Recettes Nigeria

De Egusi Soup à Moi Moi / Moin Moin, de Fried Yam à Jollof Rice. Toute la cuisine Nigeria, telle qu'on la prépare chez soi.

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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

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Zogale (Moringa Salad) And Macaroni

Zogale is a traditional Hausa dish from northern Nigeria made from fresh or dried moringa leaves combined with macaroni, groundnut paste, spices, and chilli into a complete, nutritionally dense meal. The moringa tree, known locally as zogale, grows abundantly across northern Nigeria and has been used in cooking and traditional medicine by the Hausa people for generations. The dish is remarkably nutritious, moringa leaves are exceptionally rich in vitamins, minerals, and protein, making Zogale a meal that nourishes as much as it satisfies. In northern Nigerian communities where moringa trees are household staples, Zogale is an everyday practical food rather than a special occasion dish.

EasyNigeria

Recette de Maryam · Africook

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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

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Fish Stew

Nigerian fish stew is the same red pepper base that underpins beef stew and jollof, cooked with tilapia rather than meat, and the change of protein changes how the dish is handled more than how it tastes. The base is the constant of West African cooking: blended tomatoes, red bell peppers, onion and chilli, fried down in oil until the water drives off and the oil separates. Everything else in the Nigerian stew repertoire is built on that, and fish stew is simply one branch of it. What is specific to fish is timing and handling. Fish cooks quickly and breaks apart easily, so it is usually fried or seasoned and set aside, then returned to the finished sauce near the end rather than simmered through it. Cooked the way beef would be, tilapia disintegrates and the stew turns cloudy. Tilapia is the usual choice, widely farmed, affordable and firm enough to hold together, though catfish, mackerel and croaker are all used. It is served with white rice, with any of the swallows, or alongside a vegetable soup such as efo riro.

EasyNigeria · Beninese

Recette de Cuisine228 · Africook

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