Jollof Rice: “Jollof rice” is one of Nigeria’s most iconic dishes. It is rice cooked in a spicy tomato sauce, often accompanied by vegetables, meats and fish.

 

Sauces: Thick sauces are an important feature of Nigerian cuisine. The “sauce arachide” (peanut sauce) is a must, while the “sauce aux vegetables” is prepared with green vegetables.

 

Fish and Meat: Fish and meat are widely consumed. “Suya” is a spicy skewer of grilled meat, while “nkwobi” is a dish made with goat meat.

 

Leafy Vegetables: Leafy vegetables, such as “ugwu” and “efo”, are commonly used in Nigerian cuisine.

 

Chillies and Spices: Chillies and spices are used to enhance the flavors of dishes, providing heat and complexity.

 

Traditional meals: “Fufu” is a ball of cassava, plantain or yam dough, often served with thick sauces. “Amala” is another variation of the dough.

 

Drinks: Traditional drinks include chapman (a non-alcoholic cocktail), zobo (hibiscus juice) and palm wine.

 

Snacks: Samosas and puff-puffs are popular snacks.

 

Desserts: Nigerian desserts include “chin-chin” (fried cakes) and “moi moi” (bean cake).

 

Nigerian cuisine is known for its mix of tastes, culinary creativity and sense of community. Meals are often shared with family and friends, and each region of Nigeria brings its own variations of traditional dishes. It’s a dynamic cuisine that continues to evolve while celebrating its cultural roots.