Nigerian Foods | 13 most popular dishes

Popular Traditional Nigerian Food

Explore the rich Nigerian foods with this guide to some of the most popular dishes in Nigeria. These recipes have stood the test of time and remain a staple in the country’s cuisine, from one generation to another. From comforting soups to flavorful stews, discover the unique ingredients and techniques that make Nigerian foods a true taste sensation. Get ready to take a culinary journey through the heart of West Africa and experience the soulful flavors of popular Nigerian foods.

Popular Traditional Nigerian Foods

Nigerian Jollof Rice

Image showing Nigerian jollof rice.

Nigerian Jollof Rice is a popular traditional Nigerian food prepared with rice, tomatoes, onions, spices. Sometimes, meats or vegetables can be added. The ingredients are combined in a pot and cooked until the rice is tender and flavorful. 

Jollof Rice is a staple food in Nigeria and is often served at events and celebrations. It is loved for its bold, rich flavor and versatility. It can be customized to suit individual tastes using different spices and ingredients.

Jollof Rice is also a popular dish in West African cuisine. Jollof rice is enjoyed across the region for its delicious taste and comfort food qualities. You may want to try this popular Nigerian food, check out how to make jollof rice in 5 easy ways by Ev’s Eats.



Fufu is a traditional dish in Nigeria that is made from starchy foods such as yam, cassava, or plantains. It is a soft, dough-like food used as a utensil to scoop up soups, stews, and sauces. 

To make fufu, the starchy ingredients are boiled and then mashed until they reach a smooth, dough-like consistency. The fufu is then shaped into balls and served alongside the accompanying dishes. 

It is a staple food in Nigeria and is loved for its versatility and ability to complement a variety of dishes. Chef Lola’s Kitchen elaborated more on Fufu as a Nigerian food, how to make and how to eat fufu.

Egusi Soup

Egusi Soup

Egusi soup is a traditional Nigerian food widely enjoyed in the country’s southern regions. The name “Egusi” is derived from the gourd family, known for its high oil content seeds. 

These seeds are dried, ground, and used as a staple ingredient in various Nigerian dishes, including the popular Egusi soup.

At the heart of this dish is the Egusi gourd, a rich source of protein and an essential ingredient that gives the soup its distinct flavor. 

The soup combines ground egusi with a mix of leafy vegetables, onions, locust beans. Other ingredients include stock fish, hot pepper, fish, palm oil, and any desired meat.

For those who enjoy meals that are packed with nutrients and great flavor, Egusi soup is a perfect choice. 

This one-pot dish is enjoyed with a variety of Nigerian swallows. Examples include, pounded yam, amala, eba, and fufu. 

So, if you’re looking for a delicious and healthy meal, try Egusi soup the next time you visit Nigeria. You may want to try this popular Nigerian food-egusi soup-, visit Serious Eats.



Eba is a staple Nigerian swallow food made from cassava flour called garri. The cassava tubers are peeled, mashed, pressed, dried, and fried to produce garri. 

The garri is then mixed with boiling water to form a dough shaped into balls and eaten. Eba can be either off-white or yellow, whereas yellow eba is made with garri fried in palm oil. 

Eba is often served with various soups and stews and is a popular food choice for many Nigerians. It’s easy to prepare and has a unique texture that pairs well with various dishes. 

Whether you’re a fan of starchy foods or not, Eba is a must-try dish that captures the essence of traditional Nigerian cuisine.

Ewedu Soup 

Ewedu Soup 

Ewedu soup is a traditional Nigerian dish made with jute leaves, also known as lalo or rama leaves. The leafy vegetable is commonly found in subtropical and tropical countries worldwide and is native to the Yoruba people of Western Nigeria. 

It is usually prepared with a short broomstick called “Ijabe,” which is used to mash the leaves into a slimy, viscous liquid. The soup also has ingredients such as bouillon powder, ground crayfish, locust beans, and salt.  This soup is not just delicious, but very healthy. Anywhere you are reading this article, a try to get all the ingredients and enjoy this meal. Read the process of making Nigerian Ewedu soup by Active kitchen

It is typically served with traditional Nigerian swallows such as Pounded Yam, Eba, and Fufu. Ewedu soup can also be enjoyed with Amala, but it is not commonly served with other types of Nigerian stews except for Gbegiri soup. 

It is a staple dish in many Nigerian homes, and its unique flavor and texture make it a popular choice for special occasions and events. 

Pounded Yam

Pounded Yam

Pounded yam, this is one of the special Nigerian foods. It is a staple dish that is widely enjoyed. Made from yam, it’s a staple food mashed or pounded into a smooth, sticky dough-like consistency, similar to mashed potatoes. The process involves using a mortar and pestle, blender, or mixer.

