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{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 2, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian chicken pie is a Nigerian pastry filled with chicken and vegetables. It is similar to Nigerian meat pie." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Pan" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedure", "text": "Heat some vegetable oil in a pan. Add the diced onions, and cook, stirring, until they are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground chicken, and cook it for few minutes until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Add the potatoes, carrots, seasoning cube, pepper, chili powder, and salt to taste. Cook until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and water in a bowl. Pour the mixture over the chicken filling, and simmer for a minute until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, salt, and baking powder in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter or margarine, and rub the fat into the flour using your fingers." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in water until a slightly stiff but workable dough is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough for about a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with, plastic wrap and place it in the fridge to chill for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the pastry dough to your desired thickness on a lightly floured work surface." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out circles or rectangles of your desired size using a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Top each cut-out pastry with some chicken pie filling. Do not overfill." }, { "line_type": "ol", "section": "Procedure", "text": "Crack and whisk one large egg. Brush the edges of the pastry with some beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dough over the filling to enclose it, and crimp the edges with a fork to seal the pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the pastry with beaten egg, and prick the surface 2–3 times with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the pastries to a parchment-lined baking sheet. Bake for 20–25 minutes in a preheated 350°F oven until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and cool slightly before serving." } ], "title": "Nigerian Chicken Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Chicken_Pie" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian chicken curry sauce is a simple and delicious stew that Nigerians enjoy. It is a party favorite." }, { "line_type": "ul", "section": "Ingredients", "text": "2 chicken breasts, cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons black pepper (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 white onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the chicken pieces with the red onions, salt, curry powder, garlic powder, thyme, white pepper, and 1 stock cube. Give it a good mix and cover and put in the fridge to marinate for about 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Wash and cut the carrots, bell peppers, and white onions to your desired shape." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cornstarch with some water to form a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the marinated chicken until tender, adding more curry powder if you want the color to pop out very well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a few tablespoons of vegetable oil in a pan, and add the white onions and carrot. Stir fry for about 5 minutes with a wooden spoon." }, { "line_type": "ol", "section": "Procedure", "text": "When the chicken is tender and you have the right amount of water that you need, add the chicken and the chicken stock to the fried vegetables, and stir together." }, { "line_type": "ol", "section": "Procedure", "text": "Add in your cornstarch mixture, and give it a good stir. Simmer uncovered for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with with white rice or pasta." } ], "title": "Nigerian Chicken Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Chicken_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian chicken suya pizza is a type of Nigerian pizza made with chicken and flavored with a mixture of spices. Pizza is a common food in Nigeria—although it is a foreign import, it is now widespread." }, { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "White granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for greasing the dough" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouillon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ata rodo or habanero chile (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken breast" }, { "line_type": "ul", "section": "Ingredients", "text": "Yaji powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese, shredded or sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper (optional), sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, yeast, nutmeg, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the olive oil and enough water to make a medium-soft dough. If the dough becomes too hard, add a small amount of water to soften. If the dough becomes too soft, knead in a few dustings of flour." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough well for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the dough with 1 tsp oil, then place it in a greased bowl. Cover and let it rise in a warm place for about 1 hr until doubled in volume." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a saucepan. Add the tomatoes, peppers, onion, garlic, bouillon, and ata rodo. Cook until softened and saucy." }, { "line_type": "ol", "section": "Procedure", "text": "To prevent an oily mess, drain the oil after seasoning and frying until the oil floats to the top." }, { "line_type": "ol", "section": "Procedure", "text": "Clean the chicken, then pat it dry." }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken with salt, and let it rest for a little while." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the oil, yaji powder, and chili pepper. Add the chicken, and allow it to marinate for 20–60 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 tbsp oil and 1 tbsp butter in a pan. Sear the chicken on all sides until just beginning to turn golden." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the pan of chicken to a 350°F oven, and bake until cooked through. If you don't have an oven, you can use your stovetop to sear on medium heat until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest for 10 minutes to prevent the cooked chicken from losing its juices when cut." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chicken into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down the dough to deflate it, then gently knead for about 5 minutes on a flour-dusted work surface." }, { "line_type": "ol", "section": "Procedure", "text": "Use a rolling pin and your hands to flatten the dough into a thin round pizza crust." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the crust with 1 tsp oil. Spread the sauce over the top, leaving a border about 1 inch wide. Scatter the shredded chicken and the toppings on top of the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the pizza for 8–15 minutes at 400°F until done. The crust should be well-browned on the bottom and edges, and the cheese should be melted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of the pizza sauce, you can use already-prepared Nigerian stew." } ], "title": "Nigerian Chicken Suya Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Chicken_Suya_Pizza" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Anyone should try this recipe for Nigerian chicken and coconut sauce because it is one of the simplest and tastiest sauce recipes. Making coconut sauce is really easy." }, { "line_type": "p", "section": null, "text": "Although there are various ways to make this coconut sauce, this recipe makes it without using any oil. The three main components of this coconut curry sauce are chicken, curry, and coconut milk; the rest of the seasonings can be changed to suit personal preferences or, if you prefer, you can make your own. As for the vegetables, feel free to use your favorite varieties." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken meat, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh or canned coconut milk" }, { "line_type": "ol", "section": "Procedures", "text": "Season the chicken with salt, pepper, curry, onion, ginger, thyme, nutmeg, and stock cubes. Combine well, and let marinate for about an hour to properly flavor the meat." }, { "line_type": "ol", "section": "Procedures", "text": "Transfer the chicken to a pot on the stove, and cook for 10 minutes without adding water or oil." }, { "line_type": "ol", "section": "Procedures", "text": "Add some water, mix, and bring to a boil. Simmer until only a small amount of liquid remains." }, { "line_type": "ol", "section": "Procedures", "text": "Heat a second pot over medium heat. Add the garlic paste and diced onion. Stir in the vegetables, and season with salt, pepper, thyme, stock cubes, and curry powder." }, { "line_type": "ol", "section": "Procedures", "text": "Stir in no more than 1 cup of the chicken stock made from cooking the meat. Stir in the cooked chicken, then the coconut milk. Cook for 10 minutes until it has a creamy texture and oil has risen to the top." }, { "line_type": "ol", "section": "Procedures", "text": "Check the dish for seasoning, and adjust as needed. Serve with boiled white rice." } ], "title": "Nigerian Chicken with Coconut Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Chicken_with_Coconut_Sauce" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chin chin is a famous Nigerian sweet fritter. It is also available in a savory variety, which is more popular in Ghana. A lot of onion, ginger, and chili powder are used in the savory version." }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a mixing bowl, and stir in the sugar and nutmeg. Combine everything thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add powdered milk if using." }, { "line_type": "ol", "section": "Procedure", "text": "Using a tablespoon, scoop little chunks of margarine into the flour. Rub the margarine into the flour until it is evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "Toss the margarine/flour combination with evaporated milk and water until it starts to form a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough by hand until it forms a smooth ball. Add more water if necessary to make a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough, and set aside to rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "With a rolling pin, roll out the dough to a thickness of 5 mm." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the dough into desired shapes and sizes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a pot. Add the dough pieces, and fry the chin chin while stirring constantly until they turn a light brown color." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the fried pieces out of the oil into a sieve to drain the excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "After they have drained, spread the chin chin on a flat tray to dry and cool down quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Store the chin chin in an airtight container." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chin chin can be cut into any fun form you want, as long as it is no more than 5 mm thick." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of evaporated milk, powdered milk can be used. If you want soft chin chin, use 150 g (5.2 oz) powdered milk, and for crunchy chin chin, use powdered milk. It does not have to be as hard as a nut to be crunchy. It has a nice texture to it. Try both to discover which you prefer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Nutmeg is required for the true chin chin flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After cutting the chin chins, dust them with loose flour to keep them from adhering together. Don't use too much flour because it causes the oil to foam when frying. It may foam to the point where the chin chin becomes moist and refuses to dry." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The oil used to fry chin chin must be extremely hot; else, the chin chin will become soggy, never drying up. Foaming is also caused by low oil temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fry in a large amount of oil and be careful not to overcrowd the chin chin." } ], "title": "Nigerian Chin Chin", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Chin_Chin" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian coco pops flakes is a type of breakfast recipe that can easily be made within few minutes." }, { "line_type": "ul", "section": "Ingredients", "text": "Warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Coco pops cereal" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Pour water into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the coco pops, then the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Nigerian Coco Pops", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Coco_Pops" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian coconut fried rice is a rice dish made with coconut oil and coconut milk. It can be easily prepared at home or found in any Nigerian restaurant or eatery. It is considered a continental and a local cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh shrimp, peeled and cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef liver" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet corn kernels" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, diced" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice well, and allow it drain." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of coconut oil in a frying pan. Add some chopped onion and fry for 3 minutes. Add the garlic and thyme, then allow to cook for a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice to the fried onion, and fry for 5 minutes. Add ginger and fry again." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coconut milk, chicken broth, bay leaf, stock cube, curry powder, pepper, and salt. Cook for about 15 minutes until done, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Toss the shrimps with black pepper, paprika, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a frying pan. Add the shrimps, and cook until done. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pan that you cooked the shrimp in, heat a thin layer of coconut oil. Add some chopped onion, and cook for 3 minutes. Add beef liver, carrot, sweet corn, and pepper, and cook through." }, { "line_type": "ol", "section": "Procedure", "text": "Combine everything in one pot including the rice, shrimp, and cooked vegetables. Stir well until all the ingredients are combined. Cook a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with any kind of salad, coleslaw, or drink." } ], "title": "Nigerian Coconut Fried Rice with Shrimp and Liver", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Coconut_Fried_Rice_with_Shrimp_and_Liver" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian coconut rice is prepared by soaking white rice in coconut milk or cooking it with coconut flakes." }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Red onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped tomatoes (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Tatashe (red bell pepper), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Uncooked rice, rinsed" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the coconut oil in a pot. Add the sliced onion, and fry until it loses color." }, { "line_type": "ol", "section": "Procedure", "text": "Add the curry powder, chopped tomatoes, pepper, salt, tatashe, crayfish, stock cube, and sweet pepper. Stir, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the coconut milk and rice. Cook for about 45 minutes, until the rice is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with either roasted chicken, fried fish, or beef." } ], "title": "Nigerian Coconut Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Coconut_Rice" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian cocoyam chips, popularly called kokoro in Yoruba, are a type of chips made with cocoyam (taro root)." }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ol", "section": "Procedure", "text": "Wash cocoyam with water, and peel the tuber. Rinse twice to remove dirt, then thinly slice it to your desired shape." }, { "line_type": "ol", "section": "Procedure", "text": "Put the sliced cocoyam in a pot, then season with salt. Toss well to season all of the cocoyam." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the frying pan enough vegetable oil for deep frying. Add the cocoyam slices, working in batches if needed, and fry until crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cocoyam chips of excess oil, and serve." } ], "title": "Nigerian Cocoyam Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cocoyam_Chips" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Coleslaw is a dish primarily featuring raw, dressed cabbage. Nigerian coleslaw tends to be very simple, typically consisting of shredded cabbage, carrots, and mayonnaise. It is easy to make and requires less time to prepare than other salads. It can be eaten alone or with a variety of rice dishes. It is always enjoyed chilled. Without the mayonnaise, the coleslaw can be kept in the fridge for several days. Once dressed, it should be eaten within a day." }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ol", "section": "Procedure", "text": "Slice cabbage thinly." }, { "line_type": "ol", "section": "Procedure", "text": "Use a grater to shred the carrot into a bowl. If possible, use a grater or mandoline that will make long, thin pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cabbage and carrots. Add mayonnaise, and toss to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until cold before serving." } ], "title": "Nigerian Coleslaw", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Coleslaw" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian concoction rice is a traditional Nigerian dish similar to jollof rice. It is widely consumed by many Nigerians, often served with moin-moin, fried plantain, chicken, and more." }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried chile pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Iru (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Parboiled long white rice, drained of water" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaves, washed and sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Grinder" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dryfish and stockfish in warm water until soft. Clean the fish and cut into smaller pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the dryfish, stockfish, diced onions, and stock cube in a pot. Add water to cover the ingredients. Simmer until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground crayfish, palm oil, ground pepper, and iru. Add extra water as needed, cover the pot, and simmer for 7 minutes until the the palm oil has mixed well with the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the parboiled rice and scent leaves. If necessary, add more water to cover the ingredients. Simmer until all the liquid has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fried plantains, moin-moin, and/or roasted chicken/beef." } ], "title": "Nigerian Concoction Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Concoction_Rice" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beans and corn porridge, called adalu in Yoruba, is a traditional Nigerian dish of beans and corn." }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet corn kernels" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "If using canned corn, drain and discard the liquid. If using fresh corn on the cob, cut the kernels away from the cob." }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the beans to remove dirt and debris. Rinse them, and transfer them to a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the beans with water, and add the onion if using. Bring to a boil, and cook until the beans are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the corn kernels, ground crayfish, pepper, and stock cube. Simmer until the corn is softened." }, { "line_type": "ol", "section": "Procedure", "text": "After about 12 minutes, stir well. Add the palm oil and salt, and simmer a few more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using raw corn, add the corn in the initial bean-cooking step because it takes time for the corn to soften." } ], "title": "Nigerian Corn Porridge and Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Corn_Porridge_and_Beans" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This corned beef sauce is also known as spaghetti sauce in Nigeria, but you can also use it for boiled rice, boiled yam, and boiled potatoes." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "6–10 firm tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 fresh habanero peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bell peppers (optional), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "740 g canned corned beef, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cube" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a saucepan. Add the onions, tomatoes, peppers, garlic, and ginger. Stir, and fry for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the corned beef, and fry for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and seasoning cube to taste. Stir, then cover and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning as needed, and serve." } ], "title": "Nigerian Corned Beef Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Corned_Beef_Sauce" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian corned beef stew is delicious, especially when consumed with white rice or pasta." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned corned beef, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian tomato stew" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of vegetable oil in a pot. Add the sliced onions, and cook until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the corned meat, and fry until pale in color, stirring to break up lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ponmo if using. Add enough water to just cover the meat and onions. Simmer until the meat is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in thyme, seasoning cubes, pepper, curry powder, ground crayfish, and tomato stew. Season with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well, cover, and leave to simmer for a few minutes until thickened and done." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also include cooked meat, fish, or egg as desired." } ], "title": "Nigerian Corned Beef Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Corned_Beef_Stew" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cotton seed soup, also called obe koowu or ofe oruru, is a Nigerian soup mostly eaten among the Ondo people of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Cotton seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil palm fruit" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian smoked fish or dryfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Bush meat, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Crayfish, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Iru" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomato, ground to a paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried chile pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach, washed and shredded" }, { "line_type": "ol", "section": "Procedure", "text": "If using whole cotton seeds with the fibers, pick over them to remove any stray debris. Grind the cotton seed with hot water, mixing it well. Sieve this mixture to obtain the cottonseed milk." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the palm fruit, and boil it in water until soft. Pound the softened fruit and mix with warm water. Strain to get the oily extract." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm fruit extract in a pot until it boils. Add the cottonseed milk, and boil until the foam disappears." }, { "line_type": "ol", "section": "Procedure", "text": "Add the smoked fish, meat, ground crayfish, iru, diced onion, ground tomato, ground pepper, and seasoning cube. Stir and simmer for at least 23 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spinach. Simmer for a short time. Adjust the seasoning as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with your desired swallow." }, { "line_type": "ul", "section": "External links", "text": "https://www.youtube.com/watch?v=-4w7PNO1Ylc&t=582s" } ], "title": "Nigerian Cotton Seed Soup (Obe Koowu)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cotton_Seed_Soup_(Obe_Koowu)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian cream potato salad is a cold salad made with potato, cabbage, and dressing. It not very common in Nigeria, but it is an alternative salad." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-boiled eggs, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Relish" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pan" }, { "line_type": "ul", "section": "Equipment", "text": "Cooktop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the potato in salted water for about 15 minutes until tender, depending on the size of the potato. Drain it of excess water, and allow it to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the potato, and slice it into smaller pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the potato, chopped eggs, cream, onion, relish, mustard, mayonnaise, cabbage, garlic, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until chilled, and serve." } ], "title": "Nigerian Cream Potato Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cream_Potato_Salad" }

{ "infobox": { "category": "/wiki/Category:Custard_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian custard is a breakfast dish widely consumed in Nigeria. It is often eaten instead of akamu (pap) or ogi. It can be served with bread and akara." }, { "line_type": "ul", "section": "Ingredients", "text": "Checkers custard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "Boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk (preferably Hollandia brand)" }, { "line_type": "ul", "section": "Equipment", "text": "Cup or bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Kettle" }, { "line_type": "ol", "section": "Procedure", "text": "Place the custard powder in a bowl. Stir in a small amount of cold water until smooth and lump-free." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the custard to set. If it is too thick or hard, stir in water to your desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in milk and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Nigerian Custard", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Custard" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dambun couscous is a northern Nigerian dish, and it is special because it always steamed. It is really enjoyable and delicious because it is well-garnished with veggies. It is highly nutritious, rich in mineral and vitamin content. Dambun couscous preparation is simple, and the dish is normally served on its own." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef (optional), cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Couscous" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Moringa leaves (zogale), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile pepper, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh green peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, sliced thin" }, { "line_type": "ol", "section": "Procedure", "text": "Wash meat thoroughly, then boil and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine couscous, salt, vegetable oil, and a dash of water. Transfer the mixture to a steamer basket or colander." }, { "line_type": "ol", "section": "Procedure", "text": "Boil a few inches of water in a pot. Add the couscous in the steamer basket, and cover the pot. Steam for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the moringa leaves to the couscous. Cover the pot, and steam for some time." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a saucepan. Add the chopped onion, and fry until golden brown. Add the peppers, peas, spring onion, and carrots." }, { "line_type": "ol", "section": "Procedure", "text": "Season the vegetables with seasoning cube and salt. Add the cooked meat, and cook together." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix the couscous into the vegetables and meat. Allow to steam for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and transfer to a platter. Garnish with cucumber slices." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Dambun Couscous", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Dambun_Couscous" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dodo is a Nigerian dish of fried ripe plantain. It is often served with jollof rice, rice and beans, and beans porridge." }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe plantain" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Cut ripe plantains into small pieces. Toss with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat several inches of oil in a frying pan. Add the plantain pieces, and deep fry until all sides are golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with jollof rice or bean porridge." } ], "title": "Nigerian Dodo (Fried Ripe Plantain)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Dodo_(Fried_Ripe_Plantain)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian doughnuts are a popular Nigerian snack. Like many other yeasted doughnuts, they are shaped into rings and fried. They may be served with jam or marmalade. The doughnuts are similar to puff puffs, another Nigerian fried dough, but the dairy included in the doughnuts adds richness and flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "Active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk, warmed slightly" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter, melted and cooled until warm" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Stir the yeast into the warm milk, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sift half of the flour into a big dry bowl. This removes all the lumps in the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the sugar and salt into the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the egg with a spatula. Mix in the melted and cooled butter until there is no loose flour." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the milk and yeast mixture until smooth and free of lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the remaining flour until a smooth dough forms." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough on a dry tabletop until it becomes smooth and shifty—that is, the dough will move when placed on a flat surface." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dough back in the bowl, and cover with a layer of plastic wrap. This is more effective than a towel." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rest in a warm place for about an hour, or until it has doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough with a rolling pin to a thickness of ½ inch." }, { "line_type": "ol", "section": "Procedure", "text": "Use a 3-inch round cutter to cut out circles from the dough. Use a 1-inch cutter to cut out holes in the center of the circles." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough rings to a flat tray. Re-roll the remaining dough, and continue cutting out doughnuts until all the dough is used up." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the donuts with a cloth, and let them rise for another hour in a warm place. They should become puffier." }, { "line_type": "ol", "section": "Procedure", "text": "Add vegetable oil to a pot to a depth of at least 3 inches. Heat the oil to about 350–375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the doughnuts in the hot oil until golden brown on both sides. Remove the doughnuts from the oil, and transfer to a rack to drain off excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the doughnuts with jam or marmalade." } ], "title": "Nigerian Doughnut", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Doughnut" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian dry fish pepper soup is a spicy Nigerian dish. It can be served with any kind of Nigerian swallow, such as eba, amala, wheat, rice, yam, or white agidi." }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Cameroon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Utazi leaves" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the dryfish in boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the dryfish, sliced onions, salt, stock cube, and Cameroon pepper in a pot. Cover with water, and bring to a boil. Simmer until the fish is soft and the water has developed into a broth." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the uziza powder, ground crayfish, palm oil, and utazi leaves. Add additional water as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Dry Fish Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Dry_Fish_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Potash, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian pumpkin (ugwu) leaves, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Coarsely blend the onions, pepper, and crayfish." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the blended mixture to a pot, and cook for 5 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the the dryfish, salt, stock cube." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the potash with a little hot water and palm oil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the potash mixture into the pot. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ugwu leaves, and simmer for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with boiled yam or boiled plantain." } ], "title": "Nigerian Dryfish and Pumpkin Leaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Dryfish_and_Pumpkin_Leaf" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dried fish stew is a simple and popular stew in Nigeria that can be prepared on a low budget." }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Mixed herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaf (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine blended tomatoes, onions, and pepper in a pot over high heat. Cook until all the water is dried up." }, { "line_type": "ol", "section": "Procedure", "text": "In another pot, cook dry fish, chopped onions, salt, and seasoning cube for about 20 minutes until the water is dried up. Debone the fish." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan, and add onions, garlic, mixed herbs, salt, and seasoning cube. Stir, and cook for about 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground crayfish, and turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Introduce the fried fish and onions into the cooked tomatoes, add in some oil, and fry very well for about 15–20 minutes. Add in your scent leaf and turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with boiled yam, white rice, or boiled plantain." } ], "title": "Nigerian Dryfish Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Dryfish_Stew" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Editan soup is a vegetable soup eaten by the Efik people of Nigeria. It is made from editan, a bitter leafy vegetable. The preparation of this soup is similar to that of afang soup, but the taste is different." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, for washing and to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Editan leaves (thinly sliced)" }, { "line_type": "ul", "section": "Ingredients", "text": "Waterleaf (finely chopped)" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Season the meat with pepper, seasoning cube, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Put the seasoned meat in a pot with the chopped onion. Cover with water, and cook until the meat is semi-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stockfish and dryfish. Cook until the meat is cooked and the fish is softened—there should be a small amount of rich liquid (stock) remaining." }, { "line_type": "ol", "section": "Procedure", "text": "Boil water and add salt. Use the hot salted water to wash the editan leaves, squeezing the leaves in a strainer to remove excess water. Repeat the washing process until the leaves no longer taste bitter." }, { "line_type": "ol", "section": "Procedure", "text": "When the meat is cooked, add the waterleaf to the pot. Cook for about 3 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Add the drained editan leaves. Stir, cover the pot, and allow to cook for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the palm oil and ground crayfish. Season with seasoning cube, pepper, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with the swallow of your choice." } ], "title": "Nigerian Editan Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Editan_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Efo igbo soup is a native Nigerian (specifically Yoruba) soup made of white eggplant leaves." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Efo igbo (garden eggplant leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Iru" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and boil the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the efo igbo with with salt to remove the bitter taste." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the peppers, onions, and tomatoes to make a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a pot. Add the pepper paste, a lot of iru, and salt. Let boil for about 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add your the boiled meat, fish, and ground crayfish. Boil for another 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the efo igbo leaves, and allow then to steam for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with rice or a swallow." } ], "title": "Nigerian Efo Igbo Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Efo_Igbo_Soup" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egg fried rice is a typical Nigerian dish prepared from egg and boiled rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Boiled white rice" }, { "line_type": "ol", "section": "Procedure", "text": "Crack the egg into a bowl, and then beat. Mix in the stock cube." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the thyme, onion, pepper, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a pan. Add the onion mixture, and cook until slightly softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, and stir the mixture until the rice is warmed through." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beaten egg, and stir until the egg coats the rice and is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Egg Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Egg_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egg pepper soup is a popular Nigerian dish known for its simplicity and bold flavors. It is a delicious combination of eggs, peppers, and spices, creating a rich and flavorful soup. This dish is quick and easy to prepare, making it a perfect option for a satisfying and warming meal." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bell peppers (red, green, or a combination), thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper (adjust to your preferred spice level)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, for garnish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or fork" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a saucepan over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and slightly golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced bell peppers and chopped tomatoes to the saucepan. Cook for a few minutes until the vegetables start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, crack the eggs and whisk them until well-beaten. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken or vegetable broth to the saucepan with the vegetables. Stir in the ground cayenne pepper, paprika, cumin, and coriander. Season with salt to taste. Bring the mixture to a gentle simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly pour the beaten eggs into the simmering soup, stirring gently with a wooden spoon or spatula in one direction. This will create thin strands of cooked egg throughout the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Continue cooking the soup for about 3–4 minutes, allowing the egg to cook and thicken the soup slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the soup and adjust the seasoning if needed. Add more salt or spices according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Once the soup is ready, remove it from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with fresh cilantro or parsley if desired." } ], "title": "Nigerian Egg Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Egg_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egg rolls are a popular Nigerian snack, consisting of a boiled egg wrapped in dough and fried." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup evaporated milk or whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "6 hard-boiled eggs, peeled" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, baking powder, nutmeg, salt, and sugar in a bowl. Mix in the butter until crumbly. Mix in the egg and evaporated milk to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with plastic wrap, and leave to rest for about 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While the dough is resting, preheat several inches of vegetable oil in a pot to 350–375°F (medium heat)." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into six parts, flouring your palms to prevent the dough from sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Flatten each piece of dough with your hands. Place one boiled egg on the dough, and wrap the dough around the egg to completely enclose it. Pinch the dough to tightly seal it around the egg. Repeat this process until all the eggs are wrapped." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully transfer the egg rolls to the preheated oil, and fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the egg rolls from the oil, and place on paper towels to remove excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the drink of your choice." } ], "title": "Nigerian Egg Roll", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Egg_Roll" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 1, "servings": "3", "time": "7 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian egg stew is a dish much like scrambled eggs with the addition of chiles and onion. It is served with boiled yam, potatoes or cocoyam." }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cube, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Special equipment", "text": "Stove" }, { "line_type": "ul", "section": "Special equipment", "text": "Frying pan" }, { "line_type": "ol", "section": "Procedure", "text": "Heat palm oil in the frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper, chopped onion, maggi cube, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs. Add them to the pan, stir, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with boiled yam, cocoyam, or potatoes." } ], "title": "Nigerian Egg Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Egg_Stew" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian eggplant fufu is a swallow made from eggplants Despite the dark purple colour of eggplant, it turns a dark greyish colour as in amala when cooked." }, { "line_type": "ul", "section": "Ingredients", "text": "Eggplant" }, { "line_type": "ul", "section": "Ingredients", "text": "Psyllium husk" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Food processor" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the eggplant into small pieces and soften in a pot of boiling water. Drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Absorb excess water from the eggplant with paper towels, then blend with the food processor" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the eggplant purée in a pot and stir over a medium heat for 2 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 tablespoons of psyllium husk and stir for additional 3 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Shape into desired portions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Choose small or medium sized eggplant for your fufu as they contain fewer seeds and are sweeter. It is best to also go for eggplant with indentation since they are also sweeter and have fewer seeds." } ], "title": "Nigerian Eggplant Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Eggplant_Fufu" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Cod fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "White granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the fish and season with salt. Fry in hot oil until cooked through. Remove from the oil and cool." }, { "line_type": "ol", "section": "Procedure", "text": "De-bone the fish and flake the flesh. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar, salt, black pepper, flour, baking powder, and yeast in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the onion and fresh pepper into a purée, and stir into the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix warm water into your dough until you get a thick batter. Cover and set aside for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flaked fish into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan. Spoon small portions of batter into the oil, and fry them until browned on both sides. Remove and drain any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with pap, custard, or bread." } ], "title": "Nigerian Fish Cake (Flour-Based)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fish_Cake_(Flour-Based)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian fish pie is a sweet pie filled with fish. It is a popular dish in Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Sardines" }, { "line_type": "ol", "section": "Procedures", "text": "Sift the flour into a mixing basin, then stir in the sugar, salt, and nutmeg. Mix thoroughly." }, { "line_type": "ol", "section": "Procedures", "text": "Mix in the yeast thoroughly. Mix in the egg until it is completely incorporated into the flour." }, { "line_type": "ol", "section": "Procedures", "text": "Mix in the cold water in small increments until a thick dough ball is formed." }, { "line_type": "ol", "section": "Procedures", "text": "Transfer the dough to a tabletop, and knead it with your palm until it is very smooth and elastic." }, { "line_type": "ol", "section": "Procedures", "text": "Place the dough in the bowl, cover, and set aside for 10 minutes to rest." }, { "line_type": "ol", "section": "Procedures", "text": "Place the sardines on a platter and mash them with a fork before setting them aside. This may be somewhat challenging." }, { "line_type": "ol", "section": "Procedures", "text": "Knead the dough a second time. Roll out the dough to a thickness of 5 mm." }, { "line_type": "ol", "section": "Procedures", "text": "Cut the dough into rectangles." }, { "line_type": "ol", "section": "Procedures", "text": "Scoop some mashed sardines center of each rectangle. Fold the dough in half, enclosing the filling." }, { "line_type": "ol", "section": "Procedures", "text": "Use a fork to press the edges together and seal the pastries." }, { "line_type": "ol", "section": "Procedures", "text": "Fill a pot with vegetable oil to a depth of 3 inches. Heat the oil over medium heat." }, { "line_type": "ol", "section": "Procedures", "text": "Fry the pastries in the oil until browned on all sides. It will take approximately 12 minutes." }, { "line_type": "ol", "section": "Procedures", "text": "Remove the fish pies, and drain any excess oil." } ], "title": "Nigerian Fish Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fish_Pie" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian fisherman soup, called efere ndek iyak in the Efik language, is a common dish among the Efik people of Nigeria. It is made with fish and yam and can be served with any kind of Nigerian swallow (e.g. eba, amala, fufu, semo, tuwo), but it is preferably eaten with pounded yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Catfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Snails (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ngolo (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Prawns (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, peeled and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Cameroon pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Okra, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Periwinkle" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves, shredded" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Chef spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the catfish and remove the gills. Cut the flesh into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Clean the prawns, snails, and ngolo, if using." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the yam and pound it with a mortar and pestle until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the snails, stockfish, catfish, fresh pepper, and onion in a pot. Season with salt, stock cube, cameroon pepper, and uziza seed. Cover with water, and simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove both fish and flake into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Add the palm oil and pounded yam to the soup. Simmer until thickened. Add back the flaked fish." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the prawns, okra, and periwinkles. Simmer for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the uziza leaves. Cover and simmer for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with any Nigerian swallow." } ], "title": "Nigerian Fisherman Soup (Efere Ndek Iyak)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fisherman_Soup_(Efere_Ndek_Iyak)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian fried beans is a Nigerian dish of cooked beans fried with vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried Nigerian beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green beans, trimmed and cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onions, chopped" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Tray" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Spread the beans out on a tray, and pick out any stones or debris." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the beans to a pot, and cover them with cool water. Allow them to soak for several hours, preferably overnight. Drain away the brown soaking liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the beans with fresh water and bring the pot to a boil. Simmer until the beans are soft, occasionally pressing a bean against the side of the pot to check its consistency. Add additional water as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the cooked beans from the heat, and drain away any remaining liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some vegetable oil in a pot. Add the chopped tomatoes, and fry for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions and garlic, and cook until the tomatoes and onions are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the crayfish, stock cubes, salt, and pepper. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the carrots, green beans, peas, and spring onions. Cook for a minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked beans, and stir thoroughly to incorporate. Cover the pot, and simmer over low heat for about 10 minutes. This allows the flavors to meld and permeate the beans." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Fried Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fried_Beans" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Wara refers to Nigerian cheese curds or tofu, the former being made from cow milk and the latter from soy milk. It is sometimes eaten as a snack by travelers, who can always get it as a staple product. The recipe below is for fried cow milk wara." }, { "line_type": "ul", "section": "Ingredients", "text": "Cow milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil, for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Strain the milk into a large pot." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the milk to a boil over medium heat, stirring frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat, and add lime juice. Do not stir. The curds should separate from the whey." }, { "line_type": "ol", "section": "Procedure", "text": "Pack the curds in a colander, and allow excess water to drain out." }, { "line_type": "ol", "section": "Procedure", "text": "Cut curds into desired shapes, and deep fry in hot oil." } ], "title": "Nigerian Fried Cheese Curds (Wara)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fried_Cheese_Curds_(Wara)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "If you are familiar with any fish stand in Nigeria, fried fish has always been one of the quickest and easiest street snacks. In general, fried fish pairs well with a variety of dishes. You can serve the fish in tomato stew or ketchup and eat it for lunch or dinner, or you can serve it as a side dish with salad or jollof rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Large fish, cleaned and cut into a few pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan or large saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer or colander" }, { "line_type": "ul", "section": "Equipment", "text": "Metal spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, ground pepper, salt, stock cube, nutmeg, and ginger-garlic paste in a large bowl. Mix in enough water to form a thin batter." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the fish pieces in the batter and coat thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Heat an inch or two of vegetable oil in non-stick pan over medium-high heat. Working in batches, add the coated fish to the hot oil. Fry for about 3 minutes on each side until golden and fork-tender. Use a metal spatula to flip the fish." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fish from the oil, and place them on paper towels or in a colander to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or use as called for in another recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A non-stick frying pan should be used to prevent the fish from sticking to the pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Avoid overcrowding the pan when frying—this will prevent the fish from cooking properly. Work in batches instead." } ], "title": "Nigerian Fried Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fried_Fish" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian fried fish stew is a spicy stew made with fried fish and a traditional Nigerian tomato stew. It is commonly served with rice, fried plantain, potato porridge, boiled yam, roasted yam, and many other carbohydrate-rich Nigerian dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "Fish, gutted and cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian tomato stew" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, ground" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pots" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Chef spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Season the fish with salt, rubbing it into the flesh." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the onion, thyme, and stock cube in a pot. Cover with water, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish, and cook for 2 minutes on one side. Flip the fish over, and simmer until the fish is cooked on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fish from the pot, and reserve the fish stock." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 inch of vegetable oil in a pan. Add the fish, and fry until browned on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, combine the tomato stew, pepper, salt, and reserved fish stock. Cover the pot, and simmer until you see some oil float to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fried fish to the stew. Cover and allow to simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with white rice, fried plantain, ripe plantain, fried yam, agidi etc." } ], "title": "Nigerian Fried Fish Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fried_Fish_Stew" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian fried noodles are a famous dish in Nigeria, consumed by all." }, { "line_type": "ul", "section": "Ingredients", "text": "Instant noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "Leafy green vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Add the instant noodles, and cook until softened but still slightly firm." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the noodles." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a frying pan. Add the onion, peppers, carrot, and leafy greens, and stir-fry for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season the vegetables with stock cube or the instant noodle seasoning powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked noodles to the vegetables, and stir-fry them until frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the heat so the noodles can fry more slowly for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Fried Noodles", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fried_Noodles" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian fried yam is usually eaten with a pepper sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, peeled and sliced into sticks" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the cut yam and place in a bowl. Season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan or pot. Add the cut yam little by little to avoid overcrowding." }, { "line_type": "ol", "section": "Procedure", "text": "Stir, and cook until the yam is golden. Flip and cook until golden on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove fried yam from pan, and drain away any excess oil." } ], "title": "Nigerian Fried Yam", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fried_Yam" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fruit skewer, also known as fruit kebab is a typical Nigerian snack prepared from varieties of fruit." }, { "line_type": "ul", "section": "Ingredients", "text": "Pineapple, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Pear, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Apple, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Pawpaw, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Watermelon" }, { "line_type": "ul", "section": "Ingredients", "text": "Banana, peeled" }, { "line_type": "ol", "section": "Procedure", "text": "Cut all the fruit into small chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Thread the fruit chunks onto a skewer." } ], "title": "Nigerian Fruit Skewer", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Fruit_Skewer" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian grilled chicken is a spiced chicken dish commonly served with salad." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Hung curd (thick plain yogurt)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Garam masala powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the hung curd, ginger paste, garlic paste, red chile powder, coriander powder, cumin powder, salt, and garam masala in a large bowl. Stir until they are blended together." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the yogurt-spice mixture all over the chicken. Marinate in the refrigerator for up to 8 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190°C." }, { "line_type": "ol", "section": "Procedure", "text": "Place chicken on grilling tray. Grill for hours, flipping the chicken at 30 minute intervals so that both sides can be evenly cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with salad or jollof rice." } ], "title": "Nigerian Grilled Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Grilled_Chicken" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "5", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian jollof rice is a dish of rice cooked with peppers, onions, and tomatoes, which gives the rice a red-orange color. With several layers of spices, vegetables, and flavors, Nigerian jollof rice is delicious, especially when served hot and garnished with fried beef or chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "5 large fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large scotch bonnet chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions" }, { "line_type": "ul", "section": "Ingredients", "text": "5–10 pieces beef or chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ tsp thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g raw rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the tomatoes, peppers, and the 2 large onions and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Boil, then deep-fry the meat. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Put a 2-liter pot on the fire and allow any residual water in it to dry. Add the groundnut oil and let it heat up." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add about 1.2 liters of water and allow to boil." }, { "line_type": "ol", "section": "Procedure", "text": "While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize the rice sticking to the bottom of the pot." }, { "line_type": "ol", "section": "Procedure", "text": "When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and garnish with the fried beef/chicken." } ], "title": "Nigerian Jollof Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Jollof_Rice" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kpomo is a type of thick beef skin that is burned over an open flame before being washed and scraped to remove dirt and make the flesh more tender. It is also known as ganada in Hausa, and it is referred to as kpomo, pomo, or ponmo in Yoruba. It is one of the cheapest meats in Nigeria and is easy to combine with other meats to make basic dishes. It is frequently included in soups, particularly pepper soup. Other simple methods of consuming kpomo include using it in a stew or a peppered sauce. If you choose to get really tough ponmo, all you need to do is place it in a pressure cooker, fill it with water, and cook it without seasoning or salt to speed the softening process." }, { "line_type": "ul", "section": "Ingredients", "text": "Large piece of kpomo" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the kpomo in salted water. Use a knife to scrape clean the skin and interior portion." }, { "line_type": "ol", "section": "Procedure", "text": "Place the kpomo in a pot, and add the stock cube. Cover with water, and simmer until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the kpomo from the liquid, and allow it to cool. Cut into your desired pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tomatoes, chili peppers, some of the chopped onion, and garlic in a blender to make a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of vegetable oil in a pan. Add the remaining chopped onion and cook until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato mixture, and cook for 10 minutes until reduced." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in nutmeg, curry powder, stock cube, and salt. Cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the cooked kpomo pieces, and simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in a few handfuls or parsley, and serve with steamed pasta or boiled yam." } ], "title": "Nigerian Kpomo Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Kpomo_Sauce" }

{ "infobox": { "category": "/wiki/Category:Lentil_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lentil porridge is a typical Nigerian dish prepared from lentils. It is easy to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "Lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Pick debris and dirt from lentils then rinse." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the lentils to a pot, and cover them with water. Bring to a boil, then simmer until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the palm oil, blended pepper, and onion. Cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt, and serve." } ], "title": "Nigerian Lentil Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Lentil_Porridge" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian liver sauce is a very simple and affordable dish to prepare for every lover of liver." }, { "line_type": "ul", "section": "Ingredients", "text": "Liver" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the liver into small cubes, and place it in a pot with some chopped onion and stock cube. Cover with water, and boil for about 5 minutes. Do not overcook, or the liver will taste bitter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pot. Add some chopped onion and bell peppers, and fry until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Season the mixture with a stock cube, and cook for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the cooked liver, and cook for about another 3 minutes. Taste and adjust the seasonings as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Liver Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Liver_Sauce" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian macaroni jollof is a special type of macaroni dish often eaten by children." }, { "line_type": "ul", "section": "Ingredients", "text": "Macaroni pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Red peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onion, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Add the macaroni, and cook until the pasta is tender. Drain the macaroni and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Grind together the crayfish and peppers." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pan. Add the chopped onion, and cook until softened. Stir in the tomatoes, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season the tomato mixture with thyme, salt, and curry powder. Simmer for a short while." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the macaroni and spring onions." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Macaroni Jollof", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Macaroni_Jollof" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Marugbo soup is a soup from the people of Ondo state in Nigeria. It is made from marugbo leaves and other greens like efirin, akintola or iseletu. The dried leaves are what gives the soup its dark green to black coloring. The soup is said to be medicinal due to the vegetables in its preparation. It is best served with pupuru, a swallow made from processed cassava flour." }, { "line_type": "ul", "section": "Ingredients", "text": "Goat meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Panla, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi (stock cube)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked fish, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried marugbo leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried efirin leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Small white onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chile pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine goat meat, panla, stock cube, and salt in a pot. Cover with water, and simmer over medium heat until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add more water as necessary to cover the cooked meat. Stir in the ground crayfish, smoked fish, and palm oil. Simmer for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust for seasoning" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the dried leaves with ginger, onion, chile pepper, and water until extremely smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the blended vegetables into the soup. Taste, and adjust for seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 12–15 minutes, and then serve." } ], "title": "Nigerian Marugbo Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Marugbo_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian mashed beans is a simple dish made from peeled beans." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried honey beans or black-eyed peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Desired condiment(s)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the beans in cool water until the skins are loosened." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the beans to remove the skins. Discard the skins." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the beans to a pot, add the onions, and cover with water." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and simmer for 1 hour until the beans are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Mash the cooked beans." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the pepper with onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground pepper, crayfish, salt, and condiment(s) to the beans." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and simmer for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Mashed Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Mashed_Beans" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian meat pies are tasty pastries stuffed with minced beef, potatoes, and carrots. The filling is moist and tasty, and the dough is somewhat flaky and rich in flavor. These meat pies are quite popular in Nigeria and West Africa. If you haven't tried Nigerian meat pie yet, you must do it immediately; it is the ultimate comfort food!" }, { "line_type": "p", "section": null, "text": "The number of meat pies you can make with this recipes is determined by the size of the meat pie cutter you use." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, cleaned and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Irish potato, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a pot over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced onions, and stir for a bit until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced meat, and stir vigorously until the meat turns pale. Add the stock cube and thyme." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water to just cover the minced beef. Cover the pot, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced carrots and potatoes, and cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour and cold water. When the filling is cooked, mix in the flour paste. This keeps the filling moist and prevents it from drying up during baking." }, { "line_type": "ol", "section": "Procedure", "text": "Season the filling with salt to taste. Stir the contents and turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Set the filling aside to cool down completely." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a sizeable bowl; add the baking powder and salt. You do not need a lot of salt for the dough because the meat pie gets most of its taste from the filling. Mix these dry ingredients very well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the margarine to the flour. The smaller you make the bits of margarine, the easier it will be for you to rub them into the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Use your finger tips to rub the margarine into the flour until the mixture resembles crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Add cold water in bits, and mix by hand until a stiff ball of dough is formed. At most, you should only need ½ cup of water for this amount of flour." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough on a flat surface and knead until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dough back in the bowl. Cover, and leave it to rest for about 10 minutes. This gives the dough a softer texture and makes it easier to work with." }, { "line_type": "ol", "section": "Procedure", "text": "Break the egg, beat it, and set aside; you will use it for glazing." }, { "line_type": "ol", "section": "Procedure", "text": "Rub margarine on the insides of a baking tray and set aside. This is so that the undersides of the meat pies do not burn or stick to the tray during baking." }, { "line_type": "ol", "section": "Procedure", "text": "Set your oven to 170°C (335°F) and leave to preheat while you continue with the meat pie. For fan ovens, set to 150°C (300°F) or gas mark 3 or 4." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough again. Roll out the dough with a rolling pin to a 5-mm thickness. If well mixed, the dough should not stick to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Use a round 8-inch (20 cm) cutter to cut circles in the rolled-out dough." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the excess dough, leaving behind the circles." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop some filling into the centre of the dough circles—the quantity should be such that you can comfortably close the dough without overflow." }, { "line_type": "ol", "section": "Procedure", "text": "Brush some beaten egg on the inside edge of the dough circle. This helps to seal in the filling while baking." }, { "line_type": "ol", "section": "Procedure", "text": "Fold one half of the dough circle over the other half, enclosing the filling inside." }, { "line_type": "ol", "section": "Procedure", "text": "Press the two edges of the pastry together with a fork to seal it, making sure that the top and bottom dough are combined. This is so that the pie does not open during baking." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the pies to the greased baking tray." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the pies in the preheated oven until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and cool slightly before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Whatever type of oven you have, the important thing to note is that the best meat pies are the ones baked at medium heat. You can confirm that the meat pie is done when it starts browning. It is alright to open the oven to check this." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not substitute butter for the margarine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use the cover of a small pot or pastry cutter to cut out the dough circles." } ], "title": "Nigerian Meat Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Meat_Pie" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Minced meat semolina pancakes is a dish eaten in some Nigerian homes." }, { "line_type": "ul", "section": "Ingredients", "text": "Semovita (semolina flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter, melted and cooled slightly" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Suya spice" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell peppers, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell peppers, grated" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the semovita, baking powder, and cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg and melted butter. Mix in the milk and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the semovita mixture into the wet mixture until you get a smooth batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pan, add the onion, and fry for about a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock cube, garlic, suya spice, and ginger, and fry for another minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced meat to the onions and cook, stirring, until cooked through. Cover and cook for about 5 minutes on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peppers to the meat and onions, and cook for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the meat mixture and stir into the semovita batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a clean pan, and scoop spoonfuls of batter in to pan to make pancakes. Cook, flipping over to brown on both sides." } ], "title": "Nigerian Minced Meat Semolina Pancakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Minced_Meat_Semolina_Pancakes" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian mini sausage rolls are small pastries filled with seasoned sausage meat. They are eaten across Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sausage meat, cut into medium-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "2 large bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Blunt knife" }, { "line_type": "ul", "section": "Equipment", "text": "Hand blender" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, baking powder, and salt in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Use a spoon to scoop small bits of margarine into the flour mixture. Use your fingers to rub the margarine into the flour until the mixture resembles crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in small amounts of water until a stiff dough ball is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough thoroughly, then place it in a basin. Cover it, and let it rest for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sausage meat, nutmeg powder, and seasoning cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Blend to a smooth paste with a hand blender, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough for 10 minutes until smooth and stretchy." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out to a reasonable thickness. Use a knife to trim the edges and form a rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Break the egg and beat it well." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the dough rectangle with a thin layer of beaten egg. Arrange the sausage filling along one of the rectangle's long edges." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dough over the filling, and roll it up. Slice the roll into pieces of your desired length." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a baking sheet with margarine, and dust it with flour to prevent sticking. Transfer the sausage rolls to the pan, seam-side down." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the rolls with some beaten egg. Bake the rolls for about 30 minutes at 350°F, or until golden brown." } ], "title": "Nigerian Mini Sausage Rolls", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Mini_Sausage_Rolls" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Moringa salad is a yummy salad from the northern region of Nigeria. It is prepared for special occasions and at home." }, { "line_type": "ul", "section": "Ingredients", "text": "Moringa leaves (zogale), washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground kulikuli (Nigerian peanut snack)" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chili pepper, pounded" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot (optional), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced thin" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Pour the hot water over the moringa leaves, cover, and let steam." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the water from the moringa, and place the leaves in a clean dish." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the kulikuli, stock cube, and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Toss the moringa with the pounded pepper, diced carrot, sliced onion, and kulikuli mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fried fish." } ], "title": "Nigerian Moringa Salad (Kwadon Zogale)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Moringa_Salad_(Kwadon_Zogale)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mushroom pepper soup is a dish mostly consumed by the Igbo people of southeastern Nigeria. It can be served with any type of swallow." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, peeled and cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper, finely sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, finely sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ehuru seeds, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms, washed and shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Nchu anwu (scent leaf), sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Heat some water in a pot. Add the potato, fresh pepper, onions, maggi, uziza, and ehuru. Bring to a simmer, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mushrooms, and simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ncha anwu, and simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with any swallow." } ], "title": "Nigerian Mushroom Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Mushroom_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornflour (cornstarch)" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Special equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Special equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable and oil together in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mushrooms, pepper, thyme, and salt. Fry until the mushrooms brown, then add the garlic and fry well." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the milk and cornflour. Stir the slurry into the mushroom mixture. Simmer for about 10 minutes until the sauce thickens and is well-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the seasoning cubes, lemon juice, and parsley. Cook for another minute." }, { "line_type": "ol", "section": "Procedure", "text": "Taste for seasoning, and serve." } ], "title": "Nigerian Mushroom Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Mushroom_Sauce" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigeria has a variety of packaged noodle brands and numerous ways to prepare them. Brands include Indomie, Golden penny, Minimie, Mimee, Tummy Tummy, etc." }, { "line_type": "ul", "section": "Ingredients", "text": "Noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Roast chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion bulb" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Colander or strainer" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the noodles in a dry pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add some boiling water, along with seasoning and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, stirring, until the water is fully absorbed and the noodles are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the optional additions." }, { "line_type": "ol", "section": "Procedure", "text": "Use a timer to avoid overcooking" }, { "line_type": "ol", "section": "Procedure", "text": "Don't overcrowd the pot" }, { "line_type": "ol", "section": "Procedure", "text": "Bring water to a boil in a pot with a dash of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the noodles, and cook until the noodles are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the noodles, and serve with the optional additions." } ], "title": "Nigerian Noodles", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Noodles" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These oatcakes are a sort of savory pancake." }, { "line_type": "ul", "section": "Ingredients", "text": "Rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, peeled and grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Sausage, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Banana, peeled and cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the oats to a fine powder." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the oats, plain flour, and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg, milk, and water. Stir into the flour mixture to get a thin batter." }, { "line_type": "ol", "section": "Procedure", "text": "Gently mix in the carrots, peas, sausage, and banana." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a pan. Spoon in the batter to make small pancakes. Cook on both sides, then remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Oatcakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Oatcakes" }

{ "infobox": { "category": "/wiki/Category:Oat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian oatmeal is a nutritious and well-balanced dish that can be enjoyed straight or as porridge with milk. Nothing is more filling than oatmeal, making it ideal for a chilly morning or a day following a workout." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup oats" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Banana, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the oats in enough milk or water overnight in the fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil with a pinch of salt. Stir in the soaked oats and a pinch of sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the oats, stirring, until they have absorbed the liquid and become soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat. Serve warm with banana, milk, and/or yogurt." } ], "title": "Nigerian Oatmeal", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Oatmeal" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ogbono seeds, which come from a plant known as the wild African bush mango, are common seeds in Nigeria. They are frequently used to make ogbono soup, also known as draw soup, which is a thick, sticky soup. Depending on the person's preference, the seeds may be cooked with okra, just the ogbono alone, and/or a few vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat, in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo, in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ogbono seeds, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Okra, cleaned and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the meat, stockfish, and ponmo. Transfer them to a pot with onions, pepper, stock cubes, and a little salt. Cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 cup water to the meat, and bring it to a boil. Stir in ground crayfish, and let the mixture cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ground ogbono with 2 tbsp palm oil to make a smooth paste. Mix this into the stew, and simmer for 10 minutes, adding more water as necessary to make a soup." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in 2 tbsp palm oil and the okra. Simmer for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the uziza leaves, and simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the soup for seasonings, and adjust as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove soup from the heat, and serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't have a blender or mill to grind the ogbono seeds, you can also grind them at the market or use a mortar to pound them into a paste. To make it easier, some people mix crayfish and ogbono seeds." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If uziza leaf is unavailable where you live, bitter leaf or Nigerian pumpkin leaves (ugwu) can be used in its place." } ], "title": "Nigerian Ogbono Soup with Okra", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Ogbono_Soup_with_Okra" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian okra soup, also called ila alasepo, is a stewed okra soup. It is a very popular delicacy among the Yoruba ethnic group of western Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish (Norwegian unsalted dried fish)" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian smoked dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, in small chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (8.8 oz) okra, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pumpkin leaves or spinach, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoonful ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Tripe (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Shrimp (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dry fish and stockfish in water, then debone them. Cut into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Starting with the toughest meat first, cook all the meat and fish until done. Add water sparingly and top up as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a separate pot. Add the diced okra and start frying." }, { "line_type": "ol", "section": "Procedure", "text": "Add some meat stock to the okra from time to time. Stir until you notice the okra start to draw. This process should take a maximum of 5 minutes to avoid overcooking the okra. Add hot water if necessary to get the consistency you like." }, { "line_type": "ol", "section": "Procedure", "text": "When the okra is very elastic, add the chopped vegetables and stir well. Add the meat and fish, ground crayfish, pepper, and salt to taste. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and leave to simmer and it is ready to be served." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use frozen okra if that's all you have, but fresh okra is better." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make the okra very smooth, use a blender and blend until it's pureed. You can also cut it with a knife into smaller pieces to make it chunky, use a grater with a large hole shredder, or chop with a food processor." } ], "title": "Nigerian Okra Soup I", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Okra_Soup_I" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okro soup is a Nigerian delicacy mostly eaten as dinner." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ogili" }, { "line_type": "ul", "section": "Ingredients", "text": "Okra, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Mortar and pestle" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, onion, and stock cube in a pot over medium heat. Cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover everything in the pot with water, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stockfish, and simmer until the meat is soft. Stir in the palm oil." }, { "line_type": "ol", "section": "Procedure", "text": "Grind together the pepper, crayfish, and ogili. Stir into the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the okra, cover the pot, and let cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the seasoning to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Okra Soup II", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Okra_Soup_II" }

