Five simple Nigerian party recipes to try

Nigerian Food TV

With the weekend comes a lot of hosting. Mostly on weekends whether it’s a gathering of friends and family for watching a game or celebrations for birthdays, housewarming, anniversaries, and graduations a lot of eating is involved, and with eating a lot of food must be prepared.

COVID-19 and the restrictions placed have made gatherings smaller.

However, whether you have five or 10 people over; Nigerians in South Africa gathered five simple and fast recipes that will surely leave stomachs full and faces smiling.

No party is complete without beverages whether it be soft drinks, fruit juice, water, and alcoholic beverages.

One can also serve non-alcoholic tasty drinks such as Maltina classic Malt drink bottle, low sugar Amstel Malta can, or add flavour with the refreshing Maltina Pineapple.

Most of the ingredients below can be ordered from Shop Naija if you find yourself without.

Nigerian Party Jollof Rice

We start off with the base of a party with Ellayajoku’s Nigerian party jollof rice. Party jollof rice, a very common dish, is the most sort after type of rice, because of its very unique taste. Her recipe is below.


4 Tablespoons of Canola oil

1 Tbsp butter

4 Fresh tomatoes or one 14.5oz can of diced (no salt)

1 6oz can Tomato paste

4 Red onions

2 Red bell peppers (tatashe)

crayfish (optional, but I love to use it)

4 Habanero pepper (scotch bonnet) (put as much or as little as you want, depending on how spicy you want your rice)

4 1/2 cups of long-grain parboiled rice

2 cups of chicken stock Maggi or Knorr cubes


Cayenne, white and black pepper

Bay leaves

Curry powder

Garlic or onion powder


Thyme leaves


Heat about 4 tablespoons of canola oil and butter in a medium-sized pot on medium heat and throw in some chopped red onions. Allow the onions to fry until the redness starts to slightly fade off.

Next, pour in your tomato paste and let it fry with the onions. Make sure to stir the paste consistently to avoid burning. Do this for about 10 mins, or until the paste fully fries in the oil. Add in your crayfish for an extra tasty flavor.

Blend some tomatoes, onions, habanero peppers, and red bell peppers together until you achieve a smooth consistency.

Pour in the blended mixture into the pot and fry it together with the tomato paste.

Add all your spices (BUT DON’T ADD SALT YET) and mix. Cover the pot and allow the tomato to fry in the oil. Add more oil if necessary. You really want to let the tomato fry to remove the slappy sour taste, so make sure you don’t rush this process. I would recommend letting it fry for about 20-30 mins. Be sure to continuously stir the mixture to avoid burning.

At this point, while the tomato is frying, begin to wash your long grain parboiled rice. Make sure to get rid of as much starch as possible by washing the rice until the water used becomes very clear. This helps to prevent the rice from sticking together when cooking.

Once the tomato is done frying, add your chicken stock to the mix and taste to see if it requires any salt. Add salt if necessary and mix.

Now add in your washed rice (and a bit of water if necessary to cook the rice) and mix it together with the fried tomatoes. Turn down the heat to the lowest on your burner and cover the pot. I personally like to cover the pot with aluminum foil before putting on the lid just to make sure the heat stays within the pot without escaping from the lid hole.

Allow the rice to cook for about 30 minutes.

After about 30 minutes open the pot and properly combine all the ingredients together. Cover the pot again, and let it cook for an additional 10 minutes or until the rice has fully blended in with the mixture.

Nigerian Party Stew

Tasty City shares ingredients needed to use for the tasty Nigerian party stew as well as shows you how to make it.

Ingredients listed in the video are:

Chicken pieces
Tomato paste
Redbell peppers
Scotch Bonnet Peppers
Bay leaves
Curry Powder
Seasoning cubes
Vegetable oil

Assorted Peppered Meats

Sisi Jemimah’s Nigerian Assorted Peppered Meats will surely accommodate many at your gathering which she swears is pretty easy to make. Her recipe is below.


