Culinary Cousins: 10 Nigerian Foods and Their Global Lookalikes

You can find a snack that reminds you of home in a place you have never visited.

In Nigeria, it might be puff-puff; in the UAE, luqaimat. Brazilian acarajé may bring akara to mind, while Thailand’s fried bananas look familiar to anyone who enjoys dodo.

These 10 food comparisons show how familiar Nigerian dishes resemble foods eaten elsewhere.

1. Puff-puff and luqaimat

Puff-puff is made from yeast-based dough, scooped into hot oil and fried into soft, golden balls. It is a familiar sight at Nigerian parties and roadside stalls.

In the United Arab Emirates and elsewhere in the Middle East, luqaimat is a similar-looking fried dough snack. It is often served with date syrup and sesame seeds.

Both are bite-sized treats, but their toppings give them different flavours.

2. Akara and Brazilian acarajé

Akara is made from blended beans, pepper and onions, fried into crisp bean cakes. It is commonly eaten for breakfast with bread or pap.

Brazilian acarajé is made from black-eyed peas fried in palm oil. It is often split open and filled with vatapá, a creamy paste that can contain bread, nuts and other ingredients, alongside fillings such as shrimp.

The resemblance has a historical basis. Brazil'sNational Institute of Historic and Artistic Heritage traces acarajé to West Africa and documents its place in Afro-Brazilian culture. The preparation and sale of acarajé by baianas have been recognised as Brazilian intangible cultural heritage.

3. Akara and Indian pakora

Pakora, also called pakoda, is popular in India and Pakistan. It is commonly made by coating vegetables such as onions, potatoes or cauliflower in seasoned gram-flour batter before frying.

Like akara, pakora is crisp on the outside and soft inside. The main difference is the base: akara is made from beans, while pakora often uses vegetables and gram flour.

4. Chin chin and Spanish churros

Chin chin is a crunchy fried-dough snack enjoyed across Nigeria, especially parties and on road trips. It is commonly flavoured with sugar and sometimes nutmeg.

In Spain, churros are made by piping dough into long shapes and frying them. They are often coated in sugar or served with thick chocolate.

Both are fried-dough treats, although chin chin is usually crunchy throughout, while churros can be crisp outside and softer inside.

5. Dodo and Thai fried bananas

Dodo is made by slicing ripe plantain and frying it until golden and caramelised.

Thailand has kluay khaek, also known as kluay tod, a fried-banana snack. The bananas are commonly dipped in batter containing ingredients such as rice flour, coconut or sesame seeds before frying.

Both are sweet, fried fruit snacks, but the Thai version often has a crisp coating that ordinary dodo does not.

6. Plantain chips and Indian banana chips

Plantain chips are made by slicing plantains thinly and frying them until crisp. They are sold across Nigeria, from roadside stalls to supermarkets.

India also has banana chips, which are commonly fried and may be seasoned with salt, turmeric or other spices.

They look similar and share a satisfying crunch, but the fruit, ripeness and seasoning affect their taste.

7. Nigerian egg roll and British Scotch egg

A Nigerian egg roll is a boiled egg wrapped in dough and deep-fried until golden. It is a familiar snack sold at bakeries and roadside kiosks.

The British Scotch egg also has a boiled egg at its centre, but it is wrapped in sausage meat and coated in breadcrumbs before being fried or baked.

The idea is similar, but the ingredients are quite different.

8. Kilishi and American beef jerky

Kilishi is a dried meat snack particularly associated with northern Nigeria. Thin slices of beef are dried, coated in a spiced mixture that may include groundnut paste and chilli, then dried and roasted.

In the United States, beef jerky is another popular dried-meat snack. It is seasoned and dried, with flavours that vary by recipe.

Both are portable meat snacks, but their seasonings and preparation methods differ. Research published in Meat Science describes kilishi as a sun-dried, coated and grilled beef product made using a spiced groundnut-based mixture.

9. Suya and grilled kebabs

Suya consists of thin pieces of meat coated in yaji, a spice blend commonly containing ground peanuts and chilli, then grilled on skewers. It is often served with sliced onions.

Across the Middle East and other regions, various types of kebab also feature seasoned meat cooked over a flame.

The cooking method may be similar, but suya's distinctive spice blend gives it its own flavour. Kebab is a broad category, with recipes varying across countries.

10. Nigerian shawarma and Middle Eastern shawarma

Shawarma originated in the Middle East, where seasoned meat is cooked on a rotating vertical spit and served in flatbread with vegetables and sauces.

In Nigeria, shawarma often comes with chicken or beef, cabbage, carrots, mayonnaise-based sauce and sometimes sausage. The ingredients vary from one vendor to another.

It is a familiar example of a dish that has been adapted to local tastes.