Nigerian cuisine is diverse and reflects the various ethnic groups and regional differences in the country. Some key ingredients that are common in Nigerian dishes include:
- Rice: A staple food in Nigerian cuisine, used in dishes like Jollof rice, Fried rice, and Tuwo shinkafa.
- Yams: A staple food in Nigeria, used to make dishes like Pounded yam, Yam porridge, and Fried yam.
- Cassava: A root vegetable used to make staples like Garri (cassava flakes), Fufu, and Lafun.
- Plantains: A popular ingredient, used in dishes like Fried plantains (Dodo), Plantain porridge, and Boli (roasted plantains).
- Palm oil: A widely used cooking oil in Nigerian cuisine, which adds flavor and color to dishes like Egusi soup, Banga soup, and Ofe akwu.
- Groundnut (peanut) oil: Another popular cooking oil, used in dishes like Groundnut soup, Pepper soup, and Fried rice.
- Groundnut (peanut) paste: Used in soups and stews like Groundnut soup, Miyan kuka, and Miyan taushe.
- Leafy vegetables: Used in soups and stews like Efo riro, Edikang ikong, and Afang soup. Popular leafy vegetables include spinach, ugu (pumpkin leaves), and scent leaves.
- Beans: A common ingredient in Nigerian dishes like Moi Moi, Akara, and Ewa Agoyin.
- Peppers: Both hot and sweet peppers are used to add flavor and heat to Nigerian dishes like Suya, Ayamase, and Ata dindin.
- Spices and seasoning: Nigerian cuisine features a variety of spices and seasonings, including crayfish, locust beans (iru/ogiri/dawadawa), ginger, garlic, onions, thyme, curry, and Maggi or Knorr seasoning cubes.
- Fish and meat: A variety of proteins are used in Nigerian dishes, such as goat, beef, chicken, snails, and different types of fish (like catfish, tilapia, and mackerel).
- Stock: Meat, fish, or chicken stock is used in many Nigerian soups and stews to add depth of flavor.
This list is not exhaustive, as there are many more ingredients used in Nigerian cuisine, but these are some of the most common and essential ones.