1kg Assorted Meats

5 Red Bell Peppers/Tatashe or Shombo

4 Big Tomatoes

2.5 Onions

2 Scotch Bonnet (Atarodo)

140g Tomato Paste

1 Cup Vegetable Oil

4 Knorr Chicken Cubes

1 Teaspoon chicken/beef seasoning of your choice

1 Teaspoon Curry

1 teaspoon Thyme

1 inch Ginger

4 Garlic cloves Minced

Salt to taste


Boil your meats with Garlic, Ginger, Onion, Bouillon Cubes, Curry, and Salt to taste. When it’s boiled, grill or deep fry and set aside. Ignore the Chicken in the photo, decided to kill two birds with one stone, the assorted meats are on the second shelf…

Roughly blend or grind your Peppers, Tomatoes, Ginger, and 1,5 Onions with as little water as possible and set aside…

Pour the blended Pepper and minced Garlic into a big pot, place on medium heat, then boil down for 10 minutes…

While that’s boiling, get another pot, add the Vegetable Oil, place it on low to medium heat, when it’s hot, add 1 chopped onion, fry the Onions for 5 minutes or until it begins to caramelise…

Then add the Tomato Paste fry till the purée loses its sourness and begins to taste sweet. You’ll need to taste the Paste every now and then to make sure it’s sweetened, this should take roughly 8 minutes…

Check on the Pepper, when it is cooked down….

Add the Fried Paste along with the Onions, then add the Curry, Thyme, Bouillon cubes, and Seasoning.
Combine and continue to fry for 5 minutes….Now, add the Fried or Grilled Meats and combine. Turn the heat down to low and continue to fry for 5 minutes….

Nigerian Party Salad

Every party needs a side dish from green salad or any vegetable salad. Sisi Jemimah’s Nigerian Party Salad. Even though her recipe is a vegetarian version one can add Tuna, Sardines, or Corned Beef. So you can feel free to include any of those if you wish.

The recipe serves 15 as a side dish. The ingredients are below.

1 head of cabbage

1 head of lettuce 1 cucumber

300g farfalle or fusili pasta (Optional)

5 carrots

2 big tins of sweetcorn

15 baby/ salad tomatoes or 6 medium tomatoes

1.5 tins big baked beans

Your preferred Salad Cream or Mayonnaise

Nigerian Small Chops

Nigerian Small Chops are appetizers/finger foods. They include baby puff puff, spring rolls, samosas, stick meats and sausage rolls. One can go the easy route and buy frozen and just fry at home. But making from scratch even though may seem daunting it is doable. Today we will focus on baby puff puffs from Nigerian Food TV. Below is their recipe for how to make it fluffy and delicious.


500g of Plain Flour

• 100g- 120g Sugar (caster/castor sugar)

• 2 level teaspoons powdered/dry baking  yeast OR 10g fresh yeast

• Half teaspoon of ground Nutmeg or cinnamon

• 1/4 teaspoon vanilla flavour( optional)

• About 400ml of Lukewarm water (more or less, until you get the consistency as described in the video below )

• Half teaspoon of Salt

• Vegetable Oil (for frying)

Tip: You can double or reduce the quantity of all the ingredients to suit your need


1. If you’re using fresh yeast, dissolve the yeast with a little warm water and set aside.

2. Pour the flour into a big bowl, add the ground nutmeg, sugar, salt, and the dry yeast(or fresh yeast mixture): and mix together.

3. Now add the water, bit by bit, and mix thoroughly. Puff puff is usually mixed by hand, but you can also mix with a flat wooden spoon 

Mix for about 5 minutes or until there are no lumps in it, and the batter is smooth, but it should not be watery.

4. Cover the bowl (airtight) with a clean dry cloth or aluminum foil and leave the batter to rise for about 45 to 50 minutes.

To know if the batter is ready for frying, you will notice some air bubbles on it and also that the batter has doubled in size and is thicker and stretchy.

5. Now, heat up some oil in a deep pot, the oil should be deep enough to cover an egg so that when you drop the batter into the pot, you won’t get a flat puff puff.

6. Now do an oil test. This is done by dropping a little of the batter into the oil. The oil is ready when the puff puff rises to the top.

7. Scoop the batter into your clean palm and drop it into the oil by pressing the batter between your thumb and your forefinger(that’s the finger closest to the thumb).

You can also make use of a spoon or an ice cream scoop if you don’t want to get your hands dirty.

8. Fry until brown. Then transfer onto a sieve lined with paper towels(serviettes).

And your Nigerian puff puff is ready ..Enjoy

Those who would rather watch SisiYemmieTV also shows you how to make baby puff puffs.

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