African Dish: How to prepare Nigerian Geisha with Spaghetti


By Priscilla A Umeda (

If you think for one minute that Nigeria is only for rice, foofoo, puff-puff, efo riro, think again! Too many untapped NIGERIAN INGREDIENTS ABOUND! JUST STICK WITH ME….



1/2 pack spaghetti

Enough water to cook pasta about 8 cups or more

1 tbsp kosher salt to taste


Bring water to rolling boil

Add salt

Add Spaghetti

Boil for 7 – 8 minutes

While that’s cooking; make this easy sauce

Geisha Sauce

1 15-oz can

3 tbsp olive oil

1/2 cup very thinly sliced red onions

3 cloves of garlic, thinly sliced

1 tsp red pepper flakes (or use less if you can’t tolerate heat).

3 tbsp chopped parsley and another tbsp for garnish

1 tbsp Parm cheese for garnish

1/4 cup pasta water


Set a large skillet to low- medium heat

Add oil

Add onions, pepper, garlic slices and let it infuse this oil low and slow till ingredients are golden brown in color.

Add rinsed, skinless, boneless flaked, Geisha and cook for a minute; so flavor of oil marries with geisha.

Add al dente spaghetti (straight from boiling liquid -drain to avoid excess liquid).

Stir to combine and add pasta liquid. Then cook for one minute. Add parsley and toss together.

Plate in a spiral form; this keeps plate nice with form

Finish with parm cheese, parsley and drizle of little olive oil.


Geisha here taste almost nutty. similar as Italians would use anchovy…so good!

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Written by vozAfric


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