How to prepare local dishes in Nigeria

 Nigerian local food = big flavors, stews/soups + swallow. Here are 4 must-know dishes and how to make them

1. Jollof Rice* – Party staple  

*For 4 people:*

- 2 cups long grain rice, rinsed  

- 4 tomatoes + 1 red pepper + 1 scotch bonnet, blended  

- 1/3 cup oil, 2 tbsp tomato paste  

- 1 onion chopped, 1 onion sliced  

- 3 cloves garlic, 1 tbsp ginger  

- 2 tsp thyme, 2 tsp curry, 2 bay leaves, salt  

- 3 cups chicken broth  

*How*: Fry chopped onion in oil, add tomato paste 3 min. Add blended tomatoes + garlic/ginger, cook 15 min till thick. Add rice + broth + spices, stir once. Cover tight, cook on LOW 25-30 min. Don’t stir – that smoky bottom layer is the goal. Top with sliced onions at the end.

*2. Pounded Yam + Egusi Soup* – Classic “swallow”  

*Egusi Soup:*

- 1 cup ground egusi/melons seeds  

- 1/2 cup palm oil  

- 1 onion chopped, 3 cloves garlic  

- 2 cups meat/fish stock  

- Ugu or bitterleaf, chopped  

- Scotch bonnet, salt, seasoning cube  

*How*: Heat palm oil till hot, fry chopped onion + garlic. Mix egusi with a bit of water to form paste, drop in pot in small balls. Add stock, simmer 15 min. Add chopped greens, pepper, salt. Cook 5 min more.  

*Pounded Yam*: Boil yam till soft, pound in mortar or use a blender with a little water till smooth/stretchy.

*3. Moi* – Steamed bean pudding  

- 2 cups black-eyed peas, peeled  

- 1 onion, 2 scotch bonnets  

- 1/2 cup oil, salt, seasoning cube  

- Hard-boiled eggs optional  

*How*: Blend peas + onion + pepper + water till smooth. Add oil, salt, cube. Pour into moi leaves, small bowls, or foil cups. Drop in eggs if using. Steam in pot with rack + water 45-60 min till firm.

*4. Pepper Soup* – Spicy broth, usually for goats meat or fish  

- 1 lb goat meat or fish  

- Pepper soup spice mix: ehuru, uda, uziza, calabash nutmeg, pepper  

- Onion, ginger, garlic, salt  

- Scent leaves or basil  

*How*: Boil meat with onion, salt till tender. Add blended pepper soup spices + ginger/garlic. Simmer 10 min. Toss in scent leaves at the end. Serve hot in a bowl.

*Nigerian cooking basics:*

1. Onion + pepper + tomato base for most stews  

2. Palm oil gives that authentic red color + flavor  

3. Scotch bonnet = heat. Remove seeds if you can’t handle spice  

4. “Swallow” = pounded yam, fufu, garri – you pinch, roll, dip in soup