5 Nigerian Spices to Enhance Your Cooking

We can all agree that spices are at the heart of great tasting food. One of the ways I encourage people to embrace more plant-based food is by sharing the importance of spice to elevate what might otherwise be a very bland dish. If you can get this right, you are in for a world of tasty, hearty and satisfying meals.

If you're looking to explore new and exciting spices to enhance your cooking, the following list is a great start. Many of these spices are indigenous to West Africa and grow in abundance in Nigeria. Next time you are shopping online or the next time you visit an African grocery store, keep a look out for these. 

For more Nigerian food and ingredient knowledge, download a copy of Vegan Nigerian Kitchen.

Suya spice

1. Alligator Pepper 

This aromatic, pungent and peppery spice gets its name from the alligator-like skin that surrounds the seeds’ pod. It is a close relative of grains of paradise and black cardamom, and can be used to season stews, soups, or used as a spice rub for vegetables. It is a good source of zinc, calcium, magnesium and antioxidants, which help eliminate free radicals. 

2. Cameroon Pepper

A dark red or sometimes black spice that is said to originate from neighbouring West African Country Cameroon, but which is used often in Nigerian cooking. Be warned: it has an extremely fiery and pungent flavour, so a little goes a long way. It is often sold whole and dried, in flakes or ground in powder form. Add it to traditional soups and stews, or use it as a spice rub for roasted vegetables and meat alternatives.

3. Ehuru (Calabash Nutmeg)

This highly fragrant spice comes in the form of hard seeds which are then ground or grated before adding to a dish. It is particularly great in dishes such as pepper soup, banga or ogbono soup. A little goes a long way with this spice; you only need a small amount to truly enjoy the robust flavour. 

4. Suya Spice 

This popular dry spice rub is traditionally used to marinate meat before grilling, but its use is far-reaching. Use it as a spice rub for mushrooms, vegetables and meat substitutes, or use it to add a fiery kick to salads, rice and bean dishes. Along with ground roasted groundnuts, the mix often includes garlic powder, ginger powder, onion powder, African black pepper and more. 

5. Uda (Grains of Selim)

This spice has a slightly bitter taste and is usually added to soups to add an aromatic and musky flavour. It is used mainly in southern Nigeria and can be bought as whole pods or ground powder. Use the whole pods in soups and stews, or add it ground to spice rubs. It is known for its anti-inflammatory properties and can help relieve gastrointestinal issues.

Uda

6-Ingredient Fonio Bread | No Egg, No Dairy

For a recap on fonio and its nutritional benefits, check out my previous post.

Fonio is an ancient African grain that looks like a cross between quinoa and couscous. I have a few fonio recipes in my cookbook Vegan Nigerian Kitchen and have been having fun experimenting with this incredible ingredient.

This vegan, yeast-free fonio bread is similar to corn bread in terms of texture. It's light, has a nutty flavour and gritty texture. If you don't mind this description, you'll certainly love this recipe.

To make this bread, you'll need fonio flour, which can be made by blending/grinding fonio. I used my small smoothie blender and was happy with the results. You may also wish to skip this step and simply buy fonio flour. 

Ingredients

- 1 cup fonio flour
- 1 cup self-raising flour
- 1 tsp salt
- 1/2 cup caster sugar
- 1 cup vegan milk (soya, coconut, oat milk...etc.)
- 1/3 cup sunflower oil

Method

Preheat the oven to 180 degrees Celsius.

Combine all the ingredients in a large bowl and mix until you have a thick batter. 

Pour the batter into a lightly greased loaf tin or divide into lined/greased square cupcake cases. 

Place in the middle shelf of the oven and bake for 25 minutes. A toothpick stuck in the centre of the bread should come out clean.

Transfer the bread to a wire rack and leave to cool before serving. It's tasty on its own or with a dab of salted vegan butter, or served alongside a savoury soup. 

3 Ingredient Oreo Cake | Easy Vegan Recipe

If you follow food videos on TikTok then chances are that you have come across this viral recipe by fitwaffle. As someone who loves oreos and chocolate cake in all forms, I could not resist testing out this ridiculously simple three-ingredient oreo cake. No oven needed. Ready in under 3 minutes. It seemed too good to be true. 

After trying it out for myself, I am absolutely sold. For those moments when a chocolate cake craving hit and you don't have the energy to make a whole vegan chocolate from scratch, this hits the spot.

I happened to have some dark chocolate chips at home so I melted some in the microwave and poured over the top of my cakes. Then I added some crushed oreos over the top to garnish because why not?!

The individual ramekin cakes are perfect for a quick snack but I reckon they can also make for an elegant dinner party dessert. Simply dress them up with fancy garnishes and you're good to go. Chocolate ganache, fresh berries, toasted coconut, salted caramel...the options are endless. 

