These are the recipes I come back to again and again, whether I’m hosting, cooking for family, or just want something that always works. They’re easy, flexible, and full of flavor.

1. Jollof Rice

The ultimate Nigerian party staple! In a blender, blend 4 large tomatoes, 2 red bell peppers, and 1 scotch bonnet pepper (remove seeds if you prefer less heat). In a pot, heat 1/3 cup of vegetable oil and fry 1 chopped onion until soft. Add the blended mixture and cook on medium heat for 10-15 minutes until the raw smell disappears and oil floats to the top. Add 2 stock cubes, 1 tablespoon of curry powder, 1 teaspoon of thyme, and salt to taste. Pour in 2 cups of washed long-grain rice and 3 cups of water or chicken stock. Stir, cover, and cook on low heat for about 25 minutes, checking occasionally to ensure it doesn’t burn. Perfect rice should be soft but not mushy. For extra flavor, try adding a bay leaf while cooking or mixing in some fried chicken pieces at the end.

2. Fried Rice

A colorful one-pot meal everyone loves. Parboil 3 cups of long-grain rice for 10 minutes, then drain and set aside. In a large pot, heat 1/4 cup vegetable oil and fry 1 chopped onion until translucent. Add 2 diced carrots, 1/2 cup green peas, 1/2 cup diced green beans, and 1 diced red bell pepper. Stir-fry for 3 minutes. Add 2 tablespoons curry powder, 2 stock cubes, and salt to taste. Pour in the parboiled rice and 2 cups of chicken stock. Mix well, cover, and cook on low heat for about 15-20 minutes until the rice is cooked through. In a separate pan, scramble 3 eggs with a pinch of salt. When the rice is done, fold in the scrambled eggs and serve hot. For a protein boost, add diced cooked chicken, beef, or shrimp.

3. Moin Moin (Steamed Bean Cake)

A protein-packed favorite. Soak 2 cups of brown beans for 30 minutes, then rub between your palms to remove the skins. Rinse well and blend with 1 red bell pepper, 1 scotch bonnet pepper, 1 onion, and enough water to make a smooth, thick batter. Pour into a bowl and add 1/3 cup vegetable oil, 2 crushed stock cubes, and salt to taste. For extra flavor, add 1 tablespoon of ground crayfish. Mix well. Grease small bowls or wrap portions in aluminum foil (traditional method). Add fillings like boiled eggs, fish, or corned beef if desired. Steam for about 45 minutes in a large pot with water halfway up the sides of your containers. The moin moin is ready when a toothpick inserted comes out clean.

4. Puff Puff

Nigeria’s beloved sweet snack. In a large bowl, mix 3 cups of flour with 1 cup of sugar, 2 teaspoons of yeast, and a pinch of salt. Add 1 teaspoon of nutmeg for that authentic flavor. Gradually pour in warm water (about 2 cups) while mixing until you have a thick, smooth batter. Cover and let it rise in a warm place for about 45-60 minutes. Heat vegetable oil in a deep pot for frying. When the oil is hot, dip your hand in water (to prevent sticking), scoop small portions of the batter, and drop into the hot oil. Fry until golden brown, turning occasionally. Remove and drain on paper towels. Best served warm! For variations, try adding mashed ripe bananas to the batter or rolling the finished puff puff in cinnamon sugar.

5. Efo Riro (Vegetable Soup)

A nutritious leafy wonder. Wash and roughly chop 2 bunches of spinach or ugu leaves (fluted pumpkin leaves). In a pot, heat 1/4 cup of palm oil and fry 1 chopped onion until soft. Add 2 tablespoons of ground crayfish, 2 diced red bell peppers, and 1 diced scotch bonnet pepper (adjust for heat preference). Stir for 2 minutes. Add 2 cups of meat stock or water, 2 stock cubes, and salt to taste. Let it simmer for 5 minutes. Add pre-cooked beef or fish chunks and cook for another 3 minutes. Finally, add the chopped vegetables, stir gently, and cook for just 3-5 minutes (overcooking reduces nutrients). The soup should be thick and flavorful. Serve hot with eba, fufu, or rice.

6. Yam Porridge

A hearty one-pot comfort meal. Peel and dice 1 medium yam into cubes. Rinse well and place in a pot with enough water to barely cover it. Add 1/4 cup palm oil, 1 chopped onion, 1 diced tomato, 1 diced red bell pepper, and 1 scotch bonnet pepper (optional). Add 2 stock cubes, 1 tablespoon of ground crayfish, and salt to taste. Cover and cook on medium heat for about 15-20 minutes until the yam is soft but not mushy. Use a wooden spoon to mash some yam pieces against the pot to thicken the porridge. For added flavor and texture, add 1 cup of chopped spinach or ugu leaves in the last 3 minutes of cooking. For a protein boost, add smoked fish or beef chunks midway through cooking.

7. Beef Stew

The versatile Nigerian base sauce. Blend 6 tomatoes, 3 red bell peppers, 2 scotch bonnet peppers (adjust to taste), and 2 onions until smooth. Cut 1 kg of beef into bite-sized pieces and boil with 1 chopped onion, 2 stock cubes, and salt until tender (save the stock). In a large pot, heat 1/2 cup vegetable oil or palm oil and fry 1 sliced onion until golden. Pour in the blended mixture and fry on medium heat for about 15-20 minutes, stirring occasionally until the oil floats to the top. Add the cooked beef, 1 tablespoon of curry powder, 1 teaspoon of thyme, 2 bay leaves, and salt to taste. Pour in 1 cup of the reserved beef stock and simmer for 10-15 minutes. This stew pairs perfectly with rice, yam, plantain, or bread.

8. Chin Chin

The crunchy Nigerian snack. In a large bowl, mix 4 cups of flour with 1/2 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon nutmeg. Add 1/4 cup butter (room temperature) and rub into the flour with your fingertips until crumbly. In a separate bowl, beat 2 eggs with 1/2 cup milk and 1 teaspoon vanilla extract. Pour this into the flour mixture and knead until you have a firm dough. On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into small cubes or desired shapes. Heat vegetable oil in a deep pot and fry the chin chin until golden brown. Drain on paper towels and let cool completely before storing in an airtight container. For variations, try adding coconut flakes to the dough or dusting with powdered sugar while still warm.

9. Akara (Bean Fritters)

Nigeria’s favorite breakfast fritter. Soak 2 cups of brown beans for about 30 minutes, then rub between your palms to remove the skins. Rinse well and blend with 1 onion and a little water to make a thick batter. Transfer to a bowl and beat vigorously for about 5 minutes to incorporate air (this makes your akara fluffy). Add 1 diced scotch bonnet pepper, salt to taste, and 1 stock cube (crushed). Heat vegetable oil in a deep pan. Scoop spoonfuls of the batter into the hot oil and fry until golden brown on both sides. Remove and drain on paper towels. Serve hot with pap (ogi), bread, or garri. For a special twist, try adding chopped green bell peppers or flaked smoked mackerel to the batter before frying.

10. Egusi Soup

The rich melon seed delicacy. In a dry pan, lightly toast 2 cups of ground egusi (melon seeds) for 2 minutes, stirring constantly. Set aside. In a pot, heat 1/3 cup palm oil and fry 1 chopped onion until soft. Add the ground egusi and stir for about 3 minutes. Pour in 2 cups of meat stock or water and cook on medium heat for 10 minutes, stirring occasionally to prevent lumps. Add 2 stock cubes, 2 tablespoons ground crayfish, and salt to taste. Stir in pre-cooked meat or fish pieces. For a chunky texture, add 2 chopped tomatoes and 1 diced red bell pepper. Let it simmer for 5 minutes. Finally, add 2 handfuls of chopped bitter leaf (washed to reduce bitterness) or spinach. Cook for another 3 minutes. Serve hot with fufu, pounded yam, or garri.

Add your own twist – these recipes are great any day, any time. The beauty of these Nigerian classics is that they’re forgiving and adaptable to whatever ingredients you have on hand!

Tip: Most of these dishes taste even better the next day, so don’t hesitate to make extra for leftovers.