The World | Africa and the Middle East | Nigeria

Nigerian cuisine, like that of other West African countries, is based on grains or starches topped with stews or sauces made with meat, fish, vegetables, or milk. Staple grains include millet, sorghum, and corn, which are ground into flour. Other starches include cassava, yams, plantains, and beans. Peanuts and sesame seeds are also widely used in Nigerian cooking, and chiles and salt are the main seasonings. Fish and seafood are abundant off Nigeria’s coast, and tropical fruits of all kinds are enjoyed. Fruits such as mangoes and papaya are often combined with meats in Nigerian dishes.