Nigerian Cuisine is extremely diverse. Each region can be drastically different from it’s neighbor, but that just means there is a lot more to explore. I got started with one of the more popular ‘national’ dish. Isu is spiced boiled yams– common side dish. I tried this as a side to a typical Nigerian stew. Although fish filets are the most common protein used, I had some extra chicken and decided to try it out. It worked very well. Actually, if African or Nigerian cuisine is something that would scare you or a loved one off, this is an excellent entry level dish as you would never guess it’s Nigerian. Give it a shot, it’s tender and delicious, I’m gonna try fish soon.

Nigerian stew

  • 2lbs Chicken breast, boneless and skinless
  • Pinch of thyme
  • Salt and pepper
  • 1/4 cup red bell pepper, minced
  • 1 medium onion, chopped
  • 4 cups water
  • 1 chicken bouillon cube
  • 6oz can tomato paste


  1. Season the chicken with salt and pepper, and thyme.
  2. In a large sauce pan, add the red peppers, tomato paste, onion and water in a large pot.
  3. Over medium heat, cook for 10 minutes.
  4. Add the bully on cubes and simmer for an additional 10 minutes.
  5. Add the chicken and simmer for 20 to 30 minutes. Make sure the chicken is cooked through.
  6. Serve with the Spyc boiled yams.



  • 2 pounds of yams, peeled and Cut into a thick slice
  • 1/2  teaspoon of salt
  • 1  clove of garlic peeled
  • 1 tsp cinnamon
  • 4 tbsp of ghee or butter
  • Cayenne pepper


  1. Place the yams in a  large sauce pan.
  2. Add enough water to cover the yams.
  3. Add the salt, garlic clove, and cinnamon.
  4. Bring the yams to a boil and reduce the heat to medium. Cook until fork tender approximately 15 minutes.
  5. Discard the garlic clove and drain the yams.
  6. In a small sauce pan melt the ghee or butter and add cayenne pepper to taste.
  7. Drizzle the ghrr or butter with cayenne on top of the yams and serve.