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Nigeria food blanket spread across a floor-level bed in a warm, sunlit room

Vol. 43 — Jollof, Suya and the Generous Nigerian Table

Nigeria

From Lagos to Kano

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Standfirst

A pot of jollof left long enough to catch at the bottom. Suya turned over coals and dusted with yaji. Pounded yam soft enough to be torn by hand. Nigeria cooks loudly, generously and with absolute conviction — and always makes enough for whoever walks in.

Chapter One

The pot at the centre of everything

Nigerian cooking begins with a base: blended tomato, red pepper and onion, fried down patiently until the raw edge disappears and the oil rises. From that single foundation comes jollof rice, stew for rice and beans, and the sauces that carry fried fish or goat meat.

Then come the soups — egusi thick with ground melon seed, okra pulled into long ribbons, ogbono, efo riro heavy with greens — each eaten with a swallow of pounded yam, eba or fufu, torn and dipped by hand.

There is no such thing as cooking for exactly the number of people at the table.

— On Nigerian hospitality

Chapter Two

Suya smoke and street corners

By evening the mai suya sets up his grill. Thin beef, skewered and coated in yaji — ground peanut, chilli, ginger and spice — turned over coals until the edges char, then wrapped in paper with raw onion and tomato.

Around it, the rest of the street eats too: puff puff fried golden, akara at dawn, boli roasted plantain with groundnut, and chin chin carried in a bag for the walk home.

The Nigeria poster — jollof, egusi, suya and plantain, drawn as one celebratory composition.

Chapter Three

Kitchen, wardrobe and wall

Pieces for people who cook with the music on, the pot generous and the door open to whoever arrives.

Poster — Lagos

Apron — Ibadan

Sweater — Kano

The Collection

The Nigeria Collection

Jollof rice, egusi, suya, puff puff and plantain — the bold, generous heart of the Nigerian table in one illustrated composition.

Also available on Etsy