Nigerian-Inspired Dishes (in Collaboration With VegansOfNigeria)

For this entry, I have collaborated with Wandoo Ityavyar of VegansOfNigeria to bring two Nigerian-inspired dishes to you (well….their recipes).

My inspiration for deciding to have this theme was that, unfortunately, I am not particularly in touch with my Nigerian culture, especially as I do not live in Nigeria. I am not much of a fan of Nigerian foods, to be honest, but I am a fan of foods inspired by Nigerian dishes. Maybe it’s because I don’t like the taste of meats (or that I am just a “picky eater”).

Wandoo and I both do not eat meats and we both happen to be Nigerian so, we are bringing to you our take on vegan versions of Jollof Rice and Groundnut/Peanut Soup, respectively.

Let us know if you try our recipes and don’t forget to check out Wandoo @VegansOfNigeria on Instagram!

Bon Appétit!

Wild Rice Meets Jollof Rice


Cajun Sauce

  • Few cloves of garlic
  • Fresh ginger
  • Lots of red onions
  • Red peppers
  • Haberno
  • Tomatoes
  • Bay leaves
  • Vegetable bouillon cubes
  • Curry
  • Thyme

Tomato/Pepper S
  • Some freshly cut up tomatoes
  • Fresh basil
  • Chopped red onions
  • Haberno (if you can stand the heat)
  • Italian herbs
  • Sea salt
  • Onion powder
  • Organic extra virgin olive oil or water (for frying)
  • 2 cups wild rice
  • 2 cups long grain rice

Cajun Sauce

  • Boil just the vegetables and the bay leaves for about an hour. Then let set them aside to cool.
  • After the vegetables have cooled off blend them up. (In Wandoo’s words, “Don’t blend the bay leaves oh. Mogbe”).
  • Add the spices and let simmer for a few minutes.
  • Set aside.
Tomato/Pepper Sauce
  • Add some oil to a wok. Followed by the onions and then the tomatoes and habanero (if using).
  • Add the basil and fry the sauce till the tomatoes wilt.
  • Add spices.
  • Set aside.


  • Cook wild rice and long grain rice separately according to their package instructions.
Wild Rice Jollof (Rice)
  • Mix all the rice and sauces together in a lasagna type dish/Pyrex dish.
  • Cover with foil paper and bake in the oven at 400 degrees Fahrenheit (about 200 degrees celsius) for 30 minutes.
  • Serve (In Wandoo’s words, “Then go and be great. You are welcome” 🙂 )
Groundnut Soup
  • 3 cups vegetable stock
  • 1/2 a red/purple onion, chopped
  • 0.5cm finely chopped fresh ginger
  • 3 finely chopped garlic cloves
  • 2.5 handfuls of spring greens cut into strips
  • 2-3 heaped tablespoons of unsalted smooth peanut butter
  • 1 heaped teaspoon of tomato purée
  • 1 tomato, chopped
  • Dried mushrooms (equivalent of 4 whole closed-cup mushrooms)
  • Ground African yellow pepper/hot chilli powder
  • Black pepper
  • Thyme
  • Rosemary
  • Sea salt
  • Using a bit of water in place of oil, cook the onions, garlic, ginger and tomato in a saucepan/pot.
  • Pour the vegetable stock into the saucepan and let it boil stirring to ensure that the tomato-onion mixture does not stick to the bottom of the saucepan.
  • Add the peanut butter to the contents of the saucepan and stir continuously until the sauce starts to thicken up a bit.
  • Add in the tomato purée, dried mushrooms and spring greens (no need to remove the stems) and let the saucepan sit on a medium heat till the spring greens have softened up.
  • Next, add the spices according to taste and let the soup/sauce heat up for a minute or two longer.
  • Serve over rice (with some plantain on the side) or, if you want to go all-out Nigerian, serve with pounded yam, eba, amala, fufu…..



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