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Guides to the dishes our ingredients are made for, with a direct route to the products you need.
Jollof rice is one of Nigeria's most famous dishes, and a centrepiece at parties and family gatherings for Nigerian and West African communities across the UK. The dish is built on a well-fried tomato and pepper base, and its recognisable "party jollof" character comes from a light, deliberately controlled smokiness at the end of cooking.
About 20 minutes to prepare, plus around 45-60 minutes to cook
Ogbono soup is a Nigerian soup built around ground ogbono (wild mango) seeds, which give it a distinctive thick, silky "draw" texture as it cooks. It's a regular feature on dinner tables across Nigeria and the diaspora, usually served with a swallow.
About 15 minutes to prepare, plus around 45 minutes to cook (longer if starting from raw meat)
Pepper soup is a warming, aromatic Nigerian dish built around a light, peppery broth. It's popular year-round and especially loved during colder months in the UK, and it's traditionally made with whatever protein is on hand rather than one fixed version.
About 10 minutes to prepare, plus 25-90 minutes to cook depending on the protein used
Suya is thinly sliced, spice-crusted grilled meat sold by street vendors across Nigeria, and a favourite at UK gatherings for its bold, smoky, peanut-spiced flavour.
About 15 minutes to prepare (plus marinating time), and 10-15 minutes to grill
