The seeds of the African Breadfruit Tree (Treculia africana) may either be roasted and eaten as a nutty-tasting snack, or boiled with other ingredients to make a highly nutritious pottage, eaten mostly by the Igbos. The seeds contain high levels of protein and carbohydrate, but relatively low fat and fibre. Widely believed to be good…
Chinwe’s ‘White’ Okro Soup
I was intrigued when my friend, Chinwe, first told me about ‘white okro’ – stir-fried and cooked without any palm oil. It has gone on to become a firm favourite, not least because of the speed at which it can be prepared. Save Print Chinwe’s ‘White’ Okro Soup Serves: 4-6 With its low oil content,…
Jollof Rice
Jollof rice, a mixture of rice, onions and tomatoes at its very basic, is almost everyone’s favourite rice dish. Ceremonies, social occasions, Sunday lunch, or just because one fancies some – there is always a reason to eat some jollof. The word is so synonymous with celebrations that it has entered popular parlance: ‘jollofing’ means…
Coconut Rice
The traditional way of making coconut rice is as a one-pot dish with goat meat, crayfish and smoked fish which can sometimes mask the delicate flavour of the coconut. This non-traditional version allows the coconut notes to shine through, with colour and interest provided by the mixed vegetables, toasted nuts and fresh herb. Save Print Coconut Rice…
Bean Casserole aka ‘Beans’
Known simply as ‘Beans’, I love this best made with honey beans although black-eyed beans work perfectly well. An English friend once declared Nigerian beans one of the world’s greatest culinary inventions! Leave out the crayfish for a vegan version. Save Print Bean Casserole (Agwa, Ewa) Serves: 4 As a rich source of protein, Agwa is…
Fish Pepper Soup
Save Print The technique for making fish peppersoup is slightly different from meat-based soups in that the stock is cooked before adding the fish as it cooks so quickly. Catfish is traditionally used, but any fish may be used – cod was used in this recipe. I limit the number of spices and herbs that…
Oxtail Pepper Soup
Save Print Serves: 4 This is a fairly hearty variation on the lighter, more traditional chicken or fish pepper soups. Either serve on its own as a starter, or add some boiled yam (as here) and/or plantain for a delicious main course. Perfect for cold, rainy days. Here I use a combination of commercially available peppersoup…
Chicken Pepper Soup
Save Print Chicken Pepper Soup Serves: 6 This version of peppersoup uses freshly ground spices only. Using meat on the bone also helps to intensify the flavour of the soup. I wanted a fairly clear broth and so I skimmed the broth and and strained the spices and crayfish, using just the liquid and not…