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Ingredients — what's just in, what's at its peak, and what it brings to a dish.
Everything from West Africa
Herbs and aromaticsGingerwarm, zestyhotIn Suya · 115 classics
VegetablesOkragreen, grassy1 classic
VegetablesPlum tomatoessweet, tangysoursavouryIn Jollof, party style · 1 classic
Chillies and peppersScotch bonnetsfruity, fiercehotIn Jollof, party style, Rendang, the Lagos way · 14 classics
Roots and tubersSweet potatoessweet, nutty, earthy7 classics
Roots and tubersTaronutty, earthy, creamyNot cooked here yet
Roots and tubersYamsmealy, earthy3 classics
Chillies and peppersRed pepperssweetIn Jollof, party style · 18 classics
Herbs and aromaticsThymewoody, warm, earthy17 classicsVegetablesBitter leavesbitter, greenbitterNot cooked here yetBeans and pulsesBlack-eyed peasearthy4 classicsRoots and tubersCassavamealy, mild2 classicsSpicesCurry powderwarm, earthyhot8 classicsNuts and seedsEgusinutty, richNot cooked here yetMeatGoatgamey, sweet4 classicsSpicesGrains of paradisepeppery, citrusy, floral, warmNot cooked here yetFish and seafoodGround crayfishsmoky, savoury, brinysavourysalty2 classicsFats and oilsGroundnut oilnutty, neutralrichIn Jollof, party style · 5 classicsNuts and seedsKuli kuliroasted, nuttyIn Suya · 1 classicSeasonings and fermentsLocust beansfunky, fermented, pungent2 classicsGrains and floursLong grain ricecleanIn Jollof, party style · 6 classicsFats and oilsPalm oilearthy, richrich6 classicsNuts and seedsPeanutsroasted, nutty22 classicsFruitPlantainsmealy, sweetsweet4 classicsSeasonings and fermentsStock cubessalty, savourysavourysalty4 classics