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Skillet chicken and rice

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Nigeria Is My Kitchen

Yam (Puna) is very popular in Nigeria and other parts of Africa.
Nigeria produces over 70% of the yam consumed in the world. You can have boiled yam on your table in under 30 minutes. Yam requires few ingredients to make it and it is also very easy to cook.

Jollof rice  Print Recipe

Jollof Rice is probably the most famous West African dish. It’s long-grain rice spiced up with tomatoes, onions, bell pepper, garlic, and thyme, then simmered in a delicious chicken broth Centuries ago, the Wolof or Jolof people (from the Senegambian region) created the rice dish. Back in the mid-1400s, the Portuguese introduced tomatoes, and the local people put them to good use.
Serves: 6
Preparation time:20 minutes
Cooking time:40 minutes
• 3 cups long-grain brown rice
• 2 plump tomatoes, chopped
• 1 red bell pepper, chopped
• ¼ cup oil
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon thyme
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 Scotch bonnet pepper
• 1 teaspoon bouillon powder or cube
• 2 cups chicken broth
• 2 cups water
• Salt, to taste
1. Wash the rice and set it aside. Add tomato, bell pepper, half of the onion in a blender, and puree until smooth.
2. Heat your oil in a large pot over medium-high heat. Add the remaining chopped onions, garlic, and thyme and saute for about 2-3 minutes until onion is translucent and slightly caramelized.
3. Then add tomato paste and cook for about 3 minutes. Add in pureed tomato mixture and cook while stirring for about 15-20 minutes.
4. Add washed rice, bay leaf, Scotch bonnet, bouillon powder, chicken broth, and water. Give everything a generous stir, then season with salt to taste.
5. Bring the liquids to a rolling boil, then cover and reduce heat to low. Allow rice to cook until tender and fluffy (about 30-40 minutes)
6. Turn off heat, allow the rice to cool for about 10 minutes, then fluff rice using a fork.
7. Serve with grilled chicken or meat.

Skillet chicken and rice  Print Recipe

A quick and easy dinner on the table in no time
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
454 g (1Lb) skinless boneless chicken breasts, cut into cubes;
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.

Side Dish
Peri peri sauce  Print Recipe

Home-made Peri Peri Sauce is used as dips, accompaniments, marinades or even spreads. This Nandos style Piri Piri Sauce is easy made. PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. It’s grown in the African soil, so the magic starts from the ground up.
Serves: 8
Preparation time:30 minutes
Cooking time:30 minutes
2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic, minced
1/2 cup lemon juice
1/4 cup red wine vinegar, or apple cider vinegar
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
1 1/2 tsp smoked paprika, or plain paprika
1 1/2 tsp dried oregano
2 bay leaves
1 1/2 tsp kosher salt
1 tsp black pepper
To finish the sauce (when cooked)
1/4 cup lemon juice
zest of one lemon, finely minced
1/4 cup red wine vinegar, or apple cider vinegar
1/2 cup extra virgin olive oil
Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running.
conversion of liquids
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Ounces liquids - fl oz
Tablespoons - tbsp
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Kilogramms :  kg
Gramms :  g
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Ounces :  oz


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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams


1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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3 Recipes

2 Main dishes