Agege Bread
Pronounced ah-GEH-geh bread
Agege bread is a soft, dense, slightly sweet white bread from Nigeria, named after the Agege area of Lagos where it became famous. It is a plain, stretchy, close-textured loaf with a thin golden crust, chewier and denser than a light Western sandwich loaf, made as an enriched dough with sugar. A Lagos breakfast and snack staple, it is most famously eaten torn with ewa agoyin, and also with butter, tea, fried egg or akara.
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Also known as
- Nigerian bread
- soft white bread
How it is used
Torn and eaten with ewa agoyin, or spread with butter and dipped in morning tea.
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