18 Spicy Nigerian Recipes Delightful

Ready to spice up your kitchen routine? Dive into the vibrant flavors of Nigeria with our roundup of 18 Spicy Nigerian Recipes Delightful. Perfect for home cooks in North America looking to explore bold, aromatic dishes that promise to transport your taste buds. From fiery stews to peppery snacks, these recipes are your ticket to a delicious adventure. Keep reading to discover your next favorite meal!

Jollof Rice

Jollof Rice is a vibrant, one-pot wonder that brings the heart of West African cuisine to your kitchen with its rich flavors and colorful appeal.

Ingredients

• 2 cups long-grain parboiled rice
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup vegetable oil
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp curry powder
• 1/2 tsp ground ginger
• 1/2 tsp smoked paprika
• 2 cups chicken broth
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and red bell pepper. Sauté for about 5 minutes until softened.
2. Stir in the diced tomatoes, tomato paste, thyme, curry powder, ground ginger, and smoked paprika. Cook for another 5 minutes, stirring occasionally.
3. Add the rice to the pot, stirring to coat it evenly with the tomato mixture. Pour in the chicken broth and bring to a boil.
4. Reduce the heat to low, cover the pot, and let the rice simmer for 25 minutes, or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork, then let it sit covered for 5 minutes before serving.

The smoky paprika and ginger give this Jollof Rice a depth of flavor that’s both unexpected and utterly addictive.

Tip: For an extra layer of flavor, try adding a bay leaf to the pot while the rice simmers.

Pounded Yam and Egusi Soup

Dive into the heart of Nigerian cuisine with this comforting Pounded Yam and Egusi Soup, a dish that brings warmth and richness to any table.

Ingredients

• 2 cups of yam flour
• 4 cups of water
• 1 cup of egusi (melon seeds), ground
• 1/2 cup of palm oil
• 1 onion, finely chopped
• 2 cups of spinach, chopped
• 1 pound of assorted meat (beef, goat, or chicken), cut into bite-sized pieces
• 2 tablespoons of crayfish, ground
• 1 scotch bonnet pepper, finely chopped (optional for heat)
• 1 teaspoon of salt
• 1/2 teaspoon of ground cayenne pepper
• 1 stock cube

Instructions

1. In a large pot, bring 4 cups of water to a boil. Gradually add the yam flour, stirring continuously to avoid lumps, until a smooth, stretchy dough forms. Cover and set aside.
2. In another pot, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the assorted meat to the pot and brown on all sides, about 5 minutes. Stir in the ground egusi, crayfish, scotch bonnet pepper, salt, cayenne pepper, and stock cube. Cook for another 5 minutes, stirring occasionally.
4. Add enough water to cover the ingredients, bring to a boil, then reduce the heat and simmer for 20 minutes until the meat is tender and the egusi thickens.
5. Stir in the chopped spinach and cook for an additional 3 minutes until wilted.
6. Serve the egusi soup hot with portions of the pounded yam. The soup’s rich, nutty flavor pairs perfectly with the yam’s soft, doughy texture, making every bite a delight.

Tip: For an extra smooth pounded yam, knead the dough with a wooden spoon until it’s completely lump-free and elastic.

Beef Suya

Bring the vibrant flavors of West Africa to your kitchen with this easy Beef Suya recipe, perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 1/2 cup roasted peanuts, finely ground
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 tbsp fresh lemon juice
• 1/2 tsp ground ginger

Instructions

1. In a large bowl, combine 1/2 cup ground peanuts, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp ground ginger to make the suya spice mix.
2. Add the beef slices to the bowl, drizzle with 2 tbsp vegetable oil and 1 tbsp fresh lemon juice, then toss to coat evenly with the spice mix.
3. Thread the beef onto skewers, leaving a little space between each piece for even cooking.
4. Preheat your grill or broiler to high heat (about 450°F). Grill the beef skewers for 3-4 minutes on each side, or until the edges are slightly charred and the beef is cooked to your liking.
5. Serve immediately, sprinkled with any remaining suya spice mix for an extra kick.

What sets this Beef Suya apart is the smoky, nutty crust that forms from the peanut-spice blend, offering a delightful crunch with every bite.

Tip: For an even more authentic taste, serve with sliced onions and tomatoes on the side.

