If you live in a Nigerian home, then you know special holidays like Easter call for a robust line up of dishes. So, this Easter we’re taking a few things off your plate by sharing the recipes for some meals and drinks guests will expect to appear at lunch or dinner. 

See? Besides being your top digital bank, we also know a few on how to take care of your belly and your pocket.

Here you go:

Catfish Pepper Soup

If there’s something Nigerians love, it’s the representation of the aquatic life in their meals and what better way to show your guests you know what you’re doing than serving up bowls of hot catfish pepper soup as a starter? Hopefully, you experience light rain to make the ambience suitable for the meal. 


You’re going to need the following. 

Iwo/Ehuru (that’s what gives the pepper soup aroma)

  • Ulima 
  • Ataiko/Atariko 1/2 TSB 
  • Irugeje (21/2 TSB)
  • Ground crayfish
  • Seasoning cubes
  • Salt 
  • Ground pepper
  • Catfish


  • Wash the catfish with salt or boiling water, put it in a pot after all the slime is gone!
  • Crack open the Umilo, Gbafilo and Iwo, blend the contents alongside ataiko and irugeje. 
  • Add your ground spices, crayfish, and de-seeded Urheri into the pot as well. At this moment, if your house isn’t scenting like a four-star restaurant by now you probably did something wrong. 
  • Add some chopped fresh pepper, seasoning cubes, salt for taste, followed by the scent leaves.
  • Cover the pot and allow to cook-the pepper soup should be ready in 35-50 minutes, depending on your portion size.  


Don’t spend thousands of Naira buying pints of Chapman when you can make it right from your home. 

All you need are two kinds of carbonated drinks: an orange drink like Fanta and a clear carbonated drink like seven up or sprite, Angostura bitters, Grenadine syrup and a Black Currant drink like Ribena.

Mix in glasses or a pitcher and serve. Don’t forget to add lemon and cucumber slices for aesthetics and a little more flavour. 

Jollof rice 

Excluding Jollof rice from the menu you plan to have for Easter shows a lack of focus that we doubt guests would tolerate, but that’s why we’re here to help.


You’re going to need,

  • 4 big bell peppers
  • 2 vine tomatoes
  • 1 whole white onion
  • 1 Scotch Bonnet pepper 
  • 1 whole red onion
  • Half a cup of vegetable oil
  • A tube of tomato puree 
  • 3 Bay leaves
  • 1 tablespoon of dried thyme
  • 3 Stock cubes
  • 2 tablespoons of All-purpose seasoning
  • 2 teaspoons of curry powder
  • Salt 
  • Long grain rice 

The number of peppers, tomatoes, and onions above works for about four cups of rice. If you need to cook less rice, then reduce those ingredients as required. The stew mixture should just cover the amount of rice for cooking time.

● Blend the peppers, tomatoes, and white onion. Set aside that mixture for now.

● Chop up the red onion and fry in half a cup of oil on medium heat.

● Add 3/4 of a tube of concentrated tomato puree to the red onion and oil mixture and fry for 3 mins.

● Season the pepper-tomato-onion mixture, add the bay leaves, dried thyme, stock cubes, all-purpose seasoning, and salt. If you didn’t use a Scotch bonnet pepper in the mixture and want more heat, you can add some cayenne pepper and or chili powder. 

● Mix all of this.

● Wash your rice and drain.

● Once the stew has cooked for 15 minutes (see step 5), add the washed rice, and mix thoroughly. Cover and cook on low heat, stirring the rice every 20 minutes. Cook for 1 hour, then leave to sit covered for an extra 10 minutes.

You’ve made the best meal, now it’s time to kick up your feet to enjoy have the holiday, and so while you’re at it, be sure to take part in our egg hunt on Instagram, all you to do is find the eggs hidden in our posts, awesome gifts are up for grabs. 

That’s it for this weekend. We wish you a blessed Easter holiday. Don’t forget that you can retrieve your NIN on ALAT.

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