In Lagos, where I spent many of my childhood years, the streets are filled with the sweet aromas of roasted corn, African pear and roasted plantain, sold by vendors surrounded by crowds of hungry customers. Many Nigerians are reliant on ‘mama puts’ for a dose of comfort cooking, and these women-run food stalls can be found all over the country.
With the largest population in Africa and more than 250 ethnic groups, Nigeria brings together cultures, people and history through its food. Many dishes, while enjoyed nationwide, started out as regional specialities, such as efo — braised greens (traditionally amaranth leaves) in a spicy, rich pepper stew — which originated with the Yoruba people of southwest Nigeria. Or edikaikong — a rich soup made with water leaves and pumpkin leaves — which began with the Akwa Ibom and Cross River people of the south.
This story is from the October 2022 edition of National Geographic Traveller (UK).
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This story is from the October 2022 edition of National Geographic Traveller (UK).
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