Pepper Soup

Bitterleaf Soup

Fish

Egunsi

Giz Dodo

Rice and Chicken

Chicken Stew

Egusi Soup

Puff puff

Moin moin

Afang Soup

Goat Meat Pepper Soup

Fish Pepper Soup

Meat Pie

Sausage

Buns

Plantain

Gizdodo

Goat Meat Stew

Buka stew

Banga Soup

Nkwobi

Assorted Meat Pepper Soup

Assorted Meat Stew

Rinse the chicken or meat pieces under cold running water. Trim excess fat and pat dry with paper towels. If using goat or beef, cut into bite-sized pieces and set aside.

Prepare and Clean Protein

Place the protein in a large pot. Add 2.5 liters of water and the bouillon cube (if using). Bring to a boil over high heat.

Skim any foam that rises to the surface with a spoon to keep the broth clear. Reduce heat to medium-low, partially cover the pot and simmer for 25–35 minutes for chicken (longer — 45–60 minutes — for goat/beef) until the protein is tender and cooked through.

Taste the broth and add 1.5 tsp salt (or adjust to taste). Keep the heat low so the soup stays at a gentle simmer while you prepare the aromatics and peppers.

Peel and quarter the onion. Peel the ginger and slice it into thin coins. Smash the garlic cloves with the flat side of a knife.

Add the onion quarters, ginger slices and smashed garlic to the simmering pot. Simmer for 8–10 minutes to infuse the broth with their flavors.

If using scent leaves or uziza, wash them and set aside to add at the end (do not add yet).

While the broth simmers, roughly chop the habanero or Scotch bonnet peppers. For less heat, remove seeds and membranes; for maximum heat, leave them in. Place peppers in a blender or mortar and pestle with a small amount of broth (about 3–4 tbsp) and blitz to a coarse purée.

Stir the pepper purée into the pot. Add 1 tsp dried ground chili (or cayenne), 0.5 tsp black pepper (or African pepper), and 2 tbsp ground crayfish if using. Simmer for another 5–7 minutes so the spices meld and the raw pepper flavor cooks out.

Taste carefully and adjust heat or salt as needed. Keep in mind the heat will mellow slightly as it simmers.

Turn off the heat. Stir in 1 tbsp fresh lime or lemon juice to brighten the flavors.

Add the chopped green onions and cilantro and stir. If using scent leaves or uziza, add them now and cover the pot for 2 minutes to wilt the herbs without overcooking them.

Ladle the pepper soup into bowls and serve hot. Provide extra lime wedges and additional chopped peppers or chili flakes at the table for those who want more heat.

whole chicken (cut into pieces) or goat/beef pieces

water

chicken bouillon cube (optional)

salt

onion

fresh ginger

garlic cloves

fresh scent leaves or basil (optional)

Uziza leaves or spinach (optional)

fresh habanero or Scotch bonnet peppers

dried ground chili or cayenne pepper

ground crayfish (optional)

African pepper (Ataiko/rodo) or black pepper (ground)

fresh lime or lemon juice

chopped green onions (scallions)

fresh cilantro (optional)

Clean and cut beef into bite-size pieces. If using tripe, clean thoroughly and cut into strips. Rinse smoked fish and remove bones; flake into large pieces. Rinse dry fish, soak 10–15 minutes if very dry, then flake.

Wash bitterleaf thoroughly: rub leaves under running water 3–4 times or blanch in boiling water for 1 minute then rinse in cold water. Squeeze out excess water and chop coarsely. (If you prefer less bitterness, repeat rinsing until desired taste.)

Peel and dice the onion. Roughly chop or blend the tomatoes and peppers together into a coarse purée. Grind or blitz egusi seeds until fine if not pre-ground.

Place beef (and tripe if using) in a large pot. Add 2 liters water and bring to a boil. Skim any foam, then reduce heat to a simmer. Add 1 stock cube, half the diced onion, and 1 tsp salt. Simmer, covered, for 45–60 minutes until beef is tender (or use a pressure cooker: 25–30 minutes under pressure).

Brown and Simmer Proteins

When beef is nearly tender (last 15 minutes), add smoked fish and dry fish pieces to warm through and infuse flavor. Taste and adjust salt.

Heat a separate frying pan over medium heat. Add the palm oil and allow it to become hot but not smoking. Add the remaining chopped onion and sauté 2–3 minutes until translucent.

Stir in the ground egusi in small heaps, reduce heat to low, and cook for 3–5 minutes while stirring constantly so it toasts lightly and does not burn. Add the blended tomato/pepper purée and cook together 6–8 minutes until oil separates slightly from the mixture and the raw tomato smell has mellowed.

Add the ground crayfish and 1 tsp black pepper to the palm oil mixture and stir for 1 minute. If the mixture becomes too thick, add 1–2 ladlefuls (about 200–300 ml) of hot broth from the pot to loosen it, stirring to combine.

