Nigeria Food Guide

Vegetarian options are available in most Nigerian restaurants, though traditional cuisine may be meat-focused. Look for vegetable soups (efo riro without meat), beans dishes (moi moi, akara), plantain dishes, and rice meals. International restaurants in Lagos and Abuja offer more diverse vegetarian options. Communicate clearly that you want "no meat" or "vegetarian only".

Vegan options may be limited in traditional restaurants as many dishes use meat stock, fish, or dairy. However, many Nigerian staples are naturally vegan: beans, plantains, yam, cassava, vegetable soups without meat/fish. Look for health food stores and international restaurants in urban areas. Clearly communicate dietary needs emphasizing no animal products whatsoever.

Gluten-free options are growing but awareness may still be limited. Focus on naturally gluten-free Nigerian dishes: rice-based meals (jollof rice, fried rice), yam, plantains, beans, most soups and stews. Swallows like fufu (cassava), eba (garri), and pounded yam are gluten-free. Avoid amala (yam flour can be mixed with wheat) and wheat-based snacks. Urban areas have increasing gluten-free awareness.

Halal food is widely available in Nigeria with significant Muslim population (approximately 50%, concentrated in North). Northern Nigeria is predominantly Muslim with universal halal food. Lagos, Abuja, and other cities have numerous halal restaurants and butchers. Most Nigerian meat is halal-slaughtered. Pork is less common but exists in non-Muslim areas. Travelers can find halal options easily nationwide.

Kosher food is extremely limited in Nigeria with very small Jewish community. Lagos has minimal kosher infrastructure. Challenges: Most meat is halal but not kosher; dairy-meat mixing common; no kosher supervision. Naturally kosher-friendly options: fresh fruits/vegetables from markets, sealed imported packaged foods, fish with scales (tilapia, catfish). Jewish travelers should bring kosher provisions or rely on vegetarian/seafood options.

Peanuts (groundnuts) are extensively used in Nigerian cuisine - suya spice (yaji), groundnut soup, groundnut oil for cooking, and various snacks. People with peanut allergies must be extremely vigilant. Communicate allergy clearly in local language if possible. Cross-contamination is common in street food preparation.

Seafood and fish are prevalent in Nigerian cuisine, especially in coastal regions. Dried fish, crayfish, and stockfish are used to flavor soups and stews. Individuals with seafood allergies should communicate clearly and inquire about fish stock in vegetable dishes.

Wheat products are staples in Nigerian cuisine including bread, meat pies, chin chin, puff puff, and some swallows (amala may contain wheat flour). Those with gluten sensitivities should focus on rice, yam, plantain, cassava-based dishes.