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.
- 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
- Season the chicken with salt and pepper, and thyme.
- In a large sauce pan, add the red peppers, tomato paste, onion and water in a large pot.
- Over medium heat, cook for 10 minutes.
- Add the bully on cubes and simmer for an additional 10 minutes.
- Add the chicken and simmer for 20 to 30 minutes. Make sure the chicken is cooked through.
- 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
- Place the yams in a large sauce pan.
- Add enough water to cover the yams.
- Add the salt, garlic clove, and cinnamon.
- Bring the yams to a boil and reduce the heat to medium. Cook until fork tender approximately 15 minutes.
- Discard the garlic clove and drain the yams.
- In a small sauce pan melt the ghee or butter and add cayenne pepper to taste.
- Drizzle the ghrr or butter with cayenne on top of the yams and serve.