Food family · 28 dishes · 7 regions
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20 dishes from Nigeria
beans and corn porridge
A Yoruba corn-and-beans porridge from Nigeria, Benin, and Togo, made with black-eyed peas or brown beans, corn, palm oil, onions, Scotch bonnet pepper, seasoning cubes, salt, optional garlic and ginger, and vegetables.
Human FoodExplore →agidi
A Nigerian jelly-like staple made with corn flour and water, prepared similarly to pap and popular in Southern and parts of Northern Nigeria. Agidi Jollof is prepared like Jollof rice.
Human FoodExplore →amala
A Nigerian swallow food of the Yoruba in southwestern Nigeria, made from yam, cassava flour, or unripe plantain flour. Yam tubers are peeled, sliced, dried, and ground; it is served with ewédú, gbẹ̀gìrì, or soups.
Human FoodExplore →Edikang Ikong
A Nigerian vegetable soup associated with the Efik people of Cross River State and the Ibibio people of Akwa Ibom State, made with ikong ubong, beef, dried fish, bush meat, crayfish, shaki, kanda, pumpkin leaves, water leaves, onion, periwinkle, palm oil, salt, and pepper.
Human FoodExplore →Efo riro
A Yoruba vegetable soup from South West Nigeria, traditionally prepared with locally grown vegetables, meat, fish, and spices. Common additions include spinach, pumpkin leaves, sorrel leaves, peppers, and onions.
Human FoodExplore →Ekpang Nkwukwo
A Nigerian and Cameroonian dish of the Bakweri, Bafaw, Oroko, Cross River State, and Akwa Ibom State peoples, made with grated cocoyams wrapped in cocoyam leaves and combined with fish, meat, palm oil, crayfish, periwinkle, and seasoning.
Human FoodExplore →danwake
A northern Nigerian dish of boiled dumplings made from cowpea flour, usually garnished with sauce, egg, vegetables, or chili pepper. The dumplings have little flavor on their own.
Human FoodExplore →gizdodo
A Yoruba dish from Nigeria of chicken gizzard and plantain fried separately, then combined with onion, peppers, spices, and Maggi cubes in sauce. It is eaten at home, at picnics, or for special occasions.
Human FoodExplore →Ikọkọrẹ
A Yoruba water-yam porridge popular among the Ijebu, made by cooking grated Dioscorea alata with peppers, onions, ogiri, and spices. It often includes protein and may be eaten alone or with cold eba.
Human FoodExplore →Kuli-kuli
A Nigerian peanut snack first made by the Nupe people, eaten alone or with garri soakings, Hausa koko, fura, and akamu, and sometimes ground for salad, suya, or kilishi.
Human FoodExplore →Yam porridge
An Igbo Nigerian dish of yam cooked with spinach or ugu, red pepper, onions, crayfish, oil bean, seasoning cubes, and salt. It is especially eaten during the annual New Yam Festival.
Human FoodExplore →Nsala soup
A white soup from eastern Nigeria, made with catfish, small pieces of yam or cocoyam, and utazi leaves. It resembles Afia Efere, common among the Efik people.
Human FoodExplore →Ofada rice
A Nigerian rice grown across southwestern Nigeria and almost exclusively in Ogun State, named for the Ofada community. Most are blends that often include African rice and are used to make varied dishes.
Human FoodExplore →Ofe Owerri
An Igbo soup from southeastern Nigeria, made with snails, beef, assorted meats, and fish and popular in Owerri, the capital of Imo State.
Human FoodExplore →Pancake
A sweet Nigerian rice delicacy popular in the north. Cooked and soaked short-grain rice are blended and fried, with sugar, salt, milk, egg, onion, and vegetable oil also used.
Human FoodExplore →Tuwo masara (corn meal)
A Nigerian corn-flour swallow resembling fufu, eaten mainly by the Hausa and Fulani and prepared in different ways across countries.
Human FoodExplore →Ukwa
A respected Igbo food from southeastern Nigeria, Ukwa uses the edible seeds of Treculia africana, eaten fresh or roasted and commonly cooked into porridge with potash, palm oil, and seasonings.
Human FoodExplore →ogi
A Nigerian cereal pudding and street food made from maize, sorghum, or millet, with grains soaked, wet-milled, sieved, strained, and boiled into pap or a creamy pudding. It may be served with moin moin, acarajé, or bread.
Human FoodExplore →palm nut soup
A Nigerian palm-fruit soup with a palm cream or palm-nut base, stewed marinated meats, smoked dried fish, and aromatics, often served with starch, eba, fufu, omotuo, banku, or fonio.
Human FoodExplore →Ọjọjọ
A Yoruba fried snack common among the Ijebu, made by grating water yams into batter with pepper, crayfish powder, garlic, onion, bouillon cube and spices, then deep-frying it into a round shape.
Human FoodExplore →
3 dishes from Indonesia
gulai
An Indonesian spiced stew with a rich coconut-milk sauce of turmeric, coriander, chilli, and other aromatics, prepared with meat, fish, offal, or vegetables and typically served with rice.
Human FoodExplore →Sambal tuktuk
A chilli-based sauce or paste in Indonesian cuisine, part of a sambal tradition found across maritime Southeast Asia and, through migration, South Africa, Suriname, and the Netherlands.
Human FoodExplore →taichan satay
A grilled chicken satay served without peanut or kecap seasoning, with salt, key lime, and chili as its only seasonings. Sambal and squeezed key lime accompany it, and it is sold at night.
Human FoodExplore →
1 dish from North Africa
1 dish from Senegal
1 dish from Kenya
1 dish from Uganda
1 dish from Niger
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