The Nigeria culinary practice is as diverse as the country’s ethnic groups. Every ethnic group is associated with particular cuisine, which they hold as dear to them.

The major traditional dishes and delicacies which have become national heritage include: Ugba, Edikaikon, Nkwobi, Ukwa, Okoho, Fufu, Tuwo, Akpu, Suya, Kilishi, Gbegeri, Owo, Bush meat, Fura de nunu, Kunu, Amala, Ofe Oha, Eba, Pounded yam. Today, Nigerians from various cultures prefer these foods to the western or so-called continental dishes.

The popular snacks include Akara, Suya, Boli and Corn (boiled, popped or roasted). The beauty in the Nigerian experience is that guests are fed generously.

Nigerian food, like many cuisines in West Africa, is known for being spicy and aromatic. Jollof rice is perhaps the most famous Nigerian dish but the cuisine has so much more to offer, especially with its abundance of richly flavored soups and stews and equally plentiful “swallow” foods.

Nigerian food is fairly known globally and thanks to the Nigerians in diaspora, it is beginning to gain global recognition. Nigerian recipe bloggers, many of whom have moved to different parts of the world, continue to champion Nigerian cuisine and help bring it into the global consciousness.