{ "infobox": { "category": "/wiki/Category:Yam_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Palm oil boiled yam, also known as ji mmanu, is a typical Igbo food." }, { "line_type": "ul", "section": "Ingredient", "text": "Yam, peeled and diced" }, { "line_type": "ul", "section": "Ingredient", "text": "Fresh palm oil" }, { "line_type": "ul", "section": "Ingredient", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredient", "text": "Fresh chile pepper, blended to paste" }, { "line_type": "ul", "section": "Ingredient", "text": "Utazi leaves, shredded" }, { "line_type": "ul", "section": "Ingredient", "text": "Onion (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the yam pieces in salted boiling water for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the yam pieces. Toss the yam with palm oil, salt, fresh pepper, and utazi leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Nigerian Palm Oil Boiled Yam (Ji Mmanu)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Palm_Oil_Boiled_Yam_(Ji_Mmanu)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian party jollof rice is a well-known Nigerian rice dish that is flavorful, aromatic, and vibrant. When it comes to taste and appearance, this Nigerian party jollof rice shines." }, { "line_type": "ul", "section": "Ingredients", "text": "Bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Uncooked rice, rinsed well" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the bell peppers, tomatoes, and scotch bonnet peppers for about 5 minutes, or until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Place the peppers in a blender and pulse several times to get a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the crayfish, onions, and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a medium-sized pot. Add the garlic-onion mixture, and sauté for about 30 seconds until aromatic." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the tomato paste with a small amount of water, then stir into the onions. Cook until the oil floats to the top." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper paste, and cook for 3 minutes. Season the mixture with the stock cubes, curry, and thyme. Add a little more water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rice and bay leaves. Wrap the pot lid in aluminum foil, and cover the pot. Steam the rice until the water is absorbed and the rice is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bay leaves, and adjust the seasoning as needed." } ], "title": "Nigerian Party Jollof Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Party_Jollof_Rice" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian pasta salad is a simple cold dish of pasta tossed with meat and vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "Pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar or honey (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-boiled eggs, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked chicken, cut in small pieces" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pasta in salted boiling water until it's firm to the bite. Do not overcook, or the pasta will be mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pasta and reserve it." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the mayonnaise, vinegar, and sugar in a mixing bowl. Season to taste with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pasta, egg, peppers, carrots, cucumbers, and chicken. Toss well to coat everything with the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Serve or keep in the fridge." } ], "title": "Nigerian Pasta Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pasta_Salad" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pawpaw soup is a native soup of the Tiv ethno-linguistic group of Nigeria. It can be enjoyed with fufu or eba." }, { "line_type": "ul", "section": "Ingredients", "text": "Dry pawpaw flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground egusi seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, washed and cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Soak pawpaw flakes in cold water. Set aside, and allow it to rise." }, { "line_type": "ol", "section": "Procedure", "text": "Remove all the bones in the dry fish, and soak it in hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix egusi and water in a bowl to form a thick paste." }, { "line_type": "ol", "section": "Procedure", "text": "Place beef in a pot, along with diced onion, salt, and seasoning cube. Cook for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the palm oil, ground chilli pepper, and locust beans. Cover with water, and adjust the seasoning with salt and seasoning cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Set over medium heat, and simmer for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the egusi paste, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the soaked dryfish, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pawpaw flakes, cover, and cook over medium heat for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with semovita, eba, or fufu." } ], "title": "Nigerian Pawpaw Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pawpaw_Soup" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian peanut brittle, sometimes known as peanut candy, is a crunchy sugar sweet studded with crushed peanuts. It is a favorite food in the north of the country, particularly among Hausas." }, { "line_type": "ul", "section": "Ingredients", "text": "Peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Equipment", "text": "Rolling pin" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ol", "section": "Procedure", "text": "Place the peanuts on a flat surface, and use a rolling pin to crush them into medium-sized chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water and sugar in a saucepan over medium heat, and stir until the sugar dissolves. Increase the heat and cook the syrup until it has caramelized." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the nuts into the hot caramel, and immediately spread the mixture onto a greased, heat-safe surface. Use a greased knife to cut the mixture into bars while still warm or cool completely and break into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Keep any leftovers in an airtight container." } ], "title": "Nigerian Peanut Brittle (Nkate Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Peanut_Brittle_(Nkate_Cake)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peanut burger, also called coated peanut, refers to a Nigerian snack consisting of battered and fried peanuts or groundnuts. You can serve it at birthday celebrations or just have it for a quick snack around lunch. It is normally fried, but it can also be baked in the oven." }, { "line_type": "ul", "section": "Ingredients", "text": "Roasted groundnuts or peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon or nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Colander" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Tray" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the nuts, removing any split or broken nuts, then transfer the nuts to a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the all-purpose flour, corn flour, sugar, cinnamon, and baking powder in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg until well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Mix 1 tbsp beaten egg into the nuts, shaking well to coat. Add 1 tbsp of the dry mixture, and repeat the shaking to coat the nuts. The peanuts will first stay together; break them apart using your fingertips, then sprinkle the sticky peanuts with some more of the dry mix, shake again. Repeat the previous steps five times total to ensure that all the egg has been used and that the peanuts have been completely covered in flour and separated from one another." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the smooth, fully-coated peanuts to a colander, and gently shake off any remaining flour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough vegetable oil in a pot to deep fry the coated nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Add the nuts, working in batches if necessary, and fry for about 10 minutes until golden all over." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the nuts, and place on paper towels to drain." } ], "title": "Nigerian Peanut Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Peanut_Burger" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Obe ata (literally \"pepper sauce\") is a sauce-like blend that serves as a base for many Nigerian—especially Yoruba—recipes.[1][2] The key ingredients are the peppers, tomatoes, and onions;[1] but, aside from that, this sauce can be dressed up with various add-ins according to preference. When concentrated by cooking in oil, it is further described as \"din din\".[1]" }, { "line_type": "p", "section": null, "text": "This recipe uses palm oil instead of vegetable oil and also incorporates fish at the end for protein. While buka stew is created with bleached palm oil, this pepper sauce doesn't use bleached oil. To preserve the aroma, it is advisable to produce this sauce using few and simple ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh bell peppers, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish (optional), cooked and shredded" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Chopping board" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-size bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the fresh peppers and tomatoes to a chunky paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ginger, garlic, and onions. Stir-fry for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended pepper mixture, and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper, and stir in the shredded fish. Cook for 3 minutes on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and serve." }, { "line_type": "ol", "section": "References", "text": "↑ a b c \"Obe Ata (Nigerian Red Pepper Sauce) Recipe\". Serious Eats. Retrieved 2023-12-26." }, { "line_type": "ol", "section": "References", "text": "↑ \"Yewande Komolafe’s 10 Essential Nigerian Recipes\" (in en-US). The New York Times. 2019-06-24. ISSN 0362-4331. https://www.nytimes.com/2019/06/24/dining/nigerian-food-yewande-komolafe.html." } ], "title": "Nigerian Pepper Sauce (Obe Ata)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pepper_Sauce_(Obe_Ata)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This version of Nigerian pepper sauce (obe ata) incorporates beef and eggs for protein. It can be served with many starches, such as plantain, rice, or yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet (habanero) chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chili flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-boiled eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the red peppers, habanero peppers, tomatoes, onion, ginger, and garlic to a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a skillet. Stir in the chopped onions, and cook for a few minutes until the onions are softened." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground crayfish, chili flakes, salt, thyme, locust beans, and beef. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pepper paste. Leave to simmer for another 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the boiled eggs, and leave to simmer for a few more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with white rice, boiled yam, boiled potatoes and many others." } ], "title": "Nigerian Pepper Sauce with Beef and Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pepper_Sauce_with_Beef_and_Eggs" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian peppered snail soup is a simple Nigerian soup. It can be served with any Nigerian swallow." }, { "line_type": "ul", "section": "Ingredients", "text": "Snails, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Utazi leaves, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Nchu anwu (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and clean the snails well." }, { "line_type": "ol", "section": "Procedure", "text": "Place the snails in a pot, and cover them with water. Bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions, chopped pepper, stock cube, and salt to the pot of snails. Simmer for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the palm oil, uziza powder, shredded utazi leaves, and nchu anwu." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Pepper Snail Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pepper_Snail_Soup" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian peppered fish is prepared from fishes tilapia and catfish. It is easy to prepare and served with pounded yam, jollof rice, or yam pottage." }, { "line_type": "ul", "section": "Ingredients", "text": "Tilapia or catfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Tatase (red bell pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "Habanero pepper, puréed" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the fish, removing the scales, guts, and gills. Fillet it, and cut the flesh into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the tatase pepper and habanero pepper to make a purée." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the purée, black pepper, thyme, salt, and sliced onion in a pan. Cook until the water has largely evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in a dash of vegetable oil, and keep the sauce warm." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the fish until cooked through on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the fish into the pepper sauce, making sure it is well-coated with sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When using catfish, clean with hot water to remove the slime." } ], "title": "Nigerian Peppered Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Peppered_Fish" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian peppered gizzards is a dish of gizzards in a spicy sauce. It is mouthwatering and can be prepared quickly." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken gizzards, membrane removed" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Habanero peppers, pounded" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the gizzards, sliced onions, thyme, and stock cube in a pot. Cover with water, and cook on medium heat until the water has almost entirely evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the onions. Increase the heat to high, and stir until any remaining liquid in the pot is absorbed by the gizzards. Season with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the gizzards to a baking dish. Roast in an oven until dry and brown." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a separate pot. Add the pounded pepper and gizzards. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of baking the gizzards, you can also fry them until browned." } ], "title": "Nigerian Peppered Gizzards", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Peppered_Gizzards" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian peppered snail is a dish of boiled snails, onions, pepper, and spices. It is easy to make and enjoyed in most Nigerian homes." }, { "line_type": "ul", "section": "Ingredients", "text": "Jumbo snails" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile peppers, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Seafood bouillon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Shrimp powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the snails with vinegar and hot water to remove the slime." }, { "line_type": "ol", "section": "Procedure", "text": "Place the snails in a pot along with the sliced onions, grated peppers, and sliced bell peppers. Add the bay leaf, bouillon powder, oil, and a pinch of salt. Cover with water, and bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for at least 17 minutes, adjusting the seasoning as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy." } ], "title": "Nigerian Peppered Snail", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Peppered_Snail" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian peppered turkey wings is a side dish that can be eaten with rice in Nigeria. It is also eaten at parties." }, { "line_type": "ul", "section": "Ingredients", "text": "Turkey wings" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Pots" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the turkey wings and put in a pot with some onion, garlic powder, ginger, stock cube, and thyme. Cover with water and allow the mixture to steam for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the water dries up, then bake in the oven at 200°C." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the pepper and some onion to get a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of vegetable oil in a pot. Add the pepper paste, and boil until thickened and losing its raw flavor. Season with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the turkey wings to the sauce, and toss to coat." } ], "title": "Nigerian Peppered Turkey Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Peppered_Turkey_Wings" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian pineapple rice is a Nigerian rice dish featuring pineapples and other vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Frozen corn kernels, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "Peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "Ham, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green onion, chopped" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the soy sauce, sesame oil, white pepper, and ginger. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some olive oil in a pot. Add the garlic and onion to the pot, and cook until the onion changes color." }, { "line_type": "ol", "section": "Procedure", "text": "Add the carrots, corn, and peas. Cook, stirring continually for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice, pineapple, ham, green onions, and the soy sauce mixture. Cook, stirring continuously, for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Nigerian Pineapple Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pineapple_Rice" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pito is a local drink common in Nigeria. In Lagos specifically, pito is majorly hawked in the street in an earthen pot or drum to keep it chilled." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried guinea corn (sorghum)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Grind guinea corn into a powder." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer ground guinea corn into a wide bowl, add enough water to fully cover. Stir well with a spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Let the mixture rest until it settles into two phases. Drain the water away." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the guinea corn slurry into a pot and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "After boiling, cool the mash and leave it to ferment for 1 day." }, { "line_type": "ol", "section": "Procedure", "text": "Boil mixture again for a few minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Set a sieve over a bowl, and pour the guinea corn mixture into it. Discard the solids." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in sugar if desired, and allow pito to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold over ice." } ], "title": "Nigerian Pito", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pito" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian plantain stew is a dish using ripe plantain and other stew ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut milk (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe plantain, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cooktop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of olive oil in a pot. Add the onion and red pepper, and cook for about 5 minutes until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic and paprika, and continue cooking for about a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato, vegetable broth, tomato paste, kidney beans, and coconut milk. Cook for 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some olive oil in another pot. Add the sliced plantain, and cook for about 5 minutes until the plantain is soft. Remove the plantain and transfer to a plate." }, { "line_type": "ol", "section": "Procedure", "text": "After the stew has simmered for 25 minutes, remove from heat. Add lime juice, olive oil, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Nigerian Plantain Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Plantain_Stew" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Potato and fish porridge is a savory Nigerian porridge containing vegetables and fish." }, { "line_type": "ul", "section": "Ingredients", "text": "Irish potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Small red onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach or garden egg leaves, washed" }, { "line_type": "ol", "section": "Procedure", "text": "Place the potato pieces, sliced onion, and pepper in a pot. Cover with water, then top with the fish." