nigerian

<em>Nigerian-inspired, protein-rich vegan egusi stew. Enjoy this with rice, yams, plantains, sweet or regular potatoes. </em>

Nigerian-inspired Vegan Egusi (Melon) Seed Stew with Tofu

tin plum tomatoes

red onion,

garlic cloves

red bell pepper

red chilli

½ inch ginger

egusi (melon seeds)

pack tofu, drained and cubed

vegetable stock cubes

olive oil

chopped kale or spinach

Preheat the oven to 200C. Line a baking tray with baking paper then evenly distribute tofu on the tray and bake for 25 minutes, turning halfway through cooking until all sides are golden then set aside and keep warm.

Put the tomatoes, red onion, garlic cloves, bell pepper, ginger and chilli in a food processor and blitz to form a smooth liquid. Tip the mixture into a medium saucepan and cook on a medium heat for 25 minutes until the sauce reduces to a very thick paste.

Heat the olive oil in another saucepan over medium heat. Once hot, add the ground egusi and fry, stirring frequently for 4 minutes. Stir in the tomato paste, fry for an additional two minutes then add around 200ml of water. Add the vegetable stock cube and adjust seasoning as needed with salt pepper. Allow to cook on medium heat for 3 minutes then add kale and tofu. Cook for 4-5 minutes or until the kale is tender then serve over rice.

Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water

Chicken Jollof Rice Recipe by Tasty

tomatoes,

red bell pepper, stemmed, seeded and quartered

scotch bonnet pepper,

vegetable oil,

lb boneless chicken thighs, cubed

curry powder

thyme

parboiled long grain rice, washed

stock cubes

water

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.

In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.

Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.

Add in remaining oil, and fry sauce for 8-10 minutes.

Stir in chicken, along with rice, stock and thyme leaves.

Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.

Once rice is cooked, fluff up before serving.

https://vid.tasty.co/output/45755/mp4_640x640/1501620681

Make and share this Potato, Beet,cauliflower and Broccoli Salad Platter recipe from Food.com.

Potato, Beet,cauliflower and Broccoli Salad Platter

sweet potato, 3/4-inch, peeled, cooked till tender

cauliflower, lightly cooked florets

broccoli, lightly cooked florets

carrots,

beets (1/4-inch slices)

bibb lettuce

red cabbage

fresh thyme, chopped

lemon juice

red wine vinegar

Dijon mustard

sugar

black pepper

extra virgin olive oil

ground dried chile (1/8 to 1/4 teaspoon chile)

seafood cocktail sauce

mayonnaise

salt

Combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce.

Place potatoes in a large bowl with cauliflower, broccoli and carrots gently toss in dressing. At this point -- can be made the day before and chilled.

Arrange lettuce and cabbage leaves alternately on a large chilled platter.

Spoon potato mixture over lettuce; top with beets.

Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.

Yum, perfect plate of goodness! I didn't change one thing, except sub sweet potatoes for some carrots. (didn't have any) this is so good, a group of us ate this within minutes. The dipping sauce is da bomb, I could of dipped anything into it. This was wonderful, and I'm glad I was able to enjoy this...as well as everyone on the farm. Perfect! Made for ZWT 7

This Nigerian jollof rice recipe is so easy to follow! It includes red bell peppers, tomatoes, onions and more. Serve jollof rice with chicken!

Nigerian Jollof Rice Recipe

long grain white rice

plum tomatoes

red bell peppers

onion

scotch bonnet

knorr cubes

bay leaves

Salt

tomato puree/paste

tsp curry powder (optional)

chicken stock

Water

vegetable/sunflower oil

Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice)

Add 1 can of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.

Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.

Add salt to taste, 1 tsp of thyme, 3 knorr cubes, 2 tsp of curry powder (optional),  4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes (see notes).

Add the rinsed white rice to the saucepan and stir. Then add 3 cups of water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add one more cup of water and turn the rice every 7 minutes to prevent burning).

Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.

This Nigerian jollof rice recipe is so easy to follow! It includes red bell peppers, tomatoes, onions and more. Serve jollof rice with chicken!

