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186 recipes

FunkasoFermented wheat pancakes

Funkaso is a Hausa pancake from northern Nigeria, made from a wheat batter left to ferment until bubbly and fried into soft, spongy rounds with crisp edges. Families cook stacks of it for the pre-dawn sahur and the evening meal during Ramadan, and again on Sallah morning for visitors. It is eaten simply, sprinkled with sugar, or dipped in a hot pepper sauce, with hot kunun or tea. Chef's tip: the batter should be as thick as double cream; too runny and the pancakes spread thin and lose their spongy middle.

480 min

Nigerian Breakfast & Brunch

by KrazyBadal 0 views

Roasted new yam with palm-oil sauce

At Iri Ji, the New Yam festival held across Igboland in August, the first yams of the harvest are offered with thanks, and the chief or eldest man eats the first piece before anyone else may taste the new crop. Often that first yam is simply roasted in the embers until the skin is charred, then dipped into a sauce of red palm oil, raw onion, ground pepper and bitter utazi leaf. The inside is fluffy and sweet, the sauce rich and fiery. Chef's tip: use real West African yam, not sweet potato; it roasts dry and floury and soaks up the oil.

50 min

Nigerian Vegetarian

by KrazyBadal 0 views

AlewaPulled sugar sweets

Alewa is the chewy pulled sugar sweet of Hausa northern Nigeria, cooked from just sugar, water and a squeeze of lime, then stretched by hand until it turns pale and satiny. Pocketfuls are given to children on Sallah, the Eid al-Fitr holiday, as they go from house to house in new clothes. The taste is clean caramel with a little sharpness from the lime. An adult should do the hot pulling. Chef's tip: oil your hands and the worktop well and pull while the sugar is still hot enough to bend; once it cools it sets hard and won't stretch.

45 min

Nigerian Desserts

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AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 min

Austrian Baking

by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 min

Austrian Baking

by KrazyBadal 0 views

UkodoYam pepper soup with goat

Ukodo is the Urhobo celebration soup of Delta State, served at weddings, at Christmas and on the morning after a big party, when guests are fed bowls of yam swimming in a fiery, fragrant broth. Goat is simmered with lemongrass, scent leaves and pepper soup spice, then chunks of yam cook in the broth and thicken it slightly, with dried fish for depth. It is light, hot and comforting. Chef's tip: add the yam only when the goat is nearly tender, or it collapses into mush before the meat is done.

95 min

Nigerian Soups

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DubulanHoney-drizzled dough spirals

Dubulan are crisp spirals of thin fried dough from northern Nigeria, piled onto trays for Eid al-Fitr, known locally as Sallah, and for weddings among Hausa and Kanuri families. Each ribbon of rolled-out egg dough is wound loosely around a fork as it fries, so it sets into a light, crackly rosette, then honey or syrup is trickled over the top. They keep well in a tin for visitors through the festival days. Chef's tip: roll the dough so thin you can almost see through it; thick ribbons stay hard instead of shattering.

60 min

Nigerian Desserts

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TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 min

Austrian Baking

by KrazyBadal 0 views

GurundiCrunchy coconut biscuit bars

Walk past a school gate or a motor park in Kano, Kaduna or Jos and you will hear hawkers calling out gurundi, the hard coconut biscuit bars sold in little plastic bags. They are toasty, sweet and very crunchy, packed with coconut and a hint of nutmeg, and children buy them with pocket money to eat on the walk home. At home they go into lunch boxes or out with a cup of tea or a cold bottle of zobo. Fresh grated coconut is traditional; desiccated coconut makes it simple anywhere. Chef's tip: once the bars are golden, turn off the oven and leave them inside with the door ajar for 15 minutes to dry right through; taking them out too soon is the usual mistake, and they go soft by the next day.

52 min

Nigerian Baking

by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 min

Austrian Baking

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Nigerian fruit cake

No Lagos wedding or Christmas table feels complete without a dark, heavy fruit cake, often stacked in tiers and covered in icing, with slices wrapped in napkins for guests to take home. The crumb is dense and moist, coloured almost black with browning (burnt-sugar caramel), and packed with raisins, currants and cherries warmed by nutmeg and mixed spice. Many families soak the fruit for weeks in brandy, stout or red wine; this version plumps it in orange juice instead, with a spirit given only as an option. Serve thin slices with tea, or ice it for a celebration. Bake it hot and fast and you get the classic failure: a cracked, burnt crust over a raw, sunken middle, so keep the oven low. Chef's tip: wrap a double band of brown paper around the outside of the tin and tie it with string; it slows the edges so the middle catches up.

