Nigeria Breaking Fast Cooking Idea Timetable: Complete Ramadan Iftar and Suhoor Meal Planning Guide

Last Updated: February 2026

Planning what to cook for iftar in Nigeria can feel overwhelming when you are fasting and need to prepare food before sunset. This complete Nigerian Ramadan food timetable covers both suhoor (pre-dawn meals) and iftar (breaking fast meals), helping you organize your cooking so you spend less time stressed in the kitchen and more time enjoying meaningful moments with your family.

Why Every Nigerian Muslim Needs a Breaking Fast Cooking Timetable

During my student days at Kwara State Polytechnic, I learned that cooking for iftar without a proper plan meant chaotic evenings and cold food. My mother always said, "A prepared cook is a peaceful cook." That wisdom shaped how I approach Ramadan cooking today at KoboKitchen.

According to meal planning experts at Kitchen Butterfly, constructing your Ramadan menu around a formulaic approach of complex carbohydrates, protein, healthy fats, fruits, vegetables, and adequate water creates the ideal eating pattern for fasting Muslims.

Benefits of Using a Ramadan Meal Plan

A proper Nigerian iftar cooking timetable helps you:

Prepare dishes requiring longer cooking times early in the day
Avoid the rush of last minute cooking when you are tired from fasting
Ensure hot, fresh food is ready exactly when the Maghrib call to prayer sounds
Reduce food waste by planning portions accurately
Save money through strategic ingredient use
Have energy remaining for Taraweeh prayers after iftar

Understanding Nigerian Iftar Food Categories

Nigerian Muslims typically break their fast with foods that fall into three distinct categories. As highlighted in the PricePally Nigerian Ramadan meal guide, given the availability of only two eating windows during Ramadan, focusing on quality nutrient intake becomes essential rather than grabbing any nearby meal.

Quick Energy Foods

These are eaten immediately after the call to prayer to restore blood sugar levels. Dates, water, and light beverages like zobo drink, kunu, or tiger nut drink (kunu aya) are common choices across Lagos, Kano, Abuja, and other major Nigerian cities.

Substantial Protein Dishes

Bean pudding (known as moi moi) remains the most beloved iftar food among Nigerian Muslims, particularly in the southwestern region. Its steamed preparation makes it easy to digest, while its high protein content provides sustained energy after a day of fasting. Akara (called kosai in Northern Nigeria) is equally popular for its crispy texture and filling nature.

Main Meals

These are eaten after the Maghrib prayer and include dishes like jollof rice, fried rice with dodo, yam porridge, soups, and stews that provide comprehensive nutrition for the night ahead.

Complete 7 Day Nigeria Iftar and Suhoor Cooking Timetable

This easy Nigerian iftar recipes guide provides day by day instructions with specific times, temperatures, and serving sizes for a family of four to six people.

Day 1: Steamed Bean Cake and Pap

Serves: 6 people

Suhoor (Pre-Dawn Meal)

Prepare the night before or wake 90 minutes before Fajr:

Oats with peanut butter and sliced banana
Two boiled eggs per person
Herbal tea or warm water with honey

Research from Islamic Relief Australia confirms that foods high in protein, complex carbohydrates, fiber, and healthy fats help you feel full longer after a meal, making oatmeal an ideal suhoor choice.

Iftar Preparation Timeline

Morning Preparation (8:00 AM to 10:00 AM)

Start by soaking 4 cups of honey beans in water. The beans need at least 4 hours to soften properly for easy peeling.

Midday Cooking (2:00 PM to 4:00 PM)

Peel the soaked beans by rubbing them between your palms and rinsing away the skins. For faster peeling, check out our guide on how to peel beans with a blender.

