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Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that compriseNigeria.^[1][2] Like otherWest African cuisines, it usesspices andherbs withpalm oil orgroundnut oil to create deeply flavoredsauces andsoups.^[3]

Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked onbarbecues or fried in oil are in abundance and varied.Bushmeat is also consumed in Nigeria. Thebrush-tailed porcupine andcane rats are the most popular bushmeat species in Nigeria.^[4][5][6][7]

Tropical fruits such aswatermelon,pineapple,coconut,banana,orange, papaya andmango are mostly consumed in Nigeria.^{[8][9][10][11]}

Nigerian cuisine, like many West African cuisines, is known for being savoury and spicy.

• Coconut rice is rice made withcoconut milk,^[12] and other spices.
• Jollof rice is a rice dish made with pureed tomato andScotch bonnet-based sauce.^{[13][14][15][16]}
• Ofada rice is a popularSouth West Nigerian rice variety. It is eaten with ayamase or ofada sauce.^{[17][18][19][20]}
• Fried rice is a rich dish made with mixed vegetables (cabbage, carrots, green peas), meat, poultry orprawns.^[21][22][23]
• Pate is made with ground dry corn, rice oracha.^[24][25] Mostly combined with vegetables (spinach), tomatoes, onions, peppers,garden eggs (eggplants),locust beans,groundnuts, biscuit bones and minced meat are common in northwestern Nigeria, likeKano,Kaduna,Nassarawa andPlateau.^{[26][27][28][29][30]}
• Tuwo masara is a corn-flour dish eaten inNorthern Nigeria.^[31][32]
• Tuwo shinkafa, thick rice pudding usually eaten withmiyan kuka (a thick soup) and goat meat stew ormiyan taushe, apumpkin stew made with spinach, meat (usually goat or mutton) andsmoked fish.^[33] It is primarily served in the northern part of the country.^[34]
• White rice—White rice and local rice is usually served with stews, pepper soup and sauces. It is widely served with a thick tomato and pepper-based stew.^[35]
• Banga rice^[36] is a traditional Nigerian rice recipe made frompalm nut and rice. It is very common in the southern (Delta State) and eastern parts of the country.^[37][38][39]
• Palm-oil rice is often referred to as 'local rice' or 'yellow rice'; it is usually prepared with freshpalm oil, assorted fish (dried fish and smoked fish), and garnished with local spices like locust beans ('okpeyi' or 'dawa dawa'), onions and pepper. It could be made as jollof or as white rice with the palm oil stew as a separate sauce.
• Curried rice is rice made with fresh turmeric or curry powder, onions, salt and seasoning to taste and then vegetable sauce is made to go along with it.

• Masa is made from 'tuwo shinkafa' rice that is blended after being destoned (onions and other spices are put in it). Then, yeast is added, and it is allowed to rise. It is later cooked with low heat in a custom-made masa pot.
• Danbu rice is also a type of rice usually made in the North. It used to be ground and mixed with pepper.
• Groundnut oil rice is prepared with groundnut oil, using fish (dry or fresh), fresh tomatoes, onions, fresh pepper and a lot of crayfish.

• Akara, also known as 'bean cake', is a type offritter made from beans originating from Yoruba people of Southwestern Nigeria.
• Gbegiri, a bean-based soup from Yoruba people of SouthwesternNigeria.
• Abula soup. Abula is a combination of gbegiri, ewedu (vegetable soup) and stew. It is usually eaten with either amala (dried yam flour fufu) or lafun (dried cassava flour fufu) by the Yorubas in the southwestern part of Nigeria.
• Moi moi, also known as 'Ọ̀lẹ̀lẹ̀', originated from the Yoruba people of Southwestern Nigeria. It is a steamed bean pudding made from a mixture of washed and peeled black-eyed beans, blended together with onions and fresh ground peppers.
• Ekuru, a steamed savoury bean dish from the Yorubas of Southwestern Nigeria.
• Ewa aganyin, boiled beans eaten with apepper sauce from Yorubas of Southwest Nigeria.
• Okpa, a common breakfast food made fromBambara nut flour originating from Igbos of Southeastern Nigeria.
• Adalu, a bean andsweet corn pottage from Yorubas of Southwest Nigeria.

• Egbo, a Yoruba specialty that can be eaten alone with pepper sauce or paired with beans.

Meat is used in most Nigerian dishes.

