Nigerian cuisine

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Lagos, Abuja and other major cities have a big selection of restaurants, serving everything from traditional Nigerian dishes to French baguettes, excellent sushi and good hamburgers. In short, European, North American and Asian tastes are well catered for, and you'll also find a range of different cuisines from across the African continent.

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Although there are self-service cafes, mainly in department stores, most restaurants have table service. In the north, meat is more popular than in other areas, although it's important to note that pork is forbidden in devout Muslim areas such as Kano. Spirits are expensive, as are imported wines and beers. Larger hotels and clubs have bars and cocktail lounges, and there are standalone nightspots in most urban areas.

Specialities: 

Yam.
Sweet potatoes.
Suya (dried barbecued liver and beef on sticks) and kilishi (spiced dried meat). In the east, egussi soup (stew of meat, dried fish and melon seeds).
In the south, goat meat and bush meat (particularly antelope) are considered a delicacy.
Cassava (Nigeria is the world's largest producer of cassava, and cassava stews and dishes are popular).
Fufu or sakora (a doughy, starchy dish made from sticky cassava or plantain, used like bread to scoop up soups and sauces).
Dodo (delicious, fried, caramelised plantain slices, often served at roadside canteens).
Boli and epa (baked plantains served with peanuts).