3 dishes people actually cook in Nigeria: what they are, how long they take, and what you need to buy.
What can you cook from Nigeria? 3 traditional Nigeria dishes, from Egusi soup (90 min, the quickest) to Jollof rice (110 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Nigeria on the map. Drag to spin the planet.
Dry-milled melon seeds dropped into the stock in lumps that set and cake, then broken up into a thick palm-oil soup with beef, dried fish and bitter greens.
Parboiled long grain rice finished in a fried tomato-paste and scotch bonnet stew until it absorbs the chicken stock and catches slightly at the bottom of the pot.
Paper-thin beef coated in yaji, the Hausa dry spice mix built on kuli-kuli peanut cake, then charred over an open flame and eaten with raw onion and extra spice.
Copper documents three dishes from Nigeria: Egusi soup, Jollof rice and Suya. Onion and scotch bonnet pepper each appear in more than one recipe. Two of the three are grilled. Not one needs an oven — they cook entirely on the hob. Between them they use 29 different ingredients.
The three recipes need 29 ingredients between them, of which 4 are shared by more than one dish. Stock cube the hardest to find: of the 586 dishes in Copper's atlas, 8 use stock cube. Every ingredient list on this page is complete, with quantities, and free to read.
Egusi soup is the quickest at 90 minutes. Jollof rice is the longest at 110 minutes. The median is 100 minutes — a weekend dish rather than a weeknight one.
Suya is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Nigeria is part of West African.
Countries close to Nigeria on the globe — and close on the plate.
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