Global Flavors, Nigerian Kitchen: Shawarma, Pasta & More

You don't need a vertical spit to make delicious Shawarma.

The Marinade:
Marinate boneless chicken strips in yogurt, garlic, ginger, curry powder, thyme, and a pinch of cinnamon (the secret ingredient!). Leave it for at least 2 hours.

The Sauce:
Mix mayonnaise and ketchup (the classic "pink sauce"). For a kick, add a dash of chili powder or hot sauce.

Assembly:
Pan-fry the chicken until charred. Lay it on flatbread (available at Shoprite or local bakeries) with cabbage, carrots, and sausage. Wrap tight and toast on a dry pan.

Authentic Chinese rice is white; Nigerian Chinese rice is dark and rich. We like it our way!

Soy Sauce is King:
Use Dark Soy Sauce for color and Light Soy Sauce for saltiness. Don't add Maggi cubes if you are using plenty of soy sauce, or it will be too salty.

Vegetables:
Carrots, peas, sweet corn, and green peppers. Dice them small. Scramble eggs separately and mix them in at the end.

Tired of plain red stew spaghetti?

Stir-Fry:
Boil spaghetti until al dente (firm to the bite). Stir fry veggies and beef strips in a wok or deep pan. Toss the pasta in and season with curry, thyme, and soy sauce.

Creamy Pasta:
No heavy cream? No problem. Mix evaporated milk (Peak or Three Crowns) with a little cornflour to thicken it. Add cheese if you can find it, but it's tasty even without.

Nigerian pancakes are usually thin (like crepes), but sometimes you want the fluffy American style.

The Trick:
Don't overmix the batter! Lumps are okay. And use baking powder, not yeast.

Cooking:
Cook on medium-low heat. Flip when you see bubbles forming on top. Serve with syrup or honey.