As you stroll down the streets of most cities and villages in Nigeria, you are often greeted by vibrant colors, tantalizing aromas, and mouthwatering flavors that characterize Nigerian street food. This is a testament to the country’s rich and diverse culinary heritage. You can’t help but indulge. But what happens when you don’t want to leave the comfort of your home to enjoy these street delicacies? Well, we are here to help with that. Here are some street food and snacks you can easily make at home.
Puff-Puff – The delicious doughy delight! It’s so nice they just had to name it twice. Puff-Puff is not just a street food but also a party favorite, often served at gatherings alongside other small bites. To make this at home, you just need to whip up a batter of flour, sugar, yeast, and water, and let it rise until it’s puffy (hence the name). Then, drop spoonfuls into hot oil and watch them puff up and turn golden. For an elevated taste, you can make a delightful bowl of puff-puff with Ayoola Plantain Flour or Ayoola Potato Flour.
Akara – Now, this is a legend! Akara is not just a street food but also a comfort food. Hot akara paired with pap on a rainy morning is exactly what dreams are made of. To make akara, you need to soak peeled beans, blend them with onions and spices, and then deep-fry them into crispy, golden balls of deliciousness. But here is the exciting part: with Ayoola Beans Flour, you don’t have to stress about peeling and soaking; you just add onions and other spices to the flour, make a paste, and fry. The result? A taste explosion that will leave you wondering why you ever settled for cereal or any other breakfast.
Suya – Suya is one of the royals when it comes to street snacking. It is the quintessential Nigerian street food that packs a punch and adds spice to your night. It is mostly sold at night and wrapped in old newspapers for the culture. Guess what, though? You don’t have to wait until night to enjoy suya. To make suya at home, start by marinating thinly sliced beef in a mixture of ground peanuts, cayenne pepper, paprika, garlic, and ginger. Thread them onto skewers and grill. If you don’t have a grill, an air fryer, gas oven, or a stovetop griddle will do. Don’t forget the spicy peanut mix called Yaji on the side for that authentic suya experience.
Boli/Bole – If you’re missing the smoky goodness of Boli (grilled plantains), it’s time to fire up your grill or air fryer. Simply remove the peel from the plantains (ripe or partially ripe), brush them with a bit of oil, and sprinkle with salt. Grill them until they’re beautifully caramelized and have those irresistible grill marks. Serve with spicy pepper sauce or a side of peanuts for an extra crunch.
Corn – We have a classic one here! Roasted or boiled corn can be found at every street corner and turn. To make roasted corn, you just have to dehusk the corn and roast it over direct heat, or you can also grill it on low heat for even cooking. For the boiled option, put the corn in a pot of water, boil, and then add salt to taste. You can also put butter on the corn, wrap it in foil, and bake it. Both roasted and boiled corn are commonly eaten with coconut or ube (African pear).
Chin-Chin – Another one with double the name and double the deliciousness. Chin chin is Nigeria’s answer to crispy, crunchy happiness! For most, chin-chin is that childhood favorite that follows you into adulthood, and you just can’t help but keep loving it. To make chin chin, add some flour, sugar, egg, milk, salt, and baking powder in a bowl and mix. Knead the dough until it’s smooth and elastic. Roll out the dough into a thin sheet and cut it into small squares or desired shapes. Heat the vegetable oil in a deep pan and fry the chin chin pieces until they’re golden brown and crispy. Ayoola Potato Flour can give your chin chin the twist it needs to make it extra yummy.
Agege Bread – Agege bread is one of the kings when it comes to street food. It is named after the Agege community in Lagos state. The bread is soft, white, and dense. It’s usually served with a spread, stew, akara, or ewa agoyin, which is another street food. With Ayoola Cassava Flour, you can make your own homemade version of Agege bread and enjoy the doughy street king straight from your oven.
Moi Moi – Just like akara, moi moi is a beans-based meal, but with moi moi, you pour the paste into a container or leave it, wrap it up, and steam. It can also be paired with pap, oats, or any other side of choice. Ayoola Beans Flour allows you to make moi moi with ease without having to soak, watch, and peel the beans.
Zobo – The champagne of the street! It is also known as Hibiscus tea. Zobo is a delicious drink made with dried hibiscus petals. It is vibrant and visually stunning. To brew zobo, rinse the hibiscus petals and place them in a pot with pineapple chunks, orange peel, and cloves. Add enough water to cover the ingredients, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes. Strain the liquid into a pitcher and sweeten with sugar or honey. Serve your zobo chilled, garnished with more fruit if desired, and sip your way to a tropical paradise.
Kunu – Kunu is a refreshing drink that can be made with sorghum, millet, and rice for the kunu shinkafa variation. To make kunu at home, wash the millet or sorghum thoroughly and soak it in water overnight. Drain the soaked grains and blend them with groundnut, ginger, and cloves until smooth. Strain the mixture through a fine sieve or cheesecloth to extract the liquid. Sweeten the kunu with sugar or honey to your taste. Chill in the fridge, serve with ice, and toast to your homebrewed delight! For kunu shinkafa, you can use Ayoola Rice Flour and eliminate the process of soaking overnight.
What a journey through the streets! We hope to have awakened the chef in you with this list. From the spicy suya skewers to the sweet and savory boli, these recipes will not only fill your home with mouthwatering aromas but also bring a taste of Nigeria’s vibrant street food culture to your dining table. So why wait? Roll up your sleeves, gather your ingredients, and let the cooking carnival begin!