Ingredients
3 cups of washed white rice
1 ½ cans of plum tomatoes
2 roasted red bell peppers
1 large onion
1 scotch bonnet
3 knorr cubes
1-2 bay leaves
Salt to taste
1 tbsp of thyme
1/4 cup of puree
1-2 tsp Curry powder optional
1 cup of chicken stock
Water as necessary
A splash of vegetable/sunflower oil

Instructions
1. Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice).
2. Add 1 and a half cans of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.
3. Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.
4. Add salt to taste, 1 tbsp of thyme, 3 knorr cubes, 1-2 tsp of curry powder (optional), 4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes.
5. Add the rinsed white rice to the saucepan and stir. Then add water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add water and stir every 7 minutes to prevent burning).
6. Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.

Click here for the full recipe https://simshomekitchen.com/nigerian-jollof-rice-recipe/

Instagram: @simshomekitchen
Pinterest: @simshomekitchen

Get your jollof rice to taste healthy & to look colorful by adding fresh mixed vegetables as a twist!

Jollof Rice With Mixed Vegetables

Rice

Green Pepper (Bell pepper) – 1 piece

Chicken (whole chicken drumsticks or chicken breast)

Pepper -

Salt (to taste)

sized bulbs

Seasoning – Knorr cubes/Knorr chicken cubes.

Tatashe (Red bell pepper)

Habanero Pepper(Rodo)

Tomato Puree

Thyme

Curry powder.

Prepare tomato stew (Blend tomatoes, onions, Red bell pepper and habanero  pepper to a smooth paste and cook.

If whole chicken is going to be used: Wash and cut it into pieces. Cook with Knorr chicken cubes &2 bulbs of onions (chopped). The cooking time depends on the type of chicken. When done, grill in an oven.You may also choose to fry your chicken to give it a golden look which is more presentable.

Parboil the rice, Wash the parboiled rice and put in a sieve to drain. Pour the chicken stock(from the cooked chicken in step2) and the tomato stew into a sizeable pot and leave to boil.

Add the drained parboiled rice, pepper and seasoning to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

Wash, scrape and cut the carrots into small cubes. Also wash and cut the green pepper into small pieces.

When the water is almost dry(from step 5), add the diced carrots, cover the pot and continue cooking. When the water is completely dry, turn off the stove.

Add the diced green pepper and turn the rice with a wooden spoon (This is done because green pepper is a soft vegetable so even the slightest heat is enough to get it done. If added at the same time as the carrots (which are harder) they will turn very dark by the time the water has completely dried. Green pepper is added after the cooker is turned off to keep the pepper green & looking fresh).

Your Jollof rice is ready and can be served with fried plantain or Moin-Moin.

ungrouped

Traditionally used to season grilled meat skewers in Nigeria, suya spice (also called yaji) is a spicy peanut-based blend that brings a bold, layered flavor to anything you are throwing on the grill — and it has plenty of other uses, too. Here, the coarsely ground peanuts in the suya meld with panko to give the crunchiest crust to roasted salmon while adding a Nigerian spin. Using a bit of oil helps the panko mixture cling to the fillets, creating a crispy, flavorful dish that pairs perfectly with rice and a fresh cucumber and tomato salad.

https://static01.nyt.com/images/2025/06/17/multimedia/km-suya-crusted-salmon-vkcz/km-suya-crusted-salmon-vkcz-videoSixteenByNineJumbo1600-v3.jpg

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Crispy Suya-Spiced Salmon

peanuts

ginger

smoked paprika

garlic

cayenne

kosher salt (such as Diamond Crystal)

panko bread crumbs

garlic clove,

olive oil or softened butter

salmon

Kosher salt and black pepper

NYT Cooking

https://static01.nyt.com/images/2025/06/17/multimedia/km-suya-crusted-salmon-vkcz/km-suya-crusted-salmon-vkcz-googleFourByThree-v3.jpg

https://static01.nyt.com/images/2025/06/17/multimedia/km-suya-crusted-salmon-vkcz/km-suya-crusted-salmon-vkcz-mediumSquareAt3X-v3.jpg

https://static01.nyt.com/images/2025/06/17/multimedia/km-suya-crusted-salmon-vkcz/km-suya-crusted-salmon-vkcz-facebookJumbo-v3.jpg

Heat the oven to 400 degrees and set a rack in the middle. Line a baking sheet with parchment paper.

