Nigerian halal recipes

Nigerian cooking is rich in peppers, palm oil, beans and leafy greens, and it is built around soups and stews eaten with a swallow, a soft, starchy food pulled off by hand. The north of the country is mostly Muslim, and dishes like suya, kilishi and tuwo come from there.

Our Nigerian recipes include jollof rice, cooked in a tomato and pepper base until every grain takes the colour, and suya, beef skewers coated in a peanut and chilli spice and grilled. Egusi soup is thickened with ground melon seeds and greens, and pepper soup is a hot, spiced broth with meat or fish. Efo riro is a spinach stew with peppers and palm oil, and tuwo shinkafa is a soft rice swallow from the north to eat with any of them.

Black-eyed peas are the protein behind two of the best snacks: moi moi, a steamed bean pudding with egg and pepper, and akara, bean fritters fried until puffed and crisp, often eaten for breakfast. Kilishi, thin slices of beef dried with a peanut spice coating, is Nigeria's own jerky.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers