This cookbook provides insight into Nigerian food and its abundant history for people all over the world. From the delicious assorted native soup of the South-South region to the distinct taste of afang soup by the Efik-Ibibios or the unmatched textures and flavours of gbegiri and ewedu from the South West, this is a celebration of premium culinary experiences from around Nigeria.
Here, I share important stories about our culture, not just with words, but with images to guide you through each process from sourcing ingredients to serving the finished meal.
Afang is a delicious local delicacy from Cross Rivers State made with Okazi and waterleaf, filled with stock fish, periwinkle and dry fish
Another classic vegetable dish from Cross Rivers made with ughwu and waterleaf the richness of this soup comes from the variety of proteins from pomo to dry fish, periwinkle, stockfish, cray fish and prawns.
A Yoruba delicacy made from fresh tomates and pepper with efo shoko, the distinctive taste of iru, shawa – dry fish, pomo and orishirishi with cray fish.
Another dish that is popular across the country, egusi is a melon seed soup made with scent leaves, ughwu and water leaf with a touch of red pepper
|Ewedu & Gbegiri|
Gbegiri is made from a bean soup made from cowpeas and combined with fresh ewedu leaves. Served with a rich red soup this is one of the signature dishes of Orishirishi restaurant.
|Ofada Rice and stew|
Each day our executive Chef makes one special dish for our customers with ingredients straight from the farm to your table.
Also known as white soup from the South Eastern States is a delicious combination of yam, dry pepper uziza seed, uda and assorted meats
Cooked with cocoyam, uziza leaf and the oha leaf which resembles a vine leaf, it is popular in the Eastern part of Nigeria and made with dry fish
Popular across Nigeria our version of a gumbo made with Okra also known as ladies fingers with fresh seafood, ughwu and rich palm oil.
Found across Western Africa with many different name, banga soup is made with fresh palm kernels seeds – called banga in Igbo language this dish is a hallmark the Urohbo and Isoko people, palm kernel paste, banga spices, periwinkle, dried fish, stock fish, crayfish and yam to thicken
This is found in the south south part of Nigeria and is made with sea food (shrimps, periwinkle, different types of small snails), stockfish, dried fish, okiza leaf and offo to thicken
This soup can be found in all parts of the country and each tribe has a different way of cooking it. At Orishirishi we use prepare the ogbono seed with palm oil, crayfish, dried fish, stock fish and dry pepper to produce a sweetly aromatic draw soup