25 Traditional Nigerian Dinner Recipes

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Growing up, some of my happiest memories were gathered around the table, savoring the delicious Nigerian dishes my mother cooked. I was born and raised in the southern part of Nigeria, where our foods have a special flavor and flair

Whenever visitors from other countries came to our home, they went crazy over my mom’s cooking. Her jollof rice was always a huge hit – that smoky, tomatoey rice made everyone’s mouths water. And her egusi soup? Forget about it! So rich and nutty and satisfying, scooped up with delicious eba or pounded yam.

The foreigners simply couldn’t get enough. They raved about the bold spices, the variety of vegetables and meats, and those unique staples like yams and garri that made the cuisine so unique. Some had traveled all over the world, but they all agreed – Nigerian food from the southern homelands was some of the best they’d ever tasted.

I beamed with pride watching them heap praises on my mother’s traditional recipes, handed down through generations. It made me appreciate, even more, the incredible flavors and culinary skills of my people. From savory stews to mouthwatering snacks like moi moi and akara, there’s truly nothing like southern Nigerian cuisine

1. Jollof Rice

Bold and flavorful rice dish with a smoky and slightly spicy taste.

Ingredients: Long-grain rice, tomatoes, bell peppers, onions, garlic, ginger, thyme, curry powder, stock or broth, vegetable oil, salt, and pepper. Cook Time: 1 hour

• Blend the tomatoes, bell peppers, onions, garlic, and ginger into a smooth puree.
• In a large pot, heat the vegetable oil over medium-high heat.
• Add the puree and cook for 10-15 minutes, stirring occasionally.
• Add the curry powder, thyme, salt, and pepper, and continue cooking for 5 more minutes.
• Add the rice and stock/broth, and stir well.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
• Remove from heat, fluff with a fork, and serve hot.

2. Egusi Soup

Rich, nutty, and slightly bitter soup with a creamy texture.

Ingredients: Egusi (ground melon seeds), palm oil, beef or chicken, smoked fish, stockfish, crayfish, onions, garlic, chili peppers, uziza leaves (if available), salt, and water.

Cook Time: 1 hour 30 minutes

• In a pot, combine the beef/chicken, smoked fish, stockfish, and enough water to cover. Bring to a boil, then reduce heat and simmer for 30 minutes.
• In a separate pot, heat the palm oil over medium heat.
• Add the onions and garlic, and sauté for 2-3 minutes.
• Add the chili peppers and egusi, and stir constantly for 5-7 minutes to prevent burning.
• Add the stock from the first pot, crayfish, and uziza leaves (if using).
• Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the desired consistency is reached.
• Add salt to taste, and serve hot with garri, eba, or any desired swallow.

3. Fried Rice

Flavorful and aromatic rice dish with a slight sweetness from the vegetables.

Ingredients: Long-grain rice, mixed vegetables (carrots, green beans, peas), onions, garlic, ginger, curry powder, thyme, chicken or beef stock, vegetable oil, salt, and pepper. Cook Time: 45 minutes

• Cook the rice according to package instructions, and set aside to cool.
• In a large pan, heat the vegetable oil over medium-high heat.
• Add the onions, garlic, and ginger, and sauté for 2-3 minutes.
• Add the mixed vegetables and sauté for another 5 minutes.
• Add the cooked rice, curry powder, thyme, salt, and pepper, and stir well.
• Pour in the stock and stir, allowing the rice to absorb the flavors.
• Continue cooking for 10-15 minutes, stirring occasionally, until the rice is heated through and the flavors are well combined.
• Serve hot, garnished with chopped parsley or green onions if desired.

4. Pounded Yam and Egusi Soup

Smooth and dense pounded yam with a rich, nutty egusi soup.

Ingredients: Yams, egusi (ground melon seeds), palm oil, beef or chicken, smoked fish, stockfish, crayfish, onions, garlic, chili peppers, uziza leaves (if available), salt, and water.

Cook Time: 2 hours

• Peel and cut the yams into chunks.
• Place the yam chunks in a pot, cover with water, and bring to a boil.
• Reduce heat and simmer for 30-40 minutes, or until the yams are very soft.
• Drain the yams, reserving the cooking water.
• In a large wooden mortar, pound the cooked yams with a pestle until smooth and elastic.
• Follow the instructions for Egusi Soup (recipe #2) to prepare the soup.
• Serve the pounded yam hot, alongside the egusi soup.

