Recipes of Nigeria

Typical Food Recipes of Nigeria

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Nigerian cooking depends on starchy root veggies like yams and cassava. Nigerians also use lots of green vegetables, like bitterleaf, okra, spinach, along with other African plants. They do like meat dishes with chicken, fish or goat. Northern Nigeria’s people love hot meat kabobs. With shrimp, fish, lobster, crab, rice, and vegetables, the people like many types of seafood stews in Nigeria. In Nigeria’s part, the people love to have meats served with cassava or mashed yams. In Nigeria, melon seeds that are edible go under the title of Egusi, and with this Nigerian stew that is popular, the melon seeds are ground to provide flavor and a distinctive color to this dish.

 

With this stew recipe, pumpkin seeds work rather than seeds that are melons. The shrimp can be substituted or added along with crab or any fish. Rather than the poultry oysters from beef, or a can could be used. Palm oil provides a cooking taste to this stew. It might be located online, in Latino markets, or grocery shops especially. 2 1\/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the most significant holes of a grater. 1\/4 pounds fresh shrimp, heads, and shells removed. Put in a food processor and mix for approximately 20 minutes until at a form.

 

Salt the poultry, then in a casserole that is a big skillet, heat the palm oil on medium temperature for approximately five minutes. Brown the poultry pieces on both sides, for about 6 minutes in all. Place the tomato, onion, and habanero pepper in the foods processor, and mix for about30 seconds, or until smooth. Cook, occasionally turning, until the chicken can be quickly pulled off the bone with a fork, or approximately 1\/2 hours. Add the water and fish and continue to simmer for around ten minutes.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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