150 min

Nigerian Baking

by KrazyBadal 0 views

ErdäpfelstrudelSavoury potato strudel

Austrians, especially in the Mühlviertel of Upper Austria and the Waldviertel, make savoury strudels as often as sweet ones, and Erdäpfelstrudel is a farmhouse favourite for a meatless Friday or a cold evening. Thin pastry wraps a filling of potatoes, fried onion, sour cream, marjoram and parsley, baked until crisp and golden and sliced with a green salad or a dill and sour-cream dip. Bought filo makes it easy at home. The mistake to avoid is a wet filling, which turns the pastry soggy underneath. Chef's tip: cool the filling completely before rolling; warm filling makes the layers stick and tear.

90 min

Austrian Vegetarian

by KrazyBadal 0 views

Nigerian salad

At owambe parties in Lagos and Ibadan, and on Christmas and Sallah tables right across the country, a big glass bowl of Nigerian salad sits next to the jollof and fried rice, piled in neat stripes of shredded lettuce, cabbage, carrot, sweetcorn, baked beans and sliced egg, then smothered in creamy salad cream. It is cool, crunchy and slightly sweet, the thing everyone reaches for between spoonfuls of peppery rice and chicken. Salad cream contains egg and mustard, so mention it to anyone with allergies. The common mistake is dressing it hours ahead: the cabbage and lettuce weep and the bowl turns watery, so layer it ahead but pour the dressing on just before serving. Many party versions add ham or corned beef; this one keeps it vegetarian. Chef's tip: soak the shredded lettuce and cabbage in iced water for ten minutes and spin them completely dry; they stay squeaky-crisp all evening.

35 min

Nigerian Salads

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Kunun tsamiya

When the Ramadan fast breaks in Kano and Katsina, gourds of warm kunun tsamiya appear on mats beside dates and kosai: a thin, pourable millet porridge-drink, tart from tamarind (tsamiya), warmed with ginger and cloves and sweetened to taste. It is soothing, slightly sour and very filling, and Hausa mothers also give it at breakfast in the cold harmattan months. The mistake is pouring the millet paste into water that isn't boiling, which leaves it raw-tasting and lumpy; it must go into a rolling boil while you stir. Chef's tip: stop when it just coats the back of a spoon; kunun keeps thickening as it cools and should stay drinkable.

390 min

Nigerian Drinks

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Sweet potato pottage

Yam pottage (asaro) is the famous one, but in homes from Ogun to Benue the same one-pot method is used for sweet potatoes when they are cheap in the market. Chunks of white or orange sweet potato are simmered in red palm oil with onion and blended pepper until some pieces collapse into a thick, glossy sauce and others hold their shape, then a handful of greens goes in at the end. It is a filling breakfast or light lunch, sweet, peppery and soft. Vegan as written; many cooks add crayfish. The common mistake is stirring hard from the start, which turns everything to mush; leave it alone until the last few minutes. Chef's tip: mix a white-fleshed and an orange sweet potato; the white one gives body and the orange one sweetness and colour.

40 min

Nigerian Breakfast & Brunch

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Iwuk edesi (palm oil rice)

In Calabar and across Efik and Ibibio country, iwuk edesi is weekday cooking: rice simmered in one pot with red palm oil, onions, scotch bonnet, ground crayfish and flaked smoked fish, then finished with a handful of scent leaves or ugu so it smells peppery and green. Elsewhere in Nigeria people call it native or palm oil rice, and it turns up at village gatherings by the potful. The rice is orange-gold, a little oily and deeply savoury. Crayfish is shellfish, so take care with allergies. The common mistake is burning the palm oil until it smokes and turns pale; warm it only until it shimmers and it keeps its colour and nutty taste. Chef's tip: pick through the smoked fish carefully for bones and soak it in hot salted water for 10 minutes; it softens and loses its grit.

60 min

Nigerian Rice & Grains

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Ose oji

In Igbo homes from Enugu to Owerri a guest is welcomed with kola nut, and the kola is never served alone: beside it sits a saucer of ose oji, peanut butter mashed with ground dried pepper and a little salt, sometimes with uda or ginger. Elders break the kola, pray, and everyone dips. It is equally good with crunchy garden eggs (small white African aubergines) or cucumber. Contains peanut. Kola nut is a strong caffeine stimulant, so it is for adults only, not for children or pregnant women; serve the garden eggs to everyone else. The mistake is making the paste runny with water: it should be thick enough to cling to a slice without dripping, so loosen with oil instead. Chef's tip: toast the dried pepper in a dry pan for 30 seconds before grinding; the smoky heat is what makes ose oji taste right.

10 min

Nigerian Chutneys & Dips

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Yamarita

Small-chops trays at Lagos weddings and naming ceremonies always carry a few golden batons of yamarita beside the puff-puff and samosas, and home cooks make it on Saturday mornings from the end of a tuber of white puna yam. The yam is boiled just tender, coated in seasoned flour and a beaten egg spiked with scotch bonnet and onion, then fried so the outside puffs into a thin, savoury crust over a fluffy, starchy centre. Serve it hot with a dip of fried pepper sauce or ketchup for children. Contains egg and wheat. The mistake to avoid is boiling the yam soft: overcooked sticks break in the batter and soak up oil, so stop when a knife slides in with a little resistance. Chef's tip: let the boiled sticks steam dry on a rack for five minutes before flouring; a dry surface is what makes the egg cling.

