A
ABACHA
Also known as African salad. It is a by-product of cassava. Popularly eaten as an appetizer. Originates from the south-eastern region.
ACHARA
The spear grass vegetable. It is traditionally used in cooking egusi soup in the eastern region of Nigeria.
ACHICHA EDE
Cocoyam pottage prepared with dried cocoyam flakes and leafy vegetables. Originates from the eastern region.
ADALU
Beans and corn porridge. Also known as 'Ewa ati Agbado' (Yoruba) and 'Agwa na oka' (Igbo).
AFANG
Made out of Eru leaves (Gnetum africanum), is a soup that originates from the southern region.
AGIDI
A cornmeal cake traditionally eaten with beans and stew or Nigerian soups. Also known as Eko (Yoruba). Originates from the western region.
AKARA
Fritters made from raw, skinned beans. A popular street food served with bread, smooth corn pap, oats, or other sides.
ALKAKI
Fried wheat dough soaked in honey. Customarily presented by newlyweds in the north when visiting family. Enjoyed with pap or soft drinks.
AMALA
Paste made from dried yam peels. Traditionally eaten with Ewedu and stew. Originates from the western region.
ASALA
African walnut used in making soup in the western region.
ASARO
Palm-oil stewed yam porridge, sometimes with added vegetables. Originates from the western region.
ASUN
Spicy barbecued/grilled goat meat with the skin on, served with sautéed peppers and onions. A popular appetizer from the western region.
ABAK ATAMA
Passion fruit and atama leaf soup popular in the southern region, usually eaten with starch.
AYAMASE
Also known as Ofada stew, it is made with fermented locust beans and traditionally served with Ofada rice. Originates from the western region.
B
BANGA
Palm fruit soup, also known as Ofe Akwu (Igbo). Originates from the southern region.
BEANS
Black-eyed peas cooked with palm oil and crayfish, served with plantain, rice, stew, or on its own.
BOLE, BOLI
Roasted plantains, served as a snack in the south and west, paired with roasted groundnuts or fish and pepper sauce.
BITTERLEAF
Vernonia amygdalina leaves used in Ofe Onugbu (Igbo) soup. Known for its unique taste due to ogiri (fermented pumpkin seed).
BLACK SOUP
Known as Omoebe, made from bitterleaf and African basil (efinrin). Turns black when vegetables oxidize. Originates from the southern region.
C
CHAPMAN
Nigeria's favorite mocktail, originally created for medicinal purposes.
CHICKEN CURRY
The Nigerian version is seasoned with local spices and higher heat levels compared to the Asian recipe.
CHIN-CHIN
A popular fried snack similar to Scandinavian klenat, made from wheat flour and nutmeg for flavor.
COCONUT CANDY
Street food snack/dessert made from grated coconut and granulated sugar.
COCONUT RICE
Made with white rice and coconut milk/powder, served with vegetables or sauce.
COCONUT RICE PUDDING
A popular breakfast/dessert in the northern region.
D
DANKUWA
A snack made from roasted maize flour and groundnut mixed with spices. Originates from the northern region.
DAN WAKE
Beans dumplings from the northern region, served with suya spice, salad, and sauce.
DODO
Sweet, fried plantains served as a side or on their own.
DUN-DUN
Fried yam, also known as Yamarita.
E
EBA
Thick cassava meal paste prepared with hot water, eaten with various soups.
EDIKANG IKONG
Thick soup with pumpkin and water leaves, assorted meats, and spices. Originates from the southern region.
EFO-RIRO
Yoruba delicacy made with green amaranth, locust beans, and bleached palm oil, without tomatoes.
EGUSI
A thick stew made from ground melon seeds and leafy greens.
EKPANG NKUKWO
Cocoyam pottage with crayfish and palm oil. Originates from the southern region.
EWEDU
Green leafy vegetable soup traditionally eaten with Amala and stew. Originates from the western region.
EWA AGOYIN
Soft beans dish served with spicy pepper sauce. Originates from the western region.
F
FISHERMAN'S SOUP
Seafood soup made with palm oil and traditional spices. Originates from the southern region.
FRIED RICE
Rice stir-fried with vegetables and proteins, unique to Nigeria due to heavy curry use.
FURA DA NONO
Millet dough balls served with fermented milk. A popular northern snack/breakfast.
FUFU
Dough made from boiled plantain or cassava, served with soups and stews.