Blend the peeled beans with:

2 medium onions
2 red bell peppers (tatase)
5 scotch bonnet peppers (adjust for heat preference)

Add to the blended mixture:

2 tablespoons vegetable oil
2 bouillon cubes
Half tablespoon salt
1 tablespoon ground crayfish

Finishing Touches (4:30 PM to 6:00 PM)

Pour the mixture into small covered bowls or banana leaves. Add sliced boiled eggs and flaked sardines to each portion for extra protein. Steam over medium heat (approximately 180°C or 350°F) for 45 minutes in a pot of boiling water.

Prepare pap (akamu) by mixing fermented corn flour with cold water, then adding boiling water while stirring continuously until it thickens.

Day 2: Akara with Pepper Soup

Serves: 4 to 6 people

Suhoor Suggestion

Information from nutrition experts at Islamic Relief suggests that protein from meat and legumes helps you build and maintain muscle, which helps you feel more energised while fasting:

Whole wheat bread with avocado and fried eggs
Small portion of leftover rice from previous iftar
Water and fresh fruits

Iftar Preparation Timeline

Morning Preparation (8:00 AM to 9:00 AM)

Soak 1 pound of black eyed peas in water for 4 to 5 hours.

Midday Cooking (1:00 PM to 3:00 PM)

For the pepper soup base, blend together:

2 red bell peppers (seeded and quartered)
4 to 5 garlic cloves
2 teaspoons fresh ginger
2 habanero peppers

Heat olive oil in a medium pot over medium high heat (approximately 190°C). Add the blended vegetable mixture along with bouillon, dried thyme, and a bay leaf. Cook for 20 minutes, stirring occasionally until the oil begins to separate. Add your choice of chicken or fish, then pour in hot water and simmer until the meat is tender.

Late Afternoon (4:00 PM to 5:30 PM)

Peel the soaked beans and blend with onion, red pepper, garlic, ginger, habanero, and salt. The batter should be thick but airy.

Just Before Iftar (5:45 PM onwards)

Heat vegetable oil to 180°C (350°F). Drop tablespoon sized portions into the oil and fry until golden brown on both sides, about one minute per side. Serve immediately with the warm pepper soup.

Day 3: Yam and Egg Stew

Serves: 4 people

This is one of the most straightforward iftar meals, perfect for days when energy is low.

Suhoor Suggestion

Sweet potatoes with egg sauce
Herbal tea
Groundnuts for sustained energy

Iftar Preparation Timeline

Midday Preparation (2:00 PM to 3:00 PM)

Peel and cut yam into medium sized pieces (approximately 2 inch cubes). Soak in salted water to prevent browning. For detailed yam preparation techniques, visit our complete yam cooking guide.

Late Afternoon Cooking (4:00 PM to 5:30 PM)

Boil the yam pieces in salted water over medium heat until soft when pierced with a fork. This typically takes 20 to 25 minutes depending on the yam variety.

While the yam boils, prepare the egg stew:

Heat 5 tablespoons vegetable oil over medium heat
Add chopped onions and fry until translucent (about 3 minutes)
Add chopped fresh tomatoes and fresh pepper
Season with salt and bouillon
Cook for 10 minutes until sauce thickens
Crack 4 eggs directly into the stew and scramble gently

Serve the boiled yam with hot egg stew immediately after breaking fast.

Day 4: Ewa Agoyin with Agege Bread

Serves: 6 people

Suhoor Suggestion

As noted in the 30-Day Local Nigerian Ramadan Meal Plan, pap with akara or moi moi provides complex carbohydrates while adding protein and fiber:

Moi moi with pap and groundnuts
Water and dates

Iftar Preparation Timeline

Morning Preparation (7:00 AM to 8:00 AM)

Wash and soak honey beans (brown beans) in water. These beans require longer cooking time, so early preparation is essential.

Midday to Afternoon Cooking (12:00 PM to 4:00 PM)

Boil the beans until very soft and mashable. Using a pressure cooker can reduce cooking time from 3 hours to approximately 45 minutes.

Once soft, mash the beans lightly with a wooden spoon, leaving some texture.

