Recettes

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African Salad (Abacha and Ugba)

African salad is the Igbo dish of abacha and ugba, and it is a salad only in the loosest sense. Abacha is cassava that has been cooked, shredded on a special grater, soaked overnight, rinsed and dried in the sun. Ugba is fermented oil bean seed, cooked for hours, sliced, rinsed and left to ferment. Neither is cooked when the dish is assembled. That is the striking thing about it: almost the entire preparation happens off the stove. Palm oil is turned into a thick yellow paste by working it with potash solution, and everything else is folded into that paste in sequence. The order matters, and Igbo cooks are firm about it, because the components will not distribute evenly if they all go in together. It belongs to ceremony. At an Igbo wedding, abacha is reserved for the important guests, and it is served with chilled palm wine, which is the pairing anyone from the region will name. Despite being filling enough to be a meal, it is treated as a snack rather than a main course. It can be served cold or warmed briefly, and the choice between the two is a matter of household preference rather than correctness.

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30 minMediumNigeria

Recette de FoodChef · Africook

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Ojojo (Yam Fritters)

Ojojo is a fritter made from grated water yam, and it belongs to the Yoruba people of southwestern Nigeria. It is finger food and street food, sold from roadside stands and made at home on weekend mornings, and it follows more or less the same procedure as akara without the beans. Water yam, isu ewura, is what makes it work. It is wetter and more mucilaginous than the white yam used for pounding or frying, and grated it holds together in the oil without any flour or binder at all. That is the whole trick of the dish: no egg, no batter, nothing but yam, onion, pepper and crayfish, held together by the yam's own starch. The texture people are after is crisp on the outside and soft, almost fluffy, inside, and that balance is what separates a good ojojo from a dense one. Grating by hand is the traditional method and gives the most reliable result; a blender works but has to be used sparingly, since water yam breaks down very quickly and too much added water leaves a mixture that will not hold its shape in the pan. It shares its main ingredient with ikokore, the Ijebu water yam pottage, which is a different dish entirely.

Les mieux notées

40 minEasyNigeria

Recette de Cuisine228 · Africook

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Chin Chin

Chin chin is fried dough cut into small pieces, and it is the most widely eaten snack in Nigeria. The texture sits between a cracker and a dry cake, and how hard it should be is the thing people have opinions about, with preferences running from soft and cakey to properly tooth breaking. It began as occasion food, made for birthdays and for Christmas, and the making of it was a household event that children were put to work on. That has changed: it is now sold at every street corner, in every grocery store and supermarket, and it is as ordinary as a packet of biscuits. It is also made across West Africa, and Ghanaians call it achomo. Flour, sugar, milk and butter are the base, with eggs, nutmeg and baking powder optional depending on the texture wanted. Nutmeg is the flavouring most associated with the Nigerian version, and the variations run to cinnamon, vanilla, cocoa and ground pepper. The three levers are simple enough to state: more butter and baking powder makes it soft, leaving out the egg and the baking powder makes it hard, and everything else is a matter of where between those you want to land.

Les mieux notées

50 minEasyNigeria

Recette de Beatrice · Africook

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Kuli Kuli

Kuli kuli is a peanut snack eaten across Nigeria, Benin, northern Cameroon and Ghana, and it is one of the most widely recognised street foods in West Africa. It is made from peanuts alone, and the technique is what makes it: the oil is deliberately pressed out of the ground paste before the remaining solids are shaped and fried. That extraction is the point. Removing the oil leaves a dense, dry paste that fries into something genuinely crunchy rather than soft, and it also produces the frying oil as a by-product, so nothing is wasted. It is a piece of processing knowledge that predates industrial oil pressing and is still done by hand in Hausa communities in northern Nigeria, where the snack has its strongest association. It takes different shapes in different places: small sticks, rings, flat discs and irregular pieces are all standard, and the form varies by region and by seller. English names for it, groundnut cake and peanut snack among them, are approximations rather than translations. Kuli kuli is eaten on its own, mixed into garri with sugar and water, crumbled over salad, or served alongside fura and koko. Crushed to a powder it becomes the peanut component of suya spice, which is where most people outside the region encounter it without knowing.

Les mieux notées

35 minMediumNigeria · West African

Recette de Blessing · Africook

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