Chicken Pepper Soup

Warm up your kitchen with this hearty Chicken Pepper Soup, a comforting bowl that’s as easy to make as it is delicious.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until no longer pink, about 5 minutes.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
3. Stir in red and green bell peppers, cooking for another 2 minutes until slightly softened.
4. Pour in chicken broth, then add salt, black pepper, paprika, and cayenne pepper. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley before serving.

The vibrant colors of the bell peppers not only make this soup visually appealing but also add a sweet crunch that contrasts beautifully with the tender chicken.

Tip: For an extra kick, add a pinch more cayenne pepper or a dash of hot sauce to your bowl before serving.

Moimoi

Moimoi, a savory Nigerian steamed bean pudding, is a delightful blend of flavors and textures that’s surprisingly easy to make at home.

Ingredients

• 2 cups peeled black-eyed peas
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 scotch bonnet pepper (optional for heat)
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground crayfish
• 1/2 teaspoon ground nutmeg
• 1/2 cup water
• Banana leaves or aluminum foil for wrapping

Instructions

1. Soak the black-eyed peas in water for at least 4 hours or overnight to soften. Drain and rinse.
2. In a blender, combine the soaked peas, red bell pepper, onion, garlic, and scotch bonnet pepper. Blend until smooth, adding the 1/2 cup water gradually to achieve a thick batter.
3. Pour the batter into a large bowl. Stir in the 1/2 cup vegetable oil, 1 teaspoon salt, 1 teaspoon ground crayfish, and 1/2 teaspoon ground nutmeg until well combined.
4. Prepare your steaming setup by bringing water to a boil in a large pot. Place a steamer rack inside.
5. Scoop the batter into banana leaves or aluminum foil, wrapping each portion securely. Place the wrapped batter on the steamer rack.
6. Cover the pot and steam on medium heat for 45 minutes to 1 hour, or until the moimoi is firm to the touch.

What sets this moimoi apart is its velvety texture and the aromatic blend of nutmeg and crayfish, making it a comforting yet exotic dish.

Tip: For an extra flavor boost, add a few pieces of cooked shrimp or fish to the center of each moimoi before steaming.

Afang Soup

Dive into the rich flavors of West Africa with this comforting Afang Soup, a hearty dish that combines leafy greens with a savory broth for a truly unique meal.

Ingredients

• 1 pound beef, cut into chunks
• 1 cup smoked fish, flaked
• 2 cups Afang leaves, finely sliced
• 1 cup waterleaf, chopped
• 1/2 cup palm oil
• 1 medium onion, diced
• 2 tablespoons ground crayfish
• 2 Scotch bonnet peppers, chopped
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 4 cups chicken stock

Instructions

1. In a large pot, combine the beef, onion, and chicken stock. Bring to a boil over medium heat and cook for 20 minutes until the beef is tender.
2. Add the smoked fish, palm oil, crayfish, Scotch bonnet peppers, salt, and ground pepper to the pot. Stir well and simmer for 10 minutes.
3. Gently fold in the Afang leaves and waterleaf, cooking for an additional 5 minutes until the greens are wilted but still vibrant.
4. Adjust seasoning if necessary, then remove from heat. Serve hot with your favorite side.

The magic of Afang Soup lies in the contrast between the tender greens and the rich, smoky broth, making every spoonful a delightful experience.

Tip: For an extra layer of flavor, try adding periwinkle or shrimp to the soup during the last 5 minutes of cooking.

Banga Soup

Dive into the rich flavors of Banga Soup, a traditional Nigerian dish that’s as nourishing as it is flavorful, perfect for those who love to explore global cuisines from the comfort of their kitchen.

Ingredients

• 1 cup palm nut concentrate
• 1 pound beef, cut into chunks
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground crayfish
• 1 teaspoon ground dried pepper
• 1 stock cube
• 1 teaspoon salt
• 4 cups water
• 1 bunch fresh spinach, chopped

Instructions

1. In a large pot, combine the beef, onion, garlic, and water. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes until the beef is tender.
2. Add the palm nut concentrate, ground crayfish, ground dried pepper, stock cube, and salt to the pot. Stir well to combine.
3. Simmer the soup on low heat for another 30 minutes, stirring occasionally to prevent sticking.
4. Add the chopped spinach to the pot and cook for an additional 5 minutes until the spinach is wilted and vibrant green.

The magic of Banga Soup lies in its unique combination of palm nut’s creamy texture with the earthy tones of spinach, creating a dish that’s both hearty and refreshing.

