page_title: Lagos
section_title: Cuisine
hierarchical_section_title: Lagos / Tourism / Cuisine
caption_attribution_description: This is an image of food from Nigeria
context_page_description: Lagos is the most populous city in Nigeria and the African continent. Lagos is a major financial centre for all of Africa and is the economic hub of Lagos State. The megacity has the fourth-highest GDP in Africa and houses one of the largest and busiest seaports on the continent. It is one of the fastest growing cities in the world.
  Lagos initially emerged as a home to the Awori subgroup of the Yoruba of West Africa and later emerged as a port city that originated on a collection of islands, which are contained in the present day Local Government Areas of Lagos Island, Eti-Osa, Amuwo-Odofin and Apapa. The islands are separated by creeks, fringing the southwest mouth of Lagos Lagoon, while being protected from the Atlantic Ocean by barrier islands and long sand spits such as Bar Beach, which stretch up to 100 km east and west of the mouth. Due to rapid urbanization, the city expanded to the west of the lagoon to include areas in the present day Lagos Mainland, Ajeromi-Ifelodun and Surulere. This led to the classification of Lagos into two main areas: the Island, which was the initial city of Lagos, before it expanded into the area known as the Mainland.
context_section_description: Some of the famous cuisines in Lagos include indigenous delicacies such as eba and egusi; amala and ewedu; jollof; ofada rice; plantains (locally called dodo); beans; suya (spicy shish kebab or spiced roasted beef), which is consumed in local clubs and bars with a bottle of cold beer; and eba, made from cassava and eaten with soups prepared with vegetables and mixture of spices and herbs. Other cuisines range from local ones like Iyan (pounded yam) made from yam flour, amala; asaro, which is usually eaten with various kind of vegetables; and Egusi (melon soup) to European, Middle-Eastern, and Asian cuisine.
caption: Arewa Traditional Kitchen
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