Recettes Nigeria

De Edo Black Soup à Egusi Soup, de Nsala Soup (White Soup) à Goat Meat Pepper Soup. Toute la cuisine Nigeria, telle qu'on la prépare chez soi.

Filtres actifs

Edikang Ikong (Vegetable Soup)

Edikang ikong, also written edikaikong or ekaikong, is the vegetable soup of the Efik and Ibibio people of southeastern Nigeria, and it is built on a deliberately generous quantity of two leaves. Ugu, the fluted pumpkin leaf, provides the flavour and the deep green. Waterleaf provides the moisture and the body, wilting down to release enough liquid that the soup largely cooks in its own juices. The proportion matters: this is a soup where the vegetables are the substance rather than a garnish stirred through at the end, and a properly made pot is dense with leaf. Around them sits an assortment that has given the dish its reputation, goat meat, dried fish, stockfish, shrimp or crayfish, periwinkle, palm oil. That density of protein is why it was long known as rich man's food, a soup that announced a household could afford it. It is now eaten across the country and well beyond it. It is the close relative of afang soup, which comes from the same people and follows the same structure. The distinction is entirely in the leaf: afang uses okazi, which is tough and faintly bitter, while edikang ikong uses ugu, which is softer and sweeter. Anyone from the region can tell them apart at a glance. It is served with any of the swallows.

Les mieux notées

1 hrMediumNigeria

Recette de FoodChef · Africook

Voir la recette →

Groundnut Soup

Groundnut soup is peanut soup, and it is one of the most widely distributed dishes in West Africa. It travels under a long list of names: maafe or mafé in Wolof, sauce d'arachide in French, tigadèguèna in Bambara, domoda in the Gambia, and the tradition is generally traced to the Mandinka and Bambara peoples of Mali. In Nigeria it is made differently in the north and the south, and it is particularly associated with the Etsako people of Edo State, who call it omisagwe. This version is a southern one, built like an egusi soup with assorted meat, stockfish, smoked fish, crayfish and palm oil, and thickened with a paste of roasted groundnuts blended with uziza, onion and crayfish. It looks and eats close to egusi, which is a comparison Nigerians make themselves. Bitter leaf is the traditional green, with ugu or spinach substituted when it is unavailable, and efirin, the Nigerian basil, goes in off the heat at the end. How thick it should be is entirely a matter of preference, which is why the groundnut paste is added gradually rather than all at once. The palm oil floating on the surface at the end is not an accident and is considered correct.

Les mieux notées

1 hr 25 minMediumNigeria

Recette de Beatrice · Africook

Voir la recette →

Ayamase Stew

Ayamase is the green pepper stew of southwestern Nigeria, known almost as widely by two other names, ofada sauce, after the rice it is served with, and designer stew, which is what Lagos took to calling it. It is defined by two things that would be faults in almost any other stew. The peppers are green rather than red, which gives the sauce its unusual dark olive colour. And the palm oil is deliberately bleached, heated until it stops smoking and loses its red pigment, which strips out the characteristic palm flavour and leaves something nuttier and smokier behind. That bleaching step is the whole signature of the dish, and a version made with unbleached oil is a different sauce. Around that sit iru, the fermented locust bean that carries the deep savoury note, assorted meats including offal, and boiled eggs, which are close to obligatory. The name points to a person. Ayamase is traced to Ikenne-Remo in Ogun State and to a woman remembered as Mrs Felicia, Iya Mase, the wife of Mase, who is credited with the dish. It travelled from there into Lagos party food, where its reputation as something special was made. It is served with ofada rice, the short, unpolished local rice whose earthy flavour is the intended partner.

Les mieux notées

55 minMediumNigeria · African

Recette de donbuffy · Africook

Voir la recette →

Afang Soup

Afang soup belongs to the Efik and Ibibio people of Cross River and Akwa Ibom in southeastern Nigeria, and it is built on two vegetables that do quite different jobs. Afang, okazi to the Igbo, and known botanically as Gnetum africanum, is a tough, wiry forest leaf with a faintly bitter edge. It is sliced extremely finely, almost shredded, because whole it would be unpleasant to eat. Waterleaf is the counterweight: soft, quick to wilt, and full of moisture, which is what gives the soup its body without much added liquid. The pairing is the point, and it is what separates afang from edikang ikong, the other great vegetable soup of the same region. Edikang ikong uses waterleaf and ugu, the pumpkin leaf, and reads as sweeter and greener. Afang uses waterleaf and okazi, and carries that characteristic bitterness. People from the region can tell them apart instantly, and the leaf is the whole distinction. Around the vegetables sits an assortment that scales with the household budget, beef, shaki, dried and fresh fish, periwinkle, crayfish, palm oil, pepper. It is a soup that has long been read as a marker of a generous table, and it is served with any of the swallows.

Les mieux notées

10 minMediumNigeria

Recette de Jennifer · Africook

Voir la recette →