AKARA

What it is: Deep-fried bean cakes. 
Why it’s awesome: These delicious protein-packed fritters are light, making them ideal for breakfast (as a side with Ogi perhaps) or throughout the day as a snack. Most people use peeled brown beans, ground and blended with onions and spices, and fry them in vegetable oil. Ogi also tastes amazing when eaten with Agege bread.

SUYA

 
What it is: Skewers of intricately spiced cuts of meat, grilled to perfection over an open flame. Often served with sharp, raw chopped onions, and wrapped in newspaper.
Why it’s awesome: Suya is widely considered to be a specialty of the Hausa people of northern Nigeria and Niger. The key to excellent suya is the spice mix (Yaji) that it is steeped in before grilling, and the Mallams will never share their recipes. The joy of suya is finding the best spots in your state.

MOIN MOIN
 
What it is: A (vegan!) dish made of peeled Nigerian brown beans ground together with onions, bell pepper, palm oil and spices, and steamed in banana leaves (or other vessels). You can add any combination of extra bits to it: flaked fish, slices of hard boiled eggs, ground beef… it’s literally up to you.
Why it’s awesome: It’s delicious and nutty, and is great as a side (try it with any rice dish) or part of a main dish with, for example, soaked Garri (fermented cassava).

 We could provide recipes for you, but why not visit Nigeria and try the real thing?

By Milica Matic