Nigerian Cuisine

Nigerian cuisine is one of the boldest, spiciest and most beloved food traditions in Africa, bursting with flavour, colour and heat. Its most famous dish is jollof rice, the smoky, tomato-and-pepper-rich rice that fuels friendly rivalry across West Africa, a staple of every celebration. Equally iconic is suya, thin skewers of beef rubbed with a nutty, fiery spice blend and grilled over open flames by street vendors. The table also brims with hearty soups such as egusi, thickened with ground melon seeds, and okra, eaten with swallows of pounded yam, eba or fufu, alongside pepper soups, fried plantain and spicy stews. Generous, communal and full of character, it is food of real vibrancy.

What you actually see

• Jollof rice - the smoky tomato-and-pepper party rice.
• Suya - the spicy grilled beef skewers from the street grill.
• Egusi soup - the hearty melon-seed soup with pounded yam.
• The plantain and stews - the fried plantain and fiery pepper stews.

When to go

Year-round; Nigerian food is enjoyed across the country and celebrated worldwide through the huge and influential Nigerian diaspora and its restaurants. Jollof rice and suya are the signature dishes to seek out, along with hearty egusi soup and fried plantain.

Honest expectations

Nigerian cooking is generously spiced and can be genuinely fiery, so those sensitive to heat may want to ask for milder versions, and dishes like egusi soup are traditionally eaten by hand with a soft swallow, an experience best embraced. As one of Africa's boldest, most vibrant and beloved cuisines, from smoky jollof to spicy suya, though, Nigerian food is a genuine delight full of character.

Nearby

The buka eateries and street grills of Lagos, and Nigerian restaurants abroad, all serve it.