Nigerian cuisine

Location of Nigeria
A yam pottage/porridge dish
Varieties of suya

Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs in conjunction with palm oil or groundnut oil to create deeply flavoured sauces and soups often made very hot with chili peppers. Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are plentiful and varied.[1]





Meat is used in most Nigerian dishes.

Soups and stews

Ofada rice served in traditional style with fried plantain and beef

Side dishes

Dodo (Fried plantain)

Puddings, pastes and porridges


A Plate of Pounded Yam (Iyan) and Egusi Soup with Tomatoes Stew.






See also


  1. H.O. Anthonio & M. Isoun: "Nigerian Cookbook." Macmillan, Lagos, 1982.
  2. 1 2 3 4 5 6 7 8 Hudgens, Jim (2004). Rough Guide to West Africa. City: Rough Guides Limited. p. 1007. ISBN 1-84353-118-6.
  3. The Epicentre. "Tsire: Tsire spice powder".
  4. Okafor, C. (2014, April 14). Popularising African Delicacies. Realnews Magazine.

External links

Wikibooks has a book on the topic of: Cookbook:Cuisine of Nigeria
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