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Jollof Rice
A smokey, tomato-based rice dish cooked with a blend of peppers, onions, and spices, often served at parties.
The must-try food that defines Lagos, NG's culinary culture
A smokey, tomato-based rice dish cooked with a blend of peppers, onions, and spices, often served at parties.
Smooth, dough-like mashed yam served with a rich soup made from ground melon seeds, spinach, and assorted meats.
Spicy grilled meat skewers, usually beef or ram, coated in a dry peanut-based spice rub known as yaji.
Extremely soft, mashed honey beans served with a signature dark, spicy, and smoky palm oil pepper sauce.
A classic Yoruba combination of Amala (yam flour), Ewedu (jute leaf soup), and Gbegiri (bean soup).
Soft, stretchy local bread paired with deep-fried bean cakes made from peeled black-eyed peas.
Local unpolished short-grain rice served with a spicy green pepper stew containing diced offal and boiled eggs.
Roasted ripe or unripe plantains served with crunchy roasted peanuts, a quintessential Lagos street snack.
A light, spicy, and aromatic broth made with various meats or fish and indigenous medicinal spices.
Sweet, deep-fried dough balls with a chewy texture, commonly served as a snack or appetizer.
A savory steamed bean pudding made from a mixture of washed and ground beans, peppers, and onions.
Spicy roasted goat meat chopped into bite-sized pieces and sautéed with plenty of onions and habanero peppers.
A traditional Igbo dish made with a goat head cooked in a thick, spicy palm oil sauce with utazi leaves.
A popular evening delicacy consisting of cooked cow foot tossed in a rich, spicy palm oil paste.
Sweet, golden-brown fried ripe plantain slices that serve as a versatile side dish for almost any meal.
A thick, one-pot okra soup loaded with seafood, beef, and various local seasonings.
Known locally as 'Point and Kill', this is a fresh catfish broth cooked with intense spices and herbs.
A localized wrap containing grilled meat, sausage, cabbage, and a generous amount of creamy mayonnaise-based dressing.
A flavorful fusion dish consisting of gizzards and fried plantains tossed in a spicy tomato and pepper sauce.
Known as African Salad, it is made from shredded cassava, palm oil, garden eggs, and fermented oil bean seeds.