Sauce Preparation (4:30 PM to 5:30 PM)

The ewa agoyin sauce is what makes this dish special:

Heat 1 cup palm oil over medium high heat until hot but not smoking (about 170°C)
Add 3 tablespoons dried ground pepper (this is different from fresh pepper and gives the authentic taste)
Add 2 cups chopped onions and salt
Fry over low heat until the sauce darkens and becomes fragrant (about 15 minutes)

Serve the mashed beans with generous amounts of sauce and soft Agege bread.

Day 5: Fried Rice with Dodo and Grilled Chicken

Serves: 6 people

This colorful and nutritious dish is a favorite at Nigerian iftar tables, especially in Lagos and other southwestern cities.

Suhoor Suggestion

Fried plantain with scrambled eggs
Herbal tea
Fresh fruits

Iftar Preparation Timeline

Morning Preparation (9:00 AM to 11:00 AM)

Marinate chicken pieces with:

2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper to taste

Refrigerate until ready to grill.

Midday Cooking (1:00 PM to 4:00 PM)

For the fried rice:

According to the PricePally recipe guide, the key to perfect fried rice is parboiling the rice in well-seasoned chicken stock for 10 to 15 minutes before stir frying.

Ingredients:

3 cups long grain parboiled rice
Half cup vegetable oil
1 medium onion (chopped)
Half cup green peas
Half cup diced carrots
Spring onions
Half cup each of diced green and yellow bell peppers
Half cup sweet corn
1 to 2 tablespoons soy sauce
1 seasoning cube
Salt and pepper to taste

Parboil the rice until 70 percent cooked. Drain and set aside. Heat oil in a large pot, add onions and fry until translucent. Add all vegetables and stir fry for 3 to 4 minutes. Add the parboiled rice, soy sauce, and seasonings. Stir well and cook over low heat for 15 minutes until rice is fully cooked.

Expert tip from PricePally food creators: Marinate your mixed vegetables with seasoning cube and salt before stir frying so they absorb the sweetness.

Late Afternoon (4:30 PM to 5:30 PM)

Grill the marinated chicken until cooked through (internal temperature of 75°C or 165°F). Slice ripe plantains diagonally and fry in hot oil until golden brown on both sides.

Serve fried rice with dodo and grilled chicken alongside chilled zobo drink.

Day 6: Northern Nigerian Style Iftar with Okro Soup

Serves: 4 to 6 people

This menu features dishes popular in Kano, Kaduna, and other Northern Nigerian cities.

Suhoor Suggestion

Tuwo shinkafa with light miyan kuka
Fura da nono
Dates and water

Iftar Options

Option A: Masa with Pepper Soup

Masa (rice cakes) are popular Northern Nigerian iftar snacks. Prepare the batter the night before for fermentation.

Option B: Tuwo with Okro Soup (Ila Alasepo)

This one pot okro soup recipe is inspired by the PricePally Ramadan meal guide, which describes ila alasepo as flavorful and nutritious, the kind of soup you want to pair with wraps of amala, fufu, or your favorite swallow after a day of prayers and fasting.

Ingredients for Okro Soup:

2 cups fresh okra (finely chopped or grated)
Palm oil
2 medium sized tomatoes (blended, optional for slight tanginess)
2 scotch bonnet peppers (ata rodo), blended
1 medium onion (chopped)
2 cups meat (beef, goat meat, or assorted meats)
1 cup fresh or smoked fish (titus, catfish, or panla)
Half cup pomo (cow skin), chopped
Half cup stockfish (optional)
2 tablespoons ground crayfish
1 teaspoon locust beans (iru)
Seasoning: salt and maggi

Preparation Method:

Wash and chop the okro finely or blend for a smoother texture
Season the meat with salt, seasoning cubes, and onion. Cook until tender, reserving the stock. Debone the smoked fish and set aside
In a pot, heat the palm oil on medium heat. Add the chopped onion and locust beans (iru), stirring for a minute
Pour in the blended tomatoes and peppers. Fry for about 5 to 7 minutes until the oil floats on top
Add the cooked meat, pomo, stockfish, and crayfish. Stir and let it simmer for 5 minutes
Pour in the meat stock (or water), then add smoked fish
Stir in the chopped or blended okro. Cook on low heat for about 5 minutes while stirring gently
Adjust seasoning with salt if needed. The okro should be slightly thick and drawy but not overcooked

