62 Dishes

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Abacha

Shredded cassava salad

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Abari

Savory steamed corn pudding made with vegetables, fish, crayfish, chili peppers, greens

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Agidi

Cornmeal dough cooked in uma or banana leaves

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Akara

Àkàrà (yoruba)(hausa: kosai, portuguese: acarajé (portuguese pronunciation: [akaɾaˈʒɛ] (listen)) is a type of fritter made from cowpeas or beans (black eye peas). it is found throughout west african, caribbean, and brazilian cuisines. the dish is traditionally encountered in brazil's northeastern state of bahia, especially in the city of salvador. acarajé serves as both a religious offering to the gods in the candomblé religion and as street food. the dish was brought by enslaved peoples from west africa, and can still be found in various forms in nigeria, ghana, togo, benin, mali, gambia, burkina faso and sierra leone.akara is made from peeled beans (black eye peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep fried in small balls.brazilian acarajé is made from cooked and mashed cowpeas that are seasoned with salt and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. it is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. a vegetarian version is typically served with hot peppers and green tomatoes. acarajé can also come in a second form called abara, where the ingredients are boiled instead of deep-fried.

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Alkubus

Steamed yeasted bread dumplings, serve with stews

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Baba dudu

Coconut candy

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Boli

Boli is a roasted plantain dish in nigeria. it is native to the yoruba people of nigeria. it is referred to as 'boli' in south west nigeria these people are known as the yoruba people and is eaten with groundnuts. the yorubas have been enjoying this delicacy for ages, it can be consumed as a snack or main meal which can be accompanied with pepper sauce filled with meat, roasted fish or fried chicken especially during the festive period. the word 'boli' is being pronounced as 'bole' due to a difference in accent in the south-south region in nigeria. in south south nigeria, it is referred to as 'bole' a borrowed language from the southwestern people in nigeria and is eaten with fish during an important festival.

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Dakwa

Spicy peanut butter and vegetable salad, made with peanut butter, tomatoes, onions, chili peppers, lemon or lime juice and seasonings, may include meat, serve with rice

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Dodo

Deep-fried plantain slices

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Dundun

Yam fries, serve with palm nut oil, hot sauce, dja (tomato sauce)

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Egg roll

Hard boiled egg covered with dough and deep-fried or baked

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Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Fura

Cooked dough balls made with ground pearl millet and spices, eaten alone as a snack or used to make fura da nono, a beverage made with fura balls and fermented milk or yogurt

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Grain

Millet, rice, sorghum

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Groundnut

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

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Kilishi

Kilishi is a version of jerky that originated in hausaland specifically the bauchi state of nigeria. it is a dried form of suya, made from cow, sheep or goat meat.

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Kokoro

Sweet and savory deep-fried snacks made with cornmeal and garri (cassava)

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Kulikuli

Deep-fried snacks made from a paste made with ground peanuts, spices, chili peppers

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Kwadon zogale

Moringa salad

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Massa

Fermented pancakes made with rice, millet, cornmeal

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Nigerian buns

Fried dough balls or fritters

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Ofada rice

Ofada rice is a name for an indigenous rice from a small community called ofada in obafemi owode local government area of ogun state but not exclusively grown in the community. it is an indigenous rice grown in south-west nigeria but named after the ofada community. it is used in a variety of dishes. ofada rices are mostly blends, and some of the rice varieties in the blends are not indigenous to africa; however, they usually also contain african rice. it is grown almost exclusively in ogun state, a state in southwestern nigeria. it is named after the town ofada in ogun state. ofada rice is grown on free-draining soils where the water table is permanently below the roots of the plant.

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Ojojo

Water yam fritters

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Okpa

Savory okpa (bambara nut) paste that is steamed or boiled in banana or plantain leaves

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Peanut burger

Peanuts with a seasoned coating

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Peppered chicken

Spicy marinated and grilled chicken

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Peppered snail

Spicy stewed snails

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Pinkaso

Spicy and savory fritters or dumplings

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Plantain chips

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Puff-puff

Puff-puff, as it is called in nigeria, is a traditional african snack made of fried dough. other names for the food include buffloaf (or boflot) in ghana,"botokoin" in togo, ‘gato’ in guinea,bofloto in the ivory coast, mikate in congo, micate or bolinho in angola, anglophone in cameroon, legemat in sudan, kala in liberia, vetkoek / amagwinya/magwinya in south africa and zimbabwe. the prominence of this delicacy stretches even to the southern and eastern edges of africa, where it is mostly known as mandazi.puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep fried in vegetable oil to a golden brown color. baking powder can be used in place of yeast, but yeast is more common. after frying, puff puffs can be rolled in sugar. like the french beignet and the italian zeppole, puff-puffs can be rolled in any spice or flavoring such as cinnamon, vanilla and nutmeg. this form a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry. puff puff can be eaten plain, or with any other addition. for instance, cameroonians enjoy puff puffs with beans, coffee, and other beverages for breakfast.

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Rice salad

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Roasted peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

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Sausage roll

Pastry dough wrapped around seasoned sausage, commonly eaten with a la casera soft drink, gala is a brand of sausage rolls

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Scotch egg

A scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

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Sinasir

Rice pancakes

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

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Yamarita

Boiled yam, coated in spices and flour, then fried

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Agege bread

Soft yeasted loaf bread

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Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

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Coconut bread

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Dombolo

Dombolo, (also known as umbhako, ujeqe, dipapata in setswana and rostile in xhosa), is a traditional south african steamed bread. it is a popular staple food in many homes within south africa. the bread is prepared in a container in a pot of boiling water. it differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. there are different variations of the dish around south africa. in the zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. that variation of the steamed bread is known amongst the zulus as ujeqe. dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.dombolo can be made using cake flour and placed on top of a stew to soak in the stew's flavours.

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Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

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Fish roll

Rolled meat pie with a savory fish and vegetable filling

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Meat pie

A meat pie is a pie with a filling of meat and often other savory ingredients. they are found in cuisines worldwide. meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the maillard reaction. many varieties have a flaky crust.