Varieties of suya
Varieties of suya
Location of Nigeria
Location of Nigeria
A yam pottage/porridge dish
A yam pottage/porridge dish

Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria.[1][2] Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.[3]

Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied.[citation needed] Bushmeat is also consumed in Nigeria. The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria.[4][5][6][7][8]

Tropical fruits such as pineapple, coconut, banana, and mango are mostly consumed in Nigeria.[9][10][11]

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

Entrees

Rice-Based

Bean-based

Meat

Woman selling ponmo (cow skin).
Woman selling ponmo (cow skin).

Meat is used in most Nigerian dishes.

Soups and stews

Maafe
Ofada rice served in traditional style with fried plantain and beef
Ofada rice served in traditional style with fried plantain and beef

Side dishes

Dodo (fried plantain)
Dodo (fried plantain)

Puddings, pastes and porridges

Yam-based

A plate of pounded yam (iyan) and egusi with tomato stew
A plate of pounded yam (iyan) and egusi with tomato stew

Cassava-based

Breakfast

Snacks

Beverages

Zobo
Zobo

See also

References

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  3. ^ administrator (2021-07-08). "Facts about Nigerian Soup". Ofefoods Limited. Retrieved 2022-05-17.
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  7. ^ Friant, S.; Paige, S. B.; Goldberg, T. L. (2015). "Bushmeat". NCBI. 9 (5): e0003792. doi:10.1371/journal.pntd.0003792. PMC 4441483. PMID 26001078.
  8. ^ Kamgaing, Towa Olivier William; Dzefack, Zeun's Célestin Brice; Yasuoka, Hirokazu (2019). "Declining Ungulate Populations in an African Rainforest: Evidence From Local Knowledge, Ecological Surveys, and Bushmeat Records". Frontiers in Ecology and Evolution. 7. doi:10.3389/fevo.2019.00249. ISSN 2296-701X.
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