Nigerian

What it is

Nigerian cuisine is split across hundreds of ethnic groups — Yoruba, Igbo, Hausa, and many more — each with its own pantry. What they share is the centrality of “soup” (more stew than broth) eaten with a starchy swallow, and a national obsession with jollof rice that fuels ongoing rivalries with Ghana and Senegal.

How it tastes

Bold, smoky, and chili-driven. Palm oil gives the deep red base; locust bean and dried crayfish add fermented funk; scotch bonnet brings the heat. Northern Hausa cooking shifts toward dry, kebab-led plates, while southern Igbo and Yoruba cooking leans into rich soups.

Signature dishes & techniques

Jollof rice — tomato-pepper rice cooked smoky in one pot — is the country’s signature plate. Egusi soup, thickened with ground melon seeds, is paired with pounded yam or fufu and torn by hand. Suya, charcoal-grilled beef rubbed in spicy peanut “yaji” powder, is the night-market king.