An introduction to cooking Nigerian food at home.
Enjoy the range our palates embrace—sweet, salty, smoky, umami, spicy, and everything in between.
For ease, I’ve grouped the recipes here into fritters and fried doughs; swallows; soups, stews, and sauces; rice; cooked vegetables; snacks; and drinks. They capture the framework of our cuisine, and the majority of the 200-plus million people in Nigeria would recognize most of them in one form or another. Fresh fruit and vegetables, in abundance all year round, are also the go-to for people wanting a sweet bite.
, crunchy fermented rice cakes cooked in a special pan called a kasko; they can also be made with corn, wheat, semolina, and other cereals. is one of many deep-fried, golden brown Nigerian treats. There are also buns leavened with baking powder instead of yeast, and several types of rolls, from fish to egg rolls—similar to Scotch eggs in that the boiled eggs are dough-wrapped and deep-fried.
, made from beans, which is as much a Saturday morning home breakfast as it is a street classic everyday of the week.Swallows are daily essentials for many Nigerians. They are soft, cooked doughs, not designed to be eaten on their own but instead paired with soups and stews. Swallows can be made with a single ingredient or a series of ingredients combined, like cereals, roots, tubers, and vegetables.
Swallows are made in two different ways: The first is by boiling, then working the cooked ingredient into a soft, sticky dough ; the second is by cooking fine and coarse flours or meals in water into cohesive doughs, much like polenta or mashed potatoes without butter or seasoning.
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