Nigerian food: how to cook like a local

Nigerian cuisine

Despite there being hundreds of tribes and different religions within Nigeria, there is one thing that is distinctive across the country: our big, bold, charismatic personalities. You will know you have encountered a Nigerian without them even mentioning where they are from.

We learned to cook from the ages of nine and 10 in our grandma’s kitchen in Hackney, east London. Edo is the tribe that our grandmother is from. Our recipes and cooking methods are derived mainly from the Edo style of cooking, mixed with a little British cooking style, too. Nigerian cuisine offers a diverse array of snacks and meals, ranging from savoury to sweet. Here’s a list of some popular Nigerian food for you to discover and enjoy: chin chin, puff-puff, suya, akara, plantain chips and chapman.

Nigerian cooking involves a combination of frying, grilling and roasting, steaming, boiling and baking, resulting in flavourful dishes that reflect the country’s rich culinary heritage. We have added a few of our own cooking techniques along the way. Nigerian hospitality is all about abundance and respect. Anyone that enters our home is treated with generosity and warmth. Our guests are our family and whatever we do, no matter how big or small, we love to share, as we love life and the people who choose to embrace our culture.

Nigerian recipes

Ewa agoyin

This is a traditional Nigerian dish made from black-eyed beans, and can be made vegan by swapping or taking out ingredients. In our opinion it can be eaten any time of the day, but then again we don’t believe in placing restrictions on food. Ewa agoyin can be served with boiled yam or cassava, agege bread, or fried plantains. If you are feeling extra, you can add a fried egg on top.

Beef suya

With its melt-in-the-mouth texture, this is Nigeria’s number one street food. It’s bursting with cultural history and, most importantly, vibes. Beef suya is just as good as a snack or as a centrepiece, and has a unique, beautiful flavour. You will need 10 skewers for this recipe.

Mighty Supermalt wings

There is nothing like a Supermalt – this sensational malty, non-alcoholic drink has earned its rightful place in the high ranks of all great Nigerian households. Its combined sweetness and maltiness is the reason for its firm place at every Nigerian social gathering. Nigerian culture is so diverse and, when we cater, we seek to cater to all; this showstopper dish is bound to have everybody from all walks of life wanting more. These wings were inspired by our mama (grandma), as Supermalt was one of her favourite drinks – we would dance around the kitchen from the age of nine until well into our early twenties, cooking up a storm and always drinking Supermalt. If you are not a fan of heat you can leave out the scotch bonnet.

Nigerian-style roast lamb

This dish holds a special place in Jess and Jo Edun’s hearts, created while cooking with their grandma in her Hackney kitchen. Lamb was her favourite, and this recipe honours the Easters spent feeding the family, with memories of her bold, rich flavours. A pillar of her community, their grandma’s love for spice is captured in this dish. Slow-cooked, juicy lamb that melts in your mouth, seasoned with suya spice – a Nigerian street-food classic from the north. Combining the best of British and Nigerian flavours, this lamb is a perfect Easter dish, best served hot with jollof rice or roast potatoes, or both!

Nigerian jollof rice

Jollof rice is more than just a dish – it’s a cultural icon that sparks debates and brings people together, representing the vibrant essence of West African cuisine. At Flygerians, Jess and Jo Edun put their own spin on this classic, blending sweet Nigerian flavours with their signature smoky depth that keeps people coming back. The Flygerian jollof isn’t just for special occasions; it’s an everyday experience. Their late grandmother always said that good jollof takes time and patience, and now, every time they cook it, they’re reminded of family gatherings filled with laughter and love. This recipe is perfect for sharing – best served hot with plantain, it works as both a main or a side.

Nigerian egusi soup

Egusi soup is a beloved Nigerian classic, often served during celebrations like weddings, naming ceremonies, and family reunions. With roots in West Africa, its preparation and ingredients can vary across regions. Jess and Jo Edun add their Flygerian twist by using spinach and/or ugwu (pumpkin leaf), while others may opt for bitter leaf.

Nigerian efo riro

Everyone deserves to leave the table full, with heartwarming food that nourishes both the body and soul. Jo and Jess Edun have taken the traditional Nigerian efo riro, usually made with meat, and perfected it for their family. This vegan-friendly version is packed with healthy spinach and loved by vegans and non-vegans alike. While it’s perfect year-round, it’s especially great during Easter, served with white rice, extra-crunchy roast potatoes, or fried cassava.