Pour the egusi/palm oil mixture into the pot with the simmering beef and broth. Stir gently to combine and simmer on low for 8–10 minutes to allow flavors to meld.

Add the prepared bitterleaf to the pot. Stir in and simmer for 4–6 minutes until the leaves are tender and the bitterness is balanced to your taste. Taste and add remaining salt (about 1 tsp more if needed) and the second stock cube if desired.

Add the optional ugwu (or spinach) and basil/scent leaves during the last 2 minutes of cooking so they stay bright and slightly tender. Stir in gently.

Turn off the heat and let the soup rest for 3–5 minutes. Adjust seasoning (salt and pepper) to taste. The soup should be rich, slightly thick from the egusi, with visible bits of bitterleaf and flakes of smoked fish.

Serve hot with fufu, pounded yam, garri, or rice. Store leftovers covered in the refrigerator for up to 3 days; gently reheat on the stove, adding a splash of water if necessary.

beef (stewing cuts, e.g., chuck)

smoked fish (e.g., smoked mackerel or catfish), deboned

dry fish (optional), soaked and flaked

cow tripe (optional), cleaned and cut

stock cubes (Maggi or similar)

bitterleaf (Vernonia amygdalina), cleaned

fresh tomatoes (or 1 x 400g canned chopped tomatoes)

habanero or Scotch bonnet peppers

ugwu (fluted pumpkin) or spinach (optional)

egusi (melon) seeds, ground (or substitute ground crayfish for lighter texture)

palm oil

ground crayfish

black pepper (ground)

fresh basil or scent leaves (optional)

Pat the fillets dry with paper towels. Season both sides evenly with the kosher salt and black pepper. Lightly dust each fillet with the flour, shaking off excess so there is just a thin coating.

Prepare the fish

Place a large nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Heat until the oil shimmers and the butter foams but does not brown.

Heat the pan

Place the fillets in the hot pan presentation side down (skin side down if skin-on). Do not crowd the pan; work in batches if needed. Cook without moving 3–4 minutes until the underside is golden and releases easily. Flip and cook the other side 2–4 minutes more, until the internal temperature reaches 130–135°F (54–57°C) for moist, flakey fish or cooked through as desired. Transfer fillets to a warm plate and tent loosely with foil.

Sear the fish

Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the minced shallot and cook 1–2 minutes until softened and translucent, stirring to scrape the fond (browned bits) from the pan. Add the garlic and cook 30 seconds until fragrant.

Make the pan sauce

Pour in the white wine (or stock) to deglaze the pan, scraping any browned bits. Let the liquid simmer and reduce by about half (about 2–3 minutes). Stir in the lemon juice, capers, and chopped parsley. If desired, whisk in the optional extra tablespoon of butter to create a glossy finish. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Deglaze and finish sauce

Return the fillets to the pan briefly (30 seconds) to warm through and coat with sauce, or spoon the sauce over the plated fillets. Garnish with lemon wedges and extra parsley or microgreens. Serve immediately.

Serve

Serve fish with lemon wedges for squeezing. Pair with simple sides such as steamed vegetables, roasted potatoes, or a light salad. Sprinkle microgreens or extra parsley on top for color and freshness.

firm white fish fillets (cod, halibut, sea bass)

kosher salt

black pepper

all-purpose flour (for dredging)

olive oil

unsalted butter

shallot, finely minced

garlic, minced

dry white wine (or low-sodium chicken stock)

fresh lemon juice

capers, drained

fresh parsley, chopped

extra butter (to finish, optional)

lemon wedges

microgreens or extra parsley

Place the ground egusi in a bowl. Gradually add 1 cup cold water and stir to form a thick, spoonable paste. It should be moist but not runny. Set aside.

Make the egusi paste

Heat 3 tablespoons of the oil in a large pot over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the blended red pepper and continue to cook, stirring, for 3 minutes to reduce rawness.

Prepare aromatics in oil

Add the egusi paste to the pot in small spoonfuls, stirring or pressing to form lumps. Fry gently in the oil for about 8–10 minutes, stirring occasionally, until the raw taste diminishes and the egusi begins to turn golden and fragrant. Add remaining oil if the mixture looks very dry.

Pour 4 cups of chicken or beef stock into the pot with the fried egusi. Stir to incorporate, breaking up large lumps. Add the precooked chicken or meat pieces, smoked fish, and shrimp if using. Bring to a gentle simmer.

Add stock and proteins

Simmer uncovered for 10–12 minutes so the egusi swells and the flavors meld. If the mixture is too thick, add up to 1 cup additional water or stock to reach desired consistency.

Crush or add the scotch bonnet whole (to keep heat milder) or chop finely for more heat and add to the soup. Stir in minced garlic, grated ginger, and sliced scallions. Cook 2–3 minutes. Add the chopped bitter leaf or spinach and fold into the soup. Continue to simmer 3–5 minutes until the greens are tender but still bright.

Season and add greens

Add ground crayfish, seasoning cubes, salt, and black pepper. Taste and adjust salt and heat as needed. Simmer an additional 2 minutes to marry flavors. If you used a whole scotch bonnet, remove it now before serving.

