This is a list of the common Nigerian Dishes.

nigerian dishes
nigerian dishes

~Soups are very essential to Nigerian food recipes. All Nigerian soups can be served with Eba (Garri), Agidi, Amala, Semolina, Tuwo Shinkafa, Pounded Yamor Cassava Fufu.

Egusi Soup
*.Egusi (Melon) seeds – 3 cigar cups | 600g
*.Red Palm Oil – 2 cooking spoons
*.Beef – Best cut and Shaki (cow tripe)
*.Fish – Dry Fish and Stock Fish
*.Pepper and Salt to taste
*.Vegetable – Pumpkin leaves or Bitter leaf(optional)

*.Seasoning cubes
Edikang Ikong Soup
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.

Ingredients for Edikang Ikong Soup
*.1kg Pumpkin leaves
*.500g Water leaves(Talinum Triangulare)
*.600g Beef, Kanda, shaki and Dry fish
*.Pepper, Salt and ground Crayfish: to taste
*.200ml Palm oil
*. Periwinkle- 1 cup
*.2 medium bulbs onions
*.2-3 Stock cubes
Bitterleaf soup( Ofe Onugbu)
Bitterleaf soup – Ofe onugbu (as the Igbos like to call it) is very delicious.

This soup is popular because it could be made in more than five different ways and can also be refrigerated for a very long time (even though I recommend two weeks at most for most Naija soups)

*2kg Meat of choice (beef, chicken, pork, turkey)
*Bitter leaf (wash to desire)
*Half cup of ground Crayfish
*Maggi or knorr seasoning (3 cubes
*Ogiri (a product of castor seeds)(optional)
*Dry fish (2 medium sizes)
*Stock fish head (1 big size)
*Palm oil (about 25cl)
*Salt and pepper to taste.
*Cocoa-yam (pounded) or
*4 cups of Egusi (if you choose to make bitter leaf soup with egusi)

Pepper soup
The Nigerian Pepper soup is a popular Nigerian soup recipe. It is such a versatile recipe as it can be prepared with different types of meat and fish. Thus there is the Chicken Pepper Soup, the Catfish Pepper Soup(popularly known as Point & Kill), the Goat Meat Pepper Soup, the Cow Foot Pepper Soup and the Assorted Beef Pepper Soup.

*.Chicken | Cow Foot | Assorted Beef – 1 kg
*. Ehu or Ariwo or Calabash Nutmeg- 4 seeds
*. Chilli Pepper(to taste)
*. Dry Uziza- 2 teaspoons (optional)
*.Onions – 2 medium bulbs
*.Salt – to taste
*.Seasoning – 3 Maggi / Knorr cubes & 1 teaspoon of Thyme (for chicken pepper soup)

Ogbono Soup
Ogbono Soup or Draw Soup, is a popular Nigerian soup recipemade with Ogbono Seeds(wild African bush mango seeds). This is one of the first soup given to kids when trying to introduce them to Nigerian soups.

Ogbono soup has a mucilaginous (slimy).
*.Ogbono Seeds: 2 handfuls
*.Okra: 200g
*.Assorted Meat and Fish: Beef, Shaki, DryFish, Stock Fish

*.Palm Oil: 3 Cooking spoons
*.Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)

*.Crayfish: 1 handful
*.Pepper and Salt – To taste
*.1 medium size Onion
*.2 Stock cubes (Maggi)
Gbegiri soup
Gbegiri Soup (the yellow one in the image) takes a bit of getting used for those who are not used to eating soup cooked with beans. The combination of the Gbegiri Soup, Ewedu Soup and the stew will surely tease and challenge your tastebuds!

Ingredients for Gbegiri Soup
*.150g Black Eyed or Brown Beans
*.1 small smoked Mackerel/Titus
*.1 tablespoon ground crayfish
*.1 big stock cube
*.1 cooking spoon palm oil
*.Pepper and salt (to taste)
Efo Riro
Efo Riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves.

