Taste of Naija, Plate by Plate

Ground melon seed soup with assorted meat, smoked fish and spinach.

Waterleaf and afang leaves simmered with periwinkle and assorted meat.

Fresh okra with smoked catfish and a touch of ogiri.

Rich spinach stew with smoked fish, crayfish and habanero.

Palm-fruit soup with native spices, served the Niger-Delta way.

Smoky party-style jollof rice with grilled chicken and fried plantain.

Mixed vegetable fried rice with liver, prawns and chicken.

Rice simmered in coconut milk, served with grilled tilapia.

White rice with rich tomato-pepper stew and beef.

Skewered beef grilled over open flame, tossed in yaji spice with onions and tomato.

Char-grilled chicken suya, generously coated in yaji spice.

Whole grilled tilapia in pepper sauce with sautéed greens.

Smoky, pepper-sauced grilled goat meat, chopped small and fiery.

Beef suya, chicken suya, asun and grilled plantain — built for sharing.

Puff puff, spring rolls, samosa, chicken cubes and gizzard.

Nigeria's classic red cocktail — grenadine, citrus and a hint of bitters.

Chilled hibiscus drink infused with ginger and pineapple.