1. Jollof Rice
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The time honoured tradition of adding tomato and onion rings to Jollof rice. No caption needed. #food52 kind of picture. It just stares back at you. Getting ready for Kent with a tray of assorted peppered meats, packs of Moin Moin, squishy yam pottage, Efo Riro and Scaries Ata din din. When people refuse to invite you to their 9ja party 😂😂😂. Keep Calm and Email Dunni. We will show them 😂😂. I will bring the party experience to your doorstep. #thedooneyskitchenexperience [email protected]
What it is: Not whatever the hell Jamie Oliver said it was. Jollof’s base ingredient is always rice, and “TPO” (tomato, pepper and onion) plus scotch bonnets. It’s customisable according to your preference: make it hotter than the sun, or as mild as a European’s palette (jk, but not really). Add mixed vegetables if you want (please don’t). Best enjoyed with piping hot dodo (see below) and a cold Supermalt.
Why it’s awesome: It’s pure, flavourful carbs, and tastes like God’s love. What’s not awesome about that?
What it is: Deep fried bean cakes.
Why it’s awesome: These delicious protein-packed fritters are light, making them ideal for breakfast (as a side with ogi, perhaps) or throughout the day as a snack. Most people use peeled brown beans, ground and blended with onions and spices, and fry in vegetable oil. They taste amazing when eaten with Agege bread.
There’s a recipe here.
3. Bean and plantain pottage
What it is: A pottage made of beans and plantains,
Why it’s awesome: Nigerians love a pottage, and they are most commonly made with yams (Nigeria is one of the top producers of yam in the world). This variation balances the nuttiness of brown beans with the natural sweetness of plantains, and the palm oil adds a rich smoky taste to it.
There’s a recipe here.
What it is: Skewers of intricately spiced cuts of meat, grilled to perfection over an open flame. Often served with sharp, raw chopped onions, and wrapped in newspaper.
Why it’s awesome: Suya is widely considered to be a specialty of the Hausa people of northern Nigeria and Niger. The key to excellent suya is the spice mix (yaji) it is steeped in before grilling, and the Mallams will never share their recipes. The joy of suya is finding the best spots in your state.
What it is: The roselle plant is a hibiscus plant that is native to parts of west Africa, and the flowers are what’s used to make this refreshing drink.
Why it’s awesome: It’s tangy and sweet and inherently customisable – you can add fruits of your choice, like a non-alcoholic Pimm’s: cloves, sparkling water or lemonade, and even chilli. On a hot day, there’s nothing like a tall glass of zobo.
6. Moin moin
What it is: A (vegan!) dish made of peeled Nigerian brown beans ground together with onions, bell pepper, palm oil and spices, and steamed in banana leaves (or other vessels). You can add any combination of extra bits to it: flaked fish, slices of hard boiled eggs, ground beef… it’s literally up to you.
Why it’s awesome: It’s delicious and nutty, and is great as a side (try it with any rice dish) or part of a main dish with, for example, soaked garri (fermented cassava).
Get the full list at BuzzFeed