Nigerian cuisine
Nigerian cooking is built on thick tomato and pepper bases, yam, and soups eaten by hand with a ball of swallow.
Obe — a purée of tomato, red pepper and scotch bonnet reduced in oil until dark — is the shared base of a good half of the dishes. It has to be reduced a long time, until the oil separates.
Soup here is not eaten with a spoon: a piece is pinched off a ball of yam or cassava swallow, a hollow made in it, and it is used to scoop. The swallow is not chewed but swallowed.
2 dishes
- Jollof rice
Rice cooked in a thick sauce of tomato, pepper and onion. The sauce is reduced dark before the rice goes in.
80 min · Medium · Main course
- Suya
Beef skewers in a ground peanut and spice rub, applied twice — before and after grilling.
55 min · Easy · Snack