Suya Lamb Curry

Goat meat kebabs dusted with suya spice and wrapped in newspaper are a popular street food in Nigeria, as well as other parts of west Africa. They go hand in hand with the summer weather and an ice-cold drink. In the UK, however, we’re not always gifted with sunshine and can often find ourselves turning to a curry in the colder months. Combining the two brings the best of both worlds and turns a simple street food into an amazing home dish. As with most curries, the recipe takes a couple of hours, so it’s something I recommend making at the weekend. If you like raw onions, slice a few red onions and serve them on the side. I enjoy eating this with plain boiled rice or agege bread as both soak up the flavour from the curry making each bite memorable. I’ve used lamb as it’s the closest alternative to goat meat in terms of taste and is more readily available.

Ayamase Tilapia Rolls

Despite it’s earthy green colour, the ayamase sauce is fiery and robust. This is a simple recipe to follow but make sure you don’t skip out on the palm oil, otherwise you won’t get the same taste. When buying palm oil, try to find a brand that sources it's responsibly. Most African brands have their oil sourced responsibly and can be found in most markets. However, if you’re looking for a version sold in supermarkets Carotino is a certified company that produces a blend of palm and canola oil.

Scallops & Grilled Okra

Okra is that vegetable people are scared to try because it’s notorious for being slimy. Arguably, its “slime” is its best characteristic, but for those who disagree this recipe provides a way to enjoy okra. Its fresh flavours are paired with sweetness from the caramelised onions and zest from the apples and the sumac. The portions are rather conservative so they can be doubled for something more filling.

Fried Coconut Rice

In Nigeria, fried coconut rice is a dish that’s saved for special occasions such as weddings or birthdays, where food is usually served buffet style. Guests line up and have to make a choice between jollof rice and fried rice before selecting any accompaniments to go with it; however, in most cases both are heaped on the plate. True Nigerian fried rice contains beef liver or prawns, but I much prefer it with mushrooms instead. Likewise, the rest of the vegetables in this recipe can be swapped for any others that you prefer. In spring, I swap the green peppers with seasonal asparagus.