Nigerian

Tigernuts, which taste like a cross between pecans and almonds, yield a thick and creamy liquid that’s often sweetened with dates or honey.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

This rich, flavorful Nigerian dish brings together bold chile heat, the pleasant funk of fermented locust beans and dried shrimp, and a good dose of Old Bay.

Nigerian peppersoup should be fiery hot with rich flavor—while the traditional spices can be hard to find in the U.S., this recipe approximates the taste with a few more readily available substitutes.

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.