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Quick And Easy Breakfast Ideas From Nigeria

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Breakfast should be a quick and easy meal to prepare. They are usually something you can rustle up and eat before you dash out on a working day. Most Nigerians still prefer to eat leftovers from the previous day’s dinner because they love it. For others, they do so due to lack of breakfast meal ideas. Some only take the good old bread and chocolate drink before dashing out to beat the rush hour.

The following are some quick and easy breakfast meals that are sure to help you start your day on a good note.

Fried Yam
12A-Yam-and-Stew

Fried yam recipe is a deep-fried yam recipe that can be eaten with a wide range of Nigerian stews and sauces. It is fried in such a way that the outside of the chips is crunchy while the inside is moist. It is mostly used as a breakfast meal with fried egg, omelette, Tomato Fish Stew, Vegetable Sauce or oat meal.

Ingredients
White Yam – As much as you can eat.
Vegetable Oil
Salt to taste

Frying Directions

  • Peel and cut the yam tuber into 1 inch cylindrical discs. Make several cuts across the discs to get large chips.
  • Wash the yam chips and place in a bowl.
  • Add a little salt and toss the contents to distribute the salt.
  • If you are using a deep fryer, pour enough vegetable oil into the fryer as per the instructions manual and preheat the oil to 170°C. You can also use a pot to fry the yam chips. It is preferable to use a pot rather than a frying pan for this fried yam recipe because pots provide more depth for the frying process.
  • When the oil is heated, add a few yam chips, leaving enough room for flipping the chips.
  • Stir the chips till they have turned golden.
  • Remove the chips and place in paper towels to absorb the oil.
  • Fry the rest of the chips following steps 4 through 6.

Sandwich
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Club Sandwich may not be originally from Nigeria but Club Sandwiches are eaten a lot in Nigeria. We have taken this recipe from the West and completely made it our own, so much so that we now have Nigeria style Club Sandwiches.

Club Sandwiches are normally served on local Nigerian flights and exclusive hotels but you don’t have to be mile-high to taste this snack or breakfast recipe. It is so easy to make so you should make one for yourself right after reading this.

You can eat the Club Sandwich as a snack with a chilled drink or serve it as part of a breakfast meal. It is also an essential part of a packed lunch; just add fruits and a drink and you are sorted.

Ingredients you need for Club Sandwiches

The following are the quantities of ingredients you need to make a Club Sandwich for one person. Feel free to multiply the ingredients.
4 slices of bread (minimum)
1 egg (hardboiled)
1 fresh plum tomato (tomato Jos)
1 medium carrot
¼ small cabbage
2 pieces of Sardine
1 tablespoon of margarine/butter
2 tablespoons of Mayonnaise

Preparation of Club Sandwich

  • Wash all the vegetables very well.
  • Scrape the carrot and remove the seeds from the tomato.
  • Grate the carrot and cabbage using the small holes of a grater.
  • Cut the tomato into very tiny pieces.
  • Cut the hardboiled egg into tiny pieces.
  • Add the mayonnaise to the carrot, tomato, egg and cabbage. Mix well and set aside.
  • In a separate plate, mash the sardine with a fork and mix with the margarine. Don’t worry if you don’t like the smell of sardines, the margarine helps reduce the strong smell.
  • Using a bread knife, cut off the crusty ends from the slices of bread.
  • Take one slice of bread, spread the margarine and sardine mix on one side of it and cover with the second slice of bread.
  • Repeat the above step with the remaining two slices. By now you should have two separate slices of bread that are stuck together by the margarine and sardine mix.
  • Now, take the first 2 slices, rub the carrot, cabbage, tomato, egg and mayonnaise mix on one side of it and cover with the other two slices.
  • By now, all the slices of bread should be stuck together with 2 fillings of the sardine and margarine mix and 1 filling of the mayonnaise mix in the middle.
  • Cut the sandwich into desired shapes and sizes.
    Serve the Club Sandwich with a hot chocolate drink or any chilled refreshing drink.