5. Efo Riro (Vegetable Soup)

Flavorful and slightly bitter vegetable soup with a rich, palm oil base.

Ingredients: Spinach or other leafy greens, palm oil, onions, garlic, chili peppers, locust beans (iru), crayfish, smoked fish or meat (optional), salt, and water.

Cook Time: 1 hour

• In a pot, heat the palm oil over medium heat.
• Add the onions and garlic, and sauté for 2-3 minutes.
• Add the chili peppers, locust beans, and crayfish, and stir for another minute.
• Add the smoked fish or meat (if using), and stir for 2-3 minutes.
• Add the spinach or leafy greens, and stir to combine.
• Pour in enough water to reach the desired consistency.
• Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
• Add salt to taste, and serve hot with eba, garri, or any desired swallow.

6. Amala and Ewedu Soup

Smooth and slightly sour ewedu soup with a thick and dense amala swallow.

Ingredients: For Amala: Yam flour, boiling water. For Ewedu Soup: Jute leaves, palm oil, onions, locust beans (iru), crayfish, chili peppers, salt, and water. Cook Time: 1 hour 30 minutes

• For Amala:
• In a large bowl, gradually add the yam flour to the boiling water, stirring constantly with a wooden spoon or whisk to prevent lumps.
• Continue adding flour and stirring until the mixture forms a thick, smooth dough-like consistency.
• Cover and set aside.
• For Ewedu Soup:
• In a pot, heat the palm oil over medium heat.
• Add the onions, locust beans, and crayfish, and sauté for 2-3 minutes.
• Add the jute leaves, chili peppers, and enough water to reach the desired consistency.
• Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the jute leaves are tender.
• Add salt to taste.
• Serve the amala hot, alongside the ewedu soup.

7. Eba and Egusi Soup

Smooth and slightly sour eba with a rich, nutty egusi soup.

Ingredients: For Eba: Garri (cassava flour), boiling water. For Egusi Soup: Egusi (ground melon seeds), palm oil, beef or chicken, smoked fish, stockfish, crayfish, onions, garlic, chili peppers, uziza leaves (if available), salt, and water. Cook Time: 1 hour 30 minutes

• For Eba:
• In a large bowl, gradually add the garri to the boiling water, stirring constantly with a wooden spoon or whisk to prevent lumps.
• Continue adding garri and stirring until the mixture forms a thick, smooth dough-like consistency.
• Cover and set aside.
• For Egusi Soup, follow the instructions for Egusi Soup (recipe #2).
• Serve the eba hot, alongside the egusi soup.

8. Moi Moi (Steamed Bean Pudding)

Soft, slightly sweet, and savory steamed bean pudding with a custard-like texture.

Ingredients: Beans (brown or black-eyed peas), onions, bell peppers, vegetable oil, bouillon cubes, salt, and water.

Cook Time: 1 hour

• Soak the beans in water for at least 4 hours or overnight.
• Drain and rinse the beans.
• In a blender, blend the beans with onions, bell peppers, bouillon cubes, salt, and enough water to form a smooth batter.
• Grease a moi moi tray or ramekins with vegetable oil.
• Pour the batter into the prepared tray or ramekins, filling them about 3/4 full.
• Cover the tray with aluminum foil or banana leaves.
• Place the tray in a steamer pot filled with water, and steam for 45 minutes to 1 hour, or until the moi moi is set and firm.
• Remove from the steamer and let cool slightly before serving.

9. Asun (Spicy Grilled/Roasted Goat)

Spicy and slightly charred goat meat with a smoky flavor.

Ingredients: Goat meat (cut into chunks), onions, garlic, ginger, chili peppers, ground dried shrimp or crayfish, curry powder, thyme, salt, and vegetable oil. Cook Time: 1 hour 30 minutes

• In a blender, blend the onions, garlic, ginger, chili peppers, ground dried shrimp or crayfish, curry powder, thyme, and salt to form a marinade.
• Add the goat meat chunks to the marinade and mix well, ensuring the meat is evenly coated.
• Cover and marinate for at least 1 hour, or up to 24 hours in the refrigerator.
• Preheat a grill or oven to high heat.
• If grilling, thread the marinated goat meat onto skewers.
• Grill or roast the goat meat, turning occasionally, until charred and cooked through, about 20-30 minutes.
• Serve hot, with side dishes like fried plantains or jollof rice.

10. Ofada Rice and Stew

Nutty and aromatic Ofada rice with a rich, flavorful tomato-based stew.