Tip: For an extra layer of flavor, serve with a side of boiled yam or rice.

Ofada Rice and Stew

Dive into the rich flavors of Nigeria with this hearty Ofada Rice and Stew, a dish that’s as vibrant in taste as it is in color.

Ingredients

• 2 cups of Ofada rice (or brown rice as a substitute)
• 1 pound assorted meats (beef, goat, or chicken), cut into bite-sized pieces
• 1/2 cup palm oil
• 4 medium tomatoes, chopped
• 2 red bell peppers, chopped
• 1 large onion, diced
• 2 scotch bonnet peppers (or habanero peppers for less heat), chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons salt
• 1 teaspoon ground crayfish
• 2 seasoning cubes (such as Maggi or Knorr)
• 4 cups water

Instructions

1. Rinse the Ofada rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the rice and 1 teaspoon of salt. Cook for 25 minutes or until tender. Drain and set aside.
3. While the rice cooks, heat the palm oil in a separate pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.
4. Add the assorted meats to the pot. Cook for 10 minutes, stirring occasionally, until the meats are browned.
5. Stir in the chopped tomatoes, red bell peppers, and scotch bonnet peppers. Cook for another 10 minutes, allowing the vegetables to soften.
6. Crush the seasoning cubes and add them to the pot along with the remaining 1 teaspoon of salt and ground crayfish. Stir well to combine. Simmer for 15 minutes, allowing the flavors to meld together.
7. Serve the stew over the cooked Ofada rice. Enjoy the bold, spicy flavors that make this dish a Nigerian favorite.

The unique use of palm oil not only gives this stew its signature color but also a depth of flavor that’s unmistakably West African.

Tip: For an authentic touch, serve with boiled plantains or a side of steamed vegetables.

Efo Riro

Dive into the vibrant flavors of Nigeria with this hearty Efo Riro, a spinach stew that’s as nutritious as it is delicious, perfect for spicing up your weeknight dinner rotation.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1/2 cup palm oil
• 1 lb assorted meats (beef, goat, or chicken), cut into bite-sized pieces
• 1 large onion, chopped
• 2 red bell peppers, blended
• 2 scotch bonnet peppers, blended (adjust to taste)
• 1 tbsp ground crayfish
• 1 tsp smoked paprika
• 1 stock cube
• Salt to taste

Instructions

1. Heat the palm oil in a large pot over medium heat for about 3 minutes until it’s clear but not smoking.
2. Add the chopped onion and sauté until translucent, about 2 minutes.
3. Stir in the blended red bell peppers and scotch bonnet peppers, cooking for another 5 minutes until the mixture thickens slightly.
4. Add the assorted meats, ground crayfish, smoked paprika, stock cube, and salt to taste. Stir well to combine, then cover and let it simmer for 20 minutes, or until the meats are tender.
5. Gently fold in the chopped spinach, cooking for an additional 5 minutes until the spinach is wilted but still vibrant green.
6. Adjust seasoning if necessary, then remove from heat.

The magic of Efo Riro lies in its rich, smoky depth from the palm oil and smoked paprika, balanced by the fresh, leafy spinach. It’s a stew that truly celebrates the harmony of flavors.

Tip: For an extra layer of flavor, try adding smoked fish or dried shrimp along with the meats.

Okra Soup

Warm up with this comforting Okra Soup, a hearty dish that brings a touch of Southern charm to your table.

Ingredients

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the sliced okra to the pot, stirring occasionally, until it begins to soften, about 10 minutes.
3. Pour in the can of diced tomatoes (with juices) and 4 cups chicken broth. Stir to combine.
4. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
5. Serve hot, garnished with a sprinkle of paprika if desired.

This Okra Soup stands out for its velvety texture, with the okra acting as a natural thickener, creating a satisfying bowl without the need for cream or flour.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Fried Plantains

Fried plantains are a sweet, caramelized treat that brings a touch of the tropics to your kitchen with minimal effort.

Ingredients

• 2 ripe plantains (yellow with black spots)
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 tablespoon brown sugar

Instructions

1. Peel the plantains and slice them diagonally into 1/2-inch thick pieces.
2. Heat the vegetable oil in a large skillet over medium heat until shimmering.
3. Add the plantain slices in a single layer and sprinkle with 1/2 teaspoon salt and 1 tablespoon brown sugar.
4. Fry for 3-4 minutes on each side, until golden brown and caramelized.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of fried plantains lies in their perfect balance of sweetness and saltiness, with edges that crisp up beautifully for a delightful contrast in textures.