*.Assorted meat and fish. For my Efo Riro, I used:
*. Shaki (cow tripe)
*.Smoked fish
*. Dry fish
*.Stock fish
*.Palm Oil: 20 cl
*. Frozen Spinach: 1 kg
*.Crayfish: a handful
*.Onions: 1 medium bulb
*.3 big stock cubes (spinach needs more seasoning)
*.Salt & Habanero / Scotch Bonnet pepper
Okra soup
Okra Soup is one of the quickest and easiest Nigerian soups to prepare. This soup is known as Miyan Kubewa in Hausa

Some argue that a lot of work goes to the cutting of the two vegetables used in preparing this recipe. Yes but once the vegetables are ready; it cooks in no time at all.

*.Okra: 250g
*.Red Palm Oil: 3 cooking spoons
*.Beef: Best cut
*. Shaki – Cow Tripe(Optional)
*.Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish

*.Pepper and Salt to taste
*.Onions – Optional
*.Vegetable – Pumpkin leaves or Spinach (Washed & Frozen)

*.Seasoning cubes
Edo Esan (Black soup)
Black soup is a popular and tasteful Edo (Benin) soup, it is quite delicious and easy to prepare.

*4 piecesSnails
*4 pieces Beef
*1 medium size Smoked Fish
*12 pieces Smoked Shrimps
*4 tablespoon ground Crayfish
*1 cooking spoon Palm Oil
*1 small bunch Scent leaves( effirin)( ground, 1 cooking spoon)

*2 balls washed Bitter leaves ( ground, 1/2 cooking spoon)

*1 small bunch Uziza leaves( ground 1 cooking spoon)

*1 bunch Ugwu (optional) ( ground, 1 cooking spoon)

*2 seasoning cubes
*1 tablespoon dry Pepper
*Chopped fresh pepper for garnishing
Oha Soup
Ora (Oha) soup is native to the South Eastern Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves. Ora (Oha) Soup is special because the tender ora leaves used in preparing this soup recipe are seasonal unlike their bitterleaf counterpart which can be found all year round

one ingredient can make in a recipe.
Ingredients for Ora (Oha) Soup
*.Vegetable – Ora leaves
*. Cocoyam– 8 small corms
*.3 cooking spoons Red Palm Oil
*.Assorted Beef: Includes best cut, shaki (cow tripe)

*.Assorted Fish: Dry Fish and Stock Fish
*.Chilli Pepper, Salt and Crayfish (to taste)
*.2 Stock cubes
*.1 teaspoon Ogiri Igbo
Miyan Taushe (Nigerian Pumpkin Soup)
Miyan Taushe is a Pumpkin souppopular among the Hausas in Nigeria (Northern parts of Nigeria). It is prepared with ripe pumpkin meat and enjoyed by both young and old.

There are different species of Pumpkin, but the Gourd type is very common in Nigeria, nevertheless, feel free to make use of any specie you can get as long as it is ripe.

Ingredients for Miyan Taushe (Nigerian Pumpkin Soup)

This recipe is for 10 servings
*1 small sized ripe Pumpkin( about 250 grams)
*1 kilo Meat of Choice(beef, cowfeet, goat meat, soft cow bones, chicken, tripe(shaki), oxtail)

*1 medium Dried or Smoked Fish
*1 small bunch Yakwa(yakuwa)(sorrel leaves)(use spinach or ugwu as a substitute)

Ewedu soup
Ewedu soup is a delicious soup indigenous to the people of Yoruba

*Ewedu leaves (corchorus olitorius) 300g
*1/2 teaspoon of powdered potash
*1.5 cups of water
*Ewedu Broom or a blender
*Salt to taste
*Maggi (1 or 2 cubes)
*Chilly Pepper to taste
*4-5 spoons of ground crayfish
Banga soup
The Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria. In the Niger Delta areas, Banga soup is commonly eaten with various fufu recipes: Starch, Pounded Yam, Semolina, Garri and Cassava Fufu.

