Nigerian cuisine, like most
of West African cuisine in general, Although a lot of it
is starch basedit is known for its greatversatility andrichness both in colour, taste, texture, aromas etc. . There is a great number of different spices, herbs and flavourings that
are used along with palm orgroundnut oil to create lovelyflavoured sauces and soups
usually made with very hotchili peppers. These soups are
usually served with starchy foods made from cassava, yams or rice. Nigerian feasts are colourful and lively, and aromatic market and
roadside snacks cooked on barbecues or fried in oil are plentiful and vary from meat to pastries these are always a treat on a long road trip or
on your commute to work and back home! . Major crops grown in Nigeria include beans, sesame, cashew nuts, cassava, cocoa beans, groundnuts,
kola-nut, maize (corn), melon, millet, palm kernels, plantains, rice, rubber, soybeans and yams. The crops grown play a huge roles in the diet and dishes of Nigerians as
most are used in making semi solid starchy foods such as starch, eba, pounded yam.