Nigeria not only has the most diverse cultures and languages in Africa, but it also has a vast array of dishes originating from each of these cultures, each with its own distinct taste and twist. Dishes were previously localized within areas where a specific culture predominated, but in recent times, gastronomes and chefs have brought these culinary delights into the global spotlight by reinventing, combining recipes, or making the dishes the traditional way.
Moimoi
Moimoi, also known as moin-moin, is a bean meal sold on street corners throughout Nigeria, particularly in the southwest. The peeled beans are ground with scotch bonnets and onions before being wrapped in thaumatococcus leaves (ewe eran in Yoruba). According to Yemisi Aribisala’s book Longthroat Memoirs, eggs, flaked mackerel, corned beef, fresh prawns, cubes of beef, and smoked fish are required for the moin-moin elemi meje variety (moin-moin with seven lives).
Akara
If Nigeria has a national dish, it will be akara. It is a street food that can be found in every corner of Nigeria and is known by different names in different cultures. Akara is a simple but delicious meal made from ground bean paste that is deep-fried to a golden consistency in groundnut oil and eaten as a snack, a filling between slices of bread, or as an accompaniment to early morning akamu (pap). Yemisi Aribisala describes a honey-infused akara that tastes like heaven in her book Longthroat Memoirs.
Nigerian Jollof rice
The emphasis on the ‘Nigerian’ part of this Jollof rice is to distinguish it from, say, Ghanaian Jollof Rice or even the original Wollof. The Jollof Wars is an ongoing online battle among African countries to determine the best Jollof rice on the continent. To discover what makes this steamed rice – cooked with various vegetables and garnished with chicken, fish, or beef – special, one must eat it. “The proof of the pudding is in the eating,” as the saying goes.
Ewa agoyin
The Aganyin (Yoruba speaking) people brought this dish across the border from Benin Republic into the southwest. Ewa agoyin are specially prepared beans that have been cooked until the grains cling fluffily to one another and create a melting sensation on the tongue. The real kicker is the specially prepared stew that comes with it. Ewa agoyin is typically served with warm bread loaves (called agege).
Afang soup and garri
This delectable dish is a favorite of the Efik people of Cross-Rivers. Made with afang leaf, a rare vegetable found only in the rainforests of Calabar and Cameroon. The soup is made with afang leaf, water leaf, dried cod head, scotch bonnets, snails, and a variety of other ingredients. Garri (also known as eba – dried ground cassava prepared with hot water), pounded yam, or semovita can be served with the soup.
Pepper soup
This soup is not for the faint of heart, as the name implies; it is ‘hot, hot, hot!’ – though the level of spiciness ranges from mild to eye-watering, air-gulping. Pepper soup is usually eaten alone with a cold bottle of beer (or water), but some brave souls eat it with other meals. Pepper soup is made with a variety of spices and bite-sized pieces of fish, beef, goat meat, or chicken.
Ofe nsala and starch
Ofe nsala (or white soup) is a traditional meal in Nigeria’s southeastern region. The simple recipe makes it a household favorite. Prepared by first making stock (from goat meat, chicken, or catfish), then thickening it with mashed yam. It is eaten with fufu or starch, both of which are made from cassava.
Masa
Masa is a sweet and sour rice cake native to northern Nigeria. Although it is primarily consumed by Hausa, it is gaining popularity and traction in other parts of Nigeria. It is served as a meal with either miyan taushe (pumpkin soup) or yaji (spiced groundnut powder).