• Suya, from the north of Nigeria, is a grilled meat coated with groundchili pepper, peanut powder, and other local spices. It is preparedbarbecue-style using a skewer. This is one of the most famous Nigerian specialties and can be found within easy reach all over the country.^[40]
• Tsire refers specifically to meat which has a generous coating ofpeanut/chili powder.^[41] The meat may or may not be on a skewer.
• Kilishi is similar tobeef jerky. It is made from meat that has been cut into very thin slices, which are then spread out to dry. A preparation of chili pepper, spices and local herbs is then prepared into a paste which is lightly brushed on both sides. This is then briefly grilled.
• Balangu refers to meat that has been grilled over a wood or coal fire. Specifically, no seasoning is applied to bring out the natural flavour of the particular type of meat which may begoat,mutton or beef. Salt and spices can be added later according to taste.^[42][43]
• Dambu nama is a meat floss from Northern Nigeria.
• Nkwobi consists of cooked cow legs smothered in a thick, spicy palm oil sauce, a classic dish originating from southeast Nigeria.^[44]
• Asun is spicy roasted goat chopped into bite-sized pieces, with bold aromatic flavors from onions,habanero,garlic and bell peppers.^[45] It is native to the Yoruba people ofOndo,South Western Nigeria.^[46]

• Egusi soup is prepared from thickened ground melon seeds, and its origin is from the Yoruba people of Southwestern Nigeria.^{[47][48][49][50]} It contains leafy vegetables, seasonings, and meat.^[40] It is often eaten with dishes likeamala, pounded yam (iyan),fufu, and eba.
• Banga soup is made frompalm nuts and is eaten primarily in the south and mid-western^[51] parts of Nigeria. It is also known asatama soup by the Cross River and Akwa Ibom indigenes. This soup is usually made through extracting the juice from the palm nuts. It is usually served with any kind of swallow (garri, semo and pounded yam).
• Ofe akwu is also made from palm nuts, but prepared more like a stew meant to be eaten with rice.^[52]
• Miyan kuka, very common among theHausa people, is made from powderedbaobab leaves and driedokra.
• Miyan yakuwa is a Hausa soup.
• Ewedu soup is popular amongst theYoruba people of south-western Nigeria.Ewedu soup is usually prepared with jute leaves and cooked by pureeing the leaves with a blender or special broom.^[53]
• Ila alasepo is an okra soup dish of the Yoruba people. It usually contains many meat, fish and seafood varieties.
• Eka soup (beniseed soup) is a popular dish among the Idomas ofBenue State, the Ogojas inCross River and the Ibirams ofKogi State. Eka is a blend of sesame seeds, roasted groundnut and palm kernel puree.^[54]
• Margi special is common in the northeastern part of Nigeria, Borno, Adamawa and Yobe states. The soup comes from the Margi people who live in riverine areas. It is prepared with fresh fish of any kind and African soreal (yakuwa in Hausa oromblanji inMargi).
• Edikang-ikong is a vegetable soup made fromugu (pumpkin) leaves and waterleaf which originated from theAnnang,Ibibio andEfik people.
• Gbegiri is a bean-based stew from southwest Nigeria.^[55]
• Orunla is a soup made from dried okra, roughly chopped and sun-dried.^[56][57]

• Pepper soup is a light soup made from a mix of meat and fish with herbs and spices. This is one of the few soups in Nigerian cuisine that can be eaten alone and is not used as a sauce for a carbohydrate main dish such asfufu or poundedyam.^[40] It can also be made with nutmeg and chili peppers. It can be garnished with fish, beef, goat meat or chicken. Pepper soup is sometimes an appetizer at official gatherings; however, it is consumed also in the evening at pubs and social gatherings.
• Afang is a vegetable soup which originated with theEfik people,Ibibio people andAnanng people in southeast Nigeria. It is prepared with waterleaf, afang (wild spinach), pomo, periwinkles and lots of assorted meat and fish.
• Corn soup, also known locally asomi ukpoka, is made with ground dry corn and blended with smoked fish. It is a common food of theAfemai, especially people fromAgenebode in northernEdo state.
• Okra soup (orokoroenyeribe or draw soup) is made fromokra and cooked until they are thickened.^[40]
• Efo riro, a stew made from leafy vegetables, pepper, palm oil and other ingredients, is common amongst theYorubas.^[58]
• Miyan taushe, a blend of groundnut and pumpkin leaves spiced with pepper,dawadawa oriru, andbouillon cubes. It is enjoyed best withtuwo shinkafa.

• Maafe, a stew made with groundnuts (peanuts), tomatoes and onions as the base, can be varied with chicken, beef or fish and different leafy vegetables for subtle flavours.Groundnut stew is made with ground dry groundnuts and vegetables, fish, meat, local seasoning and palm oil by theEtsakor people in Edo state.
• Buka stew, is a Yoruba stew made from goat, beef or chicken; it is mainly cooked with tomatoes, onions, and pepper.^[43]
• Ogbono soup, also called obe apon, is made with groundogbono seeds, with leafy greens, other vegetables, seasonings, and meat.Ogbono is also eaten with many dishes similar to pounded yam,amala, andfufu.
• White soup, also calledofe nsala, made withutazi leaves.
• Bitterleaf soup (ofe onugbu) is made with cocoyam, palm oil, assorted fish and meat and seasonings.
• Ofada stew (ayamase) is a palm-oil-based stew native to the Yoruba people. It is made with palm oil, unripe pepper and tomatoes, beef, tripe, cow skin and locust beans. It is a stew for localofada rice, also referred to as brown rice, usually served in 'ewe' (flat, broad leaves).
• Groundnut soup (peanut soup) is made from fresh peanut ground to paste, (though some may fry the peanut), fried in palm oil with onions and then boiled in stock.
• Ora (Oha) soup is made with cocoyam that used to be cooked and pounded, palm oil and seasonings
• Edo esan (black soup) is made mainly fromscent leaf,uziza leaf andbitter leaf.
• Ofe owerri is prepared with four kinds of vegetable leaves; okazi,ugu, uziza and oha leaves. A particular species of cocoyam is used as a thickener to make the soup thick. This vegetable soup is common among the igbos of eastern Nigeria. 'Ofe' means soup in igbo language and 'Owerri' is the capital city of Imo state in eastern Nigeria.
• Achara soup, mostly found inAbia State- Ndiwo, Ngwa, Umuahia, Itumbauzo.
• Okazi soup, is made withwild spinach, achi (thickener), assorted meat and fish.
• Egg soup, is made with eggs, scent leaves, fresh pepper and palm oil.
• Snail pepper soup is prepared withAfrican giant snail as the main ingredient.
• Yam pepper soup is made using soft white Puna yam.
• Otong soup is popular among theEfik tribe, and made using ugu leaves, uziza leaves, and okra.
• Ofe Ujuju is popular among the Ika and Agbor people, and is made with ujuju leaves, meats, fish, and seasoning.

• Dodo is a side dish ofplantains fried in vegetable or palm oil, preferably ripe plantain.^[40]
• Gizdodo is a combination of fried Dodo and grilled gizzard.
• Peppered gizzard, Pomo (Yoruba word for Cow Skin), Shaki (Yoruba Word for Tripe)
• Funkaso, millet pancakes.
• Masa, fermented corn ground into a thick paste, fried then sprinkled with sugar. It is an acquired taste. An alternative form made from very soft plantain, is mashed into a paste, mixed with dried black pepper, fried then sprinkled with sugar.^[59]

• Moin moin is a savoury Yoruba steamed bean pudding made from a mixture of peeledblack-eyed peas and wrapped in a leaf (like a banana leaf).
• Plantain pudding commonly known asokpo ogede.
• Corn pudding locally known asokpo oka.^[40]
• Rice pudding made from blended 'tuwon rice' and poured into boiling water. It should be stirred continuously on a moderate fire until it is ready.
• Pap or 'akamu' or 'ogi' made from guinea corn, millet or corn.
• Tapioca pudding is made from cassava extract, it is similar to pap due to its physical appearance and the way it is prepared.^[60]
• Ekpang nkukwo, is of freshly blended water yam and cocoyam, wrapped in fresh cocoyam leaves, cooking with periwinkles, assorted fish and meat, crayfish, palm oil and other spices. This dish is common with the Efik and Ibibio people in the Southern part of Nigeria.

