Set out over the next few pages are ingredients typically used in Nigerian cooking, many of which are common to all ethic groups within Nigeria.  Most of these are available in African food stores abroad, although some fresh ingredients, particularly vegetables may be harder to find. Where possible, acceptable substitutes are recommended. Oh and there ARE some Nigerian dishes which can be cooked with readily available ingredients, not least, our perennial favourite, Jollof Rice.

Traditionally, food was flavoured with ground crayfish, salt and fresh and dried chillies as well as flavouring such as iru, ogili and daddawa. Nowadays, many people also use commercially available stock cubes. Even though I tend not to use commercially available stock cubes, they may be added according to one’s taste

Click on the photo or here for a list and description of Nigerian Ingredients. 

Market Scene, Calabar