Ingredients: For Ofada Rice: Ofada rice (or brown rice), onions, garlic, bay leaves, thyme, salt, and water. For Stew: Tomatoes, bell peppers, onions, garlic, ginger, chili peppers, vegetable oil, curry powder, thyme, salt, and protein (chicken, beef, or fish).

Cook Time: 1 hour 30 minutes

• For Ofada Rice:
• Rinse the rice and soak in water for 30 minutes.
• In a pot, combine the rice, onions, garlic, bay leaves, thyme, salt, and enough water to cover the rice by about 2 inches.
• Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the rice is tender and the water is absorbed.
• For the Stew:
• In a blender, blend the tomatoes, bell peppers, onions, garlic, ginger, and chili peppers into a smooth puree.
• In a pot, heat the vegetable oil over medium-high heat.
• Add the puree and sauté for 5-7 minutes.
• Add the curry powder, thyme, salt, and protein (chicken, beef, or fish), and continue cooking for 15-20 minutes, or until the stew thickens and the protein is cooked through.
• Serve the Ofada rice hot, topped with the stew.

11. Banga Rice (Palm Fruit Rice)

Aromatic and slightly sweet rice flavored with palm fruit concentrate.

Ingredients: Long-grain rice, palm fruit concentrate (banga soup), onions, garlic, ginger, thyme, salt, and water or broth. Cook Time: 1 hour

• Rinse the rice and soak in water for 30 minutes.
• In a pot, combine the rice, onions, garlic, ginger, thyme, salt, palm fruit concentrate, and enough water or broth to cover the rice by about 2 inches.
• Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
• Remove from heat, fluff with a fork, and let sit covered for 5 minutes.
• Serve hot, garnished with chopped parsley or green onions if desired.

12. Edikang Ikong Soup (Waterleaf Soup)

Slightly bitter and earthy soup with a rich, nutty flavor from the egusi.

Ingredients: Waterleaf (or spinach), egusi (ground melon seeds), palm oil, onions, garlic, chili peppers, crayfish, smoked fish or meat (optional), salt, and water. Cook Time: 1 hour

• In a pot, heat the palm oil over medium heat.
• Add the onions and garlic, and sauté for 2-3 minutes.
• Add the chili peppers and egusi, and stir constantly for 5-7 minutes to prevent burning.
• Add the smoked fish or meat (if using), and stir for 2-3 minutes.
• Add the waterleaf or spinach, and stir to combine.
• Pour in enough water to reach the desired consistency.
• Add the crayfish and salt to taste.
• Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the waterleaf is tender.
• Serve hot with eba, garri, or any desired swallow.

13. Ogbono Soup (Drawn Soup)

Thick, viscous, and slightly slimy soup with a nutty flavor.

Ingredients: Ogbono (ground bush mango seeds), palm oil, onions, garlic, chili peppers, crayfish, smoked fish or meat (optional), salt, and water. Cook Time: 1 hour

• In a pot, heat the palm oil over medium heat.
• Add the onions and garlic, and sauté for 2-3 minutes.
• Add the chili peppers and ogbono, and stir constantly for 5-7 minutes to prevent burning.
• Add the smoked fish or meat (if using), and stir for 2-3 minutes.
• Pour in enough water to reach the desired consistency.
• Add the crayfish and salt to taste.
• Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the ogbono is cooked through and the soup has thickened.
• Serve hot with garri, eba, or any desired swallow.

14. Isi Ewu (Goat Head Soup)

Rich and flavorful soup with a slightly gamey taste from the goat head.

Ingredients: Goat head (cleaned and cut into pieces), palm oil, onions, garlic, chili peppers, uziza leaves (if available), crayfish, salt, and water. Cook Time: 2 hours

• In a pot, combine the goat head pieces and enough water to cover. Bring to a boil, then reduce heat and simmer for 1 hour, or until the meat is tender and falling off the bone.
• In a separate pot, heat the palm oil over medium heat.
• Add the onions and garlic, and sauté for 2-3 minutes.
• Add the chili peppers and uziza leaves (if using), and stir for another minute.
• Add the cooked goat head pieces and stock from the first pot.
• Add the crayfish and salt to taste.
• Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the desired consistency is reached.
• Serve hot with garri, eba, or any desired swallow.

15. Afang Soup (Vegetable Soup)

Slightly bitter and earthy vegetable soup with a rich, nutty flavor.

