Nigeria is often referred to as the “Giant of Africa”, being both the most populous and wealthiest nation on the continent. The combination of a long history, diverse population and varied geography provides a fertile soil for a complex and varied cuisine, but one sadly underrepresented in Toronto.

Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs and ingredients provide a broad pallet for deeply flavoured dishes, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied.

Tonight the remarkable Beauty Obasuyi, chef, real estate maven, philanthropist, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA), will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.
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Welcome Drink
Zobo is the Hausa word for a beverage made of sorrel, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple, sweetened and chilled, the result is a popular, tangy and refreshing drink.

Small Chops (Appetizer)
Puff Puff is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise, formed into small balls and deep fried, and then sometimes dusted with sweet spices like nutmeg or cinnamon.

Grilled Meats
Grilled Chicken & Tilapia, Southern Nigerian-style features a marinade of spices most commonly seen in the South, closer to the sea. Ginger and garlic are mixed with spices and yaji (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices.

Suya Beef is another staple dish and popular street food consisting of grilled beef marinated in distinctive suya spices. Similar to yaji but with the addition of Kuli Kuli (a ground peanut paste), the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya, allowing each cook or family to boast their own version.

Sides
Jollof Rice is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato, chilis, onions and sometimes other vegetables and/or meat depending on the particular chef or regional variation. Which country/city/locale makes the best versions is the topic of endless debate across West Africa, resulting in a friendly rivalry known as the ‘Jollof Wars’. Jollof Spaghetti infuses pasta with the complex flavour profile of jollof seasoning, adding the extra umami punch of smoked mackerel.

Plantain and spinach pottage is a hearty, comforting dish made with leafy greens, ripe plantain, and mild spices. Fried plantain and beans is another everyday favourite that’s both filling, flavourful and vegetarian. A fresh Coleslaw salad provides some lightness and tang to help highlight and contrast the many rich flavours. 

Dessert
Homemade cheesecake ice cream delivers the luscious flavour of classic cheesecake in a cool, creamy ice cream, garnished with a little fresh fruit for the perfect finish.
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Beauty Obasuyi is a Nigerian chef, entrepreneur, philanthropist and author based in Canada. Beauty is the founder of called Naija Jollof, a local chain of African restaurants in the GTA @naijajolloftoronto

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Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party. @thedepanneur