FIVE KEY NIGERIAN INGREDIENTS

Yam

“Many in the Igbo regions celebrate yam harvest festivals and novelist Chinua Achebe described it as ‘the king of crops’. The most common edible varieties include white, soft, water and yellow yams. White yam, pounded in what looks like a humongous pestle and mortar, is a favourite for making starchy swallows to accompany soups, and is used for brunch treats such as boiled yam and eggs.”

Scotch bonnet

“While it’s spicy, the scotch bonnet chilli – ose oyibo in Igbo – has a wonderful fruity flavour that, rather than heat, adds a background dimension to many dishes, such as my egusi.”

Cray ish

“Whether whole or in the form of a ground powder, smoked, dried crayfish and prawns are used as a natural flavour enhancer, adding depth and umami to many dishes.’”

Sweet red peppers

“Bell and longer sweet peppers are often paired with scotch bonnet in dishes such as jollof, egusi, red stew. One adds spice, the other sweetness. Those two are key.”

Plantain

“We don’t really do sweet things in Nigeria. Desserts aren’t big. But, we eat ripe, sweet plantain and what a joy it is. One great way to eat it is as dodo, fried and, at Chuku’s, tossed in cinnamon sugar and coconut.”