Egusi Soup: The Royal Bowl of the Yoruba Table, with Stockfish, Assorted Meat and the Ancient Iya Oloja Palm Oil Method
Perhaps no dish better represents the depth, complexity and communal generosity of Nigerian cuisine than egusi soup cooked with intention. This is not fast food. This is civilisation in a bowl.
Ofe Akwu: Bini Palm Nut Soup with Oxtail and Periwinkle
The slow-cooked pride of the Edo table, rich with freshly cracked palm nuts and the briny depth of periwinkle.
Tuwon Shinkafa with Miyan Kuka
Smooth rice flour swallow paired with the distinctive baobab leaf soup, the defining flavour of Hausa culinary culture.
Suya: The Fire, the Spice, and the Nigerian Night
Thin-sliced beef marinated in groundnut paste and yaji spice, grilled over open coals to smoky perfection.
Banga Soup with Catfish: The Delta Kitchen
From the creeks of the Niger Delta, intensely aromatic palm nut soup perfumed with atama leaves.
Ghanaian Light Soup with Whole Chicken
A fragrant, tomato-forward broth that is the very soul of Ghanaian home cooking. Light in body, deep in flavour.
Jollof Rice, the Correct Way
Nigeria's contribution to the world food stage. Smoky, deeply seasoned, with a perfectly separated grain no other cuisine replicates.
Voice Here
Region • Traditional Heritage
Every recipe I cook is a conversation with my grandmother. The spices she taught me to grind, the patience she taught me to keep, the stories she told me while the soup simmered. That is what I pass on. Not just food. Memory itself.
Established Culinary Academy, the first culinary school in Nigeria. World Luxury Restaurant Award winner. President of the Culinary Arts Practitioners Association of Nigeria.
“African cuisine is one of the most sophisticated food traditions in the world. We are only now beginning to document it properly.”
Cooked non-stop for 93 hours and 11 minutes, breaking the world record and placing Nigerian cuisine on the front page of global media. Founder, My Food by Hilda.
“I cooked for 93 hours because I wanted the world to see that Nigerian food is worthy of the world's attention. Every pot was a statement.”
Graduate of Le Cordon Bleu Paris. Knorr Nigeria Ambassador. 196K followers. Built a generation of Nigerians proud to identify as food lovers.
“Nigerian food is not just food. It is identity. When you eat jollof rice you are eating Nigeria.”
The Flavours and Voices monthly series opens this slot to home cooks, grandmothers, street food vendors, and professional chefs who carry a heritage recipe worth preserving.
“Food is the most honest archive a civilisation can leave behind.”
September 2026 coincides with UNGA, making this the most diplomatically visible Flavours and Voices feature of the year. Nominations now open.
“The kitchen is where identity is made and where identity is passed on.”
Eating on the Street
Nigeria's finest food is not always served at a table. The real culinary education happens at night markets, road junctions, and the roadside stalls that have been feeding the nation since long before any restaurant was built.
Thin-sliced beef on a stick, grilled over charcoal with yaji spice. The defining Nigerian street food experience, on every corner after dark.
Deep-fried dough balls, lightly sweet, perfectly crisp on the outside. The irresistible street snack that follows every Nigerian celebration.
Fire-roasted plantain served with a peppery palm oil sauce. The definitive street food of Port Harcourt, beloved across the South.
Thin sheets of spiced, sun-dried beef marinated in groundnut paste and a complex spice blend. The Northern answer to jerky, but infinitely more sophisticated.
A thin, intensely aromatic broth of goat, catfish or cow foot, perfumed with utazi and uziza leaves. The restorative food of Nigeria's night economy.
Zobo, the hibiscus flower drink, cold and tart. Kunu, the spiced millet drink of the North that cools the body and feeds the soul. Nigeria's essential street beverages.
This section will host short video features of street food vendors, night market scenes, cooking demonstrations, and food culture documentaries from across Nigeria and Africa. Upload your street food content to the UNESCO REF Media Centre.
For foreign delegates, international embassies, global tourism boards, and every visitor who wants to understand Nigeria through its most direct and honest art form. Click any region to filter the archive and scroll directly to that region's recipes, restaurants and street food experiences.
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