You will find a rich array of Nigerian dishes in most restaurants and hotels. Almost all restaurants serve western foods. You can buy a plate of decent food for anything from 40 US cents to $100. The larger restaurants and bigger hotels offer specialized foreign cuisine. There are Chinese, French, American, Indian, Ethiopian, Italian, Lebanese and other pedigree of restaurants in big cities. Some Nigerian delicacies are sold outdoors over an eternally lit traditional barbecue machine. Kebabs (known as suya), roast plantain, corn, peanuts, yam and local plum (yummy with corn, available May to September) are very popular warm snacks loved across the social spectrum.
A lot of Nigerian meals are a combination of vegetables, cassava (often locally processed into grains — garri), yam, potatoes and loads of fruits, fish, crayfish, meat (including game, known in Nigeria as bush meat). The pepper soup, fresh fish and bush meat are served as accompaniment to drinks in most bars. Edikang ikong, a rich, leafy delicacy from Efik land (and to some extent among the Ibibios) of the southeast is probably Nigeria’s most famous and most cosmopolitan meal. It is served in many restaurants from the smallest to the biggest hotels.