There is a common saying that we Eat to live and not live to eat. This saying reflects on how important food is to the human body, if we do not eat properly, we are endangering our lives and its only a matter of time. Thus, a list of Top 10 Nigerian food has been put together below and how to peepare them.

1. Local coconut Rice and smoked fish
2. Egusi soup and Eba
3. Bitter leave soup
4. Masa
5. Ewedu soup
6. Yam and fried egg sauce
7. Ukwa
8. Moi moi
9. Akara
10. Oha soup


This delicacy is very easy to prepare and there are various ways by which it can be prepared but for the sake of this article, i will be showing you the style that is indigenous to the Nigerian culture and tastes deliciously well. Basically, we will be replacing the usual chicken with smoked fish to give it that Native aroma and taste. Here are the ingredients needed :

a. Rice (5 cups)
b. Tomatoes (1/2 – 1 cup)
c. Pepper (1/2 -1 cup)
d. Smoked fish ( Preferably Panla)
e. Vegetable oil
f. Two big coconuts
g. Salt
h. Seasoning

i. One big onion
How to prepare : First, we are going to have to break the coconuts to extract its juice, we do not need the water so you can pour it away. Cut the coconuts into bits and then proceed to blemd it to take out the juice, Once that is done, pour in a sieve to separate the chaff from the juice.

Slice the Onions and then proceed to blend the tomatoes and pepper, heat the pot on medium heat and then add some vegetable oil. Put in the Onions first and stir for about 2 minutes. Add the blended tomatoes and pepper and leave to fry for about 5 minutes, you can then proceed to wash the smoked fish while frying the tomatoes and pepper mix. You can then proceed to add the coconut juice in the pot of tomatoes and pepper.

While this is heating up, wash the rice thoroughly and then add it into the pot. Add the washed smoked fish, add salt and seasoning and allow to coom for about 30- 40minutes while checking at intervals. Your Local coconut rice is ready!

Below are the ingredients you’ll need
a. Grinded Egusi
b. palm oil
c. Garri
d. fish and meat (whichever you prefer)
e. Leave of your choice
f. Salt
g. Seasoning
How to prepare: In a large pot, heat the palm oil on medium for a minute, slowly add the stock and set on low heat to simmer. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape. Leave to simmer for 10 – 20 minutes so the balls cook through. Add the meat and fish and other bits which you’d like to use.

Add the leave of your choice, add seasoning and salt to taste Stir and put a lid on the pot and allow cook for 7–10 minutes.

Heat water in a kettle, leave to boil and then get a large bowl and put the quantity of boiled water u need and add the Garri and turn till its moldable. Your favourite egusi and eba is ready!



a. Washed and squeezed bitterleaf – A handful
b. 10 small Cocoyam
c. Palm Oil
d. Assorted Beef: Includes best cut, shaki (cow tripe)
e. Assorted Fish: Dry Fish and Stock Fish
f. Pepper, salt and ground crayfish (to taste)
g. 3 stock cubes
h. 1 teaspoon Ogiri Igbo (traditional seasoning)
How to prepare: Boil the shaki, stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.
Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5.

Note: If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.
Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
Add salt to taste and the soup is ready. You can eat this with any swallow of your choice.
This delicacy is known to originate from the north and tastes wonderfully well. Here are the ingredients you need :
a.3 cups of tuwo rice.d. 50ml of vegetable oil
e. Salt to taste.
You will also need the masa baking pan as well as basic cooking utensils.

How to Prepare: This is what you should do; soak a teaspoon of ground potash in half cup of water, allow to setle. Then pour into the first part in a bowl, don’t add the residue. Add more water and allow to soak for 8-10hours. It is best if you soak it overnight. When you are ready to prepare the masa, get the second part of the tuwo rice. Wash and boil it with just water. Boil it until it is very soft. Go ahead and mash it to pulp. Mix the ground rice with the mashed rice together. Add sugar and salt to taste. Add teaspoon of yeast, stir and allow frothing for 30 minutes. The batter should be running not thick.

Grease your masa pan with vegetable oil and scoop your batter into the pan. Allow to cook until it is golden brown. Turn the other side with a spoon and also observe as it cooks and turn golden brown.
b. 2 Table spoons of sugar.
c. Teaspoon of yeast.
d.Teaspoon of potash.
e.Table spoon of oil

a.Ewedu leaves (corchorus olitorius) 300g
b. 1/2 teaspoon of powdered potash
c. 1.5 cups of water
d. Ewedu Broom or a blender
e. Salt to taste
f. Maggi (1 or 2 cubes)
g. Chilly Pepper to taste
h. 4-5 spoons of ground crayfish
How to prepare: Pick the leaves (no stem allowed), then go ahead and wash properly with a lot of water to remove any sand left on it. Pour 1.5 cups of water to a cooking pot and heat to boiling point, add the washed ewedu leaves, soak the half teaspoon of potash in half cup of water and filter into the pot (to soften the leaves), cook for 7-10 minutes.

Then use the cooking broom to mash (more like pound) continuously inside the pot, this will turn the leaves to tiny bits after mashing for about five minutes.
Alternatively, You can also transfer into a blender and pulse a couple of times, This way is easier and better. Transfer back to the pot and add the ground crayfish, maggi, salt and pepper to taste. Allow to simmer for just five minutes and you are done with making ewedu soup.


How to prepare:In a pot of boiling water, peel and chop your yam and bring to boil. When yam is soft, season with salt and drain the water.

In a pan, heat up the oil and stir fry the onions and chopped pepper. Add the tomato and carrots after a minute of frying the onion and pepper on medium heat. Add the seasoning and stir fry for another minute. In a bowl, whisk your eggs and pour into the frying vegetables. Reduce the heat and allow the eggs cook while stirring it. Increase the heat after a minute and properly stir fry the egg and serve with the yam.


This delicacy originates from the Eastern part of Nigeria.
a. 1 derica of peeled ukwa
b. Potash
c. Pepper
d. Salt

How to prepare: It is very easy to prepare this meal, first wash the peeled ukwa and then add a little bit of potast till its very soft. Transfer to a motar of pounded fresh pepper, mix together with a pestle


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