Nigeria is a large country located in West Africa. It is also the continent's most populous and one of its most diverse. Nigerian food is typical of Western Africa, but individual dishes vary by ethnic group.
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by shawn-i-am
Popular dishes are jollof rice, dodo (fried plantains), fufu, or iyan (mashed yams), and moin moin (a bean pudding). Yams, cassava, rice and sorghum are common starches, while tomatoes, peppers, onions, peanuts and beans are important vegetables. Rich red palm oil flavors many dishes. Zobo, a drink from hibiscus blooms, quenches many a thirst.
Nigerian Recipes
(Nigerian black-eyed pea stew with plantains)
Black-eyed peas (ewa) and plantains (dodo) are staple foods in Nigeria. Ewa dodo is a spicy, stewy combination of black-eyed peas and often fish served with a side of fried plantains. A Nigerian favorite, ewa dodo makes a nutritious and filling meal. Read more »
(West African mashed yams)
Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them. Read more »
(West African chicken with rice)
Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, it is believed by some to be the origin of Cajun jambalaya. Read more »
(Nigerian meat and vegetable stew thickened with ogbono seed)
Ogbono is the dried seed of the African mango tree, and it is ground and used as a powerful thickener with an earthy flavor. Ogbono soup is popular everywhere in Nigeria and neighboring countries. Each region has its own variations, but meat, greens and ogbono seeds are common elements. Read more »
(Nigerian plantain and vegetable stew)
Plantain porridge is a Nigerian vegetable stew made with the starchy cousin of common bananas. Plantains are simmered until tender in a flavorful broth along with assorted vegetables and sometimes fish, beans or meat. Read more »
(Nigerian hibiscus flower beverage; see Sorrel Punch recipe)
