Nigerian Food Recipes Online

Strawberry macarons with strawberry buttercream filling , watch video below Ingredients: Macarons: 1 ¾ cups powdered sugar 1 cup almond flour 1 tsp salt 3 egg whites ¼ cup sugar ½ tsp vanilla Strawberry Vanilla Buttercream: 120 grams soft room temperature butter 2 1/2 cup powdered sugar 2 tbsp vanilla 4 tbsp whipping cream 1/2 cup strawberry jam >>Blend the almond flour, powdered sugar and salt well to smooth it more, sift more than once to remove all lumps >>Whisk egg whites, salt, vanilla until frothy. >>When egg whites become frothy start adding sugar slowly >>When stiff peaks form add dry ingredients to egg mix gradually and do not over mix >>Transfer the batter into piping bag and pipe macarons on to baking sheet, let rest for 1 hour >>Preheat oven at 150 degrees then pop macarons into oven for 20 mins >>When macarons are done let rest and cool down then remove to wire rack to cool down completely >>Whisk soft butter with sugar until...

Ingredients:

>> 1 1 litre of milk >> 7 grams of pasta >> 1 Tbsp salt + black pepper + paprika >> Grated Cheddar Cheese 3-ingredient Mac n’ cheese!!! •1 liters milk •500 grams serpentini pasta •1 tbsp paprika •1 tbsp black pepper •1 tbsp salt •chredded cheese Watch the Video HERE  or watch below  

Let’s put it together. Infact, Give this Soup to Your husband or Lover and enjoy so much Love, especially Igbo men that like too much Fufu with a correct Soup. This is a game Changer on that dining Table anytime. ✅INGREDIENTS✅

Cassava Fufu is the most traditional Nigerian fufu meal.. For how to make Cassava Fufu in a blender, keep reading. Please note that the Cassava Fufu detailed on this page does NOT smell and you do NOT need to pound it in a mortar. Can we really call it Cassava Fufu? The jury is out on that. LOL. Ingredients

Okro soup, Okra soup, Lady’s finger or gumbo, this soup by any name will taste mouthwateringly delicious. It is mucilaginous (slimy in a good way), cheap and is cooked across the length and breadth of Nigeria, from the north where dried okro is used, to the south where it is used fresh. Therefore, it can be called one of Nigeria’s national dishes. My son no. 3 could eat okro soup 3 times a day when he was a toddler, now a young boy, he will always ask for okro soup or the ‘brother’ of okro aka ogbono soup, meanwhile, son no. 2 will neither touch it nor its ‘brother’ with a 10-foot pole. A case of one man’s meat being another man’s poison. It is easy to eat and tastes fresh. If cooked right looks very appetizing. The methods of preparation vary, sometimes even within the same community, some fry their okro, others just add it raw to their soup broth. It can also be cooked separately and served with Nigerian tomato stew see my Ila (Plain Okro Soup). Another difference is in the way the o...

So today, I will be sharing a delicious pumpkin recipe that anyone, irrespective of your country of origin will enjoy. And it’s VEGAN too. Vegan Pumpkin Recipe Ingredients The following ingredients can be purchased in African food stores in major cities of the world.  Check the notes on ingredients below for alternative ingredients.

A quick and easy, light and healthy Chinese style lemon chicken that’s just packed with flavour! The Chinese New Year, or the Lunar New Year, is tomorrow and I have been thinking about one of my favourite Chinese takeout dishes, lemon chicken. Normally this dish consists of crispy breaded chicken pieces in a thick, sweet, lemon sauce that can be served over rice. This is a quick and easy version of that classic dish that’s skips the coating and the frying in oil and instead simply sautés the chicken is a little oil.  The lemon sauce ingredients are all mixed together before adding to the pan, so this recipe is as easy as cooking the chicken, adding the sauce and cooking until the sauce thickens! Often lemon chicken is a little too sweet for my tastes so this version uses less sweetener, I like honey but sugar also works well, which creates a pleasant balance of sweet, sour and salty! This lemon chicken comes together in less than 20 minutes so you can steam rice while making it for...

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream! Today I have some tasty chicken and avocado burritos for you! They are so easy to make, you simply wrap the chicken, avocado, cheese, salsa verde, sour cream and cilantro up in a tortilla, grill it and enjoy! Just make sure to put the cheese on the top or bottom of the burrito so that is melts and gets all nice and ooey and gooey when it’s grilled. Feel free to serve these burritos with extra salsa and sour cream for dipping! These burritos don’t take long to make, they are nice and portable, filling and most importantly, packed full of flavour! The ingredients are simple but oh so good together! Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream! Grill’em, slice’em and serve them! ingredients

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl! Despite the fact that it is spring we had snow here for Easter so the first thing that I did with my leftover ham was to make a comforting and creamy ham and potato corn chowder! I wanted this chowder to be full of vegetables so I started out with onions, carrots and celery before adding some garlic, thyme and flour as a thickener. For the liquids I used a tasty ham broth and milk rather than cream to keep things a little lighter. The ham, potatoes and corn filled the soup out and as I often do, I added some white miso paste for even more flavour and a touch of umami.  Not only is this ham and potato chowder really easy to make but it takes less than 30 minutes so it’s perfect for any night of the week and if you make a large batch then the leftovers are even better for lunch the next day! Here’s to hoping that it starts warming up soon but until then I have some ham and potato corn chowder to g...

Healthy, crispy baked onion rings that are so addictively good and super easy to make! With all of the experimenting that I have been doing with crispy baked vegetable fries lately, such as the eggplant parmesan fries and the portobello mushroom fries , I cannot believe that I did not think of using one of the most obvious vegetables, onions! I mean onion rings are so addictively good and they are the one upgrade that I pretty much always take if it is available when ordering out. My initial thought was to take the same recipe that I had been using for the other vegetables, where I dredge them in flour, dip them in egg and then coat them in panko bread crumbs, and although it worked and they tasted great, it was not all that easy to coat both the insides and outsides of the onion rings with just two eggs!  I am all about easy recipes and the first recipe was just not easy enough so I put my thinking cap on and eventually I found myself thinking about fish and chips where the fish i...

Parmesan Roasted Carrot Fries Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 Sweet roasted carrot fries covered with crispy parmesan cheese! Easter is coming up and that has got me thinking about carrots and these parmesan roasted carrot fries are a great way to enjoy carrots! Potato ‘french’ fries are a staple pretty much everywhere, and with good reason, with that crispy outside and silky smooth inside, they are simply irresistible! Sweet potato fries are becoming more popular these days and carrot fries are just as good! Carrots are pretty easy to turn into fries, you just need to get some large ones, peel them and slice them into sticks before frying them! Of course you can deep fry them, and they are amazing deep fried, but you can also roast them, which keeps them a little lighter. When I roast carrot fries I like to season them with salt and pepper and hit of parmesan cheese adds a huge amount of flavour! In addition to just tasting amazing, the p...

This easy Black Bean Tacos recipe is simple and fuss-free to prepare, yet packed with bold flavor! Made with convenient canned black beans, fresh vegetables, savory seasonings and a sweet corn salsa, these tacos are filled with hearty, yet wholesome ingredients! These healthy tacos may be vegetarian, but you won’t miss the meat at all! Ready in 25 minutes or less, they make the perfect fast and flavorful meal for hectic weeknight dinners! Ingredients

Here’s how to make Monzir & Janelle’s meat  Prep time: 1 hour 30 mins + fermenting Cook time: 3 hours Serves: 4-6 Ingredients KISRA (flatbread) 300g sorghum flour 375ml water 150g plain flour 250ml water, extra BEEF AND OKRA STEW 2 tbs peanut oil 1kg chuck beef or beef brisket, cut into 3cm pieces 1 large white onion, finely chopped 4 cloves garlic, chopped 2 long red chillies, halved 1 tbs berebere (Ethiopian spice) 1 tbs baharat (Middle Eastern 7-spice) 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground cardamom 2 sticks cinnamon 2 cloves 1 tbs tomato paste 700g bottle tomato passata 3 large vine ripened tomatoes, chopped 500ml water 3 bay leaves 1 tbs white sugar 2 tsp peanut oil, extra 12 small okra, trimmed juice of ½ a lemon ½ bunch finely chopped flat leaf parsley ½ bunch finely chopped coriander TORSHI (pickled vegetables)

Love garlic? Try this Italian-American specialty from Chicago. Chicken Vesuvio is a one-pan recipe of crispy chicken thighs, potato wedges, and peas in a lemony garlic-white wine sauce. Chicken Vesuvio is an Italian-American restaurant classic that just happens to be a one-pan meal you can easily make at home.  Who could say no to crispy chicken thighs, potato wedges, and peas drizzled in a lemony garlic white wine sauce?   Chicken Vesuvio serves up a starch, vegetable, and sauce along with the protein, so you don’t need much else to make a complete dinner. But if I want to really make this a special meal, I always like a crisp escarole salad with an easy  vinaigrette  and crispy panko sprinkled on top. Origins of Chicken Vesuvio