This dish is often served with different stews and soups, such as egusi soup or efo riro, and it can be enjoyed at weddings, parties, and other celebrations. While it is a heavy meal, it is commonly eaten as lunch or early dinner and is loved by many in Nigeria.

Pounded yam is enjoyed using hands or cutlery and is a great example of Nigeria’s rich food culture and culinary heritage.



Amala is one of the common Nigerian foods, in particular among the Yorubas, and is made from yam flour. The yam is peeled, cut into small pieces, and then dried. The dried pieces are then ground into a fine powder, sifted, and ready for use.

To prepare, the yam flour is mixed with water, forming a dough-like consistency, then boiled until it forms a smooth and elastic texture. Amala is usually served with soups and stews, such as ewedu, ogbono, or gbegiri.

Amala is a nutritious and filling food that many Nigerians often enjoy. It has a slightly bland taste, making it ideal for those who do not enjoy spicy or strongly seasoned food. Amala is considered a comfort food for many and is commonly eaten for breakfast, lunch, or dinner.

Nigerian Efo Riro (Spinach soup)

Efo Riro

Efo Riro, spinach soup, is a classic Nigerian food made with leafy vegetables and spices. It is a flavorful and healthy dish that many across Nigeria love. The stew is made with spinach, fluted pumpkin leaves, kale, or any combination of these greens. 

It also includes ingredients such as palm oil, crayfish, pepper, onions, and a blend of spices that add depth and complexity to the dish. Efo Riro is often served with pounded yam, fufu, or eba and is a staple food in many homes and restaurants. 

Whether enjoyed with family and friends or for a special occasion, Efo Riro is a delicious and nourishing dish that will satisfy the taste buds.  Low carb Africa gave insight on how to make a delicious Nigerian spinach soup

Ogbono Soup

nigerians popular Soup

Ogbono Soup is a savoury and rich Nigerian food made from ground Ogbono seeds, palm oil, vegetables, spices, and a variety of meats. The Ogbono seed is derived from the African bush mango tree and has a slimy texture when added to boiling water. 

The seeds are roasted, ground, and then added to the heated palm oil, vegetables, and spices. Meat, smoked fish, and crayfish are added to complete the soup.

Ogbono Soup is often paired with various types of Nigerian swallow, such as fufu, eba, or semolina pudding. It’s easy to make and considered a healthy meal that is nutritious and filling. 

The soup is popular among Nigerians and West Africans, enjoyed by all ages, and has become a staple in many households.

Edikang Ikong Soup

Edikang Ikong Soup

Edikang Ikong Soup is a traditional vegetable soup that originates from the Efik and Ibibio tribes of Nigeria. It is made using leafy vegetables such as spinach or pumpkin leaves, diced onions, crayfish, palm oil, ground pepper, and other spices.

The soup’s main ingredients are smoked or dried fish, crayfish, and palm oil, which all combine to create a rich and flavorful broth. The vegetables are added to the soup, giving it a hearty and nutritious kick. Yummy Medley wrote more about this rich Nigerian food.

Banga Soup

Banga Soup

Banga Soup is a traditional Nigerian soup made from palm nuts. It is a thick soup with a rich and delicious flavor enjoyed in many parts of Nigeria and other West African countries. 

The palm nuts are first boiled and then mashed to form a paste used as the base of the soup. Spices, seasonings, and vegetables such as pepper, crayfish, onions, and spinach are added to enhance the flavor.

The soup is typically served with fufu, semolina, or pounded yam as a main course. Additionally, fish or meats can be added to the soup to make it more filling and nutritious.

Tuwo Shinkafa

Tuwo Shinkafa - Popular Traditional Nigerian Food

Tuwo Shinkafa is a traditional Nigerian dish made from short-grain glutinous rice. It’s a staple food in northern Nigeria and is often served with soup, stew, or sauce. 

The rice is first boiled, then pounded and shaped into a soft, dough-like ball. It’s usually made in large quantities and is commonly consumed at family gatherings and special events. Learn more from Eat Well Abi.

Tuwo Shinkafa has a soft and slightly sticky texture, and it’s often served with spicy or savory dishes such as Miyan Kuka (sorrel soup) or tomato stew. It can also be served with spicy beans or meat. 

Gbegiri Soup 

Gbegiri Soup 

Gbegiri Soup is a staple dish in Western Nigeria, especially among the Yoruba people. It is made with ground beans (black-eyed or brown beans), palm oil, onions, pepper, and spices. 

The beans are blended into a smooth paste and mixed with palm oil, water, and spices to form a thick, creamy soup. The soup is commonly served with Eba or pounded yam and is enjoyed for its rich, flavorful taste and high nutritional value. 

Adding a blend of spices and palm oil elevates the flavor of this simple soup, making it a beloved dish among the locals. It is a quick and easy dish to prepare, making it a staple in many Nigerian households.


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