The Flygerians is more than just our name. It’s a term used to describe cool, ambitious, driven, forward-thinking Nigerians, and it encapsulates our passion to be the best, shatter boundaries and put no limitation on what we can achieve. So expect a mixture of authentic recipes passed down through the generations and new street food with a twist: after all, our beautiful, tastebud-tantalising Nigerian food culture is too rich and vibrant not to share.
Lekki express shawarma
This adaptation of the traditional shawarma came about while we were staying in Lekki, and is inspired by our love for Middle Eastern food and culture. While adhering to the basic principles of the original dish, we’ve added a Flygerian twist: if you’ve ever tried Nigerian food, you’ll have noticed this bizarre habit of serving frankfurters with a lot of our meals, so, sticking to our own traditions, too, here’s a shawarma with optional frankfurter. This is best served hot, perhaps with twice-cooked cassava chips or french fries.
Prep 15 min
Marinate 1 hr
Cook 30 min
Serves 4-6
500g boneless chicken thighs, or lamb leg or shoulder, cut into strips
For the shawarma marinade
4 tbsp mayonnaise
2 tbsp natural yoghurt
2 garlic cloves, peeled
1 tbsp cayenne pepper
2 tbsp lemon juice
1 tbsp smoked paprika
1 tsp ground cumin
1 tbsp onion powder
2 tbsp chicken stock powder – we use Jumbo
Salt and black pepper
To serve
4-6 frankfurters (1 per wrap; optional)
Chilli oil
Garlic mayonnaise
Your favourite burger sauce
4–6 large flour tortilla wraps, warmed
1 large red onion, peeled and thinly sliced
1 large tomato, thinly sliced
1 large cucumber, thinly sliced
Shredded crunchy lettuce
Shredded red cabbage
Gherkins, thinly sliced (optional)
Start with the marinade. In a large bowl, combine all the shawarma marinade ingredients, add the chicken, toss to coat, then cover and put in the fridge for an hour.
Heat the oven to 200C (180C fan)/390F/gas 6. Transfer the marinated meat to an oven tray and roast for 15–20 minutes, until thoroughly cooked. (Alternatively, cook it in an air fryer set to grill mode at 200C.)
Cook the frankfurters, if using, as per the packet instructions.
Spread some chilli oil, garlic mayo and burger sauce on one warmed tortilla, top with a layer of the meat, followed by some sliced onion, tomato, cucumber, shredded lettuce and red cabbage, plus some gherkin slices and a frankfurter, if using. Roll up the filled tortilla, tightly wrap it in foil to help keep everything intact, then cut in half and serve.
Jollof spaghetti
When we were growing up, we often asked our mum for spag bol, and this is what she produced. Rather than a blend of Italian flavours, however, hers tasted just like jollof. What was once a dish we used to laugh about has since become a staple in our own home, and now takes us back to childhood and shared meals with our siblings.
Prep 15 min
Cook 20 min
Serves 2-3
250g dried spaghetti
Salt and black pepper
1 tbsp olive oil
3 tomatoes
3 red peppers, stalks, pith and seeds discarded
2 onions, peeled, 1 finely chopped, the other cut in half
1 small scotch bonnet chilli, or to taste
3 tbsp tomato puree
3 tbsp vegetable oil
3 garlic cloves, peeled and crushed
1 tsp grated fresh ginger
1 tsp paprika
1 tbsp chicken stock powder, or bouillon vegetable stock – we use Jumbo
1 tsp curry powder, mild, medium or hot, depending on taste
½ tsp dried thyme
½ tsp dried basil (optional)
Chopped fresh parsley, to garnish (optional)
Start with the spaghetti. Bring a large pot of salted water to a boil, then add the olive oil. Drop in the spaghetti, cook according to the package instructions, until al dente, then drain, reserving 150ml of the pasta cooking water. Put the cooked spaghetti in a large bowl.
While the pasta is cooking, put the tomatoes, red peppers, the halved onion, scotch bonnet and tomato puree in a food processor and blend smooth.
Heat the vegetable oil in a deep saucepan, then saute the chopped onion, garlic and ginger for two to three minutes. Pour in the blended tomato mixture, stir in the paprika, chicken stock powder, curry powder, thyme and basil, if using, and season with salt to taste. Turn down the heat to low and leave to cook for a further three minutes.
Add the drained spaghetti to the pan, then gradually add the reserved cooking water to loosen the sauce to your liking. Gently turn the spaghetti through the jollof sauce, making sure it’s fully coated, then season to taste. Garnish with parsley, if using, and serve.
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These recipes are edited extracts from The Flygerians Cookbook, by Jess and Jo Edun, published by Ryland Peters & Small at £22. To order a copy for £19.80, go to guardianbookshop.com