CLASSIC NIGERIAN FOOD REC
This ebook is an Intellectual Property of Michael Toye F
© All rights reserved
The content of this ebook is not warranted for correctness, and is used b
own will.
, INTRODUCTION
This ebook is written as a guide to learning how to cook Nigerian foods. You will find fifteen ma
popular dishes enjoyed all across southern Nigeria. So why make an ebook about Nigerian food
Nigerian foods. I think Nigerian cuisine has penerated a lot of cultures across the world and ma
curious of African cuisine in general.
However, this ebook is for women and maybe men who are Nigerians or have been influenced
marriage, family or friendship to broaden their knowledge about Nigerian cuisine and develop t
kitchen. And most importantly for the young women starting out wanting to become better ski
arts.
If you are Yoruba and have always wanted to learn how to cook Ibo food then there are plenty
get you started. Or maybe you learned to cook Nigerian foods in countries like the U.S, Great B
elsewhere and want to improve on the recipes you know or learn some new ones. This ebook w
next level by extending the range of Nigerian foods you can cook and teach you how to combin
most authentic flavour and taste.
TIPS FOR BECOMING A BETTER COOK
1 CONFIDENCE: It is normal for you to be scared of how your food looks and taste, but no ha
mistakes and learn from it, keep practicing and experimenting until you are able to build up yo
having total control of what you do, once you make your mistakes in cooking, for instance add
pepper or using the wrong recipe, learn from it then move on. This attitude will make you a be
2 BELIEF: You have to believe in your own mind that you can become a good cook. Try cook
eat less of fast food, make your kitchen a part of you, according to my sister Busola cooking is
practice makes perfect.
3 NEATNESS: As a cook, you need to create a good standard of hygiene and appearance. It h
of personal cleanliness in your hair, nails, face, clothing, utensils and gas cooker, which should
use.
4 PRESENTATION: Cooking is all about creativity, the presentation of your food is very impor
attractive and most times a well presented food can make you go hungry. You should present
imagination as long as it looks pleasing to the eye. Food should be neatly served on the dinner
5 COMMUNICATIONS: Communication is very important in all aspect of life, and cooking is n
to cook something new, invite some friends over to your home that can help correct your mist
feedback. Never fail to listen to their corrections and don’t get angry, this will help you a lot. M
how the food looks, the taste, does it need more or less seasoning etc. Listen to their commen
will help improve your cooking and build your confidence.
6 PRESERVATION: The taste of your recipe is very important, do not make use of spoilt food
distasteful and results in waste of time and effort. Make sure you use fresh or well preserved in
perishable goods can be kept in your deep refrigerator and non perishable can be preserved in
7. Have Fun: Eating is not just about surviving but enjoyment as well. The more fun you have
guests will enjoy what you serve them. So make your cooking times fun, try to relax and reme
Nigerian Foods Recipes ebook as a guide☺
, COMMON INGREDIENTS
Bitter Leaf Brown Beans Cocoyam Crab
Bitter leaf (Ewuro in This is a sweet type of Cocoyam or Tannia or Taro Crabs often make
Yoruba or Vernonia). beans used for Moi-Moi or is a starchy shrub use in delicious garnish
It can be bought fresh or bean cake(akara). Brown thickening vegetable soups Nigerian vegetab
dried. It is bitter to taste beans is Ewa-oloyin in and in the making of Fufu. soups. You can cut
but very delicious in stews Yoruba. pincers off and rem
or together with Egusi the intestines with
soup. knife.
Ewedu(Jute ) Garden eggs Ginger Goat Meat
Ewedu, Jute leaves or Garden egg, mock Ginger, tomatoes, onions, Although similar to l
Saluyot is an iron rich tomatoes, huckleberry or small chilli pepper, yellow Goat meat is far
fresh vegetable similar to Igba in Yoruba is a pepper, garlic & red healthier and it has
spinach. vegetable fruit. less fat than chick
peppers blended together
Sometimes yellow in whilst being highe
It is cooked until slippery are the essential
colour they are used in protein and iron
then served with tomato preparing stews or eaten ingredients you need to
and pepper stew to give a with yam. make your red pepper
natural richness stew.
Melon seeds Palm kernel
Okra
Locust beans
This is the main Palm kernel is the fruit
Okra or gumbo is one of
Fermented locust beans or ingredient in making of the palm fruit, a sou
Iru in Yoruba enhances the most common African unrefined palm oil
Egusi.
the flavour of soups like vegetables. It is often
ogbono or Ewedu. They enjoyed as a soup
are pungent smelling and thickener and very
should be freeze for slippery. Do not store okra
storage. The aroma
for too long (3 days max)
makes vegetables taste
and use whilst fresh.
delicious.
