Celebrating Muslim Diversity: Recipes from Nigerian Muslims

Nigeria is home to the largest Muslim population in West Africa, with over 50% of the country’s population adhering to Islam. While the country can generally be split between the Muslim north and the Christian south, Nigerian Muslims have moved and contributed to the country as a whole since as early as the 11th century when Islam was first introduced to Nigeria.

With a fascinating history of ancient trade routes and established hubs for commerce, Nigeria has been a major player in not only connecting the Middle East with North Africa but also with connecting North Africa with Sub-Saharan Africa. From the Mediterranean to the Atlantic Ocean, peoples, goods, religions, and languages have flourished in the country, eventually seeing the monumental rise of Islam within what is now modern-day Nigeria. In celebration of Nigeria’s diverse and layered history, here are some favorite recipes for Ramadan:

Groundnut Soup: Originating from the Etsako people of northern Nigeria, this aromatic peanut soup is perfected with the balance of savory meat and fish with the sweetness of peanuts

Ingredients:

• 500g of raw peanuts (peeled)
• Assorted meat and fish (beef and stockfish)
• Palm Oil
• Handful of Nigerian Pumpkin leaves
• 2 Tbsp of ground crayfish
• 2 stock cubes
• Salt and pepper to taste

Instructions:

• Soak the stockfish for a few hours (can boil if need be). Once the stockfish is soft, clean the fish and remove the bones, separating it into small pieces
• Roast the raw peanuts in a large frying pan until they are a dark toasted color. Set aside and once they are cooled, grind them into a powder with a dry mill
•  Wash and cut the Nigerian Pumpkin leaves into small pieces
• In a large pot, add in your assorted meat and stockfish and pour enough water in to cover everything
• Add in the crayfish, salt, and pepper to taste, and cover the entire pot until it starts to boil. Add in the 2 stock cubes before the mixture starts to boil, stirring well
• Once boiled, remove the meat and fish to another pot, leaving the stock in the pot
• Add in the ground peanuts to the pot with the stock and stir constantly while keeping the heat to a low simmer. Add more water if necessary and add in the palm oil, and continue cooking for about 15 minutes
• Next add back in the meat and fish to the pot while continuously stirring. Add in assorted vegetables if preferred, and enjoy!

Jollof Rice: Arguably the most-loved of all Nigerian dishes, this rice and tomato-based dish, often served with a side of grilled chicken, is the perfect way to serve a large family or gathering of friends 

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Ingredients:

• 4 Cups of long grain rice
• 3 Cups of tomato stew
• Preferred amount of chicken (drumsticks or chicken wings are popular), cooked or grilled separately
• 2 onions
• 3 stock cubes
• 2 Tsps of thyme
• 2 Tsps of Nigerian curry powder
• Salt and pepper to taste

Instructions:

• Pour the stock and tomato stew in a large pot of water and bring to a boil
• Add in the rice, curry powder, salt, and pepper to taste. The water level should be at the same level as the rice and leave on medium heat
• Once the rice is close to finishing and the water has been cooked through, add in the thyme and mix well
• The rice mixture shouldn’t be too dry and should be colorful from the tomato stew, so adjust accordingly (either more water or a bit more tomato stew)
• Once finished, either mix in the grilled chicken or serve separately to the jollof rice and enjoy!

Efo Riro: A hearty vegetable stew brought together with Nigerian Efo Shoko and a rich meat and fish broth, this can also be made with large portions of succulent meat as well

Ingredients:

• Assorted meat and fish (beef and stockfish)
• Palm Oil
• 500g of Efo Shoko (can substitute with spinach if need be), coarsely cut
• 5 tateshe peppers (coarsely ground)
• 2 Tbsp of ground crayfish
• 2 red onions (peeled and diced)
• 2 stock cubes
• 2 Tbsp locust beans
• Salt and pepper to taste

Instructions:

• Soak the stockfish in preparation for a few hours or boil until soft. Once soft, clean the fish and remove the bones, separating into small pieces
• In a large pot, add in your meat and stockfish and cover with water, bringing to a boil. Once near to a boil, add in the stock cubes and one onion and mix everything well
• In a separate pot, pour in the palm oil and heat it up. Once hot, add in the other remaining onion
• Add in the tatashe peppers into the same pot as the onions and fry everything until well cooked, around 15 minutes
• While mixing, slowly add in the locust beans, crayfish, and cooked meat and fish
• Finally add in the Efo Shoko, mixing everything together to blend the flavors
• Add in desired salt and pepper, and keep cooking until everything has been cooked through and has become aromatic. Serve with rice or pounded yam and enjoy!