7Nigerian Food Everyone Should Know How To Cook

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Nigeria is know for many lovely things, from its hospitality, to been the giant of Africa. Amongst many attributes Nigeria is known for its delicacies, Nigeria is blessed with so much food, fresh organic produce with a lot of variety, due to its climate range. Nigerian climate changes from the north (Sokoto) to the south (Calabar), from Savannah to forest which is reflected in the vegetation and food found in each region. They are varied both in type and abundance. The variation also shows up in the way the ingredients are used in each region e.g in the south with an abundance of rainfall, vegetables are used fresh while in the far north with much less rain but an abundance of sunlight, dehydrated vegetables are mostly used which are stored and used all year round. and in this article we will show you 7 Nigerian food you should know how to cook whether you live in Nigeria or not you will definitely love these.

Okro Soup

Okro soup, Okra soup (Lady’s finger or gumbo) is one of Nigeria’s “national” dishes, this soup is cooked across the length and breadth of Nigeria, from the north where dehydrated okro is used to the south where okro is used fresh.

The methods of preparation vary, sometimes even within the same community, some fry their okro, others just add it raw to their soup broth. It can also be cooked separately and served with omi obe soup or Nigerian tomato stew this type of Okro soup is called Ila (Plain Okro soup). It is a quick cooking vegetable soup and finger-licking good.

Jollof Rice

Jollof rice features regularly on dinner tables, restaurants and in every Nigerian social gathering. It is also sold by street vendors.

Nigerian jollof rice is rice cooked in a rich tomato sauce. Jollof means ‘one pot’ in Wolof. If you must learn only one Nigerian dish, it has to be the Nigerian Jollof Rice. It is served on its own or with many side dishes like moi-moi, fried plantain, banana slices, avocado, vegetable salad etc.


This Nigerian Tomato stew is made up of tomatoes, peppers, onions (tomato stew base) and spices. It is easy to make, It is eaten with white rice, bread, yam, pasta, beans, sweet potatoes, Irish potatoes, agidi/eko etc.


Egusi Soup is the most known of all Nigerian soup. And every Nigerian tribe has their own version of egusi soup. Egusi is melon seed which is shelled and ground into a powder before use in the soup. It is nutty and mildly sweet, with the rich oil from the egusi seeds making it taste delicious.

Egusi soup can be eaten with a number of other soups e.g Egusi and ogbono soup, or different starches, like fufu or white rice.


Beans porridge is a one-pot dish that is very easy to cook and tastes delightful. It can be eaten on its own or served alongside rice and stew, fried or boiled plantains or yam, water-soaked garri etc. Other ingredients like corn can be added to make Adalu, also plantains, yam, sweet potato, chopped liver, dry fish etc. are sometimes added to it.