Akara

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Akara, also known as Bean Cakes, Bean Balls, Bean Fritas or Acarajé in Portuguese is a Nigerian breakfast recipe made with beans.

How to Make Akara

To make Akara, you need to first of all remove the beans coat. You should remove the coat from the beans just before you make the Akara. This means that you can’t use coatless beans that has been stored in the fridge or freezer to make Akara. I tried that and the Akara just spattered everywhere in the vegetable oil.

Ingredients you need for Akara

You only need 5 ingredients to make Akara:
1 cup of Beans (black-eyed or brown beans)
2 habanero chilli peppers
1 medium Onion
Salt to taste
Vegetable Oil for frying

Tools you will need:

Blender
Mortar and Pestle

Before you fry Akara

Remove the beans coat. Read how to remove beans coat for help on how to do that. It is important that you do not let salt come in contact with the beans you will use in making Akara till you are ready to fry it. Salt is believed to destroy the leavening property of beans. This is what prevents spattering of the beans batter during frying.

Then soak the beans in water for 2 hours to make it soft enough for your blender. If you will grind it using the heavy duty grinders in Nigerian markets, it will not be necessary to soak the beans for extended periods of time.
Cut the pepper and onions into desirable sizes.

Making Akara

  • Grind the beans with your blender making sure you add as little water as possible. The water should be just enough to move the blades of your blender.
  • The operators of the heavy duty grinders in Nigerian markets don’t even add water when grinding beans for Akara.
  • The less water you add at the grinding stage, the more the beans batter will stay together during frying thereby reducing spatter. Also, do not add any other ingredient when grinding the beans for Akara. It is believed that other ingredients, if added too early, reduce the ability of the ground beans particles to stick together.
  • Set some vegetable oil on the cooker to heat up. The oil should be at least 3 inches deep.
  • Put some of the ground beans into a mortar. This should be the quantity you can fry in one go.
    Stir the beans puree with the pestle in a continuous circular motion. You need to apply some pressure so that you can energize the particles of the beans puree.
  • This stirring technique releases the gas that will act like a leavening agent to the beans particles, making them rise and somehow stick together. This will be like the yeast making the dough rise in Puff Puff or what folding does to cake batter.
  • Keep stirring till the ground beans appears whiter and you can perceive its peculiar aroma.
    Add some water till you get the consistency shown in the video below.
  • Check to make sure the oil is hot. The oil should be hot enough to sizzle but not too hot. If too hot, the Akara will spatter as soon as the beans batter hits the oil.
  • Once the oil is hot, add the onions and pepper to the beans puree in the mortar. Stir well.
  • Add salt to your taste and stir again. Salt should always be added just before scooping the beans mixture into the oil. If salt stays in the mixture for extended periods of time, it will destroy the leavening property of the beans. This property is what makes the Akara float in the oil and prevent spatter during frying.
  • To fry the Akara, scoop the mixture with a table spoon and slowly pour this into the oil. Dipping the spoon a little bit into the oil helps reduce spatter.
  • Fry the underside till brown and flip to fry the top side too.
  • When the Akara balls are brown all over, remove and place in a sieve lined with paper towels.
  • Serve Akara with Custard/Ogi/Akamu, Agidi or Bread. The best bread to eat Akara with is oven-fresh, hot and stretchy bread like Agege Bread .
  • Making Akara may seem like rocket science but with practice, you will perfect this recipe. If you do not get it right the first time, try again. Everybody has the same first time experience with making Akara.

Akamu

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Traditionally processed Ogi, Akamu or Pap with the distinctive sour taste is a great partner to Fried Plantain, Nigerian Pancake, Akara, Fried Yam, Puff Puff etc. Any of these when combined with Akamu, makes a great breakfast meal. Akamu is also a great baby food.

