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Last edited Wed Dec 3, 2025, 11:38 AM - Edit history (3)

African Chicken Stew

Preparation time: 15 minutes
Cook time: 40 minutes

Nutrition facts (per serving): 306 Cal (9g fat, 34g
protein, 0.1g fiber)

The appetizing chicken stew makes a great addition to the
menu, and it looks fabulous when served at the table.

Ingredients (6 servings)

1 (3 lbs.) roasting chickens, cut into pieces
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, sliced
4 garlic cloves, minced
1-inch fresh ginger, peeled and chopped
¼ cup berbere
1 ½ cups chicken stock
2 tablespoons lime juice
4 hard-boiled eggs, sliced

Preparation

Cook the chicken in a suitable pan with oil until golden
brown. Place on a platter. Add the butter, ginger, garlic, and
onion; stir until the onion becomes golden. Sauté the
berbere till it turns brown. Add chicken stock and lime juice.
After 4 minutes, add the chicken back in. It should simmer
for 30 minutes while covered. Serve hot.


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Jollof Rice

Preparation time: 10 minutes
Cook time: 70 minutes
Nutrition facts (per serving): 231 Cal (9.5g fat, 7g
protein, 9g fiber)

Who doesn’t like to have spicy rice on the menu? Rice lovers
will love to have this rice stir fry on the menu.

Ingredients (4 servings)

¾ cup olive oil
1 onion, sliced
5 tablespoons tomato paste
4 cloves garlic
1 tablespoon ginger, grated
2 bay leaves
Blended pepper sauce, to taste
1 tablespoon curry powder
1 tablespoon thyme
1 teaspoon salt
White pepper, to taste
1 tablespoon chicken bouillon powder
6 cups rice, long grain
4 cups chicken stock
1 large tomato sliced
1 onion sliced
2 tablespoons butter

Sauce

3 red bell pepper
3 tomatoes plum
2 scotch bonnet
1 onion, diced

Preparation In a big pan, heat the frying oil. The onions should be
cooked for 3 to 5 minutes, or until tender, once the oil is hot
and the onions are diced. The tomato paste should then be
added and fried for around 5 minutes. After that, add the
bay leaves, garlic, and ginger, and let everything simmer in
the tomato paste for about 2 minutes. About 15 minutes
after adding the blended pepper, the water should have
completely evaporated, and the oil should be visible floating
on the fried pepper. Add the thyme, curry powder, white
pepper, salt, and seasoning cubes to taste. For an additional
2 to 5 minutes, cook.

When the rice is thoroughly covered, stir it into the sauce.
The chicken stock should then be added, stirred, and
covered with a tight-fitting lid before being brought to a boil
over high heat. After about 3 to 5 minutes of boiling,
immediately lower the heat to medium-low, cover, and
steam the rice for 30 minutes or until it is finished. Shortly
after adding the butter, tomato slices, and onions, turn off
the heat. Cover it right away so that the heat from the rice
can slightly steam the vegetables. Serve alongside salad,
roasted chicken, or sweet fried plantains.


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Moinmoin

Preparation time: 15 minutes
Cook time: 60 minutes
Nutrition facts (per serving): 252 Cal (15g fat, 14g
protein, 4g fiber)

This Nigerian MoinMoin recipe is one healthy and fiber-rich
meal that can be served with various toppings and bread.

Ingredients (6 servings)

***Ed. Note: After consulting five more Moin Moin recipes,
many versions just use black-eyed beans, but one or two add a cup of
Brown Lentils to the recipe. I believe that was the author's intent.

Therefore:

2 cups washed and skinned black-eyed beans (blackeyed peas)
1 cup brown lentils
1 medium red onion, peeled and chopped
Chili pepper, chopped
1 cup stock (chicken, beef, vegetarian)
2 teaspoons salt
¼ ½ cup of vegetable oil
3 boiled eggs, cut into quarters
1 oz. tuna flakes

Preparation

Grind the beans, lentils, flour, onions, chilli pepper, and
stock in a blender until you get a smooth, thick mixture. If
using flour, continue adding until you get a thick mixture
that resembles virtually cake batter. You shouldn't find large,
discernible bits of beans if you rub some between your
fingers. Scoop in the sides of the blender if required, then
process until smooth. The mixture should be placed in a big
bowl, and then you should taste the sea for salt. Add the oil
and tuna flakes (if used), then get ready to seal the mixture
in ramekins or wraps.

