top of page

LAILA'S KITCHEN

🍲 Authentic Nigerian Flavors — Made with love, spices & chef wisdom. Enjoy the taste of Naija!

chicken.jpeg

Nigerian Peppered Chicken

Deeply spiced, crispy fried chicken tossed in a rich, fragrant pepper sauce. This recipe is quick — the final fry is just 30 seconds to coat the chicken perfectly. Bursting with scotch bonnet heat and umami.

⏱️ Prep: 20 mins

🍲 Cook: 25 mins

👥 Serves: 6-8

🌶️ Heat level: Bold

🌿 Ingredients

      ​

  • 1 whole chicken

  • 1 large or 2 medium bell peppers

  • 4 attarugu (scotch bonnet) or hot peppers

  • 1 tomato

  • 1 large onion

  • Salt, curry powder, thyme, and chicken seasoning

  • 1 double Knorr chicken cube and 1 Royco cube

  • Oil for frying

📖 Method

   ​​

  • Boil the Chicken

  • Cut the chicken into pieces, wash thoroughly, and place in a pot.

  • Add:

  •  1 teaspoon salt

  1. ½ teaspoon curry powder

  2. Chicken seasoning

  3. 1 Royco cube

  4. A sprinkle of thyme

  5. Half of the onion (chopped)

  6. Cover and cook for about 30 minutes, or until the chicken becomes soft.

  • 2. Fry the Chicken

  • Remove the chicken pieces and deep-fry them in hot oil until golden brown.

  • Set aside.

  • 3. Prepare the Pepper Sauce

  • Roughly blend the remaining onion, bell peppers, hot peppers, tomato, and a few cloves of garlic.

  • Pour the mixture into a pan and cook until the water dries up.

  • Then, add oil and fry until the oil begins to separate from the sauce.

  • 4. Combine and Finish

  •  

  • Season the sauce with:

  1. ½ teaspoon salt

  2. Curry powder and chicken seasoning

  3. A sprinkle of thyme

  4. 1 double Knorr chicken cube

  • Fry for about 30 seconds, then add the fried chicken.

  • Mix well to coat the chicken with the sauce and fry for another 30 seconds.

  • ✨ That’s it! Your Nigerian Fried Chicken in Pepper Sauce is ready.

  • Serve hot with jollof rice, fried rice, boiled yam, or plantain. 😋

👨🏾‍🍳 Chef’s Special Tips — Nigerian Peppered Chicken​

​​

  • Don’t overcook the chicken in sauce:The 30+30 seconds rule ensures the chicken stays crispy but absorbs that fiery pepper flavor.

  • Make it extra smoky:Add a pinch of smoked paprika to the pepper sauce for a barbecue-style depth.

  • For milder heat:Reduce scotch bonnets to 2 and add an extra bell pepper.

  • Leftovers love:Shred leftover peppered chicken into fried rice or toss into pasta for a Nigerian-Italian fusion!

Eba and Okra.jpg

Eba & Okro Soup

A beloved Nigerian classic — smooth, golden eba paired with rich, slimy okra soup. It’s a wholesome, satisfying meal that feels like home in every bite. 

⏱️ Prep: 20 mins

🍲 Cook: 55 mins

👥 Serves: 6-8

🌿 Ingredients

       (Okro Soup)

​

  • Beef (assorted cuts, about 500g)

  • Onion (1 large, divided into two halves)

  • Garlic (2-3 cloves, chopped)

  • Salt (to taste; ~1 tsp + extra)

  • Stock cubes (2-3 cubes, e.g., Maggi/Knorr)

  • Curry powder (1 tsp, optional but flavorful)

  • Dried thyme (1 tsp)

  • Red bell pepper (1 medium, roughly blended)

  • Fresh tomatoes (2-3 medium, blended)

  • Scotch bonnet / hot pepper (1-2, to taste)

  • Vegetable oil (or palm oil, about ½ cup)

  • Ground locust beans (iru, 1-2 tbsp)

  • Fresh okra (about 250-300g, chopped into small rounds)

  • Liquid potash (akanwu/kaun, 1 tbsp)

  • Water (for boiling and soup base)

​

🌿 Ingredients

       (Eba)

​

  • Garri (fermented cassava flakes) — about 2 cups (adjust to consistency)

  • Water (2 cups boiling water + extra if needed)

  • Pinch of salt (optional, for taste)

📖 Method

       (Okro Soup)

​​

  • Put beef in a pot, add enough water to cover. Add half of the chopped onion, garlic, 1 teaspoon salt, 1 stock cube, some curry and thyme. Boil until soft, then set aside with stock (keep the broth).

