Nigeria's Dishes

Nigerian tomato stew is one of the most popular Nigerian food recipes, it is easy to make and I would include this recipe on my list of “easy Nigerian recipes”, Reason for this would be that the ingredients needed could be found in almost every part of the world and almost anybody can put up this stew in less than 90 minutes. What you have above is a large bowl of tomato stew, every thing you read below is exactly how I made this stew. I promised to take you through the guide on how to lose the sour taste of tomatoes easily. Most people end up with tomato stew that has soured taste, it is a very common mistake that can easily be avoided. I am going to show you how to eliminate that taste, at least the way I go about it. Ingredients For Making Nigerian Tomato stew (like I always say, these ingredients could be doubled or reduced depending on the number of people you are looking to feed and their stomach size). Ingredients | Serving 6×2 2kg Meat of choice (fresh chic...

Ofada sauce is stew for ofada rice. I must confess that the demand for this recipe in the last few months is over the roof. So many people wanted to learn how to make ofada sauce/stew. The yorubas call it ayamase. For long I wondered why people were so crazy about ofada rice and stew. Perhaps it was just the iru (locust beans) that makes the difference or the fact that it is made with just peppers and the probability of ending up with soured taste (as in the case of tomato stew) is close to zero. One lady in particularly sent me this message “pls teach me how to make ofada sauce/stew before this restaurant finish my money o”  funny right. Ofada sauce is made with a combination of green peppers and red peppers, then assorted meat, dried fish, a combination of palm oil and red oil (as in this case). Below is the complete list of ingredients that I used while making the food you are seeing above.  Observe the plate carefully. I used 3 different kinds of p...

Banga soup (stew) has over the years topped the list of Nigerian stew recipes due to its uniqueness and blend of natural ingredients. I learned that it is more advisable to make stew with palm oil than groundnut/vegetable oil. This is entirely different from the Deltan version that is served with starch or eba.  The Banga soup (ofe akwu) is very easy to make and very popular in the eastern part of Nigeria, almost every ingredient used in Making this stew could be gotten from the farm, that is why it is a little bit easier for folks in the rural areas while it remains difficult for people outside the country to find all the ingredients that are required. This is another kind of Nigerian stew popularly eaten by the Igbos and some other parts of Nigeria; I would prefer this stew above Nigerian tomato stew any day. This is a delicious plate rice, served with banga stew (soup) plus a sprinkle of peas. (the peas was boiled for 3 minutes on low heat) Here is a list o...