2. Akara

What it is: Deep fried bean cakes.
Why it’s awesome: These delicious protein-packed fritters are light, making them ideal for breakfast (as a side with ogi, perhaps) or throughout the day as a snack. Most people use peeled brown beans, ground and blended with onions and spices, and fry in vegetable oil. They taste amazing when eaten with Agege bread.

There’s a recipe here.

5. Zobo

What it is: The roselle plant is a hibiscus plant that is native to parts of west Africa, and the flowers are what’s used to make this refreshing drink.
Why it’s awesome: It’s tangy and sweet and inherently customisable – you can add fruits of your choice, like a non-alcoholic Pimm’s: cloves, sparkling water or lemonade, and even chilli. On a hot day, there’s nothing like a tall glass of zobo.

There’s a recipe here and another here.

8. Dodo

What it is: Pronounced “doh-doh”, these are deep fried plantains (not bananas), cut in slim diagonal slices, circles or cubes (colloquially known as “party dodo”) and deep-dried. Some people like to sprinkle some salt on before frying, but that’s down to personal taste. It’s a snack, a side dish, a main meal, a blessing.
Why it’s awesome: It tastes like a mother’s love. It’s impossible to cook it badly. It’s both a whole meal and a side dish. It is the best thing.

You don’t really need a recipe for this: just peel, chop and fry. Crack open a Supermalt and eat it on the veranda.

11. Pepper soup

What it is: A thin, very spicy “drinking soup” or broth, chock-full of assorted cuts of meat or fish and scented leaves of uziza.
Why it’s awesome: If you believe in using the whole of the animal when it comes to meat, this is the dish for you – every single cut of meat finds its way into pepper soup, and adds to a rich, flavourful end product. Many people swear by catfish pepper soup as the definitive soup, while others claim goat meat makes the best version. You can add extras like chunks of boiled plantain or yam, as well as a dash of palm oil to serve. The spices used vary depending on the region; every ethnic group has its own unique take, making use of local scented leaves and spices. It’s never less than .

There’s a lesson and recipe here, and another one here. The photo above, a tilapia steak pepper soup, comes from here.

12. Chin chin

What it is: Crunchy cubes or strips of sweet, deep fried pastry.
Why it’s awesome: It’s basically fried butter and sugar, and it’s dangerously moreish. Perfect for snacking, and if you’re looking to keep small hands busy with a rainy day activity, it’s foolproof.

There’s a video tutorial here, and another recipe here.

13. Banga

What it is: A palm fruit-based soup that is most commonly associated with the Delta region, and particularly the Urhobo ethnic group. There are variations across the country – and indeed west Africa and beyond – but they all include regional spices and all elevate fresh ingredients (fish and seafood, assorted meats, the palm fruit itself) above all things.
Why it’s awesome: It tastes like no other Nigerian soup. The palm fruit, shellfish and meat create delicious textures and an explosion of taste, and while it goes withanything, I strongly urge you to have it with “starch” or eba.

There’s a great story and recipe here and another here, and a super-fishy one here. The image above comes from this blog where the cook has chosen to cook plantains in the soup.

15. Efo riro

What it is: A literal translation from the Yoruba is “mixed greens” and while they are the star of this rich, fragrant vegetable stew, there’s so much goodness besides: blended scotch bonnets, bell pepper, onions and locust beans. This is a classic Yoruba dish.
Why it’s awesome: It goes with everything. Purists insist authentic efo riro must have efinrin (African spinach) and efo soko (Lagos spinach). Others say tomatoes are banned (to prevent sogginess). Some insist on palm oil over vegetable oil. All agree it’s freakin’ delicious.

You can find recipes here, one with tomatoes here, and a variation that uses kalehere.

If you’re interested in some of the scores of green leafy vegetables used in a lot of Nigerian cooking, here’s a handy list.

16. Igbin

What it is: Deshelled African land snails, usually cooked in an onion and pepper sauce.
Why it’s awesome: The taste and texture of African land snails is hard to describe to the uninitiated, but a good number of people think it is just excellent. They are a popular party snack, skewered on little toothpicks.

There are loads of ways to cook snails, but many parboil them at the very least, before sautéing, or frying them. This is a basic peppered snails recipe. Here’s a great recipe for fried plantains tossed with snails in a tomato and pepper sauce, and here’sanother. This writer has written a full “how-to” when it comes to preparing them (don’t forget to deslime with alum or limes!) for cooking.