It’s Easter and you’re probably wondering how best to enjoy the whole celebration, what to eat and drink, and probably entertain your guests with.
Well, you don’t need to worry anymore. These yummy meals will most definitely leave you and your loved ones eating and licking fingers, and of course, craving for more.
Nigerian Jollof Rice.
This meal is a favorite Nigerian meal recipe practically found in all homes in Nigeria. Jollof rice which is not peculiar to Nigerians alone is mostly served during special occasions and social events, one of such is Easter. It belongs to no particular tribe in the country, and it's accepted by all.
Jollof is often served with chicken but can be enjoyed with vegetables, salads, fried or roasted fish.
Beans and Plantain Pottage.
Nigerians love a pottage, and they are most commonly made with yams (Nigeria is one of the top producers of yam in the world). This variation balances the nuttiness of brown beans with the natural sweetness of plantains, and the palm oil adds a rich smoky taste to it.
If you believe in using the whole of the animal when it comes to meat, this is the dish for you – every single cut of meat finds its way into pepper soup, and adds to a rich, flavorful end product. Many people swear by catfish pepper soup as the definitive soup, while others claim goat meat makes the best version. You can add extras like chunks of boiled plantain or yam, as well as a dash of palm oil to serve. The spices used vary depending on the region; every ethnic group has its own unique take, making use of local scented leaves and spices.
You know, how you take a bite from a food and probably expecting a particular taste, but boom! you get something else, of course, something better, tastier, yummy and delicious. That’s what happens upon the very first landing of coconut rice in your mouth.
The sweet taste of rice mixed with coconut is very exciting and that’s why we love our Nigerian coconut.
Abacha or African salad.
Your Easter is definitely not complete without a taste of the delicious African salad. Made with cassava, pepper and palm oil, this meal is a typical Nigerian meal you can’t afford miss out on.
So, you can start making plans, go shopping and all, just so you have a great time and of course, a great meal this Easter.
A palm fruit-based soup that is most commonly associated with the Delta region, and particularly the Urhobo ethnic group. There are variations across the country – and indeed west Africa and beyond – but they all include regional spices and all elevate fresh ingredients (fish and seafood, assorted meats, the palm fruit itself) above all things. It tastes like no other Nigerian soup. The palm fruit, shellfish and meat create delicious textures and an explosion of taste, and while it goes with anything, I strongly urge you to have it with "starch" or eba.
Spicy cow foot served in a thick palm oil-based sauce. "cow foot" may not sound like a delicacy, but you'll just have to take it on trust that it is. For that authentic taste, you must use utazi leaves and palm oil.
Ground melon seed stew cooked in palm oil, with added leafy greens and meat or seafood, seasoned with ground crayfish and iru (locust beans). The fluffy clumps of egusi taste are the main attraction in this stew, and there are different methods to get it that way: some people fry the egusi before adding it to the pot, while others bind it with egg and drop it into the stew during cooking. And then there are some who don't like it clumping at all. The leaves are important too – ewuro (bitterleaf) and ugwu (fluted pumpkin leaf) are most commonly used, but spinach is an alternative if they're difficult to source. Serve with iyan (pounded yam), amala or eba, and try not to lick the bowl.