Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups. Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied. Bushmeat is also consumed in Nigeria. The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria. Tropical fruits such as watermelon, pineapple, coconut, banana, orange and mango are mostly consumed in Nigeria. Nigerian cuisine, like many West African cuisines, is known for being savoury and spicy.

Entrees

Rice-based

Bean-based

Corn-based

Meat

Meat is used in most Nigerian dishes.

Soups and stews

Side dishes

Puddings, pastes and porridges

Yam-based

Cassava-based

Breakfast

Snacks

Beverages