Dish Category: Nigerian Dishes

Stir-fried al-dente spaghetti cooked in rich smoky tomato-pepper relish with sweet peppers, onions and shredded proteins.

Slow-simmered fluffy white yam porridge infused with red palm oil, crayfish, leafy greens, served with grilled plantain, salmon and coleslaw.

Golden crispy fried yam wedges served with hot sizzling onion-tomato pepper sauce and fried fish or egg.

Chilled Ijebu gari soaked in ice-cold water, cane sugar, crunchy roasted groundnuts, and creamy milk or smoked fish.

Fragrant eastern Nigerian white soup prepared without palm oil, thickened with yam and seasoned with uziza and utazi leaves.

Rich Delta palm nut fruit extract soup simmered with native oburunbebe stick, rohohie and dried fish, served with smooth yellow starch.

Edo state ceremonial black soup created with blended bitterleaf, scent leaves and uziza leaves in rich aromatic broth.

Slow-cooked bitterleaf soup thickened with cocoyam paste, loaded with stockfish ear, cow tripe and smoked bushmeat.

Velvety smooth draw soup prepared with wild African bush mango seeds, smoked fish, tender kpomo and shredded pumpkin leaves.

Nutrient-rich Calabar royal soup loaded with fresh waterleaf, fluted pumpkin leaves, periwinkles and assorted beef cuts.