A classic Lagos combo: dark yam-flour dough (àmàlà) paired with silky ewédú (jute-leaf soup) and spiced meat stew. Lightweight but incredibly flavorful. 1)
Mashed brown beans topped with a deeply caramelized, smoky, slow-cooked pepper sauce imported by Togolese migrants and made iconic on Lagos streets. 2)
Local unpolished rice with a nutty aroma, served with fiery green pepper stew rich in locust beans and palm oil—unique to Southwestern Nigeria. 3)
A festive Lagos favorite mixing crispy fried plantains with sautéed gizzard in a sweet, spicy tomato-pepper sauce. 4)
Spicy, smoked goat meat roasted over open flames, chopped and tossed with hot peppers—traditionally served at Lagos parties. 5)
Street food staple: whole plantains charred over charcoal and eaten with roasted peanuts or spicy fish sauce. 6)
Boiled yam slices dipped in seasoned egg batter and fried—Lagos’ answer to chicken-fried steak, but vegetarian. 7)
A lighter Lagos-style broth featuring fresh shrimp, crab, and fish simmered with local herbs and hot peppers—reflecting the city’s coastal roots. 8)
Large African snails sautéed in spicy pepper mix, considered a Lagos delicacy for special celebrations. 9)
Crispy deep-fried bean cakes popularly eaten for breakfast or sold by street vendors—light, fluffy, and protein-packed. 10)
Northern-origin skewers adapted in Lagos: grilled beef heavily coated in peanut-based yaji spice and served with onions and tomato slices. 11)
Iconic soft, stretchy Lagos bread stuffed with fresh akara fritters—beloved street breakfast with a cult following. 12)
Crispy fritters made from grated water yam, lightly spiced, and deep-fried—often eaten as a snack or side dish. 13)
A lesser-known Lagos/Yoruba soup made from blended okra leaves, producing a smooth, velvety texture and mild flavor. 14)
A thick, slimy okra soup enriched with prawns, crab, periwinkle, and fish—reflecting the multicultural seafood traditions of the megacity. 15)