*.1 kg Palm Fruitsor 800g tinned Palm Fruit Concentrate

*.Dry Fish
*.Vegetable: Scent Leavesfor Ofe Akwu or dried and crushed bitterleaves for Delta-style Banga Soup

*.2 medium onions
*.A handful crayfish or 2 tablespoons of ground Crayfish

*.Salt and Chilli Pepper (to taste)
*.Ogiri Okpei (Iru)
*.1-2 big stock cubes
Before you cook the Nigerian Banga
Afang soup
The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.

*.400g sliced Okazi/Afang leaves| about 4 handfuls
*.250g Water leaves
*.20 – 25 cl Palm oil (about 1 drinking glass)

*.Beef, Kandaand Dry fish
*.2 tablespoons Crayfish
*.Pepper, Salt and Crayfish – to taste
*.2 seasoning cubes
Ofe nsala
Ofe Nsala (Nsala Soup) is a delicious soup, popular in the eastern part of Nigeria. It is also known as ”white soup” because of its light color , due to the absence of palm oil.

The authentic Nsala soup recipe calls for fresh whole Cat Fish, which gives this soup its unique taste. But in the absence of whole catfish, catfish fillets or conger eel can be used.

*1 medium sized Cat Fish (use conger eel if you can’t find Catfish in your area, they taste almost the same)

*5 small sized raw Yam cubes OR Yam Powder (Potato Puree can also be used)

*2 tablespoonful chopped Utazi Leaves or parsley(optional)

*1 tablespoonful groud crayfish
*1 teaspoonful Ogiri or Iru (fermented locust beans)

*1 tablespoonful chopped Onions(optional)
*Chili pepper/chopped Scotch bonnet peppers (to taste)

*1-2 Stock/Seasoning cubes(maggi, knorr etc)
*Salt (to taste)
Tomato Stew
This is a stew used to serving and preparing the Nigerian Jollof Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, etc. This tomato stew also forms the base for the Nigerian Beef & Chicken Stew.

Ingredients for Nigerian Tomato Stew
*.Fresh Plum Tomatoes(referred to as Jos Tomatoes in Nigeria,tomate perain Spanish andpomodoro perain Italian) – 1.5kg

*.Tinned tomato paste: 600g (or watery tinned Tomato Puree: 1.2kg)

*.Vegetable Oil: a generous quantity (see the video below)

*.Onions 1 to 2 medium bulbs
Important notes on the ingredients
Jollof rice
The Nigerian food recipe discussed here is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. This is why you will always see it in parties. It is quite easy to prepare if you follow the simple steps.

Mixed Vegetable Jollof Rice
Rice and Beans
*.2 cigar cups | 500g (1.1 lbs) long grain white rice

*. Tomato Stew500 mls
*.Chicken (whole chicken, drumsticks or chicken bosom)

*.Pepper and salt (to taste)
*.2 medium onions
*.3 seasoning cubes
*.2 teaspoons thyme
Fried rice
Fried rice is one of the most widely eaten Nigerian food; it is accepted by almost every Nigerian both at home and in Diaspora. The process of making fried rice is a bit complicating but gets easier with time.

Ingredients for Nigeria fried rice
*4 cups of rice
*Cabbage medium size
*Carrot {about 3 big sizes}
*Green beans {2 cups}
*Peas {half cup}(optional)
*Green pepper {1 big size}
*Liver {0.3kg}
*Meat {1 to 2kg}(chicken, beef or goat meat)
*Vegetable oil {15cl}
*Onions {2 big Bulbs}
*Curry powder (coloring spice) {2 T/spoons}
*Salt and pepper to taste
Moi moi
Moi Moi (also Moin Moin) is a great dish accessory in Nigeria. It is commonly seen accompanying Jollof Rice, Fried Rice, Fried Plantain, Custard, Akamu (Pap, Ogi) etc. It can even be eaten alone as a snack with a soft drink to wash it down.