If using ramekins, lightly oil them and half-fill them. Add an
egg quarter on top and add more mixture on top until the
dish is roughly three-quarters full. Place in a pot in a
pyramid shape, then carefully pour water in. Steam the
puddings for 30 minutes or until they are firm to the touch
and have completely dried.


If using banana leaves or corn husks, pull off pieces from
one leaf along the ribs to create knots. Alternately, use some
kitchen string. A quarter of a boiled egg and a few
tablespoons of filling should be placed in the center of the
wrap before folding the wider and shorter edges over one
another. You'll receive a long, flat "soon to be" packet as a
result. The top and bottom ends are folded in, once more
overlapping. After that, wrap the middle of the package with
the tie. Continue until you've consumed all of your fillings.
Place in a saucepan or steamer and cook. Add a few glasses
of water, but only enough to cover the wraps about one
third of the way. You could always add a little water at first
and then more as needed. After 30 minutes of stovetop
cooking, they ought to be done.


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Ofada Stew

Preparation time: 10 minutes
Cook time: 50 minutes
Nutrition facts (per serving): 253 Cal (2g fat, 21g
protein, 4g fiber)

Here comes a delicious and healthy mix of dried fish,
peppers, and goat meat, which has a refreshing twist due to
the use of locust beans in it. It’s great to serve with bread.

Ingredients (4 servings)

7 large bell peppers
3 scotch bonnet peppers
4 large red onions
2 lbs. braised goat meat
2 ½ oz. smoked dried fish, cleaned
¼ oz. smoked shrimp, dried
½ cup palm oil
2 teaspoons bouillon
Salt, to taste
1 tablespoon Iru (fermented locust beans)

Preparation

Slice 2 red onions and the peppers into small pieces, then
coarsely mix. On medium-high heat, boil the mixed peppers
until they are reduced to a paste. Slice two red onions and
leave aside while the peppers are reducing. Sliced red
onions should be sauteed in palm oil over medium heat until
they start to turn brown. For an additional 10 minutes, add
the cleaned shrimp and smoked dried fish. Reduce the heat
to low-medium, stir in the reduced pepper paste, and
simmer for an additional 10 minutes. Cook for 15 minutes
more after adding the braised goat meat and braising liquid.
Add the iru and bouillon after 15 minutes of boiling, stir, and
heat until the stew separates from the oil (this could take
about 10 minutes). White rice or ofada rice should be served
together.



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Yam Porridge

Preparation time: 15 minutes
Cook time: 25 minutes
Nutrition facts (per serving): 482 Cal (4g fat, 18g
protein, 3g fiber)

If you haven’t tried the yam porridge before, then here
comes a simple and easy-to-cook this recipe that you can
recreate at home in no time with minimum efforts.

Ingredients (4 servings)

1 medium yam tuber
1 red bell pepper
1 large tomato
1 habanero pepper
1 large onion, divided into two
3 cups water
½ cup palm oil of fresh
2 tablespoons crayfish
Salt, to taste
2 teaspoons chicken bouillon powder or 2 cubes
15 oz. mackerel fish, salmon, stockfish, or dried fish
Basil or parsley, to taste

Preparation

The yam should be peeled and sliced into sized pieces. Place
aside. Bell pepper, habanero, tomato, and half of the onion
are blended. Put the yams in a pot and season with salt,
bouillon powder, water, and the sauce that has been mixed.
On medium to high heat, cover the pan and cook the food
for 10 minutes. Add the crayfish, sliced onions, and palm oil
after stirring. Cover and cook for an additional 10 minutes.
Use a wooden spoon to mash the yams. Include the fish (You
can use whatever addition you prefer, like smoked fish or
crab meat). For an additional 3 to 5 minutes, let it simmer.
While the food is still hot, add herbs like basil or leafy greens
like spinach, kale, or ugwu.

All the above from "The Ultimate Nigerian Cookbook"
https://www.goodreads.com/book/show/75491525-the-ultimate-nigerian-cookbook-7th-edition


Ladha kabisa!! (Absolutely Delicious)


Shake yourself out of the cooking doldrums!

Surprise your tastebuds and go West African!