Nigerian food isn’t just delicious, it’s bold, comforting, and full of character. Whether you’re curious about West African flavors or planning a trip to Nigeria, exploring its cuisine is one of the best ways to connect with the culture.
This list of 31 Nigerian dishes is your invitation to discover the meals that bring people together, tell stories, and warm the soul.
From rich, spicy stews to street food favorites, each dish offers a taste of something truly special.
Get ready to eat well and maybe even find a new favorite.
Table of Contents
Suya (Nigerian Grilled Kebab)
Nigeria is famous for Suya: a spicy, smoky meat skewer that’s one of the country’s most beloved street foods.
Traditionally made with thinly sliced beef or chicken, Suya is brushed with groundnut oil, seasoned with a bold blend of spices, and grilled over open charcoal flames. The result is tender, flavorful meat with a signature fiery kick.
Suya is typically served with a side of peanut sauce, raw sliced onions, and sometimes fresh pineapple. It also pairs surprisingly well with sweet, toasted bread for a satisfying mix of flavors and textures.
You’ll find Suya vendors at busy street corners across Nigeria, especially in the evenings when long queues form for this irresistible snack.
Moin-Moin (Nigerian Steamed Bean Cakes)
Moin Moin is a beloved Nigerian bean cake made from blended black-eyed peas, palm oil, and onions. It’s soft, savory, and packed with flavor and even better when enriched with vegetables like spinach, spring onions, waterleaf, or eggplant.
The name Moin Moin comes from the Mandinka word meaning “wrapped,” a nod to the traditional way it’s steamed in leaves. It’s also known by other names such as Nkrumah cake or Benachin in different regions.
This versatile dish is enjoyed at any time of day. For breakfast, it’s often eaten like a porridge, paired with hot sauces like Nigerian pepper soup or served alongside fried meat, stewed tripe, or grilled fish.
At lunch or dinner, it’s a perfect companion to jollof rice, fried plantain, yam, or other classic Nigerian dishes.
Nigerian Jollof Rice
Jollof Rice is, without a doubt, one of Nigeria’s most iconic traditional dishes. Made with long-grain rice, tomatoes, and a blend of rich local spices, it’s known for its bold flavor and vibrant red color.
While Jollof Rice can be served with any type of meat or fish, the traditional method involves cooking it in a deeply seasoned stew that includes beef or chicken, infusing the rice with an irresistible smoky taste.
The sauce is thick, flavorful, and slightly spicy, one of the many reasons Nigerians are so proud of their Jollof. Like most Nigerian favorites, it’s best enjoyed hot, fresh off the stove.
Egusi (Melon Seed Soup)
Egusi is a beloved Nigerian soup made from ground melon seeds, cooked into a rich, spicy, and hearty dish. It’s typically packed with leafy green vegetables and seasoned with traditional spices like nutmeg, pepper, thyme, and crayfish, giving it a bold and distinctive flavor.
As one of the most popular soups in Nigeria, Egusi is both nourishing and deeply satisfying, a go-to comfort food for many. You’ll find it served in restaurants and local eateries across the country, especially at lunchtime.
Egusi is most commonly enjoyed with fufu, making for a filling and flavorful meal, but it can also be served in smaller portions as an appetizer alongside other dishes.
Nkwobi (Cow Feet Stew)
Nkwobi is a spicy Nigerian delicacy made from tender, slow-cooked cow feet. While it might not sound instantly appetizing, one bite will likely change your mind, this dish is a true treat for adventurous food lovers.
Because it takes hours to prepare, Nkwobi is often reserved for special occasions and gatherings. It’s a popular dish at parties and celebrations, where it’s enjoyed as a flavorful and hearty centerpiece.
Nkwobi is sometimes paired with okra soup to create a variation known as Okroshka, adding another layer of texture and richness.
Traditionally, it’s eaten with your fingers, dipping each bite into spicy palm oil sauce or pepper soup for the full experience.
Efo Riro
Efo Riro is a flavorful vegetable soup popular in the southwestern region of Nigeria, particularly among the Yoruba people. It’s made with fresh or dried leafy greens such as spinach, kale, or waterleaf (water convolvulus), cooked down with a rich blend of peppers, onions, and traditional seasonings.
This hearty dish often features a mix of meat or fish, both commonly used in festive meals like Christmas dinners in Nigeria, adding depth and savory richness to every bite.
Efo Riro is typically served with classic Nigerian staples like Amala or Eba, both made from cassava, making it a wholesome and satisfying meal that’s as comforting as it is nutritious.
Ofada Stew
Ofada Stew, also known as Ayamase or designer stew, is a rich and spicy sauce made with bleached palm oil, assorted meats, and a bold blend of green peppers, onions, and fermented locust beans (iru). While okra and tomatoes are sometimes added, the signature flavor comes from its deeply savory, smoky base.