Akamu is simple yet very difficult to prepare. It is a big challenge for a lot of people.

In Nigeria, we usually add evaporated milk to Akamu meals so the main requirement is that the akamu/ogi/pap is thick after preparation so that when the milk is added, a perfect consistency will be achieved.

What you will need to make Akamu/Ogi/Pap
Wet Corn Starch (Akamu, Ogi or Pap)
Water (Hot and Cold)
Evaporated Milk
Sugar (to taste)

Notes about the ingredients

If you can’t buy or make Akamu from scratch, you can use corn starch or very smooth corn flour but the classic sour taste will be missing.

Evaporated milk is the best milk for ogi. Whole milk, semi-skimmed or skimmed milk are not great for akamu. If making Akamu for your baby, use baby milk.

Add sugar to your taste. I have never used other sweeteners in Akamu. For babies, do not add sugar.

Preparation

  • Put some lumps of akamu/ogi/pap into a sizeable bowl. Akamu rises during preparation so you should use a bowl big enough to contain the meal in its risen state. If in doubt, use a very big bowl, with time, you will learn which quantity can comfortably fit is which bowl size.
  • Use a tablespoon to crush the lumps of ogi into very small pieces.
    Add cold water in small quantities and mix till you have a medium consistency with no lumps.
    Put a kettle of water to boil. Make sure the water will be enough. It is better to boil too much water than not have enough water when making akamu.
  • Just before the water boils, stir the mix very well because some of the ogi may have settled at the bottom of the bowl. If not stirred well, this is the major cause of lumps when you start making it.
  • Once the water boils, pour it slowly but steadily in a circular motion into the bowl of akamu and stir at the same time. Pouring the hot water slowly and stirring at the same is very important because this prevents lumps.
  • Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the akamu has completely set.
  • Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery. Remember that you will still add liquid evaporated milk.
  • Add evaporated milk and some sugar to taste and stir everything to the way you like it.

Plantain Moi Moi (Ukpo Ogede)

How-to-Wrap-Nigerian-Moi-Moi-with-Leaves
Plantain Moi Moi (Ukpo Ogede) is one of the Nigerian plantain recipes prepared with overripe platains. Do not let the look of this meal deceive you! It is very delicious. Yes, it has this unique taste that your taste buds will love. The proof of Plantain Moi Moi is truly in the eating.

Ingredients

2 pcs of overripe plantain (Even if the skin is now black, as long as the inside is not decomposed)
100g plantain flour
1-2 cooking spoons palm oil
1 teaspoon ground crayfish
1 onion
Pepper and Salt (to taste)
1 Knorr cube
Cool water
Containers
Uma leaves (Thaumatococcus Daniellii)
Aluminium foil bags
Bowls

Before you cook Plantain Moi Moi

Prepare the uma leaves for the Plantain Moi Moi.
Put the plantain flour in a bowl, add a small quantity of water and mix till you get a medium consistency.
Wash, peel and cut the overripe plantain into small pieces.
Grind the crayfish, cut the onions and pepper into small pieces.

Cooking Directions

  • Blend the overripe plantain pieces, plantain flour batter, onions, crayfish, pepper and stock cube with just enough water to allow the blades of the blender move.
  • Pour the smooth blend into a sizeable bowl.
  • Add salt and palm oil. Mix thoroughly till well combined.
  • Set a small quantity of water in a pot to boil. When the water boils, place a base for the Plantain Moi Moi wraps into the pot. This can be scrap pieces of aluminium foil, a stainless steel stand or leaf stalks from the uma leaves.
  • Scoop the mix into folded uma leaves, just as you would with beans Moi Moi.
  • Gently place the wraps in the pot of boiling water and cook for 20-25 minutes. Add water along the way if necessary.
  • Leave to cool down completely and set before serving.
  • Serve with Custard, oat meal or akamu (corn starch meal). It can also be eaten with a chilled drink as a quick snack.

 

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