Recipe – Afrotaste

RECIPE

Explore Our Recipes

Authentic Nigerian & Kenyan Dishes Made Simple

Dive into a flavorful journey through the heart of Africa. From spicy stews to sweet street snacks, our carefully curated recipes bring you the best of Nigerian and Kenyan cuisine. Whether you’re a beginner or a seasoned home cook, you’ll find step-by-step guides to recreate traditional meals with ease — all rooted in culture, heritage, and love.

Our Recipes

Nigeria:

Suya

Region: Northern Nigeria (Hausa)

A spicy, flame-grilled skewered beef delicacy popular among the Hausa people. Often served with sliced onions, tomatoes, and yaji (pepper-spice mix), suya is a street-food icon across Nigeria.

Preparation:

Cut beef into thin strips with a sharp Knife.
Prepare Yaji spice mix (ground peanuts + chili + ginger + garlic + onion powder + salt + bouillon).
Mix part of the spice with oil to form a paste.
Rub the meat with the paste and let it marinate.
Soak wooden skewers in water to prevent burning.
Thread marinated meat onto skewers.
Grill over medium-high heat until cooked and slightly charred (3–5 mins per side).
Sprinkle with reserved dry Yaji spice.
Serve with sliced onions, cabbage, tomatoes or cucumbers and enjoy!

gizdodo

Region: Southwestern Nigeria (Yoruba)

This is a popular dish amongst the Yorubas, it is made with gizzard and plantain also known as dodo hence the name Gizdodo. The gizzards are cooked with a blend of flavourful spices creating a slightly spicy sauce and fried plantains added to the mix.

Preparation:

Wash, season, and boil chicken gizzards until tender.
Fry the boiled gizzards until golden brown.
Peel and dice ripe plantains, then fry until golden (dodo).
Prepare sauce by frying blended peppers, onions, and tomatoes with spices and seasoning.
Combine fried gizzards and fried plantains with the sauce, stir well, and simmer briefly.
Serve hot as a main dish or side.

Coconut Rice

Region: South-South Nigeria (Cross River/Calabar)

A fragrant rice dish cooked in coconut milk and spiced with fresh vegetables and proteins. Coconut rice is a delicacy in Calabar culture, reflecting coastal culinary influences.

Preparation:

Wash and parboil rice, then set aside.
Extract coconut milk (or use canned) and set aside.
In a pot, heat oil and sauté onions, peppers, and spices.
Add stock/broth, coconut milk, and seasonings (salt, curry, thyme, etc.).
Stir in the rice, cover, and cook on low heat until soft and the liquid is absorbed.
Add vegetables or protein (optional), mix, and allow to steam.
Serve hot.

Afang Soup

Region: South-South Nigeria (Akwa Ibom)

Made with afang (wild spinach) and waterleaf, this soup is protein-rich and earthy, deeply rooted in the culture of the Efik and Ibibio people. It’s often served at weddings and traditional feasts, showcasing a blend of health and heritage.

Preparation:

Wash and season choice of protein and boil until tender.
Add palm oil, ground crayfish, and seasoning to the stock and simmer.
Stir in waterleaf (or spinach as substitute) and cook briefly.
Add finely pounded Afang (okazi) leaves and mix well.
Allow to simmer until thick and well combined.
Serve hot with fufu, garri, or pounded yam.

Bole & Fish

Region: South-South Nigeria (Port Harcourt/Rivers State)

Roasted plantains served with spicy grilled fish and pepper sauce. A signature street food of Port Harcourt, it reflects urban coastal life and bold flavors. It’s typically enjoyed outdoors, at markets, or roadside grills and is loved across southern Nigeria.

Preparation:

Peel ripe or semi-ripe plantains and set aside.
Season and marinate fish with spices, pepper mix, and oil.
Roast plantains over open fire, grill, or oven until golden and cooked through.
Grill, fry or roast the marinated fish until done.
Prepare pepper sauce and fry in a pan (blended peppers, onions, oil, seasoning).
Serve roasted plantain with fish and pepper sauce on the side.

Kenya:

Central Kenya

Mukimo

Counties: Nyeri, Murang'a, Kiambu, Kirinyaga, Nyandarua

Mashed potatoes mixed with green vegetables (like pumpkin leaves or spinach), maize, and sometimes beans or peas. A staple among the Kikuyu community.

Preparation:

Boil potatoes until soft.
Boil maize (corn) and green peas separately or together until cooked.
Add pumpkin leaves (or spinach/kale) and boil briefly.
Mash potatoes together with maize, peas, and greens.
Add salt and some oil or butter for flavour.
Mix thoroughly until well combined and smooth.

Coastal Kenya

Wali wa Nazi (Coconut Rice)

Counties: Mombasa, Kilifi, Kwale, Lamu, Tana River, Taita Taveta

Rice cooked in coconut milk, served with rich fish curry. Swahili influence is strong in coastal cuisine.

Preparation:

Rinse rice and drain.
Heat oil or butter in a pot.
Add chopped onions and sauté until soft.
Add rice and stir for 2 minutes.
Pour in coconut milk and water (adjust liquid ratio).
Add salt to taste.
Bring to boil, then simmer covered until rice is cooked

Western Kenya

Ugali with Chicken (Ingoho)

Counties: Kakamega, Vihiga, Bungoma, Busia

Ugali (maize meal) served with traditional chicken, often slow-cooked with onions and spices. A common delicacy among the Luhya community.

Preparation:

Boil chicken with salt, garlic, and ginger until tender.
Fry onions in oil until golden.
Add tomatoes and cook until soft.
Add spices (e.g., curry powder) and stir.
Add boiled chicken and some broth.
Simmer, then finish with chopped coriander

Rift Valley

Mursik with Ugali and Roasted Meat

Counties: Nakuru, Uasin Gishu, Baringo, Kericho, Elgeyo Marakwet, Turkana, etc.

Mursik is fermented milk traditionally consumed by the Kalenjin people, often paired with ugali and nyama choma (roast meat).

Preparation:

Season meat (goat or beef) with salt and optional spices.
Grill over hot charcoal until cooked and slightly charred.
Turn regularly for even cooking.
Boil water.
Gradually add maize flour while stirring continuously.
Cook until thick and pulls away from the pot.
Prepare fermented milk in a traditional calabash (optional smoking inside).
Let it ferment for a few days until sour.
Serve chilled or at room temperature.

Nyanza & Eastern Lake Region

Fish (Tilapia) with Ugali and Sukuma Wiki

Counties: Kisumu, Siaya, Homa Bay, Migori

Fresh tilapia from Lake Victoria, fried or stewed, served with ugali and collard greens. A staple for the Luo community.

Preparation:

Clean and cut tilapia into pieces.
Season with salt and lemon juice, set aside.
Sauté onions in oil until soft.
Add garlic, ginger, and tomatoes, cook until soft.
Add spices (like turmeric, curry powder, or chili).
Add water or fish stock and bring to a simmer.
Add tilapia pieces, cook gently until fish is done.
Add chopped coriander and simmer for 2 more minutes.