Nigeria is known for its vibrant and diverse culinary landscape, but some dishes, despite their rich flavors and deep cultural roots, remain relatively unknown outside their regions. Here are 13 lesser-known Nigerian dishes that reflect the diversity of Nigerian cuisine, from the North to the South.
1. Bier and Akpukpa
Bier is a traditional delicacy from Benue, specifically from the Tiv tribe, but it is enjoyed by many throughout the state. It’s made from fermented guinea corn, which gives it a tangy flavor akin to agbalumo (African star apple). It is often eaten with Akpukpa, a steamed dish made from beans or Bambara nuts, similar to moi-moi but with a deeper, earthier taste.
2. Okoho Soup
Okoho Soup is a sticky, slimy delicacy from Benue State, often made with bush meat such as grasscutter or fish. The soup derives its signature texture from the Okoho plant, similar to okra in consistency. It’s a celebratory dish, commonly eaten with pounded yam.
3. Gas Meat
Gas Meat refers to smoked bush meat, particularly antelope, prepared over an open flame and seasoned with local spices. Popular in rural Northern Nigeria, this dish has a distinct smoky flavor that sets it apart from more common Nigerian meat dishes.
4. Esa Soup (Beniseed Soup)
Esa Soup, also known as Beniseed Soup, is made from ground sesame seeds and is a staple in the middle belt, especially in Benue, Kogi, and parts of the North. The soup has a rich, nutty flavor and is often eaten with starchy sides like pounded yam or eba. It’s similar to egusi but with its own unique, slightly bitter taste.
5. Alkubus
Alkubus is a traditional Northern Nigerian dish made from steamed wheat flour. It has a soft, dumpling-like texture and is often eaten as a side dish with pepper soup or light sauces, particularly in Hausa communities.
6. Paten Acha
Paten Acha is a nutritious dish made from acha (fonio), one of the oldest grains native to West Africa. This light porridge is commonly eaten for breakfast in Northern Nigeria and is valued for its health benefits, often sweetened with honey or milk.
7. Sinasir
Sinasir is a type of rice pancake made from fermented rice batter. This soft, fluffy pancake is popular in Northern Nigeria, where it’s typically served with pepper sauce or stew as a light breakfast or snack.
8. Amoriri
Amoriri is a syrup made from black plum, a delicacy from the Esan. The syrup has a rich, sweet, and slightly tangy taste, often used as a dessert topping or enjoyed on its own as a sweet treat. Though not widely available, its unique flavor makes it a must-try for those looking for something different.
9. Ikpakpa
Ikpakpa is a traditional dish made from red kidney beans, commonly prepared by the Esan people in Edo State. The beans are soaked for several days to soften them before they are mashed in a mortar and pestle. Despite its rich nutritional value, Ikpakpa is not widely known due to limited culinary awareness.
10. Kirigina
Kirigina is a traditional dish cherished by the Ijaw people of the Niger Delta. This flavorful and comforting soup is prepared without heat by using a few simple ingredients that reflect the local culinary practices. It typically includes cooked water, dried or roasted meat, dried or roasted fish, ground fresh or dried pepper, salt, and seasonings, with optional onions for added flavor. Preparation is quick and straightforward: mix the cooked water with pepper, meat or fish, and seasonings, and it’s ready to enjoy. This economical dish can be served with yam, plantain, eba, or sipped on its own.
Kirigina is particularly popular among the elderly, newly delivered mothers, and those feeling cold, as it has the power to revive the body and provide warmth. This nourishing soup embodies the rich culinary heritage of the Ijaw people and is enjoyed by individuals from all walks of life.
11. Piom Piom (Matching Ground)
Piom Piom is a savory dish often enjoyed with palm wine in the evenings, especially in parts of Southern Nigeria. It is made with periwinkle, cow leg, and a mix of local ingredients such as pepper, vegetable leaves, crayfish, potash, and red oil. The preparation involves cooking the cow leg until tender, adding periwinkle, and mixing with potash and red oil to thicken the broth. It is garnished with onions and garden eggs, adding a crunchy contrast to the dish’s rich flavors. This hearty dish is traditionally paired with a chilled drink, making it a popular meal for gatherings.
12. Ebiripo
Ebiripo is a cocoyam-based dish from the Ijebu people in Ogun State. The grated cocoyam is wrapped in leaves and steamed, resulting in a firm, pudding-like dish that is typically eaten with thick palm oil-based soups like Egusi
13. Fio-fio and Achicha
Fio-fio is a traditional spicy porridge made from pigeon peas, popular in Enugu State, Nigeria. Key ingredients include scent leaf, crayfish, palm oil, and ugba. In various cultures, it is known by different names: Agbugbu in Igbo, Otili in Yoruba, Aduwa in Hausa, Gungo peas in Jamaica, and Mbaazi in Kenya.
Achicha, on the other hand, is a dish prepared from dried cocoyam, palm oil, and sometimes includes pigeon peas or yam. This dish is traditionally consumed during the dry season when fresh vegetables are limited.
Together, Fio-fio and Achicha create a local dish that showcases the rich culinary traditions of Nigeria.
Other honourable mentions are Eka Gari, Onunu, Akara Apapa, Kekefia, Osi Igenabe.
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