The culinary tradition
Nigerian cooking spans more than 250 ethnic groups, each with its own staple and technique. Yoruba kitchens built the pepper-based rice and stew canon, Igbo cooking is known for soups such as ofe onugbu and egusi, and Hausa-Fulani cuisine brings grilled suya and grain-based tuwo. Palm oil, fermented locust bean (iru) and scotch bonnet are the common language.
Regional kitchens
South West
Yoruba cooking: jollof, efo riro, amala.
South East
Igbo soups and eastern palm-oil cooking.
North
Suya, tuwo shinkafa, kilishi.
