Recettes Nigeria

De Agege Bread à Yamarita, de Plantain Flour à Grilled Plantains. Toute la cuisine Nigeria, telle qu'on la prépare chez soi.

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Agege Bread

Agege bread is named for a suburb of Lagos, and the naming is the whole story: a bread so associated with one district that the district's name became the product. It is soft, pillowy, slightly sweet, and it pulls apart in strands rather than tearing cleanly, which is the texture Lagosians recognise before they taste anything. It is street food infrastructure. Agege bread is sold from bread hawkers' trays and roadside stands across Lagos and far beyond it, and its most characteristic use is the simplest one: torn and dipped into stew, particularly the pepper stews sold at the same roadside. It is also split around fried egg, sardines, butter or beans, and eaten walking. The bread has become a piece of Lagos shorthand, standing in for a whole way of eating in the city, and for many Nigerians abroad it is the specific bread they mean when they say they miss bread from home. That reputation has produced a persistent confusion with Jamaican hardo bread, which it resembles in shape and softness. Agege bread is Nigerian, from Lagos, and named for the place that made it.

Les mieux notées

2 hr 20 minMediumNigeria

Recette de Debby · Africook

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Yamarita

Yamarita is yam in an egg and flour coating, fried until the crust is crisp and the inside stays soft. It is a Nigerian treatment of the country's most important tuber, and it is straightforwardly a modern dish rather than an inherited one. The name gives away its logic. Yamarita is yam plus the ending of dundun ata or, by the more commonly repeated account, a play on the Yoruba way of naming a fried thing. Whatever the derivation, it belongs to the same family of inventions as yam chips and yam balls: ways of turning a starch that is usually eaten soft into something you can pick up with your fingers at a party. It sits alongside the older Nigerian yam preparations rather than replacing them. Pounded yam is ceremonial, yam porridge is domestic, yam with egg sauce is breakfast, and yamarita is what appears on a small chops platter next to puff puff and spring rolls. That is a real position in Nigerian eating even if it is a recent one, and the dish has spread well beyond the households that first made it.

Les mieux notées

1 hr 5 minEasyNigeria

Recette de Laila · Africook

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Plantain Flour

Plantain flour is made from green, unripe plantain, dried and milled to a powder, and it is a base ingredient rather than a dish. In Nigeria and Ghana it is best known as an alternative flour for swallows, standing in for or blended with yam flour in amala, and it also thickens soups and stews. The unripe plantain is the point. As plantain ripens its starch converts to sugar, so a ripe fruit would give a sweet flour that behaves quite differently. Green plantain is almost entirely starch, which is what allows the flour to form a smooth, stretchy swallow when stirred into hot water. It carries a lower glycemic index than wheat flour, generally cited in the range of 38 to 55 depending on variety and ripeness, and that has given it a second life as a wheat substitute for people managing blood sugar or avoiding gluten. That is a nutritional observation rather than medical advice, and anyone using it for that reason should treat it as one part of a wider diet rather than a remedy. Making it at home is slow rather than difficult: the drying alone takes eight to twelve hours, which is why most households buy it ready milled.

Les mieux notées

8 hrMediumNigeria · African

Recette de Debby · Africook

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Grilled Plantains

Grilled plantain is street food across West Africa, and in Nigeria it is boli, ripe plantain roasted over charcoal until the outside blackens and the sugars inside caramelise. It is about as simple as cooking gets. No oil, no seasoning, nothing added. The plantain is put over heat and turned. What makes it work is entirely down to the fruit: a plantain that is ripe enough has developed sugars that caramelise under direct heat, and one that is not will taste starchy and dull no matter how long it is grilled. Plantains are not bananas, despite the resemblance. They are larger, starchier, and must be cooked before eating, raw they are unpleasant and hard to digest. The ripeness scale runs from green, which is firm and starchy and used for chips and fufu, through yellow, which is what grilling wants, to almost black, which is very sweet and better fried. Boli is sold from charcoal drums at roadsides and motor parks, usually with roasted groundnuts, and often with a pepper sauce or with fish. The pairing with groundnuts is close to fixed in Nigeria, the salt and fat against the sweetness of the plantain. It is cheap, filling and energy-dense, which is why it has stayed street food rather than becoming restaurant food.

Les mieux notées

EasyNigeria

Recette de Debby · Africook

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Recettes Nigeria

Recettes à la une

Agege Bread

Recettes Nigeria les plus populaires

Agege Bread

Yamarita