🍛 Nigerian Food Guide

Amala & Ewedu

Amala: Boil water in a pot. Gradually stir in yam flour (elubo) while mixing quickly to avoid lumps. Continue stirring until it becomes a smooth, stretchy dough‑like texture.

Ewedu: Pluck the ewedu leaves, rinse well, and blend slightly. Boil with little water, add locust beans (iru), a pinch of potash (optional), and season with salt. Stir well and cook until slimy and soft.

Ofada Rice & Ayamase (Designer Stew)

Ofada Rice: Rinse rice several times and cook with lots of water (it takes longer). Drain excess water when soft.

Ayamase: Blend green bell peppers, onions, and scotch bonnet. Bleach palm oil (heat till dark, not smoky), then add the blended mix. Fry till thick, then add assorted meat, crayfish, seasoning cubes, and allow to cook well. Serve with Ofada rice.

Ofe Nsala (White Soup)

Boil yam cubes till soft and blend into a smooth paste. Boil fresh catfish or chicken with seasoning and pepper. Add yam paste as thickener. Stir until it melts and soup thickens. Add utazi leaves for slight bitterness. Cook for a few minutes and serve hot.

Oha Soup

Boil assorted meat and stockfish with onions and seasoning. Cook cocoyam (ede) and blend into paste. Add palm oil and cocoyam paste to soup. Once thickened, add shredded oha leaves, crayfish, pepper, and stir. Simmer for a few minutes.

Tuwo Shinkafa & Miyan Taushe

Tuwo Shinkafa: Rinse and boil short‑grain rice with a lot of water until very soft. Mash or stir until it becomes a smooth dough.

Miyan Taushe: Cook pumpkin with meat, groundnut paste, palm oil, and spices. Blend onions and pepper, add to soup, and cook till well combined. Serve with tuwo.

Fura da Nono

Mix millet flour with spices (ginger, cloves), mold into balls and cook. Pound until smooth. Serve by mixing the fura with cold fermented milk (nono) and sugar if desired. It’s a refreshing drink‑meal.