Ingredients: Afang leaves (or vegetable leaves like pumpkin, waterleaf, or bitter leaf), palm oil, onions, garlic, chili peppers, locust beans (iru), crayfish, smoked fish or meat (optional), salt, and water. Cook Time: 1 hour

• In a pot, heat the palm oil over medium heat.
• Add the onions, garlic, chili peppers, and locust beans, and sauté for 2-3 minutes.
• Add the smoked fish or meat (if using), and stir for 2-3 minutes.
• Add the afang or vegetable leaves and stir to combine.
• Pour in enough water to reach the desired consistency.
• Add the crayfish and salt to taste.
• Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
• Serve hot with garri, eba, or any desired swallow.

16. Abacha (African Salad)

Slightly nutty and crunchy salad with a tangy dressing.

Ingredients: Abacha (African salad) noodles, garden egg (or regular egg), palm oil, onions, garlic, chili peppers, locust beans (iru), crayfish, dried shrimp, salt, and water. Cook Time: 30 minutes

• Soak the abacha noodles in warm water for 10 minutes, then drain and set aside.
• In a pot, combine the garden egg (or regular egg), a pinch of salt, and enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Remove the egg from the pot and set aside to cool, then peel and slice or chop.
• In a separate pot, heat the palm oil over medium heat.
• Add the onions, garlic, chili peppers, locust beans, crayfish, and dried shrimp, and sauté for 2-3 minutes.
• Add the soaked abacha noodles and stir to combine.
• Add the sliced or chopped egg and salt to taste.
• Serve the abacha salad warm or at room temperature.

17. Akara (Fried Bean Cake)

Crispy and savory fried bean fritters.

Ingredients: Beans (brown or black-eyed peas), onions, garlic, chili peppers, salt, and vegetable oil for frying. Cook Time: 1 hour

• Soak the beans in water for at least 4 hours or overnight.
• Drain and rinse the beans.
• In a blender, blend the beans with onions, garlic, chili peppers, and salt to form a smooth batter.
• Heat vegetable oil in a shallow pan or skillet over medium-high heat.
• Scoop the batter into the hot oil using a small ladle or spoon, forming small fritters.
• Fry the akara until golden brown on both sides, about 2-3 minutes per side.
• Remove the fried akara from the oil and drain on paper towels.
• Serve hot, with bread or any desired accompaniment.

18. Nkwobi (Cow Foot Soup)

Rich and gelatinous soup with a slightly gamey flavor.

Ingredients: Cow feet, palm oil, onions, garlic, chili peppers, utazi leaves (if available), crayfish, salt, and water. Cook Time: 2 hours

• Clean the cow feet thoroughly and cut into smaller pieces if desired.
• In a pot, combine the cow feet and enough water to cover. Bring to a boil, then reduce heat and simmer for 1 hour, or until the meat is tender and falling off the bone.
• In a separate pot, heat the palm oil over medium heat.
• Add the onions and garlic, and sauté for 2-3 minutes.
• Add the chili peppers and utazi leaves (if using), and stir for another minute.
• Add the cooked cow feet pieces and stock from the first pot.
• Add the crayfish and salt to taste.
• Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the desired consistency is reached.
• Serve hot with garri, eba, or any desired swallow.

19. Okra Soup

Slimy and viscous soup with a slightly sour taste.

Ingredients: Okra, palm oil, onions, garlic, chili peppers, locust beans (iru), crayfish, smoked fish or meat (optional), salt, and water. Cook Time: 1 hour

• In a pot, heat the palm oil over medium heat.
• Add the onions, garlic, chili peppers, and locust beans, and sauté for 2-3 minutes.
• Add the smoked fish or meat (if using), and stir for 2-3 minutes.
• Add the okra and stir to combine.
• Pour in enough water to reach the desired consistency.
• Add the crayfish and salt to taste.
• Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the okra is cooked through and the soup has thickened.
• Serve hot with garri, eba, or any desired swallow.

20. Peppered Gizzard

Spicy and slightly chewy stir-fried gizzards with a smoky flavor.

Ingredients: Gizzards, onions, garlic, chili peppers, curry powder, thyme, salt, and vegetable oil. Cook Time: 45 minutes

• Clean the gizzards thoroughly and cut into bite-sized pieces if desired.
• In a bowl, combine the gizzard pieces with a pinch of salt and enough water to cover. Let soak for 30 minutes, then drain and rinse.
• In a skillet or pan, heat the vegetable oil over medium-high heat.
• Add the onions and garlic, and sauté for 2-3 minutes.
• Add the gizzard pieces and stir-fry for 5-7 minutes.
• Add the chili peppers, curry powder, thyme, and salt to taste, and continue stir-frying for another 5-7 minutes, or until the gizzards are cooked through and slightly crispy.
• Serve hot, garnished with chopped parsley or green onions if desired.

