8 Nigerian Towns You Can Tour by Their Street Food Alone

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As foreign and local travellers alike can attest, Nigeria’s street food tour is a journey of different flavours and tastes. What stands out is that each town offers a distinct culinary adventure. 

What are the must-visit spots for Nigeria’s street food tour?

• Kano – Suya and Masa 

In Kano, the North’s commercial hub, evenings light up with columns of smoke from charcoal grills. Suya, a spicy, peanut-coated skewer of beef, chicken, or lamb, is top tier here. Neighbours and strangers gather around the iron bars of these grill stands, eager for the meat to emerge tender and charred. Each mouthful is fiery and tender (suya is often called “Nigeria’s barbecue on a stick”). 

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A Kano speciality is to enjoy Suya with Masa, a sour fermented rice cake from the North. Masa is a crunchy, pancake-like round baked in a clay oven, often eaten hot with suya or stuffed with fillings. Another accompaniment is Gurasa, a flatbread similar to pita, also native to Kano. 

READ: Best Suya & Sharwarma Spots in Nigeria

 

• Enugu – Abacha

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In the Southeast, Enugu is another state for an authentic Nigeria’s street food tour experience. Enugu’s markets are known for a cooling street food called Abacha, also known as a Nigerian African salad. Vendors heap this colourful dish on plates, it’s made from sun-dried cassava shreds tossed with palm oil, garden eggs (also known as African eggplant), sliced onions, chilli, and utazi leaf. The result is a bright orange, tangy salad studded with fish, often served with Ugba (sliced oil bean seeds) or crunchy kpomo (cow skin). Abacha is refreshing on a warm day, and in Enugu, it’s a staple on the streets. 

READ: How to Prepare Abacha

 

• Ibadan – Amala and Ewedu

Southwest in Ibadan, the old capital of Oyo State, street food centres on Yoruba comfort dishes. A classic is Amala and Ewedu soup. Amala is smooth yam-flour dough formed into palm-sized lumps, and Ewedu is a silky soup made from jute leaves. 

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Vendors ladle thick Ewedu (sometimes mixed with Gbegiri bean soup) over the Amala, then top it with chunks of beef, goat, or shaki and a spoonful of hot pepper sauce. Long before evening, Ibadan’s roadside stands at Bodija and Oje markets are bustling with customers tucking into this meal. For lighter bites, you might also find sellers with Agege bread and akara (bean cakes), but Amala and Ewedu remain the soul-food stars of Ibadan’s streets.

READ: How to Prepare Amala and Ewedu Soup

 

• Uyo – Afang and Edikang Ikong Soups

Falling back south to Akwa Ibom state, Uyo offers another green-leafy soup tradition. Afang soup dominates the menu here. Street vendors mix shredded afang (okazi) leaves with waterleaf or spinach, stockfish, beef and palm oil to produce a thick, dark soup. It’s served with whatever your hand can mould, fufu made from cassava or garri, or boiled yams. 

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Uyo markets are filled with the earthy aroma of Afang and another local favourite, Edikang Ikong, a vegetable-laden soup thick with pumpkin leaves, waterleaf, assorted meats, fish, and crayfish. These soups may look like spinach stew, but they are intensely savoury. To international visitors, they offer a leafy, almost iron-rich flavour that can be surprising at first taste. Still, many come back to the same street stall for another bowl of this Akwa Ibom special.

READ: How to Prepare Afang Soup

 

• Warri – Banga Soup and Starch

Further south on Nigeria’s street food tour, Warri, in the Delta region, features the world-renowned Banga soup. It’s a thick red stew made by boiling fresh palm fruit, then spiced with peppers, onions, oburunbebe stick (a local herb) and pieces of meat or seafood. In Warri, you’ll often find it served with white starch (also known as cassava pudding), a very smooth and soft dough made from fermented cassava flour. 

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The starch soaks up the rich, nutty-sweet soup, and diners use it like a spoon to scoop up every drop. Banga Soup in Warri is intense and smoky, many Nigerians say once you’ve tried authentic Warri Banga, you understand why the city is famous for it. 

• Nsukka – Okpa and Nkwobi

In Nsukka, Enugu State’s academic town, Okpa is the standout. This bright yellow snack, made from Bambara nut flour, is steamed like a pudding, wrapped in leaves, and commonly eaten as a breakfast or a quick midday meal. Street vendors sell Okpa at motor parks and junctions, and it’s considered the go-to energy food for students and commuters.

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READ: How to Prepare Okpa

For dinner, Nkwobi (cow leg cooked in spicy palm oil and spices) is a popular street delicacy served in peppery sauce, often enjoyed with a cold drink in beer parlours.

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• Abeokuta – Ofada Rice and Ayamase Sauce

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No tour of Nigeria’s street food scene is complete without a stop in Abeokuta, the capital of Ogun State.  Here, street food culture is centred around Ofada rice, the local unpolished rice served with a rich, spicy pepper sauce known as Ayamase (or designer stew). Cooked with green peppers and assorted meats, Ayamase is famed for its fiery kick and unique umami depth. At Panseke and Lafenwa markets, vendors sell steaming bowls of Ofada in local leaves (ewa), sometimes with assorted proteins on top. It’s a proudly Yoruba meal and a signature of Abeokuta’s culinary pride.

• Sokoto – Kilishi and Waina

Further north, Sokoto’s dry climate and Sahelian roots have a significant influence on its street food. Kilishi, the spicy, sun-dried meat similar to jerky, is a must-try. Thin sheets of beef are marinated in a peanut-spice paste and then air-dried to chewy perfection. It’s a typical roadside snack sold in transparent wrappers.

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Another treat is Waina (rice pancakes), similar to Masa but often sweeter and served with honey or spicy pepper sauce. Waina is a breakfast delicacy and a common feature at early morning markets.

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FAQs

Which Nigerian towns are best known for Nigeria’s street food tour?

Many cities shine on the street-food map. Kano is a must for grilled meats and North-West treats. In the South-East, Enugu serves Igbo classics, such as Abacha (an African salad). The Yoruba-rich South-West (Ibadan, Oyo) is renowned for its traditional dishes, including Amala and Ewedu. In the south, Uyo offers hearty palm-oil soups (Edikang Ikong and Afang) The Niger Delta’s Warri is legendary for Banga soup. Each town has its signature dish that you won’t find cooked the same way elsewhere.

What is Nigerian Suya, and where is it best enjoyed?

Suya is Nigeria’s iconic barbecue, skewers of meat rubbed in a peanut-ginger-chilli spice mix and grilled over charcoal. It’s widely available, but the northern city of Kano is famed for it. In Kano, you can walk into any suya joint at dusk and find locals lined up for it. It’s often eaten with sliced onions, tomatoes and Masa or Gurasa bread on the side. Visitors should look for busy stands (where locals gather) to get the best, smokiest Suya.

What is Abacha (African Salad), and where does it come from?

Abacha, also known as African Salad, is a shredded cassava dish native to the Igbo states of Southeastern Nigeria. It’s especially popular in and around Enugu.

What is Banga soup, and which town is famous for it?

Banga soup is a rich red stew made from fresh palm fruit. It’s most famously associated with Warri (and nearby Delta towns).

Are there any tips for enjoying Nigeria’s street food tour as a traveller?

As in any country, look for busy vendors, a crowd usually indicates a popular and fresh offering. Many Nigerians eat street food daily, so these stands are well established and (in general) reliable. The foods above are served very hot or fresh off the grill, which helps with hygiene. It’s wise to drink bottled water alongside. Dress comfortably for warm weather and be ready to stand or sit on low stools at market stalls.