This book contains over 100 Nigerian recipes that I have personally cooked: Rice, Snacks, Small Chops, Soups, Stews, Beans, Plantain, Yam, Drinks, Salads and Kids recipes.
This book is for everyone that requested a physical cookbook that contains all the recipes on this website at the time of publishing the cookbook plus much more information about how I cook Nigerian food.
To see what you are getting, click the link below to view the Table of Contents:
All Nigerian Recipes Cookbook Table of Contents
You will also find 8 sample pages and a VIDEO of the book below. Most of the pages in this cookbook contain images as shown below:
"Orishirishi" is the Yoruba word for "variety." This collection of Nigerian recipes from a boutique hotel restaurant in Lagos offers a broad spectrum of dishes from the most populous country in Africa, and variety is definitely on the table.
All Nigerian Recipes Cookbook Free Download
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"Efo Riro," which roughly translates to "stirred leafy vegetable," can be made with your meat or fish of choice, and traditionally attains its layered flavor from iru (locust bean) and ground crayfish. This recipe, as with many West African recipes, calls for palm oil, a crop that is native to the region. If, for whatever reason, you'd like to use something else, you can try substituting with a different vegetable oil. The recipe will still come together, but the taste will be different.
The question of power is really interesting. If you look at a lot of early, popular American cookbooks, who are they written by? White people. White people took credit for the recipes of the people they enslaved. White people initially codified Indian food for Western audiences. So much of the canon of American food has been told through this very white Euro perspective.
And then there are the ingredients themselves. For my cookbook, I felt like I was constantly self-conscious about the fact that someone might not be able to find chaat masala or curry leaves: how do I accommodate that person?
We end up straddling this place where it's like, I'm so excited that you're going to include Nigerian recipes in the pages of this food section, but by the time it reaches a Nigerian audience or a West African audience, they don't even know what it is anymore. They're like, "Wait, what? Why'd you do that to our recipe?"
First published by Macmillan, it is a comprehensive guide to not just Nigerian recipes but ingredients as well. One of my absolute favourites for the depth to which it goes to catalogue and share produce and dishes, including all the known names and methods. A real treasure.
Food is celebrated as a key element of the Nigerian culture. Food is embraced for fellowship, worship, and survival. The staple foods of Nigeria include rice, yam, cassava, and wheat (bread). Traditionally, Nigerians (at least the elders) dont cook by recipe. The fine art of cooking Nigerian food is normally handed down through observation, apprenticeship, and experimentation. When asked how they cook so well without a written guide, the older Nigerian mothers would only say that they just do it. This attests to their experiential learning of the art of Nigerian cooking. As modern practices take root, more and more Nigerians are resorting to the guiding hands of written recipes. That is what informs the writing of this book. Our American and European friends often request copies of Nigerian recipes. If not written down, the much-desired Nigerian recipes cannot be disseminatee and promulgated throughout the world. Thus, it is the hope that this book will contribute to providing a lasting archival repository of Nigerian recipes, just as other books before it have done.
The diversity of thoughts, beliefs, and Nigerian kitchen practices lead to many different ways of preparing the same food. As such, many of the recipes in this book do present alternate approaches to preparing the same basic food. Please dont be timid, experiment and enjoy!
This book presents a collection of easy-to-prepare Nigerian recipes. Although not a comprehensive coverage of all prevailing recipes in Nigeria, the book presents a representative sample from across the nation.
While this jollof rice recipe from the cookbook Foods From Across Africa calls for basmati (and fewer chiles than the average Nigerian might use), Onwuachi prefers short-grain rice for his own jollof, which he likes to serve with fried goat or stewed chicken and plantains.
I was thrilled to hear that Delicious Magazine had optioned four of my recipes for an exclusive feature on Africana in the September edition. To have my debut book celebrated in such a magazine and praised by its very well-respected editor Karen has been a dream come true. Some of our friends here from the US and even South Africa have mentioned buying the magazine, perhaps a month after it comes out in the UK. I am glad you can get your hands on it too. Before the book comes out, wherever you are, you will find recipes such as Poulet Yassa - Grilled Chicken in Caramelised Onion & Lemon Sauce, Suya Roasted Cauliflower, Mango & Lime Piri Piri Chicken and my fool-proof Smoky Jollof Rice, for that deeply reddened absolutely delicious and perfectly -seasoned rice. A recipe I perfected to help you master this famous west African gem that we all cannot get enough of. Now, try this recipe at home, and win some awards, hearts, and approval from your Nigerian (or Ghanaian friends *coughs*) Just kidding. Let's make sweet Jollof and not war! You can watch me cook it here.
Welcome to Cook with Lerato, where we travel together with recipes & stories to warm your heart and tingle your taste buds. Become a member to enjoy free cookery classes and exclusive member-only content. You can find previous posts and recipes here, and member-only posts and events in our member\u2019s club.
A warm welcome to our new readers and members. You have joined us at such an exciting time as we count down to the launch of my new cookbook Africana due to hit the shelves in the UK on 29th September 2022. I\u2019ll be sharing some exclusive recipes, news, and events, so you don\u2019t miss a thing! Thank you for being here to share this extraordinary blessing with me. It has been an incredibly tasking and fulfilling journey, and I am loving every bit of it. Your support has been vital to getting me to this point, and it continues to be so. Thank you, from the bottom of my heart!
Some amazing features have been trickling in and in some of my favourite magazines like Delicious Magazine. One of the best-selling food magazines in the UK which I like to call \u201Cthe vogue of food\u201D, but even better in that their recipes are always super seasonal, fashionable yet very cook-able, with stunning no-fuss photography which is the same approach we took for my book. I remember telling the team how I longed for a beautiful book that was sexy and lovely to caress. My agent, Tom, looking concerned, kept interjecting saying, \u201Cit\u2019s gotta be accessible! Accessible!\u201D He must have wondered, \u201Cwhat kind of book is she expecting?\u201D Well just what I got, an accessible, representational and beautiful book. With custom-designed prints using Ghanaian Adrinka symbols on the cover and inside. I will share an extensive story about this and the meaning of the symbols used in the book.
Reconnection can be a process. It was for Yewande Komolafe. After leaving Nigeria as a teenager, she returned 20 years later. Yewande evoked memories through cooking and was quickly reminded that sourcing ingredients meant enlisting mentors and a web of social relations. Using these ingredients came with a sacred knowledge passed down through oral histories. She shares them with us in her cookbook My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora.
This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return--but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.
If you're a fan of smart and lively conversations about food, home cooking, and culture, this is the place. We interview the most interesting characters in the world of food, media, and cookbooks and release episodes several times a month. The program is hosted by TASTE editors Aliza Abarbanel and Matt Rodbard, and is sometimes recorded live at Rizzoli Bookstore in New York City. Visit TASTE online: tastecooking.com
I chose to select only recipes with ingredients that can be more easily sourced outside Nigeria and without knowing a Nigerian who can get it across from Nigeria. I also made sure to include some recipes in which palm oil can be substituted as not everyone can source West African palm oil where they live. Here they are, I hope you enjoy them! 2351a5e196
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