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.
The frejons consumed in Nigeria and West Africa are puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding. In certain countries the dish is flavoured with cocoa.
Egusi sauce is a staple in many Western and Central African countries. The egusi seeds are not from the sweet, fleshy watermelon we know but come from any number of melons or gourds native to those regions. Egusi sauce is thickened with roasted ground or pureed Egusi Seeds, giving it a smoky, nutty character.
Ogbono Soup is a 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 flavour. Ogbono soup is popular everywhere in Nigeria and neighbouring countries. Each region has its own variations, but meat, greens and ogbono seeds are common elements.
Fufu is a staple food of West and Central Africa. It is made by boiling starchy vegetables like cassava, yams or plantains and then pounding them into a dough-like consistency.
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.
Puff-puff is a traditional Nigerian food similar to a doughnut. There exists a similar version known as bofrot in Ghana. Puff-puffs are similar to the French Beignet and the Italian Zeppole.