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favorite food.

🇳🇬Nigeria

Agidi

A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.

🇳🇬Ibadan, Nigeria

Amala

Àmàlà

Dried yam or cassava flour whisked into boiling water into a dark brown, almost black swallow, eaten in the southwest with ewedu and gbegiri.

🇳🇬Nigeria

Asaro

A Yoruba yam pottage of boiled yam mashed with palm oil, pepper, onions and sometimes fish or prawns, a rustic comfort food.

🇳🇬Nigeria

Eba

Fermented cassava granules stirred into hot water into a firm, faintly sour dough, the cheapest and most common swallow.

🇳🇬Nigeria

Ekpang Nkukwo

Efik and Ibibio grated cocoyam wrapped in leaves and steamed with palm oil, meat or seafood.

🇱🇷Liberia

Fufu

Akpu

Cassava soaked for days until it ferments, then pounded or wrapped and steamed into a soft, sour white swallow.

🇳🇬Nigeria

Lafun

A Nigerian white swallow made from fermented cassava flour, smoother and lighter than fufu, served with soups like gbegiri, ewedu or obe ata.

🇳🇬Nigeria

Pap

Ògì

Maize soaked, ground and fermented into a smooth starch, then whisked with boiling water into a sour, silky porridge.

🇳🇬Nigeria

Pounded Yam

Iyan

White yam boiled and pounded in a mortar until it becomes a smooth, elastic dough eaten in pinched balls with soup.

🇳🇬Nigeria

Semovita

Semo

Semolina flour cooked into a smooth pale swallow, the mass-market alternative to pounded yam sold in bags everywhere.

🇳🇪Kano, Niger

Tuwo Masara

Maize flour cooked into a stiff white mound, the northern everyday swallow eaten with okra or baobab-leaf soup.

🇳🇬Nigeria

Tuwon Alkama

Northern Nigerian wheat-flour swallow served with a richly seasoned soup.

🇳🇬Nigeria

Tuwon Dawa

Northern Nigerian sorghum-flour swallow served with soup.

🇳🇬Nigeria

Usi

A yellow cassava starch swallow of Urhobo and Isoko cuisine, commonly paired with banga soup.