Make the suya spice coating: Combine the peanuts, ginger, paprika, granulated garlic, granulated onion, cayenne and salt in a mini food processor or blender, pulsing until the peanut bits are the size of panko bread crumbs. Tip into a small bowl. Add the panko, breaking up any large chunks with your fingertips, then stir in the minced garlic and olive oil.

Prep the salmon: Place the salmon, skin side down, on the baking sheet, leaving space between each fillet. Season on top with salt and pepper. Spoon the suya spice coating over the top of each salmon fillet, lightly pressing to adhere. (Don't worry about the sides.)

Roast until the coating is golden brown and salmon flakes easily with a fork, about 12 minutes. Serve with your desired side dishes.

Loved this recipe! The only change I made was I used Cod because it was wild caught vs farmed salmon, I honestly think this wouldn't taste as good with salmon but it's hard to say, I'm going to try it out on salmon another time and see how it compares. Overall, this fish was a hit with everyone I had over for dinner. People raved and wanted the recipe to make again. I paired it with roasted broccolini and coconut ginger rice and it really was the perfect meal.

Made it with a tempeh block sliced in quarters that I left marinating in olive oil, vegan Worcestershire sauce, tarragon, salt, white pepper, lime zest and a bit of maple syrup for about 30min. Then followed the recipe as it is baking in the air fryer and it was delicious and easy.

Wonderful!  Followed recipe exactly but used one larger piece of salmon and cooked on a gas grill. Perfection.

Tried it with crushed macadamia nuts. Perfect!

Made as written. The topping is crunchy, fun, and tasty. But I think a lot of the NYT recipes like this are written for farmed salmon, not the beautiful wild PNW sockeye we had last night. The salmon flavor felt buried and I felt like I was doing a disservice to the fish. I would absolutely (and likely will!) make again with cod or rockfish or some other white fish that doesn't have a strong flavor of its own that I want to taste. Served with rice and greens--excellent combo.

Yes! Would recommend with any subtle white fish--cod, tilapia, something like that.

Would this be good with other fish? Which ones?

Serve this over rice with a kewpie mayo drizzle and some soy sauce… absolutely phenomenal!

This was phenomenal. The crisp topping was such a welcome change to the same old salmon preparations. We’ll make it again and again.

This was surprisingly good! I usually find the recipes lack the zing / spice I like, but this one did it. I did it on the grill, vs in the oven, but otherwise as written.

Delicious!  As with other fish toppings, I used spray oil on top after putting the dry mix on the salmon. Much easier than mixing oil with dry mix.  Also, if you have extra topping, you can easily store the dry version in a jar on a shelf.

Made this last night...quarter the recipe for a 6.5oz piece of salmon, used air fryer with 2 mins pre-heat, then 9 mins at 400 degrees (no flipping needed).  Delicious !

One of the best salmon recipes I've tried! I substituted raw cashews in place of peanuts and it was delicious!

@J. Roe
Same question.  Definitely not done at 12 minutes!

@J. Roe the “cook time” is the time it takes to prepare the recipe from the beginning of step 1. It’s not the time the dish spends exposed to heat in the oven or on the stove.

Why does the cook time say 25 minutes, but instructions say to roast for 12?

Made this last night. There was some of the suya mixtureleft after prepping the salmon, so I cut 2 inch-thick slices from a head of cabbage, drizzled them with olive oil, pressed the reserved suya on top of them, and added them to the pan with the salmon. Delicious!

Delicious! I paired it with lightly steamed sugar snap peas from our growers market and they provided a great foil for the spicy fish.  Also have suya mixture left and I'm planning on topping a baked sweet potato with it.

Top 6 nigerian recipes from across the web

The most viewed nigerian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nigerian-inspired Vegan Egusi (Melo...

Chicken Jollof Rice Recipe by Tasty

Potato, Beet,cauliflower and Brocco...

Nigerian Jollof Rice Recipe

Jollof Rice With Mixed Vegetables

Crispy Suya-Spiced Salmon

Top 6 nigerian recipes from across the web

The most viewed nigerian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nigerian-inspired Vegan Egusi (Melo...

Chicken Jollof Rice Recipe by Tasty

Potato, Beet,cauliflower and Brocco...

Nigerian Jollof Rice Recipe

Jollof Rice With Mixed Vegetables

Crispy Suya-Spiced Salmon

The most viewed nigerian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine