The essential Nigerian food culture

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Nigeria can be considered the country with enormous ethnic diversity. The primary distribution among various ethnic groups strengthens this fact, the Yoruba and Hausa tribes contribute to around 21 percent of the population, the Ibo/Igbo are 18 percent, the Ibibio tribe has 5 percent representation and the Fulani tribe a strong 11 percent representation. Remaining 23 percent encompasses other tribal groups.

With such diversity in Nigeria and presence of such a variety of cultures and people, it becomes hard to choose a national dish. Every region has its own favourite that best suits their tradition, customs and religion. This choice of foods also depends on the ongoing season: the hungry season which is before the rains, begins from march, and the season of surplus that begins after the harvest activities in the months of November and October. Besides the Nigerians enjoy fruits round the year due to that fact the most of the Nigerian region is tropical due to which fruits are present in abundance. Some of most carved fruits of Nigerians are melons, oranges, limes, grapefruits, bananas, mangoes, and pineapples. Most of the restaurant in Lekki have adopted these changes and have become accustomed to the eating routine of people.

The northern Nigerian region is dominated by Muslims who refrain from eating pork and have diets comprising beans, brown rice and sorghum. The Hausa people of the region preferably eat meat in the form of suya(these are kebabs that are nothing but chunks of roasted, skewered meat) or tsere. These are also a popular Nigerian dishes in Lagos. People of these region love to drink tea which has made coffeehouses popular in the region and best places for socializing. We bring to you alist of exotic Nigerian dishes that are the pride of best food restaurant in Lagos and are appreciated by the likes of natives as well as tourists.

1. Egusi Soup- Egusi soup is a stew that’s usually made with types of crayfish or other meat variety, that is thickened with the revered ground melon seeds. The soup derives its name from the protein-rich Egusi that imparts the dish its creamy texture, velvety and enormously rich flavour. Egusi has a variety of flavours and is best eaten with a side of fufu (like pounded yam), and contains infinite layers of flavours.
2. Akara- Akara is usually taken as a breakfast snack or food. Akara is made with black eyed peas. These delicately fried fritters are spicy, crunchy, enjoyed alone or with the likes of a dipping sauce.
3. Dodo- This dish is the pride of restaurant in Lekki. This is made with overly ripe plantains that are best enjoyed with a side sauce.

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