This stew is especially popular in southwest Nigeria, particularly among the Yoruba people, and is a cherished part of traditional celebrations and Sunday meals.
Ofada Stew is most commonly served with Ofada rice (a locally grown unpolished rice with a distinct aroma), though it also pairs well with pounded yam for a more indulgent twist.
Tuwo Shinkafa (Raw Rice Tufu)
Tuwo Shinkafa is a traditional Nigerian dish made by cooking soft rice (usually short-grain or broken rice) until it becomes thick and sticky, then mashing it into a smooth, dough-like pudding. Though sometimes prepared with coconut milk for extra flavor, the classic version uses just rice and water.
Popular in northern Nigeria, Tuwo Shinkafa is often referred to as a type of Nigerian fufu because of its soft, swallowable texture, similar to other starchy sides like pounded yam or amala. However, instead of cassava or plantain, it’s made from rice shinkafa means “rice” in Hausa.
This comforting dish is commonly served with soups like pepper soup, okra soup, or miyan kuka, and is eaten by hand, using small portions to scoop up the flavorful sauces.
Afang Soup
Afang Soup is a deliciously rich and nutritious dish that’s popular in Nigeria, particularly in the southeastern regions. The soup gets its name from the leaves of the Apha (or Afang) plant, which is grown in Nigeria, Cameroon, and Equatorial Guinea. These leaves are finely chopped and cooked into a flavorful, hearty soup that’s packed with vitamins and minerals.
Afang Soup is known for its high nutritional value and it’s typically enjoyed with traditional sides like fufu, eba, or pounded yam, which help balance its rich, savory flavor.
While Afang Soup is not an everyday dish due to the special ingredients and preparation time, it’s definitely a must-try if you ever get the chance, perfect for those who love bold, earthy flavors.
Ewa Agoyin
If you’re craving true comfort food in Nigeria, look no further than Ewa Agoyin.
This popular Nigerian dish is made with soft, cooked beans paired with a rich, spicy pepper sauce made from tomatoes, onions, crayfish, and a blend of spices. The result is a flavorful, hearty meal that’s both satisfying and delicious.
Like many Nigerian dishes, Ewa Agoyin has its variations, some cooks add meat for extra protein, while others may enhance the flavor with additional vegetables or spices.
Ewa Agoyin is incredibly versatile and can be enjoyed at any time of day. You’ll find it served at street markets and roadside joints all across Nigeria, where it’s enjoyed by locals as both a quick meal and a comforting snack.
Nigerian Eba
Eba a Nigerian dish enjoyed among the Yoruba people of Western Africa.
Made from Garri (cassava flour), hot water, and a touch of oil, Eba is cooked into a dough-like consistency, similar to fufu or pounded yam. The result is a soft, stretchy side that pairs perfectly with a variety of soups and stews.
Eba is often enjoyed with soups like Okra Soup or Nigerian groundnut soup, where it soaks up the rich, flavorful sauces. It can also be rolled or stuffed with vegetables like spinach and bitter leaf, along with meats such as chicken or beef, to create a hearty, satisfying meal.
Though traditionally served as a side, Eba can also be incorporated into dishes like Jollof rice or Nigerian fried rice, adding an extra layer of texture and flavor.
Asun (Roasted goat meat)
To prepare Asun, the goat meat is cut into small cubes and marinated with a mix of spices such as ginger, onions, and garlic, giving it a flavorful kick. The meat is then roasted until tender and served hot, often with a smoky char.
While Asun is a popular dish during Nigerian holidays like Christmas, Easter, and weddings, it can be enjoyed any time of the year, especially at gatherings where its rich, savory taste makes it a crowd favorite.
Pepper Soup
The famous Pepper Soup is used as a base for many Nigerian dishes. It’s a traditional Nigerian soup made from meat and other ingredients such as tonic vegetables.
The soup can be cooked with meats such as goat meat and fish. Some versions of pepper soup use cow foot, tripe, and snails to add flavor while others use beef and chicken for taste and texture variation.
It is also known as Ogbono soup or Efo Eiro or Edikang Iku, depending on the region of Nigeria where it is prepared.
Edewu soup
Ewedu is a leafy green vegetable that belongs to the spinach family. This vegetable forms part of the same plant as Celosia Argentea which grows in many parts of West and East Africa.
To make the delicious Edewu soup, Ewedu leaves need to be mashed and cooked with palm oil, crayfish, salt & pepper. The result is a yummy soup similar to an Okra soup.
Ogbono Soup
Ogbono Soup is one of the best Nigerian foods that you must experience. It is made of Ogbono seeds, palm oil, and fish (other meats can be used). To add more flavor, other ingredients including pepper, onion, and thyme leaves are also added.