To make a layer of cake, I recommend doubling the recipe and using a microwave-safe 10cm cake tin. 

A few days after trying this recipe, I tried to make a more substantial round of cake and decided to bake it in the oven instead of microwave. I was left with a super fudgy and bouncy cake cake rather than light and fluffy. It was still tasty but not quite as successful as the microwave cakes. 

Let me know if you give this recipe a try and tag me on Instagram. I'm also starting to post a bit more on TikTok, so do drop in and check out my videos. 

Ingredients

- 1 pack oreos (approx. 14 biscuits)

- 125ml vegan milk (such as soya milk, oat milk or coconut milk)

- 1/2 tsp baking powder

Method

Place the biscuits in a clear bag and use a rolling pin (or bottle) to crush the biscuits to fine crumbs. 

Transfer the crumbs to a bowl and add the vegan milk and baking powder. Stir well to form a loose cake batter. 

Pour the batter into small ramekins that have been lightly oiled and the bottoms lined with baking paper.

Microwave each ramekin for 2 minutes. Remove the cake from the ramekin and serve warm with a drizzle of melted chocolate (optional) or leave to cool.

10 Light Nigerian Meals for Lunch and Dinner | Vegan Recipes

Summer is well and truly upon us. In this post, I'm sharing a selection of Nigerian meals that are light, healthy, delicious and perfect for the hot weather. Beyond heavy stews, soups and swallows, we have a ton of variety when it comes to light, summery meals. The recipes for all of the meals below can be found in my cookbook Vegan Nigerian Kitchen. Have you picked up your copy yet? 

1. Garau Garau

A Hausa delicacy also known as Shinkafa Da Wake. Beans and rice served with signature fresh toppings and suya spice. It may look simple but it is bursting with flavour. 

2. Boiled Plantain and Egusi

A lighter way to enjoy both plantain and egusi. Rather than serving egusi with pounded yam or eba, opt for boiled or steamed plantain. The delicate, melt-in-the-mouth texture of the plantain complements the nutty spinach and melon seed sauce.

3. Mushroom Pepper Soup

You may want to tone down on the spice or fully embrace it. Either way, pepper soup is a light and aromatic broth that is spiced with traditional ingredients. Opt for mushrooms for a delicate take on this classic.

4. Dan Wake

A light Hausa meal that consists of little bean and cassava flour dumplings dressed in fresh vegetables and the signature suya spice. It takes just a few minutes to make, so you can spend less time cooking and more time out in the sun.

5. Moin Moin and Soaked Garri

Moin moin is a flavour-packed steamed bean pudding that can be eaten on its own or paired with a range of other dishes. For a light and refreshing combo, pair it with ice cold soaked garri and thank me later!

6. Boiled Yam and Scrambled Tofu

Fluffy boiled yam with a side of mixed veg tofu -  substantial enough to fill you up without making you feel too heavy to crack on with your summer activities. Add generous amounts of seasonal veggies to your tofu to increase your veg intake.

7. Abacha Ncha Salad

Also known as African Salad, this Igbo delicacy is prepared with fermented cassava and is paired with ugba (shredded oil bean seed) in a palm-oil based sauce. For a light version, go easy on the oil and don't be afraid to add in more crunchy raw vegetables for a modern take that also bulks out the salad.

8. Vegetable Fried Rice

This classic rice dish is really perfect any time of the year. In summer, it's a winning side dish for picnics, pot-lucks and barbecues. Load up the rice with seasonal veggies for a bright and nutritious meal.

9. Eko and Stew

Eko is a fermented corn pudding which is often served chilled alongside a hot stew or sauce. It is somewhat of an acquired taste, with its jelly-like texture and slightly sour flavour. But don't let that put you off; definitely give it a try and make up your own mind. I too was skeptical at first and now I can't get enough of it.

10. Gwate Acha

Fonio porridge may sound heavy and stodgy, but the beauty of this dish is that you can lighten it up by adding more vegetable broth without compromising on flavour. This dish is a highly nutritious staple from the middle belt and northern parts of Nigeria. Aside from fonio, fresh vegetables feature heavily in this dish. 

If you give any of these recipes a try, be sure to share your pictures on social media and tag me @vegannigerian. Don't forget that you can find all these recipes and more in Vegan Nigerian Kitchen.

Top 5 African Yam Recipes

Yam is native to Africa and Nigeria happens to be the largest producer in the world, responsible for over 75% of total production. The tubers can range from small to very large in size. In the U.S. sweet potatoes are often mislabelled as yam, so just a heads up that we are not discussing sweet potatoes here. Yams have a dark brown skin and pale interior; in terms of taste, the flavour is more neutral and delicate. 

