Native food for my Igbo husband?

Question

My husband is from Nigeria and is Igbo and this weekend is special for us. I would like to suprise my husband with something from home (as good as I can). He does not eat anything but chicken and fish. Can anyone offer me any ideas for meals?

Answer 1

This is a good Igbo recipe resoure.
Bon Appetite!
.

Answer 2

Very Interesting Question.. You made me find another style of food =)

Shrimp Jollof Rice

1 pound of shrimp, cooked, shelled, and deveined
2 or 3 fresh tomatoes, or 1 8-ounce can whole tomatoes
1 can tomato paste
1 onion, chopped
1 green pepper, chopped
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
3 Tablespoons peanut oil
1 cup white rice cooked in chicken broth according to directions on the package

Directions
Heat the peanut oil in a large kettle.
Add the tomato, peppers, onion, and cook for about 3 minutes until the onions and peppers are softened.
Add the tomato paste, about 2 cups of water, and the red pepper flakes and black pepper. Simmer for about 15 minutes.
While this is simmering, cook the rice in another pot according to package directions.
Add the shrimp and simmer about 5 minutes longer.
Combine the shrimp sauce with the rice, and pour mixture into an ovenproof dish and cover.
Place in an oven set at 250°F. Bake until the liquid is absorbed completely.
Stir to loosen the rice grains and serve.


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Chicken Yassa

Ingredients

8 tbsp lemon juice
8 tbsp malt vinegar or cider vinegar
2 bay leaves
2 tbsp of (Dijon) mustard
1 small cabbage - cut into chunks
2-3 carrots - cut into chunks
4 cloves of minced garlic
4 or 5 onions, sliced
1/2 cup groundnut/vegetable oil
1 chicken, cut into serving-pieces
1 sprig thyme
1 green chilli, seeded and finely chopped
1 or 2 cups of chicken stock/maggi cubes
salt and pepper (cayenne, red or black) according to taste
rice or couscous

Preparation
Mix a marinade containing lemon juice, vinegar, mustard, onion and spices.
Place the chicken in a shallow dish and pour over the marinade.
Leave the dish in refrigerator for a few hours or overnight.
Remove chicken from the marinade and fry the chicken for a few minutes on each side until browned.
Add the marinated onions to the chicken and fry for a couple of minutes, then add the rest of the marinade and the stock cabbage and carrots.
Bring to a slow boil.
Cover the pan and use moderate heat for about 30-40 minutes.
Simmer gently until chicken is done.
Serve hot with rice or couscous.