  • Chop and roughly blend the remaining onion, bell pepper, tomatoes, and hot pepper. Boil the blended mixture until all water evaporates.

  • Fry the reduced mixture with oil until oil separates and color deepens (dark red/brown).

  • Add 2 cups of water, 1 teaspoon salt, 2 stock cubes, and ground locust beans (iru). Boil for 5 minutes.

  • Add the chopped okra and cook for 5 minutes.

  • Add 1 tablespoon of liquid potash and cook for another 5 minutes, stirring occasionally to prevent burning.

  • Finally, add the boiled beef and its stock. Simmer for 2-3 minutes and adjust seasoning. Serve warm with eba.

​

​

Method

       (Eba)

​​

  • Boil 2 cups of water in a pot.

  • Slowly sprinkle the garri into the boiling water while stirring continuously, until the water is almost fully absorbed and mixture thickens.

  • Cover the pot and leave it on low heat for 5 minutes (do not stir).

  • After 5 minutes, open and stir vigorously for about 1 minute until smooth and lump-free.

  • Cover again, turn off the heat, and let it rest for 10 minutes.

  • Stir once more, then shape into a mound or serve in a bowl alongside okra soup.

👨🏾‍🍳 Chef’s Special Tips — Eba & Okro Soup​

​

  • Liquid potash (akanwu/kaun) gives the soup its signature slimy texture. Stir occasionally to prevent burning and adjust thickness with water.

  • For smoother eba, use boiled water and stir vigorously in one direction. Let it rest covered — this "steaming" step makes it elastic.

Semo and Egusi.jpg

Semo & Egusi Soup

A Classic Nigerian comfort meal, full of flavour and tradition. This delicious combo of semolina and egusi soup is a family favorite.  

⏱️ Prep: 20 mins

🍲 Cook: 70 mins

👥 Serves: 6-8

🌿 Ingredients

​

  • 1 cup grounded Egusi

  • 1 cup palm oil

  • 1 cup vegetable oil

  • Stock fish, Bunga fish, and Cray fish

  • 1 tomato

  • 4 bell peppers

  • 5 Attarugu peppers

  • 1 large onion

  • 4 cloves of garlic

  • Salt, pepper, seasonings

  • Beef and stock

  • Daddawa

  • Chopped and washed Ugwu and Water Leaves

  • Semolina for serving

📖 Method

​

  • Boil the beef with salt and maggi until soft. Save the stock water.

  • Mix egusi with some of the crayfish and water into a thick paste and set aside.

  • Clean and debone fish, soak in hot water briefly then drain.

  • Pound the daddawa if it is solid.

  • Chop garlic and onions and fry in Vegetable oil + half of the palm oil.

  • Add blended bell pepper, tomatoes and attarugu. Fry well until soft.

  • Add cooked beef, cray fish, daddawa and seasonings. Fry until oil separates.

  • Add stock fish and fish. Adjust seasoning.

  • Scoop the egusi paste. Cook for 7 minutes, then stir and break the egusi (Some people leave the egusi in lumps). Cook 5 more minutes, stirring occasionally.

  • Add remaining palm oil together with the ugwu and water leaves, cook for another 5 minutes, stirring occasionally. Your egusi is ready.

  • For the semolina: Boil water. Mix 2 spoon fulls of semo with some cold water into a watery paste.

  • Pour paste into boiling water, mix well then let cook for 5 minutes. Be careful as it will rise and spill over.

  • Slowly add semolina while stirring until thick, leave it to cook for 5 minutes and stir again. It should be almost solid in consistency by now.

  • Turn off the fire and let it finish cooking on the hot stove.

  • Serve hot and enjoy every bite.

👨🏾‍🍳 Chef’s Special Tips — Semo & Egusi Soup​

​

  • For a richer flavor, you can add smoked fish or other proteins of your choice. 

  • The consistency of the egusi soup can be adjusted by adding more or less water. 

  • Some people prefer their egusi in lumps while others prefer it broken up - adjust to your preference. 