Yam is similar to white potato in terms of the way it is cooked - there are so many exciting ways to enjoy it! Whether boiled, roasted, fried or pounded. Check out my top five yam recipes below for inspiration. Some of the recipes can be found here on the blog, and some are exclusive to my cookbook Vegan Nigerian Kitchen. 

Top 5 African Yam Recipes

1. Asaro | Yam Porridge

Also known as yam pottage. This one-pot dish that consists of yam cooked in a delicious blend of peppers and tomatoes. It's a comfort meal through and through. Any variety of yam will do, but I highly recommend opting for puna yam. 

2. Boiled Yam and Vegan 'Egg' Sauce

A popular breakfast option across Nigeria. The yam is boiled until soft and fluffy and served alongside a scrambled egg sauce. In this creative vegan version, scrambled tofu is used in stead of eggs. Don't skimp out on adding an abundance of veggies, and don't forget to season your scramble! 

3. Pounded Yam

Also known as Iyan in the Yoruba language, pounded yam is a popular swallow in Nigeria. It is made by pounding boiled yam until you have a smooth and stretchy dough. The traditional way of making pounded yam involves a giant mortar and pestle but these days, a food processor or pounded yam maker will do. It is now even possible to buy pounded yam flour from African shops if you want to save time and energy. Serve it alongside a delicious soup or stew such as egusi or efo riro. 

4. Yamarita

This fried yam snack is normally coated in an egg mixture but you can make a tasty vegan version using non-dairy milk to create the spicy batter that will coat the yam pieces. The yam is boiled first to ensure a soft and fluffy interior to complement the crispy coating.

5. Yam Pepper Soup

A variation of the delicious Pepper Soup, this particular style is popular amongst the Igbo and is often made for new mums because of its nourishing and medicinal properties. Instead of sourcing the individual spices that go into making this dish, it is now possible to buy pepper soup mixes online and in stores. Don't forget to add uziza seeds and utazi leaves to get the signature taste! 

Want to learn more about traditional Nigerian cuisine? Get your copy of Vegan Nigerian Kitchen, which features tons of knowledge on ingredients and recipes you'll absolutely love.

7 Classic Nigerian Drinks You Need To Try

Looking to try your hands at some classic Nigerian drinks? Look no further. Many on the list below are traditional and homemade, featuring fresh ingredients that are packed with health-boosting nutrients. In this modern era, many of the more traditional drinks have been commercialised and can now be bought in bottles from supermarkets and specialist websites. As with many things though, nothing beats the one you make by hand.

All can be served cold as a refreshing summer beverage. The 'milks' can be warmed up for a cosy winter/autumn drink. The Ginger Drink and Zobo can even be served hot as tea. 

Why wait until you visit Nigeria to try these drinks? Full recipes can be found in my cookbook Vegan Nigerian Kitchen.

1. Chapman Cocktail

This bright orange drink is said to have originated from the exclusive Ikoyi Club in Lagos. A combination of popular soft drinks, blackcurrant and copious amounts of freshly sliced fruits make Chapman a refreshing, flavourful and perfect drink for a hot, sunny day. 

2. Fura Da Nono (Millet Milk)

This unique beverage hails from the northern part of Nigeria. There are two main elements to this drink - the fura balls and the milk. The fura balls are made from spiced millet flour. To keep this vegan, you will need any plant-based milk alternative such as soya milk or oat milk. The drink is made by dissolving one of the balls in a cup or bowl of chilled milk. 

3. Ginger Drink

This fresh, immune-boosting drink is common amongst the Hausa people of northern Nigeria. It is sometimes called Hausa beer and is served at special occasions such as weddings and birthday parties. Can you guess the other key ingredient that gives this drink its bright yellow colour?

4. Kunun Aya (Tigernut Milk)

A creamy drink with a sweet, spicy, slightly nutty taste. It is consumed mainly in northern Nigeria, a popular drink amongst the Hausa and Fulani. There are strong similarities between this drink and the Spanish drink Horchata de Chufa. If you are unable to buy tiger nuts locally, you can easily find it online. When working with dried tiger nuts, it is a good idea to soak them for 8 hours or overnight to rehydrate before making this drink. Because tiger nuts are naturally sweet, you may choose to leave out the dates. 

5. Palm Wine

This traditional beverage, which is most popular in the southern parts of Nigeria, is produced from the sap of the palm tree (most commonly date palm or coconut palm tree) which is extracted by a palm wine tapper. The white sap is taken from the cut flower of the tree and is thick, sweet and non-alcoholic before it undergoes fermentation. The fermentation process can take anywhere from a few hours to a few days, yielding a highly aromatic wine that is mildly intoxicating. 

