HowTo Make two Nigerian easy dinner,lunch/breakfast recipes

plantains

🥗Healthier: sweet potatoes

💰Cheaper: bananas

Sweet potatoes are nutritious and cheaper than plantains.

sausages

🥗Healthier: chicken sausage

💰Cheaper: ground beef

Chicken sausage is leaner, while ground beef is often more accessible.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based alternative, while chickpeas are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Dice 5 tomatoes, 1 bell pepper, and 1 onion and set them aside in a clean bowl.

Crack 2 eggs into a bowl, add a pinch of salt and seasoning, and whisk until properly mixed. Set aside.

Heat 1 tablespoon of vegetable oil in a pan until hot.

Add red chili pepper to the hot oil and fry for a second to release its spiciness.

Add the chopped onions to the pan and fry.

Add the diced tomatoes to the pan and fry for 2 minutes.

Pour the whisked eggs into the pan and fry on low to medium flame until cooked to your liking.

Transfer the cooked egg mixture to a clean plate.

Prepare the bread by stuffing it with the cooked egg mixture.

Serve the stuffed bread with a hot liquid of your choice, such as hot chocolate or coffee.

For the second recipe, peel and cut ripe plantains into slanted pieces.

Sprinkle salt over the cut plantains and mix, then set aside.

Heat oil in a pan until bubbling, indicating it's hot.

Add the slanted plantain pieces to the pan and fry on medium flame until golden brown on both sides, flipping as needed.

Once golden brown, remove the plantains and place them on a strainer lined with parchment paper to soak up excess oil.

In another clean pan, fry red chili pepper first to reduce spiciness, then add the remaining chopped tomatoes and onions.

Whisk 3 eggs and add them to the pan, frying on low flame until almost done.

Scoop and flip the eggs to cook evenly on both sides, then transfer to a clean plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens