12 Must-Try Nigerian Dishes You Have to Taste

Ask anyone who grew up around a Nigerian kitchen and the food is never really about the food. It is the sound of a party warming up, the smell of jollof catching at the bottom of a big pot, the way an aunty piles your plate higher than you asked for. These dishes carry region and family in them. Jollof and dodo mean celebration. A bowl of pepper soup means someone is looking after you. Pounded yam with egusi is Sunday, unhurried and shared around one table. Suya belongs to the evening, bought hot from a roadside grill and eaten standing up with friends. Nkwobi and asun are the bolder eastern flavours that reward a little courage. To cook them here in the UK, far from home, is to keep all of that alive, and to pass it to the next person who pulls up a chair.

Nigerian food is bold, warming and built for sharing. It leans on smoky peppers, deep stocks, earthy soups and plenty of texture, so almost every plate has a bit of heat, a bit of richness and something to soak it all up. If you are new to it, this is your starter list. These are the dishes people come back for again and again, whether they are cooking at home or eating out. For the bigger picture on the flavours, staples and regions behind the food, read our full Nigerian food guide first, then work your way down this list.

1. Jollof Rice

If there is one dish to try first, make it jollof. Rice is simmered in a rich tomato, pepper and onion base until every grain turns a deep smoky red. It is the centre of almost every Nigerian party and the subject of a friendly rivalry across West Africa. Start with our jollof rice recipe and you will understand the fuss.

2. Egusi Soup

Egusi is a thick, hearty soup made from ground melon seeds, leafy greens and palm oil, usually loaded with meat or fish. It has a nutty, savoury depth that makes it deeply comforting, and it is almost always eaten with a swallow like pounded yam or eba. Learn the ingredient behind it on our egusi explainer.

3. Pounded Yam and Eba with Soup

No Nigerian table is complete without a "swallow", the soft, stretchy staple you pinch and dip into soup. Pounded yam is smooth and pillowy, while eba is made from garri, cassava that has been grated and dried. You do not chew it much, you swallow it, which is exactly where the name comes from. Pair it with egusi, efo riro or any pepper-rich soup.

4. Suya

Suya is Nigeria's beloved street barbecue: thin skewers of beef coated in a spicy, nutty peanut rub called yaji, then grilled over open flames. It is smoky, peppery and completely addictive, served with sliced onions and extra spice on the side. Fire up our suya recipe or read the suya explainer to learn what goes into that famous rub.

5. Moi Moi

Moi moi is a steamed savoury pudding made from peeled blended beans, peppers and onions, often studded with egg or fish. It is soft, fluffy and gently spiced, and it works as a side, a snack or a light meal on its own. It is a favourite at parties and Sunday lunches alike. Steam your own with our moi moi recipe.

6. Pepper Soup

Pepper soup is a light, fiery broth spiced with a blend of West African aromatics and packed with fish, goat meat or chicken. It is the dish people turn to when they want something cleansing and warming, and it is popular any time you need a bit of comfort. Try it with our pepper soup recipe.

7. Efo Riro

Efo riro is a rich Yoruba vegetable soup built on spinach or similar greens, peppers, onions and palm oil, usually with assorted meat, fish or offal. It is thicker and more textured than a simple greens dish, and the flavour is savoury and satisfying. Serve it with any swallow and you have a proper Nigerian meal.

8. Jollof and Fried Plantain

Jollof rice and fried plantain, known lovingly as "dodo", is the classic pairing that turns a good plate into a great one. The plantain is fried until the edges caramelise, giving you soft, sweet slices that balance the smoky, spicy rice perfectly. It is the combination you will see on almost every party plate, and there is a good reason it never gets old.

9. Ofada Rice and Ayamase

Ofada is a local, short-grain Nigerian rice with an earthy aroma, and it is traditionally served with ayamase, a smoky green pepper sauce cooked with plenty of palm oil and assorted meats. The sauce is punchy, oily in the best way and full of character. Together they make one of the most distinctive plates in the whole cuisine.

10. Akara

Akara are deep-fried bean cakes made from the same peeled, blended beans as moi moi, whisked until light and fried into crisp, golden balls. They are a beloved breakfast, often eaten with pap or bread, and they are wonderfully crunchy outside and fluffy within. If you like a savoury fritter, these are for you.

11. Puff Puff

Puff puff is Nigeria's favourite sweet treat: soft, airy balls of fried dough, lightly sweetened and dusted or dipped to taste. They are chewy, golden and impossible to eat just one of, which is why they turn up at every celebration. Warm from the pan, they are a perfect introduction to Nigerian snacking.

12. Nkwobi or Asun

To finish, two rich small chops for the adventurous. Nkwobi is spiced cow foot in a thick, seasoned palm oil sauce, an eastern delicacy usually enjoyed with a cold drink. Asun is peppery grilled or fried goat meat, smoky and hot, and a firm favourite at gatherings. Both show off the bolder, meatier side of Nigerian cooking.

Where to try or cook these dishes

Ready to eat? The easiest way to taste these dishes properly is to find a Nigerian kitchen near you. Browse African restaurants near you to sit down to a plate of jollof, egusi or suya, or book caterers near you if you want the full spread for a party or celebration.

Prefer to cook at home? You will need the right ingredients, from egusi seeds and palm oil to garri, scotch bonnets and yam. Find a well-stocked shop through our listings of African food stores near you, and search your own city to see which local stores stock what you need.