A FOOD TRADITION
Nigerian Cuisine
A diverse national cooking tradition combining West African staples, regional soups, rice dishes, snacks, and grilled foods.
Dishes linked to this cuisine
1–12 of 46
Abacha
An Igbo Nigerian cassava-flake salad dressed with palm oil, fermented oil bean, pepper, onions, aromatic leaves, and often fish or crayfish.
Afang Soup
Afang Soup is a richly seasoned Nigerian leafy soup made with afang leaves and waterleaf simmered with meat or fish, crayfish, palm oil, and peppers.
Akara
Akara is a West African fritter made from whipped black-eyed-pea or cowpea batter, commonly seasoned with onion, pepper and salt, and deep-fried in oil.
Asun
Asun consists of spicy grilled or roasted goat meat tossed with chopped chilli peppers and onions.
Banga Soup
A Nigerian soup made from palm-fruit extract and aromatic spices, commonly enriched with meat, fish, or crayfish.
Beans Porridge
A Nigerian one-pot dish of beans simmered until tender with palm oil, onion, seasoning, and water.
Bitterleaf Soup
A Nigerian soup of washed bitterleaf simmered in a palm-oil broth commonly enriched with cocoyam, meat, stockfish, or crayfish.
Boli
Ripe or unripe plantain is roasted over heat and commonly served with spicy pepper sauce, onions, and fish or another accompaniment.
Chin Chin
Chin Chin is a Nigerian bite-sized fried pastry made from sweetened wheat dough and commonly flavored with nutmeg.
Dodo
Ripe plantain cut into pieces and fried until caramelized and golden brown.
Edikang Ikong
Explore the dish and its connections.
Edikang Ikong Soup
Edikang Ikong Soup is a Nigerian vegetable-rich soup combining pumpkin leaves and waterleaf with meat, dried fish, crayfish, palm oil, and peppers.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.