Nigerian cuisine

Shawarma (; ) is a Middle Eastern dish that originated during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world, Israel and the Greater Middle East.

banana cultivars commonly used in cooking

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

cooked rice stir-fried with eggs and other ingredients

rice dish from West Africa

Akara (; , ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Yorubaland, from the Yoruba ethnic group inhabiting parts of Nigeria, Benin and Togo. It is sometimes referred to as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

Thieboudienne|right|thumb thumb| thumb| Tiep (alternatively thieb, benechin, benachin, or jollof rice) is a traditional dish from Senegal that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, ceebu jën or chebu jen (; ) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken) varieties. Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava,

culinary traditions of Nigeria

coconut-flavoured rice

thumb|Garri flour thumb|Cooked garri (eba) on a plate in Cameroon

Pottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

Western African stew

Ẹ̀bà (Yoruba) also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple okele or swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries. The term èbà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all across West Africa. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.

traditional Nigerian food

species of plant

Suya, also known as Tsire, is a traditional Hausa (Nigerian) smoke-grilled spiced meat on skewer. Suya is generally made with thin-sliced spiced beef, lamb, goat, ram, or chicken arranged on wooden skewers. Organ meats such as kidney, liver and tripe as well as other types of meats and seafood (shrimp) are also sometimes used. Suya is most popular as evening street food or snack, restaurant appetizer, and as accompaniment with drinks at bars and night spots.

Kuli-kuli is a Nigerian snack primarily made from peanuts, first made by the Nupe people of Nigeria. It is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. Today kuli-kuli is accepted across the globe. It is often eaten alone or with a mixture of garri also known as cassava flakes, sugar and water, popularly called "garri soakings". It is also eaten with Hausa koko, fura, and akamu, and is sometimes ground and put into salad. It is often ground and used as an ingredient for suya and kilishi.

regional cuisine

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.

Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava.

snack in Nigeria made from basic combination of flour, milk and sugar

traditional Yoruba Nigerian food made of root flour

thumb|Egusi seeds without shells thumb|Egusi seeds with shells

Kilishi is a version of jerky that originates in Hausaland which consists of most of Southern Niger and Northern Nigeria. It is a form of dried meat, typically made with beef, lamb and mutton, or chevon. It is just like a dried form of Suya and it's produced from slabs of meat seasoned with salt, pepper and spices, smoked and dried. It is sun-dried to preserve it for long-term storage. It is a Nigerian delicacy commonly eaten with pap (akamu) and cassava flakes (garri).

thumb|Ekuru Ekuru is a cuisine native to the Yoruba people in Nigeria, Benin, Togo. It is often prepared with black eyed peas or beans.

thumb|Frejon Frejon (from , Portuguese for 'beans') is a coconut milk and bean soup which is eaten especially during Holy Week by some Christians, mostly Catholics, across the world. Countries where frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a su

roasted plantain dish in Nigeria

soup made with dry, ground Irvingia gabonensis (ogbono) seeds

Funkaso, or Pinkaso, is a Hausa savoury fried dumpling made with wheat and eaten with soup, honey or sugar. ==See also== List of African dishes

food in west Africa

Nigerian rice pudding

rich Nigeria vegetable stew that is native to the yorubas of the Western Nigeria

Alkaki is a Hausa doughnut made with wheat and sugar paste or honey, it usually found in Hausa people royal houses and bride houses. Alkaki is a snack originating from Northern Nigeria, known for its pronounced sweetness. This sweetness is achieved by soaking the snack in honey, sugar, or lemon syrup, which imparts moisture to it as it gets absorbed. Alkaki is a well-known choice for both parties and street food.

alt=OKPA|thumb|Okpa alt=How okpa is processed|thumb|Okpa processing Okpa (pronounced Ọkpa) is a dish prepared by the Igbo people with a type of beans known as bambara nuts. It is common the South-Eastern region in Nigeria and classified as a traditional Igbo cuisine. Other ethnic groups also eat it (with pap or soft drinks like (Pepsi). Other Igbo names for okpa include ịgba and ntucha. In Hausa, it is known as gurjiya or kwaruru.

West African dish made from boiled, shredded and dried cassava. It can be taken as a snack or as a main meal

thumb|Koose Koose () also known as Bean Cake is a spicy black-eyed pea fritter that is commonly eaten in West Africa as a snack. It is often taken with porridge. Sometimes it is sandwiched in bread, and called "Koose Bread" or "Paanu Kooshe". The food is said to have spread from the Yorubas of present day Nigeria who call it akara.

meal ground from dried corn

Nigerian snack food

thumb|Ekwang

West African stew

Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the dry season when fresh vegetables are hard to come by.

spicy pigeon pea porridge, peculiar to the people of Enugu state, Nigeria

yam-based staple food from West Africa

soup native to the Efik people in Nigeria

delicacy of the Agoyin people from the Republic of Benin and popular in Lagos, Nigeria

dish in Northern Nigeria

Name for heritage varieties of rice grown in south-west Nigeria and used in a variety of dishes

fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet

Nigerian rice dish prepared with palm fruit concentrate

thumb|Gizdodo Gizdodo is a Yoruba Nigerian delicacy made of gizzard and dodo (fried plantain); this is a side dish eaten at home, picnic or for special occasions.

Nigerian food

Nigerian soup

popular Nigeria dish which is a combination of beans and corn

Ebiripo is a steamed cocoyam dish common amongst the Yoruba people of Remo in Ogun state.

meal commonly eaten in northern Nigeria, also known as hausa fufu. Tuwo masara is made from grounded corn

special local snack popular in the southwestern part of Nigeria

Dambun shinkafa is a delicacy widely enjoyed in the north

thumb|Kunu drink Kunu (also known as kunu zaki or kunu aya) is a popular drink consumed throughout Nigeria, mostly in the North. It is usually made from a grain such as millet or sorghum, although it can be made from maize as well. As a grain based beverage Kunu is a member of the Horchata family. The variety of the drink made from sorghum is a milky light-brown colour, whilst that which is made from millet and maize is whitish in colour.