Finish with a drizzle of remaining oil (1–2 tablespoons) for sheen. Serve hot with pounded yam, fufu, rice, or eba.

egusi (ground melon seeds)

cold water (for making paste)

vegetable oil or palm oil

onion (medium, finely chopped)

fresh red bell pepper or roasted red pepper (blended)

chicken (skinless pieces) or assorted meat (beef, goat) — precooked

smoked fish or dried stockfish (optional, flaked)

shrimp or periwinkle (optional)

chicken or beef stock

scotch bonnet or habanero pepper (whole or chopped)

garlic cloves (minced)

fresh ginger (grated)

bitter leaf or spinach (washed and chopped)

scallions or green onions (sliced)

seasoning cubes (Maggi or bouillon)

black pepper (freshly ground)

water (as needed for thinning)

Peel the ripe plantains and slice them diagonally into 1/2-inch to 3/4-inch thick pieces for a good surface area that crisps evenly.

Peel and slice plantains

Lightly sprinkle 1 teaspoon of salt over the sliced plantains and toss to distribute evenly. Let sit 5 minutes while you heat the oil.

Salt the slices

Pour about 3 to 4 cups of vegetable oil into a deep frying pan or pot and heat over medium-high until it reaches 350°F (175°C) or a small piece of plantain sizzles immediately. Fry the plantain slices in batches without crowding until golden brown and tender, about 2–3 minutes per side. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm.

Heat oil and fry

In a blender, combine the chopped tomatoes, red bell pepper, scotch bonnet (use half for less heat), and half of the onion. Blend to a smooth or slightly coarse puree per your preference.

Blend tomatoes and peppers

Heat 3 tablespoons of oil in a wide skillet over medium heat. Add the remaining sliced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in 2 tablespoons of tomato paste and cook for 1 minute to reduce raw flavor.

Cook tomato paste

Carefully pour the blended tomato-pepper mixture into the skillet. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, 12–18 minutes to reduce and concentrate the flavors.

Simmer the blended tomatoes

Add 1 teaspoon seasoning powder, 1 teaspoon curry powder, 1 teaspoon dried thyme, 1 teaspoon black pepper and 1 teaspoon salt. Stir well. If the sauce becomes too thick, add up to 1 cup of water a little at a time to reach a saucy (not watery) consistency. Continue to simmer 5–7 minutes so spices meld.

Season and adjust

If using smoked fish, gently fold the flaked smoked fish into the sauce and cook 2–3 minutes to heat through. Taste and adjust salt or spice.

Finish with proteins (optional)

Place fried plantain in a shallow serving dish or individual plates. Spoon the hot spiced tomato 'giz' over the plantains so they are well-coated but not soggy. You can also toss plantains gently in the skillet with some sauce for even coating—do this quickly to preserve crispness.

Combine plantain and sauce

Top with halved boiled eggs (if using) and scatter chopped parsley or basil. Serve immediately while plantain is warm and slightly crisp. Offer extra sauce on the side.

Garnish and serve

ripe plantains (firm-ripe, yellow with black spots)

vegetable oil (for frying)

ripe tomatoes, chopped

red bell pepper (or mixed red peppers), chopped

scotch bonnet or habanero pepper

onion, divided (1/2 blended with tomatoes, 1/2 sliced)

garlic cloves, minced

ginger, grated

tomato paste

vegetable oil (for sauce)

seasoning powder or bouillon (e.g., Maggi)

curry powder

thyme (dried)

water (to adjust sauce consistency)

smoked fish (boneless), flaked (optional)

boiled eggs, halved (optional)

fresh parsley or basil, chopped

In a medium bowl combine yogurt, olive oil, minced garlic, ground cumin, paprika, salt, black pepper and lemon juice. Whisk until smooth.

Prepare marinade

Trim excess fat from the chicken thighs and pat dry. Add chicken to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Marinate chicken

Heat a large skillet over medium-high heat and add 1 teaspoon oil (or use a nonstick pan). Remove excess marinade from the chicken (shake off but don't wipe). Add chicken to the hot pan and cook 5–6 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate, tent with foil and let rest 5 minutes before slicing into 1/2-inch strips.

Cook chicken

While chicken marinates, rinse rice under cold water until runoff is mostly clear. In a medium saucepan heat butter or olive oil over medium heat. Add the finely chopped onion and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the rinsed rice to the saucepan and stir to coat grains with the fat and aromatics for about 1 minute. Add chicken stock (or water), salt and pepper and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 5–10 minutes to finish steaming.

Cook rice

Uncover and gently fluff the rice with a fork. Taste and adjust seasoning if necessary.

Fluff rice

Arrange a bed of rice on a serving platter or individual plates. Slice the rested chicken and place on top of the rice.

Sprinkle chopped parsley over the chicken and rice. Serve with lemon wedges to squeeze over the dish to taste.