Stories

A rich Igbo oha soup thickened with cocoyam, with tips for finding oha leaves, ogiri and cocoyam in African stores abroad.

Nigerian fish stew with fried mackerel or tilapia in a rich tomato and pepper sauce. Includes which fish to buy abroad.

Fluffy akara made with black-eyed beans and ripe plantain: crisp outside, soft and lightly sweet inside. Includes a shortcut using bean flour.

Traditional Igbo bitter leaf soup (ofe onugbu) thickened with cocoyam, with tips on buying washed bitter leaf and ogiri abroad.

Soft, fluffy Nigerian yeast doughnuts rolled in sugar, made with supermarket ingredients and a simple one-hour rise.

Crunchy Nigerian chin-chin with nutmeg, made with supermarket ingredients. Keeps for weeks in an airtight jar.

Lumpy egusi soup with okazi leaves, assorted meat and stockfish. Includes where to buy ground egusi and what to use in place of okazi.

Nigerian party jollof made with basmati rice, with the right liquid ratio so it stays fluffy and the smoky party-style bottom.

A deep, smoky Nigerian chicken stew made by oven-roasting tomatoes and peppers first. Less frying, less splatter, more flavour.

Classic Efik/Ibibio afang soup with okazi and waterleaf, plus what to use abroad when waterleaf is hard to find.