1. Jollof rice
What it is: Not . Jollof’s base ingredient is always rice, and “TPO” (tomato, pepper and onion) plus scotch bonnets. It’s customisable according to your preference: make it hotter than the sun, or as mild as a European’s palette (jk, but not really). Add mixed vegetables if you want (please don’t). Best enjoyed with piping hot dodo (see below) and a cold Supermalt.
Why it’s awesome: It’s pure, flavourful carbs, and tastes like God’s love. What’s not awesome about that?
There’s a recipe . Or try this one .
2. Akara
What it is: Deep fried bean cakes.
Why it’s awesome: These delicious protein-packed fritters are light, making them ideal for breakfast (as a side with , perhaps) or throughout the day as a snack. Most people use peeled brown beans, ground and blended with onions and spices, and fry in vegetable oil. They taste amazing when eaten with .
There’s a recipe .
3. Bean and plantain pottage
What it is: A pottage made of beans and plantains,
Why it’s awesome: Nigerians love a pottage, and they are most commonly made with yams (Nigeria is one of the top producers of yam in the world). This variation balances the nuttiness of brown beans with the natural sweetness of plantains, and the palm oil adds a rich smoky taste to it.
There’s a recipe .
4. Suya
What it is: Skewers of intricately spiced cuts of meat, grilled to perfection over an open flame. Often served with sharp, raw chopped onions, and wrapped in newspaper.
Why it’s awesome: Suya is widely considered to be a specialty of the Hausa people of northern Nigeria and Niger. The key to excellent suya is the spice mix (yaji) it is steeped in before grilling, and the Mallams will never share their recipes. The joy of suya is finding the best spots in your state.
There’s a recipe , but if you have the funds, why not visit Nigeria and ?
5. Zobo
What it is: The roselle plant is a hibiscus plant that is native to parts of west Africa, and the flowers are what’s used to make this refreshing drink.
Why it’s awesome: It’s tangy and sweet and inherently customisable – you can add fruits of your choice, like a non-alcoholic Pimm’s: cloves, sparkling water or lemonade, and even chilli. On a hot day, there’s nothing like a tall glass of zobo.
There’s a recipe and another .
6. Moin moin
What it is: A (vegan!) dish made of peeled Nigerian brown beans ground together with onions, bell pepper, palm oil and spices, and steamed in banana leaves (or other vessels). You can add any combination of extra bits to it: flaked fish, slices of hard boiled eggs, ground beef… it’s literally up to you.
Why it’s awesome: It’s delicious and nutty, and is great as a side (try it with any rice dish) or part of a main dish with, for example, soaked garri (fermented cassava).
There’s a recipe and another one .
7. Edikangikong
What it is: Essentially, a “dry” leafy vegetable soup from the Cross River region of Nigeria. The (iron-rich) greens are a mixture of ugwu (a fluted pumpkin leaf) and gbure (waterleaf). In places where these leaves are unavailable, people substitute spinach. People also use a mix of meats and fish, and for authenticity, periwinkles.
Why it’s awesome: Served hot, with pounded yam or fufu, it’s a party in your mouth. Top tip: get a friend from Calabar to cook it for you – there’s nothing like it.
There are recipes , , or this one .
8. Dodo
What it is: Pronounced “doh-doh”, these are deep fried plantains (not bananas), cut in slim diagonal slices, circles or cubes (colloquially known as “party dodo”) and deep-dried. Some people like to sprinkle some salt on before frying, but that’s down to personal taste. It’s a snack, a side dish, a main meal, a blessing.
Why it’s awesome: It tastes like a mother’s love. It’s impossible to cook it badly. It’s both a whole meal and a side dish. It is the best thing.
You don’t really need a recipe for this: just peel, chop and fry. Crack open a Supermalt and eat it on the veranda.
9. Ogbono (or apon)
What it is: A soup made from ground ogbono (African mango) seeds plus palm oil, stock and spices. It’s usually eaten with staples like eba, fufu, pounded yam or amala.
Why it’s awesome: It has “draw”, that wonderful slippery texture that helps the fufu go down easier. There are many variations on it, too: cooked alone, with vegetables, with or without meat or fish, with okra, or even with added melon seeds (egusi). It’s super-quick to cook, and a perfect introduction to the many soups of Nigerian cuisine.
There are recipes and .
10. Puff puff
What it is: Basically deep fried, light-as-air sweet dough balls, served alone or with sugar sprinkled over them.
Why it’s awesome: ☝See above, please. They are the perfect party food.
There are many out there. Try this one .