Each bag weighs 420g.
*.3 cigar cups or 750g Beans (Brown/Black eyed)
*.5 tablespoons ground crayfish
*.4 big stock cubes
*.1 habanero pepper
*.2 teaspoons ground nutmeg
*.3 tatashe peppers or 800g watery tomato puree (sold outside Nigeria)

*.2 big onions
*.20cl vegetable oil
*.2 litres of cool or warm water
*.Salt (to taste)
Ewa Agonyi
Ewa Agonyi simply means plain boiled beans eaten with pepper sauce

It is a very delicious delicacy common among yorubas

*.Beans (Brown/Black eyed): 2 cigar cups | approx. 500g

*.Red Palm Oil: about 5 cooking spoons
*.Plum Tomatoes: 5 big ones
*.Crayfish (a handful)
*.Onions – 1 big bulb
*.Pepper & Salt to taste
*.Seasoning – 2 seasoning cubes
Spaghetti meal
The delicious spaghetti/macaroni dish is a very popular Nigerian cuisine eaten in every part of the country.

*Spaghetti (1 sachet)
*1 small tin tomatoes.
*2 cups of onions
*Fresh tomatoes (see image below)
*Fresh pepper (as much as you can take)
*Ground Crayfish (3 spoons, optional)
*3 cube of knorr or maggi
*Salt to taste
*1 cup of sliced carrot.
*Green beans (1 cup)
*1kg Meat/fish (chicken, turkey, beef.. etc)
*Green pepper (optional).
Akara(bean cake)
Akara, also known as Bean Cakes, Bean Balls, Bean Fritas or Acarajé in Portuguese is a Nigerian breakfast recipe made with beans.

To make Akara, you need to first of all remove the beans coat. You should remove the coat from the beans just before you make the Akara. This means that you can’t use coatless beans that has been stored in the fridge or freezer to make Akara.

*.1 cup of Beans(black-eyed or brown beans)
*.2 habanero chilli peppers
*.1 medium Onion
*.Salt to taste
*.Vegetable Oil for frying
Tools you will need:
*.Mortar and Pestle
Yam porridge
The Yam Porridge can also be referred to as yam soup. It is mainly yam cooked with ingredients and the resulting dish contains some soupy liquid.

*.1 kg (2.2 lbs) white yam
*.Red palm Oil (to colour)
*.1 smoked fish (titus/mackerel) OR dry fish
*.1 tablespoon ground crayfish
*.1 medium onion
*.Fresh green vegetable (eg pumpkin, parsley, scent

This is a staple foodeaten in West Africa, particularly in the Southern parts of Nigeriamade from cassava(manioc) flour, known in West Africa as gari.

To make ẹbà, gariflour (which should be further pounded or ground if not already ‘fine’) is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough, firmer than, say, mashed potatoes, so it can be rolled into a ball and can keep its shape.

It is used in eating different soups.
Fufu Recipes
Fufu recipes are eaten with the various Nigerian soup recipes. Fufu is derived by mashing starchy foods or mixing the processed starchy foods in hot water. Fufu is a generic name for food you swallow during the eating process. Fufu recipes are generally tastless on their own so they rely on the richness of the soups to make the meal delicious.

Suya, is a spicy shish kebablike skewered meat which is a popular food item in various parts of Nigeria and is enjoyed as a delicacy in West Africa.(where it is called agashe). Suya is generally made with skewered beef, ram, or chicken.

It is traditionally prepared by the Hausa peopleof northern Cameroon, Nigeria, Niger, and some parts of Sudan (where it is called agashe). Suya is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripeare also used.

The thinly sliced meat is marinated in various spices which include peanut cake, salt, vegetable oil and other flavorings, and then barbecued.

Kilishiis a version of biltongor jerkythat originated in Hausaland. It is a dried form of Suya. Kilishiis a delicacy in Hausa Land, made from cow, sheep or goat meat after the removal of bone. Each of the selected muscles is then tediously sliced in to a sheet-like sizes of one metre or less for easy drying. The dried “sheets” of meat are then collected and kept for the next process.

A paste made from peanuts called “Labu” is diluted with enough water, spices, salt and grounded onions and perhaps sweeteners in addition like honey to add sweetness. The already dried “sheets” of meat are then inmersed one by one into the “Labu” paste to coat it, whereafter it is left to dry for hours before roasting on a wire mesh. Kilishi can be kept for months without much change to its taste.