There is an abundance of eateries in the Nigerian capital that serve delicious dishes bursting with flavors. Bibiresan Amodu knows where to find the best beans, yam and beef suya.
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00:00 (upbeat music)
00:02 From sunrise to sunset, right here in Lagos,
00:08 you can indulge in different street foods
00:10 from great tribes and different cultures.
00:13 Beans, yam, and beef suya.
00:16 These are the three typical street foods
00:18 you have to try when in Lagos.
00:20 I just love the fact that we've got so much variety
00:24 when it comes to street food right here in Lagos.
00:26 Lagos is the continent's second largest city
00:29 and it's more than 12 million residents
00:31 that have brought all their culinary traditions with them.
00:34 So let's start the day off right
00:38 with a typical Nigerian breakfast.
00:40 Now imagine black-eyed peas with peppers and spices
00:44 and get this, it's all deep fried.
00:47 Let's go.
00:48 - Our own aka is very special or different from other aka.
00:51 We have our own special recipe that we use for our greek aka.
00:55 My oloi beans blended with raw egg,
00:59 roasted pepper, and then I'll season it
01:03 with my maggi, salt, and crayfish.
01:07 - But what is the secret ingredient?
01:09 - The secret ingredient is the raw egg.
01:11 - How many aka does this make?
01:14 - This will make one portion, like eight pieces.
01:16 - Up close.
01:18 - Two different sauces.
01:19 - Okay, so we've got the two sauces over here.
01:23 So this is called?
01:24 - Tziziki, or this is rojo sauce.
01:26 - So this is the one with the yogurt,
01:27 the cucumber, and what else?
01:28 - And salt.
01:29 - Okay, and this is?
01:31 - Rojo sauce.
01:32 - Rojo sauce, that's hot.
01:33 - Yes.
01:34 - This place is inspired by the yellow commercial buses
01:37 known as damfo, driving around the city.
01:39 But here, the damfo is not the transport vehicle,
01:42 but a spot on the Atlantic coastline
01:44 to transport local foods with a modern twist.
01:47 Here at this trendy spot,
01:49 one can find all kinds of local foods
01:52 inspired by some traditional flavors.
01:54 It's our first stop of the day,
01:55 and it's also where we'll be trying
01:57 Niger street food classic,
01:59 and my personal favorite,
02:00 Damfo Bistro's special akara.
02:02 This is not just any akara, akara 2.0, okay?
02:06 Thank you so much for showing me this, chef.
02:07 I'm gonna go eat, let's go.
02:09 I'm super excited.
02:11 Now, chef Amos did say the special ingredient
02:13 in his infamous akara is the egg.
02:16 He says that the egg gives it texture and also flavor.
02:20 Let's see if he's onto something.
02:21 Hmm, I have to say, it's not your regular akara.
02:29 This is definitely akara 2.0, and I'm here for it.
02:33 Thank you very, very much.
02:34 Now, what is this?
02:35 - Zobo's apricot.
02:37 - Zobo's apricot, whoo!
02:39 Now, if you don't know, zobo is actually hibiscus,
02:41 and it's got quite a number of natural benefits,
02:43 and it sure is tasty too.
02:45 Cheers.
02:46 Off we go to our next spot,
02:50 where apparently they sell the best fried yams
02:52 on this side of the island.
02:54 Let's go.
02:55 Fried yam is associated with the Yoruba,
02:57 and known as dundun.
02:58 Some people fry the yam,
03:00 others make chips, or use it as yam porridge.
03:02 Here we are at Kohina,
03:04 where we're about to find out what makes their fried yam,
03:07 also known as dundun, extra special.
03:10 Let's go.
03:11 - My own is special, yeah.
03:12 - Yeah.
03:13 - Every tomato, sweet.
03:13 - But what makes your own special?
03:14 Because it's neat, or because it's sweet?
03:15 - Yes, it's sweet.
03:16 Because I fry it when dry.
03:18 Some people use the fried yam,
03:20 just the pieces,
03:21 - Oh.
03:22 - Well, I organize my own,
03:24 it's very special, I order.
03:26 - Yes.
03:27 Okay, so tell me what is on this plate,
03:29 explain it to me.
03:30 - Yam.
03:32 - Yes.
03:33 - Potato.
03:34 - Okay.
03:35 - And gizzard.
03:36 - And gizzard, I love sitobishi.
03:37 - And the sauce.
03:39 - The special sauce?
03:40 - Yes.
03:41 - We've got the dundun, the yam, the fried yam.
03:47 Madame Christina did not lie.
03:50 I think this is amazing.
03:51 The secret is most definitely in the sauce.
03:54 The sauce is incredible.
03:56 It's peppery, like me.
03:58 And you know what?
03:59 Teamed up with the yam,
04:00 it's a pretty amazing meal.
04:01 I'm gonna go ahead and enjoy the rest of my meal.
04:04 The gizzard, the sweet potatoes, and everything else.
04:07 And last, but certainly not least,
04:10 is to take some tasty treats from Guinea Fowl
04:13 to beef suya.
04:14 (upbeat music)
04:17 Suya is probably one of the most well-known
04:21 street foods of Nigeria.
04:23 It originates from the north
04:24 and was popularized by the Hausa people.
04:27 It comes in a skewer and is marinated
04:29 with a variety of spices, including pepper.
04:32 - I put cheta,
04:35 - Okay.
04:36 - Canoperi,
04:36 ginger, everything.
04:40 - The secret is in the seasoning.
04:43 So here we've got Musa, he's chopping up the Guinea Fowl.
04:46 We've already got the beef suya packed up and ready to go.
04:49 I have to say, suya is one of those things that you love.
04:52 It's a perfect late night snack.
04:54 For people like myself that are trying to, you know,
04:55 watch "Dowlifts," it is the perfect, you know,
04:58 just snack on, dinner, lunch, even breakfast.
05:01 Depends on who's asking.
05:03 And yeah, shout out to my main man, Musa.
05:05 I'm sure I'll be coming back for more
05:09 and you need to make sure that you try the three best foods
05:12 when next you visit Lagos.
05:14 Catch you guys next time.
05:15 (upbeat music)