Recettes Nigeria

De Edo Black Soup à Nigerian Fisherman Soup, de Goat Meat Pepper Soup à Pate Hausa Food. Toute la cuisine Nigeria, telle qu'on la prépare chez soi.

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Peppered Snail: Spicy Nigerian Finger Food

Peppered snail is party food in Nigeria. It arrives on a plate with cocktail sticks, it is eaten standing up with a drink in the other hand, and it belongs to celebrations, family gatherings, weekend events and the kind of occasion where people are moving between conversations rather than sitting down to a meal. The snails are African giant land snails, considerably larger than the garden snails eaten in Europe, and their texture is the whole point: firm, dense and chewy, closer to a scallop or a squid than to anything on a butcher's counter. They carry almost no flavour of their own, which is why they can take the heat they are given. The pepper sauce, built on scotch bonnet, onion, garlic and bell pepper, is what you actually taste, and the snail is what carries it. Snail is expensive in Nigeria relative to most proteins, which contributes to its place at events rather than at weekday meals. It is a dish that signals the occasion is worth something, and that association is as much a part of why it is served as the taste is.

Les mieux notées

55 minMediumNigeria

Recette de Debby · Africook

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Preparation of White Amala and Ilasa Soup

White amala and ilasa soup is a Yoruba pairing from southwestern Nigeria, and both halves of it are local specialities rather than national staples. The amala is white because it is made from cassava flour, known as lafun, rather than the dried yam flour that gives the more familiar dark amala its colour. Ilasa is okra leaf soup, and it is the more particular of the two. It is made from the leaves of the okra plant rather than the pods, whisked with a cooking broom until the soup draws into a light green mass with a texture close to ewedu. Ground melon seed goes in first to give it body. Ilasa is closely associated with Igbo-Ora in Oyo State, where it is a town speciality, and it is far less widely eaten than ewedu or okra pod soup even within Yorubaland. That local specificity is the point of the dish. Nigeria's food is often described nationally, and the reality underneath it is that towns and even quarters hold their own preparations. A visitor to Igbo-Ora would be served ilasa; a visitor to Ibadan would be served ewedu. Both are Yoruba, both are eaten with amala, and neither substitutes for the other.

Les mieux notées

1 hrMediumNigeria

Recette de Taiwo Oladapo · Africook

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Ewa Agoyin

Ewa agoyin is beans cooked to complete softness, served with a dark sauce of caramelised onion, pepper and palm oil poured over the top. It is Lagos street food above all, eaten in the morning and through the afternoon, and it is almost always served with bread. The name records where it came from. Ewa is beans in Yoruba, and Agoyin refers to the Aganyin people of the Benin Republic, whose sellers and hawkers popularised the dish in Nigeria. It was originally ewa aganyin, and the shortened form took over because of how the word sounds when spoken quickly. Nigerians also use Agoyin more loosely for Beninese and Togolese people generally. Some sellers call it simply ewa g. The sauce is where the work is. Palm oil is heated until it clears, onions are caramelised in it until very dark, and parboiled tomato purée, ground pepper and crayfish go in after. That deep caramelisation is what makes the sauce black rather than red, and it cannot be hurried. The beans themselves are cooked until they collapse, which is the opposite of how beans are usually treated, and the combination of the soft plain beans with the intense sauce is the entire point.

Les mieux notées

1 hr 20 minMediumNigeria

Recette de FoodChef · Africook

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Okpa

Okpa is a steamed pudding of Bambara nut flour and palm oil, wrapped and cooked in boiling water until it sets solid. It is the street food of Enugu, and anyone travelling into the city from Onitsha or Lagos will hear the sellers calling okpa di oku, meaning okpa is hot. Bambara groundnut is an indigenous African legume, grown long before peanuts arrived from South America, and it is the same nut behind several dishes across the continent. It is known as jugo beans in southern Africa, and okpa itself is also called igba and ntucha. The seeds come in small pods and are extremely hard, so hard that domestic grinders cannot handle them and only industrial mills will do the job. That is why okpa flour is bought rather than made. Restraint is the principle. Bambara nuts have a good flavour of their own, and the source is emphatic that adding onions and crayfish ruins it, which is unusual advice in Nigerian cooking where those two go into almost everything. Palm oil, salt, stock cubes and pepper are the whole seasoning. The mixture looks alarmingly watery when mixed, and that is correct. The ratio in the recipe gives the right texture, and using less water produces something rock hard.

Les mieux notées

1 hr 25 minMediumNigeria

Recette de FoodChef · Africook

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