Preparation Timeline (2:00 PM to 5:30 PM)

Blend soaked rice for masa batter
Prepare pepper soup with goat meat
Cook okro soup with assorted meat
Prepare tuwo from rice flour or semolina
Fry masa in special masa pan over medium heat
Serve with kuli kuli (groundnut cakes) and tiger nut drink

Day 7: Coconut Yam Porridge

Serves: 4 to 6 people

This comforting dish, featured in the PricePally Ramadan recipe collection, infuses coconut milk into traditional yam porridge for a burst of flavor that makes it perfect for ending the week.

Suhoor Suggestion

Irish potatoes with palm oil sauce
Herbal tea
Boiled eggs

Iftar Preparation Timeline

Midday Cooking (2:00 PM to 4:30 PM)

Ingredients:

1 yam tuber (peeled and cut into cubes)
Palm oil
1 onion (chopped)
Pepper mix of tomatoes, scotch bonnet pepper, and red bell pepper
1 teaspoon ground crayfish (optional)
1 smoked fish or dried fish (optional)
1 seasoning cube
Salt (to taste)
1 cup coconut milk
1 handful spinach or ugu leaves (for garnish)

Preparation Method:

Heat palm oil in a pot and sauté onions until translucent
Add pepper mix and fry for 5 minutes
Add yam cubes to the sauce and enough water to cover the yams
Sprinkle maggi cubes, ground crayfish, and salt
Add coconut milk and smoked fish
Cover and cook on medium heat for 20 to 25 minutes, stirring occasionally, until the yam is soft and the sauce has thickened
Stir well to mash some of the yams to give the porridge a creamy texture
Garnish with fresh vegetables and serve hot

Quick and Refreshing Ramadan Smoothie Recipes

According to the Scribd Nigerian Ramadan Meal Planner, smoothies packed with hydrating fruits, healthy fats, and proteins help replenish energy and keep you refreshed after fasting. The planner recommends these smoothie combinations for maximum nutrient absorption during iftar.

Tiger Nut Drink (Kunu Aya)

Serves: 6 to 8 glasses

This creamy, naturally sweet drink is perfect for breaking fast and provides sustained energy.

Ingredients:

1 to 2 cups of tiger nuts (soaked overnight)
4 to 6 cups of water
Ginger (for spicy flavor)
Dates (optional, for sweetness)
Coconut shavings or banana (both optional for added flavor)
Sugar or honey (if not using dates)

Preparation:

Blend all ingredients until smooth. Strain through a fine mesh sieve or cheesecloth. Refrigerate for at least 2 hours before serving.

Pawpaw Coconut Cashew Smoothie

Serves: 2 glasses

This combination is listed among the top 10 Ramadan smoothies in the Scribd meal planner for its hydrating properties.

Ingredients:

1 cup ripe pawpaw (cubed)
1 cup coconut water
Quarter cup raw cashew nuts
Ice cubes

Preparation:

Blend pawpaw, coconut water, and cashews until smooth and creamy. Serve immediately over ice.

Date Banana Almond Smoothie

Serves: 2 glasses

Ingredients:

2 ripe bananas (frozen)
5 dates (pitted and soaked)
1 cup almond milk
1 tablespoon peanut butter
Half teaspoon cinnamon

Preparation:

Blend all ingredients until smooth. Serve immediately for best texture.

Mango Orange Yogurt Smoothie

Serves: 2 glasses

Ingredients:

1 ripe mango (peeled and diced)
1 orange (peeled and segmented)
1 cup Greek yogurt
1 teaspoon honey (optional)
Half cup cold water

Preparation:

Blend all ingredients until smooth. Adjust sweetness with honey as needed.