6. Tsamiya (Tamarind Juice)

Another delicious drink from the northern part of Nigeria, this beverage is easy to make and requires fresh, seasonal ingredients. It has a slightly sweet and sour taste, which can be enhanced with other flavours such as ginger, vanilla, cinnamon or nutmeg.

7. Zobo (Hibiscus Punch)

A popular drink from the northern part of Nigeria but beloved across the whole country. This drink, which is sometimes called Zoborodo, is a spicy and aromatic fruit punch that’s loaded with tons of health benefits. Hibiscus leaves have wonderful floral notes, and the signature deep red colour of the drink is mighty appealing.

Which drink are you curious to try first? Find all the recipes for these and more in my cookbook Vegan Nigerian Kitchen.

Vegan Kiwi Upside-Down Cake

In an attempt to use up some abandoned kiwi in my kitchen and bake a sweet treat for the weekend, I made this incredible kiwi cake. It looks a bit trippy, I won't lie, with the kiwi rounds resembling alien eyes or some other extraterrestrial entity. But the cake was delicious - perfectly sweet, with a fresh tang from the kiwi, and and oh so fluffy crumb texture.

This vegan version uses soya milk and sunflower oil instead of butter and eggs. The vanilla gives it a wonderful aroma and flavour. Here I've used self-raising flour, which, for my American friends, is equivalent to all purpose flour mixed with baking powder. 

If you end up making this, share a picture on Instagram and tag me @vegannigerian - I'd love to see!

Ingredients

2 cups self-raising flour

Pinch of salt

1 cup caster sugar

1 cup plant-based milk (such as soya milk)

1/2 cup sunflower oil

1 tsp vanilla essence

3-4 kiwis (peeled and sliced into thin rounds)

Method

1. Preheat the oven to 180 degrees Celsius.

2. Combine the flour, salt, sugar, plant-based milk, sunflower oil and vanilla essence in a large mixing bowl. Gently mix with a wooden spoon or spatula until you have a smooth cake batter. Do not stir/whisk for too long or you may end up with a dense or gummy cake texture.

3. Lightly grease a 20 cm round cake tin with a little oil and line the bottom with a circle of baking paper. Arrange the sliced kiwi across the bottom of the pan and pour the cake batter over the top. Use a spatula to smooth the top.

4. Bake in the oven for 30-35 minutes or until a skewer stuck in the middle of the cake comes out clean. Leave the cake to cool in the pan before taking it out and serving. 

5 West African Fruits You Need To Try

Nigeria (and the whole of West Africa) is blessed with an abundance of unique and highly nutritious fruits. If you want to expand your culinary repertoire and try something new, this list is a great starting point. To continue boosting your knowledge of Nigerian ingredients, grab a copy of my cookbook Vegan Nigerian Kitchen.

1. Agbalumo (Yoruba) | Udara (Igbo) | African Star Apple | African Cherry 

This popular Nigerian fruit has a bright orange exterior and a fibrous, gummy interior that can be either milky orange or deep red-orange. They contain hard, dark seeds that are surrounded by a pulp which many like to suck off and chew. In fact, chew the flesh and skin long enough and you get a sort of chewing gum from it. In terms of taste, it can be sweet, sour or both. They are packed with antioxidants which neutralise free radicals, and contain a high amount of vitamin C. They are usually in season between November and March, and can be found piled high at local markets and fruit stalls.

2. Baobab

Cultivated and used mainly in the northern parts of Nigeria, the fruit, seeds and leaves of the baobab tree are known for their highly nutritional qualities. The fruit contains one of the highest amounts of antioxidants than any other fruit and are packed with vitamin C, calcium, potassium and magnesium. Dried and ground baobab can be sprinkled into smoothies, porridges and other foods to provide a nutritional kick. 

3. Guava

A sweet, fragrant fruit that is light yellow or pale pink when ripe and which contains several edible seeds. It is often eaten as a snack as it is, or can be added to fruit salads. They are a great source of vitamins A and C, potassium and folate. 

4. Rose Apple | Nigerian Apple

This fruit is not like the common apple you may be familiar with. They are closer to guava in terms of texture. They have a reddish pink exterior and a pale cream flesh. They are often eaten as they are, and the seeds are to be discarded. They contain B vitamins, vitamin C, iron, potassium and calcium.

5. Ube | African Plum | Elemi (Yoruba) | Eben (Efik)

Not to be mistaken for purple yam (which also goes by this name), this oblong fruit has a dark purple exterior and pale green interior, with a large seed in the centre. It is indigenous to Nigeria and many other West African countries. It is often eaten as a snack alongside roasted corn. The fruit is either boiled, blanched or roasted, producing a buttery soft flesh when cooked, and this is why it is sometimes referred to as butter pear.