FUNKASO
Millet pancakes from the northern region, eaten with vegetables or sugar.
G
GARDEN EGG
A fruit used as a vegetable, commonly eaten with peanut butter or used in fish stews in the eastern region.
GARRI
Cassava flour eaten as a cereal or accompaniment to other dishes. Ijebu-garri is known for its sour taste.
GBEGIRI
Black-eyed beans soup served with ewedu and fufu. Originates from the western region.
GIZDODO
Stir-fried gizzards mixed with dodo and vegetables in pepper sauce.
H
I
ISI-EWU
A spiced goat's head dish popular in the eastern region, served with palm oil-based sauce.
INDOMIE
A popular ramen noodle brand in Nigeria, eaten plain or with assorted toppings.
J
JOLLOF RICE
Nigeria's iconic rice dish, originally from the Jolof Empire. A source of rivalry with Ghana.
K
KATUN RIDI
Sesame seed candy. Originates from the northern region.
KILISHI
Dried spiced beef similar to jerky, popular in northern Nigeria.
KULI-KULI
Groundnut snack from roasted peanuts, deep-fried. Common in the northern region.
KUNNU AYA
A non-alcoholic drink made from tiger nuts, sometimes spiced with ginger.
L
LAFUN
Cassava flour paste similar to fufu, eaten with vegetable soup.
M
MAKARONI
Nigerian pasta dish often prepared with vegetables, proteins, and spicy tomato sauce.
MASA
Rice cake popular in the northern region, often served with honey or vegetable soup.
MOIN-MOIN
Steamed bean pudding made with blended black-eyed peas, peppers, and onions.
MIYAN KUKA
Traditional northern soup made with baobab leaf powder, served with tuwo.
N
NKWOBI
Spicy cow foot dish served as an appetizer, commonly enjoyed in the eastern region.
NUNU
Locally fermented milk drink from the northern region.
O
OFADA RICE
Local rice variety served with Ayamase (Ofada stew). Originates from the western region.
OGBONO
A thick soup made from ground wild mango seeds, eaten with fufu or other starches.
OKPA
Steamed bambara nut flour pudding, a popular snack in the eastern region.
OKRO SOUP
Soup made with okra, often combined with leafy greens, eaten with fufu or pounded yam.
OFADA STEW
Peppery stew made with palm oil and green bell peppers, served with Ofada rice.
P
PEPPER SOUP
Spicy broth made with assorted meats or fish and traditional herbs. Popular across regions.
PONMO
Stewed or spiced cow skin, enjoyed as a snack or in main dishes.
PAP
Fermented corn pudding typically served as a breakfast dish with akara or moin-moin.
Q
QUAKER OATS
Oatmeal adapted into Nigerian breakfast meals, often served with milk and sugar.
R
RICE AND STEW
Classic dish served with tomato-based stew and assorted proteins.
ROASTED CORN
Street food often paired with coconut or pear (ube) in the southern region.
S
SUYA
Spicy grilled meat skewer, a popular street food originating from the northern region.
SNAIL STEW
Delicacy prepared with large snails, seasoned with peppers and spices.
SAMPHIRE
Sea vegetable occasionally used in coastal dishes.
SHARWAMA
Nigerian twist on the Middle Eastern dish, made with spiced meat, vegetables, and creamy sauces in flatbread.
T
TUWO SHINKAFA
Rice flour meal, typically served with Miyan Kuka or Miyan Taushe in the northern region.
TAPIOCA
Cassava-based dish served as a snack or dessert with coconut milk.
U
UKWA
African breadfruit porridge native to the eastern region.
UBE
African pear often enjoyed with roasted corn.
V
VERMICELLI PUDDING
Pasta-based dessert flavored with milk, sugar, and spices.
W
WAINA
Another name for Masa, a rice cake commonly enjoyed in the northern region.
WORO
Sweet snack made from grated coconuts and sugar.
X
XMAS RICE
Popular festive rice dish prepared during Christmas, cooked with spices, proteins, and vegetables.
Y
YAM PORRIDGE
Mashed yam dish cooked with palm oil, vegetables, and spices.
YOGHURT
Locally made or commercial yoghurt enjoyed plain or mixed with fruits.
Z
ZOGALE
Moringa salad seasoned with local spices and sometimes mixed with groundnut or sesame.
ZABUWA
Traditional meat dish prepared with assorted spices, specific to certain northern festivities.
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