Nigerian cuisine consists of dishes or food items from the hundreds of
Native African ethnic groups that comprises Nigeria. Like other West
African cuisines, it uses spices and herbs with palm oil or groundnut oil
to create deeply flavored sauces and soups. Nigerian feasts can be
colourful and lavish, while aromatic market and roadside snacks cooked on
barbecues or fried in oil are in abundance and varied. Bushmeat is also
consumed in Nigeria. The brush-tailed porcupine and cane rats are the most
popular bushmeat species in Nigeria. Tropical fruits such as watermelon,
pineapple, coconut, banana, orange and mango are mostly consumed in
Nigeria. Notable Nigerian meals include the popular Jollof rice, Egusi
soup and fufu or pounded yams, Spice peppered Goat meat(asun), peppersoup
e.t.c. Nigerian cuisine, like many West African cuisines, is known for
being savoury and spicy.
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