7 Nigerian recipes

Want to learn about Nigerian cooking? Looking for recipes from Nigeria? Check out these recipes, then discover our guides to Ethiopian food and Tunisian food, then try our West African recipes.

Celebrate Nigeria’s rich and diverse food culture with a feast of vibrant flavours and bold spices. Across hundreds of tribes and traditions one thing remains the same — a love of big personalities and even bigger flavours.

Try sweet and savoury favourites such as chin chin, puff-puff and suya, alongside plantain chips and refreshing chapman. Each dish tells a story of heritage, hospitality and togetherness — a cuisine built on generosity, community and a zest for life.

Nigerian recipes

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.

Ewa agoyin

A comforting Nigerian classic made with black-eyed beans, ewa agoyin can easily be made vegan by swapping or omitting a few ingredients. Jess and Jo Edun say it’s a dish that works at any time of day – breakfast, lunch or dinner – because good food shouldn’t come with rules. Traditionally served with boiled yam, cassava, agege bread or fried plantain, it’s also delicious topped with a fried egg for something a little extra.

Recipe extracted from The Flygerians Cookbook by Jess and Jo Edun (£22, Ryland Peters & Small) and not retested by us. Photographs by Clare Winfield.

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.

Recipe extracted from The Flygerians Cookbook by Jess and Jo Edun (£22, Ryland Peters & Small) and not retested by us. Photographs by Clare Winfield.

Mighty Supermalt wings

There’s nothing quite like Supermalt – the rich, malty drink that’s earned a permanent spot in Nigerian households. Sweet, bold and unmistakably nostalgic, it’s a staple at celebrations across the country.

Jess and Jo Edun’s Supermalt wings are a tribute to their mama (grandma), who adored the drink. Inspired by memories of dancing around the kitchen together, they’ve created a dish that’s full of warmth and flavour, bringing people from all walks of life to the table. Prefer something milder? Simply skip the scotch bonnet for a gentler kick.

Recipe extracted from The Flygerians Cookbook by Jess and Jo Edun (£22, Ryland Peters & Small) and not retested by us. Photographs by Clare Winfield.