Scent leaf Shrimps Spinach Stockfish
Scent leaf or Efirin in Along with crabs, Spinach is the vegetable Dried stockfish or p
This ebook is an Intellectual Property of Michael Toye F
© All rights reserved
The content of this ebook is not warranted for correctness, and is used b
own will.
, INTRODUCTION
This ebook is written as a guide to learning how to cook Nigerian foods. You will find fifteen ma
popular dishes enjoyed all across southern Nigeria. So why make an ebook about Nigerian food
Nigerian foods. I think Nigerian cuisine has penerated a lot of cultures across the world and ma
curious of African cuisine in general.
However, this ebook is for women and maybe men who are Nigerians or have been influenced
marriage, family or friendship to broaden their knowledge about Nigerian cuisine and develop t
kitchen. And most importantly for the young women starting out wanting to become better ski
arts.
If you are Yoruba and have always wanted to learn how to cook Ibo food then there are plenty
get you started. Or maybe you learned to cook Nigerian foods in countries like the U.S, Great B
elsewhere and want to improve on the recipes you know or learn some new ones. This ebook w
next level by extending the range of Nigerian foods you can cook and teach you how to combin
most authentic flavour and taste.
TIPS FOR BECOMING A BETTER COOK
1 CONFIDENCE: It is normal for you to be scared of how your food looks and taste, but no ha
mistakes and learn from it, keep practicing and experimenting until you are able to build up yo
having total control of what you do, once you make your mistakes in cooking, for instance add
pepper or using the wrong recipe, learn from it then move on. This attitude will make you a be
2 BELIEF: You have to believe in your own mind that you can become a good cook. Try cook
eat less of fast food, make your kitchen a part of you, according to my sister Busola cooking is
practice makes perfect.
3 NEATNESS: As a cook, you need to create a good standard of hygiene and appearance. It h
of personal cleanliness in your hair, nails, face, clothing, utensils and gas cooker, which should
use.
4 PRESENTATION: Cooking is all about creativity, the presentation of your food is very impor
attractive and most times a well presented food can make you go hungry. You should present
imagination as long as it looks pleasing to the eye. Food should be neatly served on the dinner
5 COMMUNICATIONS: Communication is very important in all aspect of life, and cooking is n
to cook something new, invite some friends over to your home that can help correct your mist
feedback. Never fail to listen to their corrections and don’t get angry, this will help you a lot. M
how the food looks, the taste, does it need more or less seasoning etc. Listen to their commen
will help improve your cooking and build your confidence.
6 PRESERVATION: The taste of your recipe is very important, do not make use of spoilt food
distasteful and results in waste of time and effort. Make sure you use fresh or well preserved in
perishable goods can be kept in your deep refrigerator and non perishable can be preserved in
7. Have Fun: Eating is not just about surviving but enjoyment as well. The more fun you have
guests will enjoy what you serve them. So make your cooking times fun, try to relax and reme
Nigerian Foods Recipes ebook as a guide☺
, COMMON INGREDIENTS
Bitter Leaf Brown Beans Cocoyam Crab
Bitter leaf (Ewuro in This is a sweet type of Cocoyam or Tannia or Taro Crabs often make
Yoruba or Vernonia). beans used for Moi-Moi or is a starchy shrub use in delicious garnish
It can be bought fresh or bean cake(akara). Brown thickening vegetable soups Nigerian vegetab
dried. It is bitter to taste beans is Ewa-oloyin in and in the making of Fufu. soups. You can cut
but very delicious in stews Yoruba. pincers off and rem
or together with Egusi the intestines with
soup. knife.
Ewedu(Jute ) Garden eggs Ginger Goat Meat
Ewedu, Jute leaves or Garden egg, mock Ginger, tomatoes, onions, Although similar to l
Saluyot is an iron rich tomatoes, huckleberry or small chilli pepper, yellow Goat meat is far
fresh vegetable similar to Igba in Yoruba is a pepper, garlic & red healthier and it has
spinach. vegetable fruit. less fat than chick
peppers blended together
Sometimes yellow in whilst being highe
It is cooked until slippery are the essential
colour they are used in protein and iron
then served with tomato preparing stews or eaten ingredients you need to
and pepper stew to give a with yam. make your red pepper
natural richness stew.
Melon seeds Palm kernel
Okra
Locust beans
This is the main Palm kernel is the fruit
Okra or gumbo is one of
Fermented locust beans or ingredient in making of the palm fruit, a sou
Iru in Yoruba enhances the most common African unrefined palm oil
Egusi.
the flavour of soups like vegetables. It is often
ogbono or Ewedu. They enjoyed as a soup
are pungent smelling and thickener and very
should be freeze for slippery. Do not store okra
storage. The aroma
for too long (3 days max)
makes vegetables taste
and use whilst fresh.
delicious.
Scent leaf Shrimps Spinach Stockfish
Scent leaf or Efirin in Along with crabs, Spinach is the vegetable Dried stockfish or p
