific national claim, so attributing it to any one cuisine would be inventing detail.

40 minEasyNigeria · American

Recette de Jennifer · Africook

Voir la recette →

Oven Baked Jollof Rice

Oven-baked jollof takes the standard West African one-pot and moves it into the oven, where the heat surrounds the dish rather than coming from below. The reason to bother is practical. Stovetop jollof burns from the base, and getting it right means managing heat carefully, too high and the bottom catches badly, too low and the rice steams unevenly. In an oven the heat is even, the rice cooks through without attention, and the pot cannot scorch in the same way. For anyone who has ruined jollof on a hob, that is a real argument. What you trade away is the smoky note. That flavour comes precisely from the bottom of the pot catching slightly, and an oven does not give it. Cooks who want both build the base on the hob and finish in the oven. Everything else is unchanged: the same reduced tomato, red pepper, onion and chilli base, the same long-grain parboiled rice, the same rule about not stirring once it is covered. It scales well, which makes it useful for cooking for numbers.

EasyNigeria

Recette de Cuisine228 · Africook

Voir la recette →

Recettes Nigeria

Recettes à la une

Gizdodo (Gizzard and Plantain)