Nigerian cuisine is the diverse culinary tradition of Nigeria, in West Africa, shaped by the country's major ethnic groups, including the Hausa, Yoruba, and Igbo, as well as by trade and colonial-era exchange with Europe and the Middle East.
Starchy staples such as yams, cassava, plantains, and rice form the base of most meals, typically paired with meat (chicken, beef, goat), fish, or shrimp, and vegetables like tomatoes, onions, peppers, and leafy greens. Cooking relies on frying, grilling, and stewing, with bold seasoning from ginger, garlic, chili peppers, and local herbs, and dishes are usually served with a sauce or stew.
Well-known dishes include jollof rice (seasoned with tomatoes, onions, and spices), egusi soup (a thick soup made with ground melon seeds), and suya (spicy grilled meat skewers); recipes and ingredients vary significantly by region and ethnic group, and preparing and sharing dishes like jollof often carries social significance beyond the meal itself.