Carrot Apple Date Lemon Smoothie

Serves: 2 glasses

Ingredients:

1 large carrot (chopped)
1 apple (cored and chopped)
3 dates (pitted)
Juice of half lemon
1 cup cold water

Preparation:

Blend carrots and apple with water until smooth. Add dates and lemon juice, blend again. Strain if desired.

Beetroot Carrot Apple Ginger Smoothie

Serves: 2 glasses

This nutrient dense smoothie helps replenish iron and vitamins after fasting.

Ingredients:

1 small beetroot (peeled and chopped)
1 carrot (chopped)
1 apple (cored and chopped)
Small piece of fresh ginger
1 cup water

Preparation:

Blend all ingredients until smooth. Strain for a smoother texture if preferred.

Fruits (Mango, Apple, and Pear) Smoothie

Serves: 2 glasses

This creamy and nutrient packed smoothie, recommended by food blogger Joy Etor on the PricePally platform, is perfect for both suhoor and iftar. It can provide sustained energy for the day's fast or replenish expended energy following a day's fast.

Ingredients:

1 ripe mango (peeled and diced)
1 apple (cored and chopped)
1 English pear (peeled and chopped)
1 cup plain or Greek yogurt
Half cup cold water or milk (adjust for desired thickness)
1 teaspoon honey (optional, for extra sweetness)
A few ice cubes (optional)

Preparation:

Add the mango, apple, pear, and yogurt to a blender. Pour in water or milk for a smoother blend. Blend until smooth and creamy. Taste and add honey if needed. Serve immediately and enjoy.

Refreshing Lemonade

Serves: 4 glasses

This refreshing lemonade featured in the PricePally guide is perfect for iftar, helping you rehydrate after a long day of not taking any fluids. Made with lemons, a citrus fruit, it revitalizes your energy and can aid digestion and nutrient absorption.

Ingredients:

3 large lemons (freshly squeezed)
3 cups cold water
Quarter cup sugar or honey (adjust to taste)
Ice cubes (optional)
Lemon slices (for garnish)

Preparation:

Squeeze the lemons into a jug, removing any seeds. Add sugar or honey to the lemon juice and stir until fully dissolved. Pour in the cold water and stir well. Adjust sweetness to your preference. Add ice cubes and lemon slices for garnish. Serve cold.

Weekly Meal Prep Strategy for Ramadan

Growing up, I watched my mother prepare certain items in bulk at the beginning of each week. This approach transformed our Ramadan experience from chaotic to calm.

Sunday Prep Session

As recommended in the PricePally Nigerian Ramadan meal guide, preparing some ingredients in bulk can save time, especially for early morning suhoor meals. Blending and storing pepper mix, chopping vegetables, and marinating proteins in advance can make cooking much faster.

Weekly prep tasks include:

Soak and peel beans for the entire week, storing peeled beans in the freezer in daily portions
Blend pepper mixture (tomatoes, peppers, onions) and refrigerate in airtight containers
Prepare base stew that can be used multiple days
Make zobo, kunu, or tiger nut drink in large batches and refrigerate

Expert tip from food blogger Joy Etor featured on PricePally: Keep a bowl of pepper mix handy. Boil together tomatoes, red bell pepper, onions, and scotch bonnet peppers on low heat and without water. Once the heat extracts the peppers' water content and dries it off, allow the pepper to cool, then blend until smooth. This mix will help you easily put together meals while saving precious minutes.

Batch Cooking Recommendations

Based on guidance from Ramadan meal prep experts, these batch cooking strategies prove most effective:

Grill or air fry meats ahead (chicken, fish, or beef) and freeze in portions
Chop and freeze vegetables (okra, spinach, bell peppers)
Pre-make smoothie ingredients (freeze banana, pineapple, and dates for quick blending)
Cook beans and store in portions for steamed bean cake or beans porridge
Make homemade zobo or tiger nut drink and store in bottles for quick hydration
Prepare fatayer dough and freeze for quick iftar snacks
Make chicken nuggets in advance and freeze for children's iftar

Budget Conscious Iftar Planning

Ramadan should not strain your finances. With current economic realities in Nigeria, planning affordable iftar meals is essential.

