Western Africa
Food of Nigeria
The 8 most iconic national dishes of Nigeria — real photos, key ingredients and tasty facts behind every plate.
Africa
Jollof rice
A beloved one-pot rice dish cooked in a rich tomato and pepper base, usually with spices and stock. Nigerian jollof is famed for its deep smoky flavour and bright red-orange colour.
Did you know?
Jollof is central to the friendly but fiercely argued 'Jollof Wars' between West African countries, especially Nigeria and Ghana.
Pounded yam
A smooth, stretchy swallow made by pounding boiled yam into a soft elastic dough. It is typically eaten by hand with soups such as egusi, ogbono or okra.
Did you know?
Among the Yoruba, pounded yam is traditionally prepared in a mortar and pestle, a laborious process that gives it its prized texture.
Egusi soup
A thick, hearty soup made from ground melon seeds and often enriched with leafy greens, palm oil and assorted meats or fish. It has a nutty flavour and a rich, slightly grainy texture.
Did you know?
The 'egusi' in the dish refers to the seeds of certain melons, which are dried and ground to thicken and flavour the soup.
Suya
Thin slices of skewered meat, usually beef, coated in a fiery peanut-spice mix and grilled over open flames. It is smoky, spicy and commonly served with onions, tomatoes and extra pepper.
Did you know?
Suya is strongly associated with the Hausa-Fulani and with specialist roadside vendors known as mai suya.
Moi moi
A savoury steamed bean pudding made from peeled black-eyed peas blended with peppers, onions and oil. It is soft, delicate and often studded with egg, fish or corned beef.
Did you know?
Moi moi has long been wrapped and steamed in leaves, a traditional method that adds aroma and gives it its classic shape.
Akara
Deep-fried bean fritters made from peeled black-eyed peas whipped with onions and peppers. Crisp outside and fluffy inside, they are a classic Nigerian breakfast and roadside food.
Did you know?
Akara is part of a wider West African bean-fritter tradition and is closely related to acarajé in Brazil, carried across the Atlantic by enslaved Africans.
Nkwobi
A southeastern Nigerian delicacy of spiced cow foot coated in a rich palm-oil sauce. It is especially associated with Igbo cuisine and often served hot as a hearty specialty dish.
Did you know?
Nkwobi is closely tied to Igbo culinary traditions and is distinct from similar cow-foot dishes by its thick, emulsified sauce.
Edikang ikong
A vegetable-rich soup from the Efik and Ibibio peoples of southern Nigeria. It is known for its generous use of leafy greens and luxurious additions of meat and seafood.
Did you know?
Edikang ikong is regarded as a prestigious ceremonial soup in parts of Cross River and Akwa Ibom.