Ogbono seeds (sometimes spelled Ogboni seeds) are the kernel of a wild mango plant native to West Africa, where it thrives in the dense rainforest vegetation.
Nigerian foods like Ogbono soup are unique and deliciously interesting because they’re not always made in the same way. It always depends on the region and the type of ingredient used.
Like many Nigerian dishes, Ogbono is usually served with staple foods such as Fufu and pounded yam.
Banga Soup
Banga Soup is a Nigerian soup that is commonly cooked and served in Nigeria. It’s also served at Nigerian parties and gatherings.
This soup dish is prepared using fresh palm fruit and meat (beef, goat, or oxtails).
Other ingredients needed to make this dish include onion, palm oil, thyme, salt, pepper, and ground crayfish.
Edikang Ikong (Nigerian vegetable soup)
Edikang Ikong Soup is one of the many Nigerian hearty soups. It consists of fish, vegetables, and spices.
The most notable ingredients are oil palm fruit, catfish fillet, crayfish, meat or poultry, seasoning cubes, onions, ginger, thyme leaves, pimento berries, and many more.
This Nigerian soup is considered a special occasions’ dish and is not very accessible to all Nigerian families as it is expensive to make.
Pounded yam
Pounded yam is a popular and traditional African staple dish made from cassava, also known as yuca or manioc.
There are many different ways of making pounded Yam. Many regions of Nigeria add spices such as chili pepper, thyme leaves, and onions.
Pounded yam is eaten with many Nigerian dishes including soups and stews.
Nigerian Fried Plantain
Nigerian Fried Plantains are a popular Nigerian dish made of unripe plantains. Plantains are unripe bananas, usually eaten cooked rather than raw like most other fruits.
The Nigerian Fried Plantain is extremely easy to make and can be served with a variety of Nigerian dishes.
Plantains are low in fat, and high in potassium, magnesium, and vitamin C. They are also easy to digest making them ideal for babies and toddlers.
Nigerian Fried Plantain is healthy if prepared without frying the plantain with excess oil.
Boli (Roasted Plantains)
Boli is a Nigerian roasted plantain dish made of sliced plantains that are roasted on a flat iron griddle.
This dish is prepared by slicing semi-ripe or ripe plantains, removing the skin, and roasting them on a hot metal griddle.
The plantains are then split into two and served with a dipping sauce, such as melted palm oil or a vegetable stew.
It is often eaten as a snack.
Nigerian Okpa
Okpa is a Nigerian food made of a special type of bean (Bambara bean). The beans are grounded to make the Okba flour which is the first and main ingredient in preparing this unique Nigerian dish.
Okpa is somewhat similar to Mexican tofu or Indian paneer; however, it does not taste like either one of those foods.
It has a texture and consistency of Tofu (bean curd) and unlike many Nigerian dishes, Okpa tastes better cold than hot.
It can be eaten with Nigerian Moin Moin, rice, or ground yam. Another Nigerian delicacy that may be eaten with Okpa is Suya (The Nigerian Kebab.
Puff-Puff
Puff Puff is famous Nigerian street food. It is made from dough and can be stuffed with various savory fillings and it is often eaten for breakfast or as a light snack.
Puff-puff has many different names, depending on what part of Nigeria you are in. You may hear it called “Akara” or “Akamu.”
Nigerian Puff-puff is one of the most common foods that you will find when traveling around Nigeria
Akara (black-eyed pea fritters)
Akara is a Nigerian food made from ground beans. It is usually fried and eaten as a snack or side dish. Akara, also known as black-eyed pea fritters, is common Nigerian street food.
Where to find Akara in Nigeria? Akara can be found anywhere in Nigeria but it is a common street food often found in popular Nigerian markets across the country.
There are also some restaurants that serve Akara as a side dish or snack.
Nigerian Sausage Rolls
Sold by street vendors in most Nigerian cities, Sausage rolls are a delicious on-the-go snack.
Nigerian sausage rolls are made by loading a pastry dough with sausage meat (It can be pork or meat) and some authentic Nigerian spices and then baking them in the oven.
This Nigerian delicacy can be found in restaurants and cafes as well and it’s usually accompanied by a chilled drink or yogurt for an extra flavor.
Nigerian Meat Pie
The Nigerian meat pie is quite similar to the sausage rolls. The difference lies in the stuffings. The Nigerian meat pie is filled with a mix of ground beef, potatoes, and carrot.
Don’t be afraid of having this food any time of the day. Really no limitation whatsoever, you can have it for breakfast, lunch, or dinner. It’s a real comfort to the soul
Nigerian ponmo
Ponmo (or Nigerian Ponmo), also known as Kanda, is one of the Nigerian snack foods that are popular in various parts of the country.
Ponmo is the Nigerian term for meat that is prepared from cowhide and other parts of a cow’s skin.
