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Nigeria
Local specialties and country staples.
user ratingAs the most populous country in Africa, Nigeria boasts a rich cuisine that is typical of West Africa. The main staples are yam, cassava, rice and corn. Beans, especially black-eyed peas, also form the foundation of the Nigerian diet.
One of the most prevalent Nigerian dishes is obe ata, a pepper soup made with tomatoes, meat or fish, onions and spices. Yam stew, jollof rice and fufu (pounded cassava) are also traditional fare. Typical side dishes include beans and plantains, prepared in a variety of ways depending on the region. Although beans are the main protein source for Nigerians, the national cuisine has plenty of meat to offer. Wild game and fish are most common. Suya is popular among meat-eaters; it's similar to a kebab but much spicier.
Desserts are not customary in Nigeria, but fresh fruit is abundant, including oranges, guavas, bananas and melons. The most widely consumed beverages are palm wine, beer and fruit juice. Zobo is a local specialty, which has a taste comparable to fruit punch.—Alexandra Menglide
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