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, and simmer until one side of the fish is cooked. Flip the fish over, and allow the other side to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the cooked fish from the pot, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the palm oil, salt, and seasoning cube into the pot. Cover, and simmer until the potato is tender and the mixture has thickened into a porridge." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the cooked fish and spinach, and serve." } ], "title": "Nigerian Potato and Fish Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Potato_and_Fish_Porridge" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Potato with fish sauce is a Nigerian dish. You can use either Irish potatoes or sweet potatoes." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, cut into medium chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked dried fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Condiments (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ol", "section": "Procedure", "text": "Put the potato pieces in a clean pot, and cover with water. Bring to a boil, and cook for 10 minutes or until the potato pieces are soft. Do not overcook, or the potato will become soggy and mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Blend your peppers, tomatoes, and onions together to make a chunky paste." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse your smoked fish with salt water, and cut into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pot. Add the diced onions, and fry until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper paste, salt, condiments, and some meat stock. Cook uncovered until the pepper mixture has thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the washed smoked fish pieces. Simmer for a little while." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with the boiled potatoes." } ], "title": "Nigerian Potato and Fish Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Potato_and_Fish_Sauce" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian potato cutlet is a sort of crispy mashed potato patty, well-seasoned and flavored with cooked onions." }, { "line_type": "ul", "section": "Ingredients", "text": "Irish potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon powder" }, { "line_type": "ul", "section": "Equipment", "text": "Nonstick frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and peel the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the potatoes in salted water until tender. Remove from the heat and drain the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a nonstick pan, and add the chopped onion, garlic, and ginger. Cook for a few minutes until the onion is softened, then remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Mash the potatoes, then stir in the cayenne, cinnamon, and cooked onion mixture. Season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the potato mixture into patties. Pan-fry the patties until golden and crispy on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Potato Cutlet", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Potato_Cutlet" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Potato porridge is a dish from the Igbo people of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Irish potato, peeled and cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pumpkin leaves (ugwu), sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Iodized salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaki (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the potato pieces, and transfer them to a pot. Cover with water, and bring to a boil. Simmer for 10 minutes until potato is tender. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan. Add the sliced pumpkin leaves, onions, peppers, seasoning cubes, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the boiled potato. Cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve." } ], "title": "Nigerian Potato Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Potato_Porridge" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for eggs and potatoes makes a light breakfast or other simple meal." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell peppers, finely sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a hot pan. Add the diced potatoes, and stir for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion and garlic powder, and stir for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes and peppers. Cover the pan and cook for 3 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the stock cube, thyme, curry powder, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Crack the eggs directly on top of the potato mixture. Gently shake the pan to move the eggs to all sides, but do not stir." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pan, and cook until the eggs are set and no longer runny." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with sliced green bell peppers." } ], "title": "Nigerian Potatoes and Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Potatoes_and_Eggs" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Puff puff is a Nigerian snack of fried dough, similar to doughnuts and Ghanaian bofrot. It's frequently served as an appetizer or a snack, and it is often found at Nigerian celebrations. It is soft, spongy, fluffy, and simple to make.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (2 cups) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g (¼ cup) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups warm milk" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a bowl, and mix in the nutmeg, yeast, sugar, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "If using fresh or active-dry yeast, dissolve it in a small amount of warm water with a pinch of sugar. Let it get foamy before mixing it into the flour. If using instant yeast, mix it directly into the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Using your hands, mix small amounts of lukewarm water into the flour until all of the ingredients are thoroughly combined. The mixture should be smooth but not runny—i.e. it should not pour." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with thin plastic film, and allow it to rise for about 45 minutes until doubled in volume." }, { "line_type": "ol", "section": "Procedure", "text": "Add oil to a deep pot to a depth of at least 3 inches." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil over medium heat. Put a small piece of dough in the oil to see if it's hot enough—if the dough sizzles and rises to the surface of the oil, it is ready to fry the puff puff. If the oil isn't hot enough, the batter will sink to the bottom and remain there." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough into small balls, and place into the oil. Make sure to fry in batches so that you don't overcrowd the oil and lower the temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the balls after the underside has gotten golden brown so that the topside may be fried as well. It can be difficult to control the balls when they keep flipping by themselves; in this case, just keep swirling until the puff puff is evenly golden." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the puff puff from the oil when golden brown, and set them in a sieve lined with paper towels to drain away any excess oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Puff puff can be made with pizza flour already containing yeast—in this case, do not add additional yeast to the dough. To prevent a yeasty aftertaste you can combine two parts pizza flour with one part cornmeal." }, { "line_type": "ol", "section": "References", "text": "↑ Iruoma Nwabuzor (2022). \"Open Source Cookbook\". GitHub. Retrieved 23 July 2022." } ], "title": "Nigerian Puff Puff", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Puff_Puff" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pumpkin (ugwu) sauce is a nutritious meal that can be eaten with yam, plantain, potato, or rice. It is rich in dietary fiber and various other nutrients." }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper (ata rodo)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Titus fish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian pumpkin leaves (ugwu), washed and sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Roughly blend the onions, habanero, and tomatoes to a coarse paste." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the fish, and cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Heat palm oil in a pot over medium-high heat. Add blended pepper mixture, and fry for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in ground crayfish, salt, and seasoning cube. Cook, stirring to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pumpkin leaf. Adjust seasoning as necessary, and let simmer for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve." } ], "title": "Nigerian Pumpkin Leaf Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pumpkin_Leaf_Sauce" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "3", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rice and beans jollof is a typical Nigerian food made from rice and beans. It is served with beef, chicken or moin moin." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil or palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Parboiled rice" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the beans, and boil in water until tender. Drain the cooked beans." }, { "line_type": "ol", "section": "Procedure", "text": "Grind together the pepper, tomatoes, and onions to make a purée." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a pan, and add the purée. Season with stock cube and salt to taste, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the parboiled rice and beans, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with beef, chicken, or moin-moin." } ], "title": "Nigerian Rice and Beans Jollof", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Rice_and_Beans_Jollof" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rice pudding is a thick pudding of sweetened rice, usually cooked with milk. It can be prepared in a variety of ways, including boiling or baking. It's similar to Nigerian custard, pap, and oatmeal recipes." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "White rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "White granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Stir in the rice, and boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the rice, and rinse with water to remove excess starch." }, { "line_type": "ol", "section": "Procedure", "text": "Bring milk and a pinch of salt to a boil. Stir in the rice, and reduce the heat to low. Simmer for 20 minutes, or until the rice is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, and stir the rice continuously until it has thickened and become creamy. Make sure to prevent the rice from sticking to the bottom of the pan and burning." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg and sugar in a boil, then quickly stir the mixture into the rice pudding." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Season with a pinch of cinnamon, and serve." } ], "title": "Nigerian Rice Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Rice_Pudding" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Rice, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat or fish" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Pots" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rice in water for about 10 minutes. Drain the rice in a sieve, and rinse to remove excess starch." }, { "line_type": "ol", "section": "Procedure", "text": "Return the rice to the pot. Add a little water and a pinch of salt. Let cook on low heat until the water is absorbed and the rice is tender, adding more water if necessary. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the peppers and tomatoes together until smooth. Transfer to a pot, and cook over medium heat to reduce some of the liquid. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a little groundnut oil in a second pot. Add the onion and fry for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the pepper-tomato mixture to the onions. Cook without stirring over low heat for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add water, stock cube, salt, and meat. Let boil until the meat is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the stew with the rice." } ], "title": "Nigerian Rice with Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Rice_with_Stew" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian plantain porridge is a very popular Nigerian recipe. Most people prepare plantain porridge using unripe plantain, but this recipe uses ripe plantain. As a result, the steps are somewhat different." }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Red onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Turkey tail (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted beef (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe plantain, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the onion and red bell pepper in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some palm oil in a pot. Add the sliced red onion, and fry until the onion loses its color." }, { "line_type": "ol", "section": "Procedure", "text": "Add turkey tail, fish, assorted meat, pepper, salt, crayfish, seasoning cube, and curry powder. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion-pepper paste. Stir, and cook for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced plantain, and cover with water. Cook for about 30 minutes. The plantain should break down and form a porridge." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt to taste, and serve." } ], "title": "Nigerian Ripe Plantain Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Ripe_Plantain_Porridge" }

{ "infobox": { "category": "/wiki/Category:Plantain_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian roasted plantain, also called boli, is a street food popular in Nigeria. It can be eaten with groundnut or pepper stew, and it is best eaten hot." }, { "line_type": "ul", "section": "Ingredients", "text": "Unripe plantains, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper stew" }, { "line_type": "ul", "section": "Equipment", "text": "Rack" }, { "line_type": "ul", "section": "Equipment", "text": "Baking sheet" }, { "line_type": "ul", "section": "Equipment", "text": "Large saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oven to 400°F. Place a rack on a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Place the plantains and fish on the rack." }, { "line_type": "ol", "section": "Procedure", "text": "Roast the plantains and fish in the preheated oven until they are cooked through. For an even roast, turn the plantains from time to time." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the pepper stew, and serve it with the plantains and fish." } ], "title": "Nigerian Roasted Plantain", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Roasted_Plantain" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Roasted yam, also known as Ìṣu sisun in the Yoruba language, is a typical Nigerian street food mostly eaten as a snack. It is prepared just like roasted corn and eaten with groundnuts or boli (roasted plantain)." }, { "line_type": "ul", "section": "Ingredients", "text": "Yam" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Cut yam into suitably-sized pieces, then peel them." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the yam in water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the yam and roast it, making sure all sides are deeply roasted." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the roasted yam with groundnuts or roasted plantain." } ], "title": "Nigerian Roasted Yam", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Roasted_Yam" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sardine bread is a yeasted bread containing tinned sardines. It is delicious accompanied by fruit juice." }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup + 2 tbsp warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml lukewarm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Sardine oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Tinned sardines" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a clean bowl. Add salt to taste, and mix everything together." }, { "line_type": "ol", "section": "Procedure", "text": "In another separate clean bowl, combine the warm water, sugar, yeast, and milk." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the flour mix into the yeast mix. Stir in the sardine oil, and mix it all together to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough to a clean work surface, and knead it well." }, { "line_type": "ol", "section": "Procedure", "text": "Rub some soya oil in a clean bowl. Place the dough in the greased bowl, and turn it to make sure the oil coats the dough. Cover the dough, and proof for at least an hour until it doubles in volume." }, { "line_type": "ol", "section": "Procedure", "text": "Press on the dough to deflate it. Knead again, and roll it out." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sardines one at a time inside the dough, and roll it up to enclose the sardines." }, { "line_type": "ol", "section": "Procedure", "text": "Line a baking pan with parchment paper. Place the dough inside the baking pan and proof for at least another 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool before cutting and serving." } ], "title": "Nigerian Sardine Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Sardine_Bread" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Nigerian sausage roll is a savory pastry of seasoned sausage meat enclosed in a soft dough. It is particularly popular in countries with British influence, such as Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cold water" }, { "line_type": "ol", "section": "Procedure", "text": "Crumble the sausages with your fingers. Mix in the nutmeg, seasoning cubes, and any additional desired seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "If you want a smooth filling, blend the mixture to a smooth paste using a hand blender." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour, baking powder, and salt into a large mixing basin. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the margarine into small pieces, and add to the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Massage the margarine into the flour with your fingertips until the mixture resembles crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in small amounts of cold water until a stiff dough ball forms. This can be accomplished with only a modest amount of water." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and rest the dough for 10 minutes. Knead until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (350°F). Grease the insides of an oven tray, dust it with flour, and pour out any excess flour. This prevents the rolls from sticking to the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Break the egg, beat it, and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out to a thickness of 3mm. Use a knife to trim the edges of the dough so it is shaped like a large rectangle. Remove any excess dough." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the dough rectangle with a thin layer of beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the sausage filling onto the dough, and shape it into a log along one of the rectangle's longer edges. The sausage should be thick enough that you can comfortably fold the dough and still have some overlap." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dough in half like a mat. Place the folded roll on the excess dough to form a seal, similar to an envelope flap." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the log into smaller sausage rolls of your desired length." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out extra dough, cut, fill, fold, and cut into desired lengths." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cut sausage rolls to the prepared tray." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the sausage rolls with some beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the rolls in the preheated oven until golden brown. Depending on the thickness of your dough and the type/heating capacity of your oven, this should take 30–40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the rolls hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use the sausages straight from the package or season them before putting them in the sausage roll." } ], "title": "Nigerian Sausage Roll", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Sausage_Roll" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian sesame chicken is a very delicious and crispy dish that goes very well with white boiled rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Boneless chicken pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp finely chopped spring onions" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan or large saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken with salt, paprika, black pepper, onion powder, and garlic powder. Coat the chicken with the beaten egg, and let rest for 30 minutes to marinate." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the 3 tbsp cornstarch, making sure the chicken is fully coated." }, { "line_type": "ol", "section": "Procedure", "text": "Heat an inch or two of oil in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Place the chicken pieces in the hot oil. Fry for about 6–8 minutes until browned and crispy on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken from the oil and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the sesame oil in a wok. Add minced garlic, and cook for about 1 minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the honey and sugar. Cook for about 3 minutes on medium heat, stirring until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the 1 tbsp cornstarch and water, and stir into the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Return the cooked chicken to the sauce, and mix to coat well. Garnish with sesame seeds and spring onions, and cook for 2 minutes over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Sesame Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Sesame_Chicken" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian smoked fish is mostly used in preparing Nigerian soups, such as okra soup, bitterleaf soup, and ora soup." }, { "line_type": "ul", "section": "Ingredients", "text": "Mackerel fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Toothpicks" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Grill" }, { "line_type": "ol", "section": "Procedure", "text": "Gut the fish and remove the gills. Wash well to remove any residual blood or guts." }, { "line_type": "ol", "section": "Procedure", "text": "Season the fish with a little bit of salt, and rub in the seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the prepared fish in aluminum foil." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the fish for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the foil from the fish. Set the oven to grill or broil, and broil the fish for about 10 minutes until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Grease and preheat the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Place the prepared fish on the grill, and cook until browned." } ], "title": "Nigerian Smoked Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Smoked_Fish" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Spring rolls are a deep-fried savory pastry with origins in Chinese and Southeast Asian cuisines. They typically consist of a flour-based pastry wrapper enclosing a filling of vegetables and meat. This recipe is for a Nigerian variation of spring rolls." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced fish and/or meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp oyster sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Scallions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell peppers, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chile peppers, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring roll wrappers" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the potatoes in salted water. Drain and mash with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a few teaspoons of oil in a pan. Add the onion and garlic, and stir fry until the onions are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced fish/meat, and cook for about 10 minutes or until the meat is fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the oyster sauce, soy sauce, and chopped tomatoes. Cook until most of the liquid has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the carrots, cabbage, scallion, bell pepper, and chili peppers. Cook until vegetables are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in stock cube, and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Combine some flour and water to make a thin \"glue\"." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a spring roll wrapper on a flat surface. Spread 2 tablespoons of the cooked filling near the edge of the wrapper. Roll the wrapper up from the bottom until the filling is just enclosed." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the left and right sides over the filling to make sure there are no gaps on the sides for the filling to squeeze out. Continue rolling up the spring roll into a small log." }, { "line_type": "ol", "section": "Procedure", "text": "Brush a little bit of the flour glue on the open edge of the wrapper, and fully fold the wrapper before placing the spring roll with the glued surface facing down." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the spring roll assembly process with the remaining wrappers and filling." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil in a pot for deep frying. Working in batches, add the spring rolls, and fry until dark golden and crispy on all sides. Remove from the oil and drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Spring Rolls", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Spring_Rolls" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sultan chips are a northern Nigerian delicacy made by cooking fried potatoes with vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "Irish potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chili pepper, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "Green beans, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, diced" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the potatoes into batons the shape and size of chips (french fries)." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the potato batons until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the diced carrot and peas in salted water until tender. Drain and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pan over medium heat. Add the onion and stir until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fried potatoes, and stir for a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg with stock cube and a pinch of salt. Add to the potatoes in the pan, and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced meat and blended pepper. Stir for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the carrot, green beans, peas, and cucumber. Cook for a few minutes, then remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with fruit juice." } ], "title": "Nigerian Sultan Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Sultan_Chips" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Suya is a dish of tender skewered beef cooked in a spicy peanut sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "Kuli kuli (peanut cake), crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground ginger powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper flakes (seed-free)" }, { "line_type": "ul", "section": "Ingredients", "text": "Negro pepper (uda), broken up" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable or groundnut oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the kuli kuli, ginger powder, cayenne, uda, seasoning cubes, and salt. Using a dry mill, grind the mixture in small batches until they become powder. This may be done with any coffee grinder." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the suya spice through a sieve to remove any remaining fibers." }, { "line_type": "ol", "section": "Procedure", "text": "If using wooden skewers, soak them for at least 5 hours in water. This prevents the sticks from burning or charring during the roasting process." }, { "line_type": "ol", "section": "Procedure", "text": "Thinly slice the beef into short pieces. Although freezing the meat makes cutting easier, Suya Mallams advises not to do so. Thread the beef chunks onto the skewers." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine some vegetable oil with a small amount of salt. Use a brush to coat the skewered beef chunks in oil. This is what makes the suya spice attach to the meat, so make sure to coat all portions of the meat in oil." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the suya spice on a level surface, and dab the skewered beef in it until the spice is evenly distributed. Place all of the seasoned beef on a flat platter, cover with a thin layer of plastic wrap, and set aside for 1 hour to marinate. Refrigeration is not required." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven for 10 minutes before using. Broil or bake at 150°C (300°F) to slowly roast the skewers. A grill can also be used. Flip the meat after 15–20 minutes to cook the underside as well. The time it takes to cook each side is determined on the thickness of the fillets. When done, the Suya is still damp." }, { "line_type": "ol", "section": "Procedure", "text": "Brush both sides of the steak with the remaining peanut oil. Increase the oven temperature a little and roast the steak for 5 minutes on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with onion, tomato, cabbage, and cucumber slices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To prepare kuli kuli, grind roasted groundnuts, squeeze out the oil with a paper towel or napkin, form them into any shape you choose, and deep-fry them until brown and dry in very hot vegetable oil. Never use roasted groundnuts without first processing them into kuli kuli, as peanuts contain too much oil and will grind into a paste rather than powder." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When making the spice mix, use equal volumes of kuli kuli and ginger powder." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Suya spice relies heavily on Negro Pepper. Suya spice will not be the same without it." } ], "title": "Nigerian Suya Skewers", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Suya_Skewers" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian tea refers to a hot chocolate beverage usually served at breakfast and with bread, meat pie, and many other snacks. Despite the name, there is no actual tea in the beverage.[1][2]" }, { "line_type": "ul", "section": "Ingredients", "text": "Evaporated milk (preferably Peak Milk brand)" }, { "line_type": "ul", "section": "Ingredients", "text": "Milo chocolate drink mix" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot water" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the evaporated milk into a mug, and stir in the chocolate drink mix." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with bread, Nigerian meat pie, or other Nigerian snacks." }, { "line_type": "ol", "section": "References", "text": "↑ \"A Definitive Ranking of Cocoa Beverages-Roll Call\". Eat.Drink.Lagos. 2020-01-30. Retrieved 2023-06-24." }, { "line_type": "ol", "section": "References", "text": "↑ \"Nigerian Tea\". All Nigerian Recipes. Retrieved 2023-06-24." } ], "title": "Nigerian Tea (Hot Chocolate)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Tea_(Hot_Chocolate)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tiger nut milk, also known as kunnu aya, is a typical Nigerian beverage consumed commonly in the north of the country." }, { "line_type": "ul", "section": "Ingredients", "text": "Tiger nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Dates (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweetener" }, { "line_type": "ol", "section": "Procedure", "text": "Cover tiger nuts with water, and allow to soak for one day." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the soaked tiger nuts, dates, and ginger to form a paste, adding water as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Thin the paste to the desired consistency, and sweeten to taste." } ], "title": "Nigerian Tiger Nut Milk (Kunnu Aya)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Tiger_Nut_Milk_(Kunnu_Aya)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian toasted groundnuts are made by cooking groundnuts over high heat until gently toasted. When roasted or fried, groundnuts have a pleasant flavor and can be offered at parties and special occasions. They go well with bread, garri (drinkable garri), garden eggs, biscuits, roasted maize, and cucumber. They can also be used to make groundnut flour, acha, groundnut soup, kunu-geda, kuli-kuli, cookies, peanut butter, seasoning, and groundnut oil." }, { "line_type": "ul", "section": "Ingredients", "text": "Raw groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Very large pan" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized basin" }, { "line_type": "ul", "section": "Equipment", "text": "Clean sand" }, { "line_type": "ul", "section": "Equipment", "text": "Napkin" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the groundnuts, removing any rotten ones or debris." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the groundnuts in salted water. The salt imparts flavor and should be applied prior to roasting to allow the groundnuts to absorb it." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the sand in a pan for about 3 minutes on the stove." }, { "line_type": "ol", "section": "Procedure", "text": "Add the groundnuts to the hot sand. You'll hear a pop and notice a shift in color from deep red to light brown as it begins to roast. Keep flipping it because it isn't yet cooked and you don't want it to burn." }, { "line_type": "ol", "section": "Procedure", "text": "Pick out one of the groundnuts, and peel it to see if it is golden or brown in color; if it is still white, keep stirring until you achieve the desired golden color; make sure it does not become too brown because the sand will still be hot enough to cook the remaining groundnuts completely while on the floor after the fire is turned off." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and wait a few minutes for it to cool down. When cool, start picking the groundnuts out of the sand and placing them in a dry tray or basin to cool fully." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the groundnuts in your palms until all of the skin has peeled away. Blow the peeling skins away or let the breeze carry them." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Please take care not to burn your skin because the pot and the peanuts are both extremely hot. Make sure you're holding the side of the pot with a thick napkin while turning the nuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It's best to store it in an airtight container or bottle because exposing groundnuts to air may cause them to grow wet and lose their flavor." } ], "title": "Nigerian Toasted Groundnuts", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Toasted_Groundnuts" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian tomato omelette is a simple dish of egg and tomato." }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan over high heat. Add the tomatoes, and fry until well-heated." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, and stir in the cooked tomato. Return the mixture to the pan over medium-low heat, making sure it is evenly spread across the pan. Cook until the egg is sturdy enough to flip." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the omelette to the other side, and cook until the bottom is golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with bread or jollof rice." } ], "title": "Nigerian Tomato Omelette", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Tomato_Omelette" }