Nigeria

Jollof rice

Rice cooked in pepper and tomato until smoky at the base, the centre of a long rivalry.

Egusi soup

Ground melon seeds cooked with leafy greens and meat into a thick, grainy soup.

Pounded yam

Yam beaten in a mortar until smooth and elastic, swallowed with soup.

Suya

Thin beef coated in yaji spice and grilled over open flame, sold at night.

Pepper soup

Fiery broth of catfish or goat with uda and calabash nutmeg, drunk hot.

Efo riro

Spinach stewed in palm oil with locust bean, stockfish and assorted meat.

Ofada rice

Local unpolished rice served with a green pepper sauce heavy with palm oil.

Moi moi

Ground beans steamed with pepper and fish into a savoury pudding.

Akara

Bean batter whipped with air and fried into light, crisp balls at dawn.

Amala

Yam flour turned into a dark brown swallow, eaten with ewedu and gbegiri.

Nkwobi

Cow foot in spiced palm oil emulsion with utazi leaf, eaten from a wooden bowl.

Isi ewu

Goat head in the same palm oil sauce, picked over slowly with beer.

Banga soup

Palm fruit soup with catfish and beletientien, from the Niger Delta.

Abacha

Shredded dried cassava dressed with palm oil, ugba and garden eggs.

Asun

Smoked goat chopped and fried hard with onion and scotch bonnet.

Boli

Plantain roasted over coals and eaten with groundnuts or pepper sauce.

Puff-puff

Yeasted dough balls fried golden and rolled in sugar, sold by the bag.

Chin chin

Sweet dough cut into squares and fried hard, kept in jars for visitors.

Zobo

Hibiscus with ginger and pineapple, sold cold in bottles.

Palm wine

Sap tapped from the palm at dawn, sweet in the morning and sour by night.