Nigeria
Jollof worth fighting over, egusi soup and pounded yam, and suya smoking on every corner.
Nigerian food is loud, generous and fiercely regional, and it runs on the 'swallow and soup': a ball of pounded yam, amala or eba, pinched off by hand and dipped into a thick, rich soup — egusi ground from melon seeds, dark ogbono, efo riro greens. Which starch and which soup depends entirely on whose grandmother is cooking.
Then there's jollof, the tomato-and-pepper rice Nigerians will defend to the last grain against Ghana in the never-ending 'jollof wars', and suya, skewers of beef rubbed in spicy peanut yaji and grilled over coals at every roadside as night falls. Cool the heat with a chilled zobo hibiscus or a cold Star lager — though up in the Muslim north the drink is something soft. Come hungry; leave loyal to a camp.
- Jollof rice (tomato-pepper one-pot rice)
- Egusi soup (melon-seed and greens stew)
- Pounded yam (starchy yam swallow)
- Suya (spiced grilled beef skewers)
- Pepper soup (spicy peppery broth)
- Moin moin (steamed bean pudding)
- Zobo (chilled hibiscus drink)