Shrimp Fried Rice

Nigerian Party Jollof Rice

The legendary West African one-pot party rice, infused with tomato stew, scotch bonnet, and aromatic spices. Perfect with fried plantains and chicken.

⏱️ Prep: 20 mins

🍲 Cook: 50 mins

👥 Serves: 6-8

🌿 Ingredients

​

  • 4 cups long-grain rice (rinsed)

  • 800g fresh tomato blend + 2 tbsp tomato paste

  • 2 large onions (diced)

  • 3-4 scotch bonnet peppers (to taste)

  • 1/2 cup vegetable oil

  • 2 tbsp thyme, 2 tbsp curry powder

  • 3 seasoning cubes & salt

  • 4 cups chicken stock (or water)

  • 1 red bell pepper (optional)

  • Bay leaves & garlic/ginger paste

📖 Method

​

  • Blend tomatoes, scotch bonnet, and bell pepper into smooth puree. Fry in hot oil until reduced and deep red.

  • Add diced onions, garlic, ginger, fry 3 mins. Add tomato paste, curry, thyme, seasoning cubes.

  • Pour in chicken stock and bring to a boil. Add bay leaves and rinsed rice.

  • Cover and cook on low heat until rice absorbs liquid (~25-30 mins). Do not stir too much.

  • For smoky flavor, let it burn slightly at bottom (the 'smoky party taste'). Serve with fried plantain.

👨🏾‍🍳 Chef’s Special Tips — Jollof Rice​

​

  • Smoky secret:After cooking, let the rice sit on very low heat with a piece of charcoal in a small foil cup (place inside pot lid) for 2 minutes — authentic ‘party smoke’ aroma.

  • No burnt taste:Use a heavy-bottom pot and parboil the tomato stew until oil floats to the top before adding stock.

  • Flavor boost:Add 1 tsp of Nigerian curry powder and ½ tsp of white pepper for deeper warmth.

  • Leftover magic:Fry leftover Jollof with a little oil and onions for 'Jollof rice stir-fry' — tastes even better!

  • Chef’s tip:Always use day-old rice for perfect grainy texture? No! Fresh parboiled long-grain works best; don't over-rinse.

Shrimp Fried Rice

Nigerian Party Jollof Rice

The legendary West African one-pot party rice, infused with tomato stew, scotch bonnet, and aromatic spices. Perfect with fried plantains and chicken.

⏱️ Prep: 20 mins

🍲 Cook: 50 mins

👥 Serves: 6-8

🌿 Ingredients

​

  • 4 cups long-grain rice (rinsed)

  • 800g fresh tomato blend + 2 tbsp tomato paste

  • 2 large onions (diced)

  • 3-4 scotch bonnet peppers (to taste)

  • 1/2 cup vegetable oil

  • 2 tbsp thyme, 2 tbsp curry powder

  • 3 seasoning cubes & salt

  • 4 cups chicken stock (or water)

  • 1 red bell pepper (optional)

  • Bay leaves & garlic/ginger paste

📖 Method

​

  • Blend tomatoes, scotch bonnet, and bell pepper into smooth puree. Fry in hot oil until reduced and deep red.

  • Add diced onions, garlic, ginger, fry 3 mins. Add tomato paste, curry, thyme, seasoning cubes.

  • Pour in chicken stock and bring to a boil. Add bay leaves and rinsed rice.

  • Cover and cook on low heat until rice absorbs liquid (~25-30 mins). Do not stir too much.

  • For smoky flavor, let it burn slightly at bottom (the 'smoky party taste'). Serve with fried plantain.

👨🏾‍🍳 Chef’s Special Tips — Jollof Rice​

​

  • Smoky secret:After cooking, let the rice sit on very low heat with a piece of charcoal in a small foil cup (place inside pot lid) for 2 minutes — authentic ‘party smoke’ aroma.

  • No burnt taste:Use a heavy-bottom pot and parboil the tomato stew until oil floats to the top before adding stock.

  • Flavor boost:Add 1 tsp of Nigerian curry powder and ½ tsp of white pepper for deeper warmth.

  • Leftover magic:Fry leftover Jollof with a little oil and onions for 'Jollof rice stir-fry' — tastes even better!

  • Chef’s tip:Always use day-old rice for perfect grainy texture? No! Fresh parboiled long-grain works best; don't over-rinse.

Comments
Share Your ThoughtsBe the first to write a comment.
bottom of page