The Nigerian Ponmo is prepared by separating the skin of the cow from its meat and muscle, boiled in water or milk to make it tender, and later chopped into pieces and sold in the markets.
It’s a traditional food in Nigeria and it can be used to replace meat in soups and stews or just as a snack.
Kilish (Nigerian Beef Jerkey)
Kilishi also Kilichi is another great example of the variety of foods that Nigeria offers.
Kilichi is a form of beef jerky, a spicy one. And it’s actually very similar in ingredients to Suya but the taste and texture are totally different.
This Algerian dish is prepared by spicing up the meat and drying it under the sun for a few days. The result is a great salty snack
Gizdodo
Gizdodo is a Nigerian food that originated from the southeast region of Nigeria, particularly in Rivers State.
Gizdodo is basically a mix of boiled and deep-fried chicken gizzards, Dodo (fried plantains), pepper and tomato sauce.
This dish is usually served as a side dish to other Nigerian foods such as Jollof rice.
Abacha and Ugba
Abacha and Ugba are two Nigerian foods that make a great African salad.
Abacha is simply dried and shredded cassava while Ugba is a fermented that’s made of African oil bean seeds.
The African salad is called after the two main ingredients Abacha and Ugba but it contains a lot more than that, including palm oil, dried fish, Calabash Nutmeg, ground African crayfish, locust beans, and Ponmo.
Chin Chin
Chin Chin is Nigerian snack food, which has become very popular in Nigeria. Its name is originally from the Ibo language of Nigeria and means “lick.”
Chin Chin is made up of fried dough that is cut into small pieces and then covered with sugar or other sweet flavorings.
The dough is traditionally made of butter, sugar, eggs and flour, and some sort of seasoning.
There are many variations depending on the region in Nigeria. For example, in the south West Chin Chin is deep-fried whereas in southern Igboland Chin Chin is shallow fried.
Chin Chin can be bought in any traditional market in Nigeria.
Nigerian Coconut Rice and Custard
Nigerian Coconut Rice and Custard is a dish of African origin. The coconut rice is made with long grain rice, coconut milk, nutmeg, and raisins.
The recipe includes cooking the long grain rice for 25 minutes and then adding grated coconut, nutmeg powder, raisins, and coconut milk.
Nigerian Coconut Rice and Custard dish is now seen in many Nigerian homes because it is easy to prepare dish while some people use Nigerian coconut rice and custard as wedding cakes.
It is usually served as dessert or a side dish.
Masa (Nigerian Rice Cake)
Masa is a Nigerian staple similar to a pan-fried rice cake, the recipes vary a little across households but the basic premise never changes.
The small chewy rice cakes are made with simple ingredients (rice, yeast, sugar, and salt). Masa is very popular in northern Nigeria and is made for special occasions such as weddings and parties.
Zobo drink (Hibiscus tea)
Zobo Drink a worldwide popular drink that is originated in Nigeria. It’s made from dried rosella leaves (Hibiscus Sabdariffa). A bit of ginger and pineapple are usually added as well.
Zobo is also known to be a very healthy drink and is often used as medicinal tea as it is rich in vitamin C, minerals, and antioxidants and helps in the treatment of hypertension and anxiety.
Fura De Nunu (Millet and Milk drink)
Another famous Nigerian drink is Fura da Nunu which literally translates to Millet and Milk. Nunu is locally fermented cow milk with a consistency that is thick but isn’t quite as thick as yogurt.
In Nigeria, the vendors traditionally mold the fura (millet) into a ball and it’s mashed into the milk just before serving.
Nigerian Food FAQs
What is special about Nigerian food?
Nigerian food is unique in its own way. Nigerian cuisine has no set standards of how the food should taste or look. Every meal has an abundance of flavors and spices that will have your taste buds going wild.
What is Nigerian food made of?
Most dishes served in Nigeria will consist of rice as a side dish, along with meat and vegetables in a sauce.
Depending on how it’s cooked, Nigerian food can have a lot of spices, which pair well with a local Nigerian drink called Acha.
The exceptional flavors of Nigerian food come from different spices that are usually imported from all over the world which include ginger, chili pepper, onions, thyme, and much more, making it truly unique from other cuisines. The most common meats in a Nigerian dish are chicken and beef, but they also use seafood as well.
Vegetables and fruits are abundant in Nigeria. Thanks to this, many Nigerian foods are considered healthy when prepared properly.
What is Nigeria’s national food?
When it comes to Nigerian food, the most well-known national dish is Jollof rice. Bu they also have so many other dishes that can be considered national dishes in other parts of the country.
Nigerian Food Tasting Tours
Nigerian Food Cookbooks
- Beginner’s Guide to Nigerian Cooking
- Easy Recipes for 92 Traditional foods from Nigeria
- All Nigerian Recipes Cookbook
- Traditional Nigerian Recipes Made Easy
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