Cost Saving Strategies

Strategy	Estimated Savings	Implementation
Buy beans in bulk before Ramadan	Approximately 15 to 20 percent	Purchase 2 weeks before fasting begins
Prepare drinks at home instead of buying	Approximately 40 to 50 percent	Make zobo, kunu, and tiger nut drinks yourself
Use seasonal vegetables	Approximately 20 to 30 percent	Buy what is abundant at local markets
Batch cook and portion properly	Reduces waste significantly	Freeze in daily serving sizes
Source ingredients online	Save time and money	Use grocery delivery services like PricePally

For more budget friendly meal ideas, explore our guide on cheap Nigerian food options.

Essential Kitchen Equipment for Ramadan Cooking

Having the right tools makes Ramadan cooking significantly easier. Based on years of experience preparing iftar meals, these items prove most valuable:

A reliable blender for beans and pepper
Quality cooking pots in multiple sizes (small, medium, and large)
A deep frying pan with thermometer for accurate oil temperature
Proper food storage containers for batch cooking
Steaming pot for moi moi preparation
Freezer bags for meal prep storage

Nutrition Considerations for Breaking Fast

Breaking a long fast requires thoughtful food choices. Here is what works best based on Islamic dietary guidance and nutritional science.

First Course (Immediately at Maghrib)

Start with dates and water, followed by a light beverage. This gradually raises blood sugar without shocking your system. According to guidance from Islamic Relief, the Prophet (PBUH) used to break his fast with dates, which are a good source of fiber and complex carbohydrates. If you don't have dates, other dried fruits like apricots and figs also help you get back the nutrients you need.

Soups also make for a light but filling iftar meal. They hydrate you and help prepare your stomach for the other dishes to come.

Second Course (After Maghrib Prayer)

Protein rich foods like steamed bean cake or akara provide sustained energy. These bean based dishes are excellent choices because they digest slowly and prevent the energy crash that comes from eating sugary foods first.

Third Course (Main Meal)

For the main course, remember to include plenty of complex carbohydrates, proteins, and healthy fats. Take the time to enjoy your meal and try not to load too much on your plate. If you are hungry for seconds, take small portions so you do not eat more than you can handle.

Complete your iftar with balanced meals that include:

Complex carbohydrates (rice, yam, or plantain)
Vegetables for fiber and vitamins
Additional protein if needed

Quick Reference Cooking Timeline

Time	Activity
7:00 to 9:00 AM	Soak beans, prepare slow cooked items
10:00 AM to 12:00 PM	Prep vegetables, marinate proteins
2:00 to 4:00 PM	Main cooking session
4:30 to 5:30 PM	Final cooking, heating, and assembly
5:45 PM	Final preparations, table setting
Maghrib	Break fast with dates and water
After prayer	Serve main iftar dishes

Iftar Timing by Nigerian City

Prayer times vary by location, so adjust your cooking schedule accordingly. Note: Times vary seasonally; check your local mosque or Islamic apps for exact daily prayer times.

City	Approximate Maghrib Time (Ramadan 2026)
Lagos	6:45 PM to 7:00 PM
Kano	6:30 PM to 6:45 PM
Abuja	6:35 PM to 6:50 PM
Port Harcourt	6:40 PM to 6:55 PM
Kaduna	6:30 PM to 6:45 PM
Ibadan	6:45 PM to 7:00 PM

Troubleshooting Common Iftar Cooking Problems

Problem: Moi Moi Not Setting Properly

Cause: Batter too watery or insufficient steaming time

Solution: Ensure batter has thick, pourable consistency. Steam for full 45 minutes without opening the pot.

Problem: Akara Absorbing Too Much Oil

Cause: Oil temperature too low or batter too thin

Solution: Heat oil to 180°C before frying. Batter should hold its shape when dropped into oil.

