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⁾