Nigerian Cuisine

About Nigerian Cuisine

Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise the West African nation of Nigeria. Like other West African cuisines, it uses spices, herbs in conjunction with palm oil or groundnut oil to create deeply-flavoured sauces and soups often made very hot with chilli peppers.

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Acarajé – Black-Eyed Pea and Shrimp Fritters

Black Eyed Pea and Shrimp Fritters

A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.

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