40 min

Nigerian Snacks & Starters

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Nigerian doughnuts

Long before chain doughnut shops reached Abuja, Nigerian bakeries and roadside hawkers in Onitsha, Enugu and Lagos sold these plump, unfilled rings and rounds, wrapped in paper and still warm, and mothers fried them by the trayful for birthday parties. The dough is enriched with milk, egg and butter and scented with nutmeg, so the crumb is soft and bready rather than cakey, and each one is rolled in sugar while hot. Contains wheat, milk and egg. A common mistake is frying in oil that is too hot: the outside goes dark brown while the centre stays doughy, so keep it at 170 °C and test the first one. Chef's tip: after cutting, let the rounds rise a second time on floured baking paper, then lift each one on its square of paper into the oil so it keeps its puffy shape.

120 min

Nigerian Baking

by KrazyBadal 0 views

Nigerian peppered chicken

No Nigerian party is complete without a tray of peppered chicken, or peppered turkey at Christmas, passed round at weddings in Port Harcourt and Lagos and sold in packs at Sunday small-chops stalls. The pieces are first boiled in an onion, thyme and curry stock, then fried until the skin crackles, and finally tossed in a glossy, fiery sauce of blended scotch bonnet, red pepper and onion. Expect heat, a little sweetness and plenty of onion. The usual mistake is skipping the boil and frying raw chicken: the outside burns before the bone is cooked. Boil first, fry hot, and check the thickest piece reaches 74 °C. Turkey wings or drumsticks work the same way with 15 minutes more boiling. Chef's tip: keep the stock from the boil and splash a ladleful into the pepper sauce; it carries the seasoning into every crevice.

75 min

Nigerian Chicken

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Nigerian egg roll

Sold from glass cases in Lagos bus parks and school tuck shops, and packed for long road trips to the village at Christmas, the egg roll is a whole hard-boiled egg hidden inside a thick, slightly sweet fried dough, a cousin of the Scotch egg that needs no meat. Bite through the crisp, golden shell to a soft bready layer and then the egg. Contains egg, wheat and milk. The mistake most people make is frying too hot and too fast, which browns the dough before the inner layer cooks; fry gently at 160 °C so the heat reaches the middle. Chef's tip: roll each boiled egg in a little flour before wrapping it, or the dough slips off the smooth white and leaves a gap.

65 min

Nigerian Snacks & Starters

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Nigerian coconut rice

On Sundays in Lagos and at parties along the coast, coconut rice is the gentler cousin of jollof: long-grain rice cooked in fresh coconut milk with a blended pepper base, thyme, curry and a spoonful of ground crayfish, so it comes out creamy-orange, fragrant and lightly smoky-savoury. Serve it with fried plantain, peppered chicken or a fish stew. Crayfish is dried shellfish, so avoid it with a shellfish allergy. The mistake to avoid is adding all the coconut milk and water at the start and stirring often: the starch breaks and the rice turns porridgey. Wash the rice well, measure the liquid, cover tightly and leave it alone. Chef's tip: if you can, grate one fresh coconut and squeeze it with warm water twice; the first thick milk goes in at the end for a richer finish.

60 min

Nigerian Rice & Grains

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Adalu

Across Yorubaland, from Abeokuta to Ibadan, adalu is the pot of beans and corn that keeps a family going: brown beans cooked until they collapse, sweetcorn stirred through for pops of sweetness, and a base of red palm oil, onion and blended pepper. People eat it for breakfast or an early lunch, often with fried plantain or a hunk of agege bread. It is soft, creamy and slightly sweet-savoury. Many cooks add ground crayfish; this version is vegan. The mistake is adding salt and stock cubes while the beans are still hard, which stops them softening; season only once they mash easily. Chef's tip: mash a ladle of the cooked beans against the side of the pot before adding the corn; it thickens the sauce without any flour.

95 min

Nigerian Curries

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Baba dudu

Yoruba children of the 70s and 80s remember baba dudu, "the black one", bought for a coin from sweet sellers outside school gates in Ibadan and Abeokuta: sugar and butter cooked until almost black, then pulled and cut into small chewy pieces that taste of toffee and burnt caramel. It is easy to make at home, but hot sugar burns badly, so keep children away from the stove. The candy is a choking risk for small children and isn't suitable for under-1s. The mistake is taking it off the heat too early: pale caramel stays soft and sticky, so wait until it is the colour of strong tea and a drop sets firm in cold water. Chef's tip: oil your scissors and cut the strip while it is warm and pliable; once cold it shatters.

30 min

Nigerian Desserts

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