Little wonder a lot of people travel from different parts of the world to Nigeria just to have a taste of Nigerian dishes. And it seems like there is something about these dishes when you eat them at local restaurants (buka) or parties. Here are 11 spicy Nigerian dishes you can’t have enough of.

Of course, this has to be the first in the list. Jollof rice has become a symbol of the Nigerian pride (alongside the flag and coat of arms really). There is almost no social function where food is served where you don’t have jollof on the menu if there is any, is that one even an owambe?

Well, not really a full dish as such, however, the classic Akara (AKA bean cake) is one that has saved lives for ages. Probably one of the few dishes which you can eat with anything or eat alone. Whether with bread or pap or stew or garri or custard or alone, Akara is a go-to anytime, any day.

Writing about this particular meal is like a punishment because one has to think about it now but can’t have it at the moment. Anyways, while many usually make porridge with yam, trying something else while using plantain is something you will never regret. Spice up the porridge with some vegetable and palm oil (of course). And oh, don’t forget to add some well-prepared beans.

Now when we are talking about a spicy, snacky breakfast, this is what we are talking about! Fried yams and stew! This particular one can only be gotten at the roadside if you are making it at home, ta! You are wrong. You see, the ones they make by the roads have a slight mixture with the smoke and this, in itself is the juice. The sauce for it is the main trick. You can distinguish it by the smell and by how red it looks, and yes…the amount of palm oil it has too. If these are not complete, please walk away from there. This meal is one you can just snack on as you drive to work or at the office before the day’s work starts.

Traditionally of the Efik tribe, this vegetable soup is one you never want to miss out on. The look, the taste, the soup is just one to behold. The soup is usually a blend of Ugwu (fluted pumpkin leaf) and Gure (waterleaf) as well as periwinkles and other seasonings to taste. Of course, don’t forget to have a nice plate of swallow to complement it.

Also, from the Efik people. Afang soup is different from Edikangikong due to the kind of leaves used. For it to be Afang soup, you must use either of Afang or Okazi leaf(ves). A little bit similar to edikangikong in preparation also. It goes super well when combined with eba (the yellow garri one).

Ok, so can we just close for the day now and just go have some? A full bowl of peppered snail is not one you can eat without demanding for more (and water too). The fried snail well marinated in sauce specially made for the snail will leave you wanting more and more even though it burns your tongue (this is one of those beautiful pains you want, lol).

This is perfect hot street food. Ewa Agoyin originated from the Benin Republic, hence the name, Agoyin (the people who “invented” the meal). The beans are cooked until soft (you may want to mash it or allow some of the beans remain whole).

Dark and smoky sauce which has a palm oil base, with dried peppers, onions are added to complement (ewa agoyin is incomplete without the sauce). It tastes magical.

Now, this is a meal-and-half (even literally). This is because it contains two separate elements in one soup. First, the okra soup itself then the sauce. They are actually prepared together here as one complete soup. Ila alsepo is incomplete when you don’t have all the “obstructions” inside; the “roundabout”, “brokoto”, “saki”, fish and so on.

Typically from the Delta region, the Banga soup is a classic. The dish is made from palm fruit, seafood, assorted meat and some vegetables (little or sometimes, nothing). It is one that is different from other Nigerian meals both in taste and appearance. The shellfish and assorted meat give you a blend of superb taste you will never forget and it can be served with almost anything. However, Eba is strongly recommended.