Elevated risk
Ogiri-egusi (fermented melon-seed condiment)
A Nigerian condiment of cooked, fermented melon seeds, wrapped in leaves and held warm for several days, used to thicken and flavour soups and stews.
Nigeria
Recipes by the places recorded in their sources.
Nigeria
Okpiye (okpeye)
Okpiye, also written okpeye, is a Nigerian condiment from fermented Prosopis africana seeds; published studies describe laboratory batches, not a validated home method.
Elevated risk
Lafun
Lafun is a Nigerian fermented cassava flour described in historical accounts. This record documents reported processing stages, not a validated household method or a batch-specific cyanogen and moisture safety endpoint.
Elevated risk
Kilishi
Kilishi is a Hausa-land dried meat from northern Nigeria and southern Niger: thin slices of beef or other meat, dried, coated in a spiced groundnut paste and dried again.
Eba
Eba is a West African dish of cooked gari, stirred into hot water until it forms a thick paste. It is a cooking stage with no new fermentation, served with soup.
Elevated risk
Sun-dried mushrooms
Sun-dried mushrooms are mushrooms spread in open sunlight and left to lose their water to solar heat and moving air, a method recorded in Nigeria, Tanzania, Mexico and among Algerian desert truffle gatherers.
High risk
Ugba, Nigerian fermented African oil bean
Sliced cotyledons of the African oil bean, boiled soft and fermented in banana-leaf parcels into the sharply savoury Nigerian condiment and salad ingredient known as ukpaka.
Ata dindin
Ata dindin is the Yoruba fried pepper sauce: chillies, red bell pepper and onion blended and cooked down in oil until the oil separates. The same name is also given to a finished stew built on it.
Elevated risk
Ogi and akamu, fermented cereal slurry
Ogi or akamu is a wet fermented cereal preparation documented in Nigeria and Benin. Grain or maize starch is steeped, milled or sieved, then fermented by process-specific routes; evidence supports no universal method or safety limit.
Agege bread (soft home-style variation)
This softer home-style Agege bread uses a scalded flour paste, an enriched yeast dough and a 9×5-inch loaf pan, with rolls from the extra dough.
Elevated risk
Northern Nigerian pearl-millet kunu zaki
A thick, spiced northern Nigerian drink of pearl millet in which only part of the fermented slurry is cooked, so raw starch and gelatinised starch are recombined.
High risk
Ogiri-okpei from Prosopis seeds
Ogiri-okpei is a Nigerian condiment of cooked Prosopis africana cotyledons left to ferment spontaneously in leaf-lined containers, then ground and dried.
High risk
Abacha
Abacha is a fermented cassava-strip preparation from southeastern Nigeria, sold wet or dried and later rehydrated for meals such as African salad.
Elevated risk
White gari from fermented cassava
White gari is grated cassava fermented for three days, then pressed, sieved and toasted dry into a coarse West African meal eaten soaked or as a stiff porridge.