Tip: For an extra indulgent twist, drizzle with a little honey or sprinkle with cinnamon right after frying.

Nigerian Meat Pie

Get ready to spice up your snack game with this Nigerian Meat Pie, a flaky, savory pastry filled with a richly seasoned meat mixture that’s sure to become a new favorite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup cold water
• 1/2 lb ground beef
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 potato, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 tsp curry powder
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 350°F. In a large bowl, mix the flour and butter until crumbly. Gradually add water until a dough forms. Wrap in plastic and chill for 30 minutes.
2. While the dough chills, cook the ground beef in a pan over medium heat until browned. Add the onion, carrot, potato, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp thyme, and 1/2 tsp curry powder. Cook until vegetables are tender, about 10 minutes. Let cool.
3. Roll out the dough on a floured surface to 1/4-inch thickness. Cut into circles, place a spoonful of the meat mixture on each, fold over, and seal edges with a fork.
4. Brush each pie with beaten egg and bake at 350°F for 25 minutes or until golden brown.

The secret to these pies’ irresistible appeal lies in the buttery, flaky crust contrasting with the spicy, hearty filling—a true taste of Nigerian hospitality.

Tip: For an extra flaky crust, ensure your butter and water are ice-cold before mixing.

Akara

Akara, also known as black-eyed pea fritters, is a beloved West African snack that’s crispy on the outside, fluffy on the inside, and packed with flavor. Perfect for breakfast or as a snack, these fritters are surprisingly easy to make at home.

Ingredients

• 1 cup dried black-eyed peas
• 1 small onion, chopped
• 1 scotch bonnet pepper (or habanero), seeds removed for less heat
• 1 teaspoon salt
• 1/2 teaspoon ground crayfish (optional)
• Vegetable oil, for frying

Instructions

1. Soak the black-eyed peas in water for at least 4 hours or overnight. Drain and rinse.
2. In a food processor, blend the peas, onion, and scotch bonnet pepper until smooth. The mixture should be thick but pourable.
3. Stir in the salt and ground crayfish (if using) into the batter.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Using a spoon or your hands, form small balls of the batter and carefully drop them into the hot oil.
5. Fry the akara in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.

What makes akara truly special is its irresistible contrast of textures—crispy on the outside, yet soft and airy inside. Serve warm with a spicy sauce or enjoy them as is for a satisfying snack.

Tip: For an extra fluffy texture, you can add a pinch of baking soda to the batter before frying.

Oha Soup

Dive into the rich flavors of Nigeria with this comforting Oha Soup, a hearty dish that combines leafy greens and tender meat in a savory broth.

Ingredients

• 1 pound beef, cut into chunks
• 1 cup oha leaves, shredded
• 1/2 cup cocoyam paste
• 1/4 cup palm oil
• 1 tablespoon ground crayfish
• 1 teaspoon ground pepper
• 1 stock cube
• Salt to taste
• 4 cups water

Instructions

1. In a large pot, combine the beef, water, and stock cube. Bring to a boil over medium heat and cook for 20 minutes until the beef is tender.
2. Add the cocoyam paste to the pot, stirring well to dissolve and thicken the broth. Simmer for 10 minutes.
3. Stir in the palm oil, ground crayfish, ground pepper, and salt to taste. Cook for another 5 minutes to blend the flavors.
4. Add the oha leaves to the pot, stirring gently. Cook for 3 minutes until the leaves are wilted but still vibrant green.

The magic of Oha Soup lies in its unique combination of cocoyam paste for thickness and oha leaves for a slightly bitter, earthy flavor that balances the richness of the broth.

Tip: For an extra layer of flavor, you can substitute beef with smoked turkey or fish.

Abacha

Abacha, also known as African salad, is a vibrant and flavorful dish that brings a taste of Nigeria to your kitchen with its unique textures and spices.

Ingredients

• 2 cups dried shredded cassava (abacha)
• 1/2 cup palm oil
• 1 teaspoon ground crayfish
• 1/2 teaspoon ground pepper
• 1 stock cube, crushed
• 1/2 teaspoon salt
• 1/2 cup sliced onions
• 1/2 cup chopped garden eggs (optional)
• 1/2 cup chopped utazi leaves (optional)
• 1/2 cup cooked fish or meat, shredded

Instructions

1. Soak the dried shredded cassava in warm water for 10 minutes, then drain and set aside.
2. Heat the palm oil in a pan over medium heat for 2 minutes, then remove from heat and allow to cool slightly.
3. In a large bowl, mix the soaked cassava with the palm oil, ground crayfish, ground pepper, crushed stock cube, and salt until well combined.
4. Add the sliced onions, chopped garden eggs, utazi leaves, and shredded fish or meat to the bowl, mixing gently to incorporate all the ingredients.
5. Serve immediately, garnished with additional utazi leaves if desired.

Abacha stands out for its delightful contrast between the soft cassava and the crunchy vegetables, all brought together by the rich, earthy palm oil.

Tip: For an extra kick, add a sprinkle of fresh chili peppers to the mix before serving.

Edikang Ikong Soup

Dive into the rich flavors of Nigeria with this Edikang Ikong Soup, a vibrant and nutritious dish that’s as hearty as it is colorful.

Ingredients

• 1 pound of beef, cut into chunks
• 1 cup of pumpkin leaves (ugu), chopped
• 1 cup of water leaves, chopped
• 1/2 cup of crayfish, ground
• 1/2 cup of palm oil
• 1 onion, finely chopped
• 2 scotch bonnet peppers, chopped
• 1 tablespoon of bouillon powder
• Salt to taste

Instructions

1. In a large pot, boil the beef with the chopped onion and salt to taste until tender, about 30 minutes.
2. Add the palm oil, ground crayfish, chopped scotch bonnet peppers, and bouillon powder to the pot. Stir well and let it simmer for 10 minutes.
3. Gently fold in the chopped pumpkin leaves and water leaves, cooking for another 5 minutes until the leaves are wilted but still vibrant.
4. Adjust the seasoning with salt if necessary, then remove from heat.

This soup stands out with its lush green vegetables swimming in a rich, spicy broth, offering a perfect balance of textures and heat.

Tip: For an extra layer of flavor, try adding smoked fish or dried shrimp during the simmering stage.

Fisherman Soup

Dive into the heartwarming flavors of the sea with this Fisherman Soup, a rustic yet refined dish that brings the ocean’s bounty to your table.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups fish stock
• 1 lb mixed seafood (such as shrimp, scallops, and firm white fish), cleaned and cut into bite-sized pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• 1 lemon, juiced

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, sautéing until softened, about 5 minutes.
2. Stir in the diced tomatoes and fish stock, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
3. Add the mixed seafood to the pot, along with the salt, black pepper, and red pepper flakes. Simmer gently until the seafood is just cooked through, about 5 minutes.
4. Remove from heat and stir in the fresh parsley and lemon juice. Taste and adjust seasoning if necessary.

This Fisherman Soup stands out with its bright acidity from the lemon and a gentle heat from the red pepper flakes, perfectly complementing the sweetness of the seafood.

Tip: For an extra layer of flavor, toast a slice of crusty bread rubbed with garlic to serve alongside the soup.

Yam Porridge

Warm up your kitchen with this comforting Yam Porridge, a creamy and hearty dish that’s as nourishing as it is delicious.

Ingredients

• 2 medium yams, peeled and cubed
• 1 cup coconut milk
• 1/2 cup water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp vegetable oil
• 1/2 cup spinach, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Add the yams to the pot, stirring to coat them in the oil and aromatics. Pour in the coconut milk and water, then season with salt, black pepper, and cayenne pepper.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the yams are tender and easily mashed with a fork.
4. Stir in the chopped spinach and cook for an additional 2 minutes, just until the spinach wilts.
5. Remove from heat and let the porridge sit for 5 minutes before serving. This allows the flavors to meld beautifully and the porridge to thicken slightly.

The magic of this Yam Porridge lies in its velvety texture and the subtle heat from the cayenne, making it a standout dish that’s both simple and sophisticated.

Tip: For an extra creamy texture, mash some of the yams against the side of the pot before adding the spinach.

Conclusion

We hope this roundup of 18 Spicy Nigerian Recipes has inspired you to bring some vibrant flavors into your kitchen! Each dish offers a unique taste of Nigeria’s rich culinary heritage. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!