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16 Nigerian recipes, each with weights in grams, UK supermarket swaps and the reason behind every step. Search by dish, or by what you already have in.

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Nigerian Fried Rice — Green, buttery, and cooked in stock with the liver in itNigerian Fried RiceGreen, buttery, and cooked in stock with the liver in it60 minIntermediateChin Chin — Cut small, fried low, and stirred constantlyChin ChinCut small, fried low, and stirred constantly55 minBeginnerAsun (Peppered Goat) — Smoked goat tossed in a pepper mix that never touches waterAsun (Peppered Goat)Smoked goat tossed in a pepper mix that never touches water80 minIntermediateNigerian Meat Pie — Short, sturdy pastry and a filling that is cooked dryNigerian Meat PieShort, sturdy pastry and a filling that is cooked dry70 minIntermediatePuff Puff — One proof, wet dough, and oil at exactly 170°CPuff PuffOne proof, wet dough, and oil at exactly 170°CFree35 minBeginnerSuya Skewers — Yaji-crusted beef, cooked fast and hot, the way the mallam does itSuya SkewersYaji-crusted beef, cooked fast and hot, the way the mallam does itFree27 minBeginnerParty Jollof RiceParty Jollof RiceThe smoky one, cooked down until the base stops tasting of raw tomatoFree80 minIntermediate