Muffins recipes

National dish of Nigeria

flag of Nigeria

  • Independence: 1. 10. 1963
  • Capital: Abuja
  • Official language: English
  • Population: 170 123 740
  • Area: 923 768 km2
  • International code: NG
  • Currency: Naira (NGN)
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Jollof rice


  • 8 skinless, boneless chicken thighs, cut into large pieces
  • 3 tbsp vegetable or sunflower oil
  • 1 large onion, halved and sliced
  • 3 tbsp tomato purée
  • 1 chicken stock cube
  • 400g basmati rice
  • 1 red pepper, deseeded and thickly sliced
  • 1 yellow pepper, deseeded and thickly sliced
  • 100g okra, halved
  • bunch coriander, roughly chopped, to serve

Ginger and chilli base:

  • 2 garlic cloves
  • 2 x 400g cans plum tomatoes
  • thumb-size piece fresh root ginger
  • 1 scotch bonnet chilli, deseeded
Jollof rice is national food (dish) of Nigeria


Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate. Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins. Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins. Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.


Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone and Liberia. There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. The dish consists of easy cook or basmati rice, tomatoes and tomato paste, onion, salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), cumin) and chili pepper, to which optional ingredients can be added such as vegetables, meats and fish. The cooking method for Jollof rice begins with using oil to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding stock; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange colour from the mixture. It can be served with cooked meat, chicken, fish,or vegetables separately on the plate or they can be stirred in at the end. It is often served with fried plantain and salad. Optional ingredients can include garlic, peas, thyme, African nutmeg, tea-bush leaves, partminger (an herb of the basil family), and/or curry powder.

The Nigerian cuisine is typically grain-based, and most dishes are made from starch. Mealie, the African name for corn, is used to make the soft typical cornmeal and batters and is used in regional cuisines as well. With over 250 ethnic groups, the traditional dishes may vary from region to region, and some elements, like Pork meat may not even be served in a Muslim family, while in others may be much appreciated. People of northern Nigeria favor meat kebabs, and enjoy grain meals as side dishes. Pork and Veal are often used for the kebabs, which may contain spicy hot sauces. In the south part of the country, fish stews, shrimp, crab and lobster are main ingredients in a basic meal. riceand vegetables are also served as side dishes. Peppery stews are commonly served and prepared at home. In these parts of the country, palm trees grow wild, and this abundance makes it great for Palm wine to be extracted and drank. The Yoruba people, in the central Nigeria, enjoy meat stews and mashed yams or mashed cassava. The West of the country prepares meals using cassava flour, and has specific dishes consisting of frozen fried snails, or dried shrimp.

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