The diverse ethnic groups found in Nigeria means the West African nation has a rich and diverse culinary tradition. While there are different favourites depending on where you are in the country, there are some ingredients and staples that cross state borders.
The diverse ethnic groups found in Nigeria means the West African nation has a rich and varied culinary tradition. While there are different favourites depending on where you are in the country, there are some ingredients and staples that cross state borders.
It’s impossible to include every dish in a round-up of Nigeria's favourite foods, so we picked nine of the dishes most Nigerians mention when asked about local fare. These dishes are eaten in most of the 36 states, as well as in all across the world where the diaspora has settled.
Afang soup
Afang Soup originated in the Cross River State of South-Eastern Nigeria; it is now enjoyed all over Nigeria and by the diaspora worldwide. The soup uses water leaves and Afang leaves as well as meat, snails and dried fish for seasoning. The dish takes around an hour to cook in total and is often served with garri or fufu.
Efo Riro
Efo Riro is a hearty vegetable stew. This dish is a Yoruba delicacy from Western Nigeria, made from vegetables and the meat of your preference. The stew usually includes a mix of meats including offal and chicken. Most often pumpkin leaves or water leaves are used in the stew, but some people jazz it up with frozen spinach.
Egusi Soup
Egusi Soup is a Nigerian delicacy which used ground egusi seeds to thicken the soup. Other ingredients in the soup include red meat, seafood, spinach, tomatoes, chillies, onions and fermented beans. It's an easy dish to make, but can take up to three hours to prepare. It is usually served with garri, pounded yam or fufu.
Puff Puff
Puff Puff is a fried donut often served as a treat at parties and by people who are entertaining. The small round balls are easy to prepare as they use hardly any ingredients. These simple treats are quite oily as they require deep frying - so they're not for every day consumption.
Garri
Garri is a popular accompaniment to many Nigerian dishes. It is made from fermented cassava tubers. The tubers must first be peeled, washed and grated into a mash before they are fermented. The product of this is then roasted and pounded to make fine flour. Garri can be eaten as a snack or as dough that is served with stews or soups. Garri is eaten in most parts of Nigeria and in other neighbouring West African countries.
Jollof Rice
Jollof rice is popular in Nigeria and much of West Africa. The dish is made up of rice (usually basmati rice) tomatoes, onions, chillies, and a variety of spices. It is most often served with chicken, but can also be served with vegetables or fish. Some cooks serve it with beans or peas. Jollof rice is one variety of savoury rice dishes served all over the world.
Pounded Yams (Iyan)
Pounded yam is one of the most popular varieties of the fufu dishes that accompany many of Nigeria's delicious soups and stews. It can either be made by mixing yam powder and hot water or pounding raw yams. Making the dish from scratch is difficult, but by all accounts the difference in taste makes it worthwhile to make the effort.
Dodo (Fried Plantains)
Dodo, or fried plantains, is a great accompaniment to many meals as well as a standalone treat. They are most often served with rice dishes but can also be eaten with a fried egg or an omelette. Dodo is eaten everywhere in Nigeria and internationally by the Nigerian diaspora. They are incredibly easy to prepare, requiring only that the cook peel, slice and fry them.
Suya
Suya is a meat delicacy that can be found all over Nigeria. The dish is simple, featuring meat or fish rubbed in spices and barbequed on a skewer. It can be found on street corners in any major town and city in Nigeria. The spice mixture used is often made up of peanuts, ginger, peppers, various stock flavours and dried onions. Suya is often eaten by revellers who are out and about in the evening.
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