For Mohammad Baydoun, Senior Chef at the Federal Palace Hotel, it’s time for Nigerian cuisine to have its “Afrobeats moment.” Just as Nigerian sound and fashion have dominated global charts, he believes the country’s bold flavors are tools for international fine dining, Chef Baydoun tells Guardian Life.

“Over the years, I’ve seen how movements like Afrobeats have taken African culture worldwide. “Yet Nigerian food, despite its depth and diversity, has not reached that same level of international recognition. As a chef, I see this as an opportunity.”

Inside the federal palace kitchen, Chef Baydoun isn’t changing traditional recipes; he presents them with a modern flair. With these in mind, he would be sharing Chargrilled Jumbo Prawns with a Yaji-Spiced Garlic Butter twist.

This recipe pairs the smoky heat of Yaji with creamy coconut quinoa and a bright citrus-herb oil, transforming familiar local ingredients into a world-class experience.

Ingredients (Serves 4)

For the Prawns  

Jumbo prawns (U10) – 12 pieces (peeled, deveined, tail on)

• Garlic – 20 g (minced)
• Butter – 80 g
• Yaji spice – 10 g
• Lemon juice – 15 ml
• Salt – to taste
• Black pepper – 2 g
• Fresh parsley – 10 g (chopped)

For Coconut Quinoa

• Quinoa – 200 g
• Coconut milk – 250 ml
• Water or light stock – 250 ml
• Salt – 5 g
• Olive oil – 10 ml

For Citrus Herb Oil

• Olive oil – 100 ml
• Lemon zest – 1 tsp
• Fresh basil – 10 g
• Fresh parsley – 10 g
• Pinch of salt

Instructions 

Coconut Quinoa: Simmer quinoa in coconut milk and stock (1:2 ratio) for 15 minutes until fluffy. Season and set aside.

Herb Oil: Blend blanched parsley, basil, lemon zest, and olive oil. Strain for a vibrant green finish.

Yaji Butter: Melt butter with minced garlic, Yaji spice, and lemon juice. Whisk until fragrant.

The Prawns: Season prawns and grill for 2–3 minutes per side. In the final minute, baste generously with the Yaji butter.

Place prawns over a bed of quinoa, drizzle with herb oil, and garnish with grilled baby vegetables before you serve.

Cucumber & Lemongrass Refresher Recipe 

Fresh from the kitchen this drink is designed to balance the rich garlic butter and smoky Yaji heat.

Ingredients 

Cucumber: 4–5 thin slices (plus a long ribbon for garnish)

Lemongrass Syrup: 20 ml (or 1 stalk of fresh lemongrass, bruised and steeped in 20 ml simple syrup)

Fresh Lemon Juice: 15 ml

Sparkling Water: To top up

Ice: Plenty of cracked or cubed ice

Instructions 

-In a glass, gently muddle the cucumber slices with the lemongrass syrup and lemon juice to release the fresh juices.

-If using fresh lemongrass, stir the bruised stalk into the mixture and let it sit for a minute to infuse the aromatic oils.

-Fill the glass to the brim with ice.

-Top with chilled sparkling water and give it a quick, gentle stir to bring the flavors together.

Place a long cucumber ribbon around the inside of the glass and add a stalk of lemongrass for a sophisticated, high-end finish.