• Iyan, called pounded yam in English, is similar tomashed potatoes but all mashed and completely smooth with no yam chunks left.^[40][61] And eaten with soups
• Amala (oraririguzofranca) is a thick paste made from yam, which has been peeled, cleaned, dried and dark (brown) in colour.^{[citation needed][62]}
• Poundo is a processed yam flour used to make a type of Okele similar to pounded yam/Iyan.
• Yam pottage is a local home-made meal popular in the eastern and southern parts of Nigeria. It is usually calledAsaro by the Yorubas, a name which has been adopted generally in most parts of the country. Method of preparation differs based on taste, preference and affordability but it is basically made by boiling and lightly mashing yam in rich tomato, chili and big red pepper sauce with palm oil. Vegetable oil is sometimes used in the absence of palm oil. It can be garnished with fish, meat or crayfish as desired.^[63]
• Ebiripo is most common amongst the Yoruba Remo people in South-West Nigeria. It is made by grating coco-yam to a paste, salt and groundnut oil is then added to taste and filled in leaves made into scoops before boiling, and usually eaten with soups likeefo riro.
• Ikokore, also known asifokore, is a popular Yoruba dish in the Ijebu areas ofSouth-West Nigeria. It is similar toasaro in preparation but water yam (Dioscorea alata) is used instead of yam. The water yam (calledisu ewura in Yoruba language) is grated and some bits left in ungrated and cooked with a mixture of pepper, palm oil, fish and condiments.^[64]
• Beans and yam. Beans is cooked with spices and palm oil and yam added towards the end of the dish
• Fried yam. Yam is cut into smaller pieces and fried in vegetable oil. The yam can be pre-boiled before frying to have a different texture.

• Eba, also calledgarri, is a very thick paste that is either rolled into balls or served likeamala and made fromcassava (manioc).^[40]

• 

  Fufu, a staple dish in Nigeria and most of West Africa.
• Lafun is basically likeamala but much lighter in colour and made from cassava. It is not to be confused withiyan; it tastes and smells totally different from the yam-basediyan.

• Masa [ha] originated from the north and is eaten both as lunch and breakfast. Rice is soaked and then ground. Yogurt is added, forming a thick paste, and left to ferment, or yeast and sugar is added to taste. Poured into clay forms and heated from below, a spatula is used to flip over and gouge themasa out of the form. It is traditionally served withmiyan taushe (pumpkin stew) or honey.
• Sinasir is a flatmasa, made by simply pouring the prepared rice paste into a frying pan, thus avoiding the need to flip it over as would be necessary withmasa. This is a predominantly Hausa food.
• Alkubus is Hausa-Fulani steamed bread made from wheat, flour, yeast and water, put in moulds and steamed. It is served withmiyan taushe.
• Yam with red stew or scrambled eggs with diced tomato and onion.
• Eko also known asagidi by the Yoruba speaking people of Southwest, is a popular breakfast meal in Nigeria. It is served in combination with other foods such asAkara (fried bean cake), beans, pepper soup, and other soups.^[65]
• Ogi orakamu is corn pudding common inNigeria, calledogi by theYoruba andakamu by theIgbo.^[66] Eaten with bread, akara or beans
• Egbo is a food made from corn.
• Mosa is aYoruba food made from very ripe plantains or corn, eggs, peppers and spices

• Chin chin are fried cookie strips made from flour, eggs and butter.
• Puff-puff, fried sweet dough balls.
• Akara is abeignet from a batter based onblack-eyed peas. It is sometimes served for breakfast.
• Alkaki (doughnuts) made from wheat and sugar paste.
• Kuli-kuli is a Nupe snack made from groundpeanuts.
• Kokoro is a fried dry snack made from corn andgarri (cassava). There are two different kinds.
• Meat pie, beef and vegetables enclosed in a pastry case.
• Wara is aYoruba soft cottage cheese made from fresh cow milk.
• Awara orbeske is the local name for tofu amongst Yoruba-speaking people.^[67]
• Plantain chips are a crunchy, salty or sweet Nigerian snack made with either ripe or unripe plantains fried in vegetable oil.
• Coconut candy
• Aadun is made from cornflour, chilli pepper andpalm oil
• Dundu is aYoruba meal of roasted or deep-fried slices of yam. It may be fried in palm oil or vegetable oil; water is added to soften the yam as it cooks.Dundu is usually eaten with a sauce made of groundnut or palm oil, tomatoes, chili peppers and seasoning.^[68]
• Ojojo is aYorubabeignet made from grated/ground water yam (Dioscorea alata). Peppers, onions and seasoning are mixed with the grated water yam before being deep-fried. Water yam is known asisu ewura in Southwest, Nigeria.

• Kunu is a very popular drink made of eithermillet,sorghum ormaize.
• Fura is a popular drink, especially across northern Nigeria, made of cooked then poundedmillet orsorghum with a little cow'smilk.
• Palm wine, which may be distilled intoogogoro.
• Zobo (hibiscus leaf) is a drink made ofroselle juice (the Yorubas call the white varietyisapa).
• Soya bean milk is a drink made from soaked, ground, and sieved soya bean.

• West African cuisine
• List of African cuisines
• Dog meat consumption in Nigeria

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