Eba or garri is a Nigerian staple food consisting of cassava flour combined with hot water. The combination is traditionally mixed with a large wooden spoon until it firms up, and is then rolled into a ball. Eba is served with almost all Nigerian soups.
It can be dipped into the soups, but it's also often served with stews and various meat dishes.
MAIN INGREDIENTS
Moin moin is a Nigerian dish consisting of ground beans or black-eyed peas, onions, oil, and freshly ground peppers such as chili, bell pepper, and Scotch bonnet. The dish is usually served as an accompaniment to jollof rice, fried plantains, and akamu.
It can also be consumed on its own as a snack. Moin moin is so popular that it is regularly served at celebrations and similar special occasions.
Tuwo shinkafa is a unique Nigerian dish consisting of rice flour or soft, short-grained rice and water. The combination of those ingredients is cooked, mashed, and formed into large balls. It is popular throughout the northern parts of the country, and is often served as an accompaniment to various soups and stews.
Nkwobi, a savory Nigerian side dish originates from the Igbo tribe, located in the southeastern part of Nigeria. The dish is usually prepared with a cow’s leg that’s cooked in a thick, spicy sauce, but it can also be made with a combination of cow’s tail, goat meat, and chicken.
In the past, nkwobi used to be prepared with bush meat such as squirrels, rabbits, and even antelopes.
MAIN INGREDIENTS
Nigerian Amala is a traditional swallow food made from yam flour (elubo), plantain flour, or cassava flour. It is a soft, stretchy dough-like staple that is typically served alongside a variety of Nigerian soups and stews, such as ewedu (jute leaves soup), gbegiri (bean soup), and ogbono or egusi soup.
Amala is especially popular in the Yoruba region of Nigeria, where it is a cultural and culinary icon.
MAIN INGREDIENTS
Funkaso or pinkaso is a traditional savory fritter originating from Nigeria. This Hausa peoples specialty is usually made with a combination of wheat flour, baking powder, oil, salt, sugar, and yeast. The flour is mixed with warm water and all the other ingredients in order to make the dough.
A small amount of dough is pinched off, and a hole is made in the middle before it's fried in oil on both sides until golden brown. Once done, funkaso is typically eaten as a snack on its own or served as an accompaniment to soups or stews. If desired, funkaso dough can be enriched with onions or hot peppers.
Ekuru is a traditional African dish hailing from Nigeria. This Yoruba specialty is made with a combination of beans, onions, palm oil, Maggi seasoning, smoked fish, and pepper. The beans are soaked and peeled, then blended with water. The combination is boiled in water or steamed until it solidifes, and it's then served with a sauce consisting of grated peppers, onions, tomatoes, smoked fish, and Maggi seasoning.
It's recommended to let the steamed bean mixture chill before serving. The dish is also known as white moi moi.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.