Problem: Beans Taking Too Long to Cook

Cause: Old beans or insufficient soaking time

Solution: Soak overnight, add small amount of potash (kanwa), or use pressure cooker.

Problem: Pepper Soup Tasting Flat

Cause: Insufficient seasoning or missing key ingredients

Solution: Add locust beans (iru) for depth, ensure enough stock from meat, and adjust salt at the end.

Problem: Fried Rice Coming Out Soggy

Cause: Rice overcooked before frying or too much liquid

Solution: Parboil rice to only 70 percent doneness. Ensure rice is well drained before adding to pot.

Ingredient Substitutions for Hard to Find Items

Original Ingredient	Substitution	Notes
Honey beans	Black eyed peas	Slightly different texture but works well
Scotch bonnet pepper	Habanero pepper	Similar heat level
Palm oil	Vegetable oil with paprika	Adds color but different flavor
Locust beans (iru)	Fermented soybean paste	Use sparingly
Crayfish	Dried shrimp, ground	Similar umami flavor
Tiger nuts	Coconut milk with dates	Different but nutritious
Greek yogurt	Plain yogurt	Slightly thinner consistency

Frequently Asked Questions About Nigerian Iftar Cooking

What is the best food to break fast with in Nigeria?

Dates followed by water or zobo drink provide quick energy. For the main meal, steamed bean cake (moi moi) or akara with pap is ideal because they are protein rich and easy to digest.

How early should I start cooking for iftar?

Begin preparation 4 to 6 hours before Maghrib for dishes requiring soaking or extended cooking time. Simple meals like boiled yam with egg stew can be prepared 2 hours before.

Can I prepare iftar food the night before?

Yes, certain components like blended pepper mixture, marinated meats, and zobo drink can be prepared the night before. Store properly in the refrigerator.

What Nigerian dishes work best for large iftar gatherings?

Jollof rice, fried rice, and coconut rice serve large groups efficiently. Pair with grilled chicken or fried fish. Moi moi can also be prepared in large batches.

How do I keep food warm until Maghrib?

Use insulated food warmers, cover pots with thick towels, or keep food in a low oven (around 70°C or 160°F) until serving time.

What drinks are best for breaking fast?

Tiger nut drink (kunu aya), zobo, kunu, and fresh fruit smoothies provide natural hydration and energy. Avoid very cold drinks immediately after breaking fast as they may cause stomach discomfort.

How can I plan meals if I get easily overwhelmed?

According to Islamic Relief's meal planning guide, if you get easily overwhelmed by cooking, stock your kitchen with staple foods that do not need much preparation but still provide nutrition, such as rice, bread, oats, fruits, and frozen vegetables.

Printable Timetable Option

For your convenience, consider printing the quick reference timeline above and posting it in your kitchen during Ramadan. This helps track your cooking progress throughout the day without constantly checking your phone.

Want a downloadable version? We are working on a free PDF meal planner that you can print and use throughout Ramadan. Check back soon or subscribe to our newsletter for updates. You can also find premium Ramadan meal planner printables on Etsy if you prefer a professionally designed option.

About the Author

Chef Badmus Dayo is the founder of KoboKitchen, where he shares affordable and authentic Nigerian recipes. His passion for cooking began during his student days at Kwara State Polytechnic, inspired by lessons learned in his mother's kitchen. What started as necessity has grown into a commitment to help families, students, and food lovers across Nigeria prepare delicious meals on any budget. With over a decade of experience in Nigerian cuisine, Chef Dayo specializes in making traditional recipes accessible and budget friendly for modern Nigerian households.

Ramadan cooking does not have to be stressful. With proper planning, the right timetable, and a bit of preparation, you can serve delicious, authentic Nigerian iftar and suhoor meals every day of the holy month.

Ramadan Kareem to all our Muslim readers. May your fasts be accepted and your tables always be blessed with good food and good company.