| Of the West African cuisines, the cookery of Nigeria | | | | marinate for 20 minutes then heat some oil in a |
| is perhaps the most well known outside its native | | | | frying pan and fry the fish. |
| region, as benefits Africa's most populous traditions. | | | | Grind the tomatoes, onions and peppers in a pestle |
| However, the westernized versions of Nigerian | | | | and mortar or food processor. Heat oil in a pot, add |
| cuisines that you sometimes encounter are quite | | | | the ground ingredients and fry for 20 minutes, or until |
| different from native Nigerian cookery. | | | | most of the water has evaporated. Add the tomato |
| In the main, Nigerian foods are heavily based around | | | | purée and the fried fish. Season and gently |
| the use of grains with millet, sorghum, barley and | | | | simmer for 10 minutes. Served immediately with |
| cassava flours being staples. The southern part of | | | | boiled rice, boiled yam or plantain. |
| the country tend to have fish and seafood-based | | | | Kokoro (Maize Flour Pastries) |
| stews as a large part of the diet whilst pork, veal | | | | Ingredients: |
| and chicken are more common in the North of the | | | | 500g maize (corn) flour |
| country. | | | | 200g gari (dried and fermented cassava) flour (or |
| Like many West African countries hot chillies are a | | | | yam flour) |
| critical component of all Nigerian stews and they | | | | 300g sugar |
| provide the majority of the vitamin C in the country's | | | | Oil for deep frying |
| traditional diet. Tomato-based stews are also | | | | Salt, to taste |
| common, as are snacks based on plantains and | | | | Method: |
| peanuts. | | | | Boil about 1l of water. Add the maize flour to a bowl |
| Below are two classic Nigerian recipes for you to | | | | and mix-in the hot water a little at a time until you |
| enjoy and to try at home: | | | | have a fairly stiff paste. Season with salt then allow |
| Obe Eja Dindin (Fried Fish Stew) | | | | to cool a little them add the gari and sugar and mix-in |
| Ingredients: | | | | with your hands until you have a stiff and smooth |
| 1 large white fish, cleaned and gutted | | | | dough. Tip onto a floured board and roll until 1cm |
| 450g fresh tomatoes | | | | thick. Cut into diamond shapes about 2cm per side. |
| 225g fresh chillies (preferably scotch bonnet) | | | | Meanwhile add oil to a wok until it's about 3cm deep. |
| 3 tbsp tomato purée(1 large onion | | | | Heat until smoking and deep fry the pastry diamonds |
| 2 lemons | | | | until golden brown. |
| 190ml groundnut oilpinch of thymepinch of curry | | | | Remove with a slotted spoon and dry on kitchen |
| powdersalt to taste | | | | paper. Serve either hot or cold with a hot pepper |
| Method: | | | | dipping sauce. |
| Cut the fish into medium-sized pieces and use the | | | | I hope that these recipes have given you a taste for |
| lemons to wash the fish thoroughly. Place in a bowl | | | | Nigerian cooking and that you are now keen to find |
| and season with the salt, thyme and curry. Leave to | | | | out more. |