21. Boli (Roasted Plantain)

Sweet and caramelized roasted plantains with a slightly charred flavor.

Ingredients: Ripe plantains, butter or vegetable oil, salt (optional). Cook Time: 30 minutes

• Peel the plantains and cut them diagonally into thick slices.
• In a skillet or on a griddle, melt the butter or heat the vegetable oil over medium-high heat.
• Place the plantain slices in the hot skillet or griddle and cook for 2-3 minutes per side, or until they start to char and caramelize.
• Flip the plantains occasionally to ensure even cooking and charring on both sides.
• Once the plantains are charred and cooked through, remove them from the heat.
• Sprinkle with salt if desired.
• Serve hot as a side dish or snack.

22. Ewedu and Stew

Slightly sour ewedu soup with a rich, tomato-based stew.

Ingredients: For Ewedu Soup: Jute leaves, palm oil, onions, locust beans (iru), crayfish, chili peppers, salt, and water. For Stew: Tomatoes, bell peppers, onions, garlic, ginger, chili peppers, vegetable oil, curry powder, thyme, salt, and protein (chicken, beef, or fish). Cook Time: 1 hour 30 minutes

• For Ewedu Soup:
• Follow the instructions for Ewedu Soup (recipe #6).
• For the Stew:
• Follow the instructions for making the stew in Ofada Rice and Stew (recipe #10).
• Serve the ewedu soup hot, alongside the stew.

23. Ikokore (Water Yam Porridge)

Slightly sticky and starchy porridge with a subtly sweet flavor. Ingredients: Water yams, crayfish, dried shrimp, smoked fish, palm oil, onions, garlic, chili peppers, salt, and water. Cook Time: 1 hour

• Peel and grate the water yams.
• In a pot, combine the grated water yams and enough water to cover. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the yams have formed a thick porridge.
• In a separate pan, heat the palm oil over medium heat.
• Add the onions, garlic, and chili peppers, and sauté for 2-3 minutes.
• Add the crayfish, dried shrimp, and smoked fish, and stir for another 2-3 minutes.
• Add this mixture to the cooked yam porridge and stir to combine.
• Add salt to taste.
• Serve the ikokore hot, garnished with more crayfish or dried shrimp if desired.

24. Ewa Aganyin (Mashed Beans)

Creamy and slightly sweet mashed beans flavored with palm oil.

Ingredients: Beans (brown or black-eyed peas), palm oil, onions, garlic, chili peppers, crayfish, salt, and water. Cook Time: 1 hour 30 minutes

• Soak the beans in water for at least 4 hours or overnight.
• Drain and rinse the beans.
• In a pot, combine the beans and enough water to cover. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are very soft and tender.
• Drain the beans, reserving the cooking water.
• In a blender or food processor, blend the cooked beans with a little of the reserved cooking water until smooth and creamy.
• In a separate pan, heat the palm oil over medium heat.
• Add the onions, garlic, and chili peppers, and sauté for 2-3 minutes.
• Add the blended bean mixture and stir to combine.
• Add the crayfish and salt to taste.
• Continue cooking for 5-7 minutes, adding more cooking water if needed to reach the desired consistency.
• Serve the ewa aganyin hot, garnished with more crayfish if desired.

25. Tuwo Shinkafa (Rice Balls)

Soft and slightly sticky rice balls with a mild flavor.

Ingredients: Rice flour, water, and salt. Cook Time: 30 minutes

• In a large pot, bring water to a boil and add salt.
• Gradually add the rice flour to the boiling water, stirring constantly with a wooden spoon to prevent lumps from forming.
• Continue adding flour and stirring until the mixture forms a thick, smooth dough-like consistency.
• Cover the pot and let the mixture steam for 10-15 minutes.
• Remove the dough from the pot and knead it on a flat surface for 2-3 minutes.
• Pinch off small pieces of the dough and roll them into smooth balls.
• Serve the tuwo shinkafa hot, accompanied by a soup or stew of your choice

Conclusion

Whether you’re a native Nigerian or a newcomer to our vibrant cuisine, the flavors of southern Nigerian dishes are sure to captivate your senses. From the robust stews to the comforting swallows, every bite tells a story of tradition, culture, and an unparalleled mastery of spices and ingredients.

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