Nigerian cuisine

Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria.

[1][2] Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.

[3] 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.

The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria.

[4][5][6][7] Tropical fruits such as watermelon, pineapple, coconut, banana, orange and mango are mostly consumed in Nigeria.

Culture of Nigeria
Suya
Asaro
Nkwobi
Location of Nigeria
Egusi soup with ponmo, beef and fish
It is also referred to as rice cake in English.
Masa is a northern Nigerian delicacy which is also known as Waina among the northerners in Nigeria.
Woman selling ponmo (cow skin).
Maafe
Egburegbu soup usually prepared by Ebonyi State Indigenes
Dodo (fried plantain)
A plate of pounded yam ( iyan ) and egusi with tomato stew
fufu or swallow
fufu dish
Agidi or Eko
Zobo