Nigerian Food Cooking Class

Fred’s Story

When I was a child, when my parents took me to Nigeria, I did not realise the world of food delights that were going to be opened up to me. Being born and raised in Britain as a child until I was nine, my food foundation was about to be blown out of proportion with food that I had never encountered before.

Now as French trained chef, I fully appreciate and understand my families recipes. The tradition and history behind them. I really enjoy sharing the dishes that have been passed down through the generations of my family.

Living in Australia now, it is nostalgic to be able to dive it to my Nigerian repertoire and recreate a memorable meal. So many of the ingredients are now available close to home.

In this class, we will be cooking some of my favourite Nigerian dishes. If you enjoy hot chilli and exotic flavours, you will love Nigerian food.

Jollof Rice – The Paella of Nigeria and many other west African countries. Made with long grain rice, tomatoes and spices. Jollof Rice is a one pot dish that is also cooked with meat, seafood or vegetables. Usually served at celebrations or parties.

Dodo – Fried Plantain

Pepper Soup – A hot peppery soup which is actually a stew. Used to accompany staples such as rice, cassava or dishes such as fufu.

Akarra – Served for breakfast or on religious occasions. Fritters made from soaked beans and enhanced with spices.

Okra – Very popular in West Africa. Served with soups and staples such as Eba or Fufu

Eba – Cassava, a very popular staple. Made with dry fried Nigerian Gari