Mama Put Kitchen

Rice tossed over open flame with shredded chicken, egg, spring onion and mixed vegetables.

Rice simmered in coconut milk with ginger and thyme, served with two pieces of grilled chicken.

Steamed white rice with the house tomato stew — the everyday plate.

Long-grain rice cooked down in a deep tomato-pepper stew with bay leaves and mixed pepper, served with fried plantain.

Bones and offal simmered in a fiery broth with uda and calabash.

Melon-seed stew with spinach and palm kernels, blended smooth and peppery, served with pounded yam.

Drawy ewedu stew made with roasted egusi and assorted meat, served with amala.

Steamed cocoyam parcels eaten with water, as it is sold on the street in Jos.

Thin-sliced beef dusted with yaji — groundnut, ginger, chilli and locust bean — grilled over charcoal.

Suya spice rubbed onto chicken pieces and grilled to order.

Marinated half chicken, grilled and served with pepper sauce.

Tilapia scored, spiced with ginger and chilli, then grilled whole. Serves one to two.

Thick fermented milk drink, served cold.

Glass or bottle, served cold.

Flaky pastry with spiced beef filling.

Sweet, airy Nigerian doughnuts, made to order.

Hibiscus steeped with ginger and pineapple, served cold in a jug.