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.
Suya
Nkwobi
Nsala soup and Eba
Yam pottage/yam porridge or Asaro
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Senegalese yassa poulet, a tangy-spicy dish enjoyed throughout the West African region, made with Dijon mustard, onions, lemon juice, olives and Scotch bonnet peppers
Klouikloui, rings of fried peanut butter as served in Benin
A plate of fufu accompanied with peanut soup
Maafe, prepared by a Senegalese cook.