Recipes

Lutheran Church of Christ in Nigeria

The people of Nigeria, like those in most West African countries, rely mainly on a filling porridge, made of cassava, millet, cornmeal or rice. Balls of porridge are dipped in a spicy sauce of vegetables, meat, or fish. Celebrations such as weddings call for special foods and a cow or several goats might be killed so that all the guests are well-fed. In Jos, Nigeria, on Christmas day, neighbors exchange large pots of chicken stew.

Peanut Balls
Kulikuli

1 pound shelled and roasted peanuts	1 teaspoon cayenne pepper
1/4 to 1/2 cup peanut oil	1 teaspoon salt
1 small onion, finely chopped	oil for frying

Grind or pound nuts and put through a blender or food processor, adding just enough oil to make a paste. With wet hands, squeeze the nut mixture to remove any excess oil.

Saute the onions, cayenne and salt in tablespoon of oil until golden, then knead them into the peanut paste. Shape the mixture into 1-inch diameter balls, adding a few drops of water if necessary to help hold them together.

Drop the balls in hot oil or flatten and fry in a skillet. Cook for 2 to 3 minutes until the outsides are crisp.

Recipe from The Africa News Cookbook, by the Africa News Service, Inc., 1985, p. 24.

Chin Chin
Makes 10 cups

These pastries are sold at roadside stands and are made in huge quantities for celebrations. Many African women do not have ovens in which to bake, so deep-fat frying provides a good cooking method for items made of dough.

Mix until smooth:
1 cup margarine at room temperature
1 cup water
2 eggs

Add:
1/2 cup sugar
4-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 tablespoon grated orange rind (optional)

Knead until smooth, adding more flour if needed until the dough is no longer sticky. Roll dough to about 1/4-inch thickness and cut into small pieces, about 1/2 x 1 inch. Use a pizza cutter for fast cutting.

In a heavy saucepan, heat 1 to 2 inches of oil to medium heat. Fry Chin Chin, stirring frequently to turn, until golden brown. Drain and cool on paper. Store in a covered container.

Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, p. 260.

Jollof Rice
Serves 4-6

This dish is common throughout West Africa, and can be made with chicken, beef, goat, pork, etc.

2-1/2 to 3 pound broiler-fryer chicken, cut up	1 cup uncooked rice
2 onions, sliced	1/2 teaspoon cayenne
2 cups water	1 teaspoon salt 1/2 teaspoon pepper
1 large can Italian plum tomatoes, or the equivalent fresh	1 chicken bouillon cube (optional)
1 small can tomato paste	1/4 teaspoon thyme
8 ounces green beans, fresh, or 10 ounces frozen

In a large skillet or stew pot, brown the chicken pieces in 1 to 2 tablespoons oil. Remove from pan and keep warm.

In the same pan, brown the onions until golden.

In a large stew pot or Dutch oven, put in the chicken, onion, tomatoes with liquid, tomato paste, water, seasonings, and bouillon cube and bring to boiling. Reduce heat, cover and simmer 30 minutes or until the chicken is nearly done. Stir as needed.

Add rice, green beans and additional water if necessary. Continue cooking for 20 minutes or until rice is tender and chicken is done. Can be served over additional rice.

Recipe adapted by Candace Thomas from a recipe exchange at Takoma Park Elementary School, 1987, p. 135.