‎Lagos doesn’t wait for anyone. Between traffic, deadlines, and the daily sprint of survival, even meals become a race. And while some street foods get all the attention—suya at night, puff-puff in traffic—others sit quietly at the edge of the crowd, overlooked but never forgotten by those who know better. These meals don’t come with fanfare. They don’t need to. What they offer is comfort, flavour, and a reminder of how little it takes to get something good.

Here are five street foods in Lagos that often go unnoticed—but once you try them, it’s hard to stop thinking about them.

1. Ewa Agoyin from the Woman with the Red Umbrella

This isn’t just “beans.” Real ewa agoyin is soft to the point of collapse, soaked in deeply flavoured, smoky pepper sauce made with slow-cooked onions and a lot of patience. The good ones aren’t always obvious—but ask anyone who eats by the bus stop, and they’ll point you to the woman with the red umbrella and the cooler that never runs out. The agege bread? Always fresh. The queue? Always long. And for good reason.

2. Bole and Groundnut, Lagos-Style

Often linked with Port Harcourt, bole has long had its own life in Lagos. Walk through Surulere, Yaba, or Ajegunle, and you’ll find plantains roasting over open fire, blackened at the edges, sweet on the inside. Paired with salted groundnuts or sometimes served with pepper sauce and grilled fish, it sits somewhere between snack and full meal. You don’t need a plate. You just need a break from the noise.

3. Fried Yam with Sauce That Holds Its Own

At a glance, it’s just fried yam—thick slices, golden brown, tossed into a plastic bowl. But the real magic sits beside it: a pepper sauce that’s been cooking since morning, thick with oil, onions, and maybe some hidden meat scraps. Found near motor parks and roadside stalls, this combo does more than fill you up. It slows you down, if only for a few minutes.

4. Ekuru – Plain Until the Sauce Arrives

Ekuru may not draw much attention. Pale, firm, and unadorned, it’s often mistaken for bland moi moi. But add palm oil, pepper stew, ponmo, or dried fish, and something changes. It becomes soft, flavourful, and grounding in a way only old-school food can be. It’s harder to find these days, but still sold in places like Mushin, Agege, and Ebute Metta—quietly keeping its place on the streets.

5. Ofada from the Wheelbarrow, Not the Menu

You’ve seen ofada in restaurants—small portions, delicate plating. But the street version, sold from wheelbarrows or food stalls wrapped in local leaves, tells a different story. The rice is smoky, slightly sticky, and comes bundled in uma leaves. The sauce is thick with meat, iru, and hot oil—unforgiving in taste and generous in portion. It’s less about presentation, more about satisfaction.

In Closing 

Street food in Lagos isn’t always about what’s trending. It’s about what works—what people return to day after day, without photos or fanfare. These meals have been around for years, passed from hand to hand in plastic bowls and nylon wraps. And while they may not be the flashiest dishes on the street, they’re some of the most honest. You just have to slow down long enough to notice them.

Sometimes, the best drinks are the ones that take you back to your childhood. Whether or not you drink alcohol. Nigerian ingredients like zobo, agbalumo, or even kunu can turn any sip into something unforgettable. Whether you’re planning a house party, date night, or just something fun to quench your thirst, these homemade drinks might just be exactly what you need.

   Zobo Refresher (Mocktail or Cocktail)

Zobo is more than just a regular drink-it’s actually great for mixing. For a non-alcoholic version, mix cold zobo with lime, ginger, and honey. To turn into a cocktail just add a shot of rum or vodka. It’s sweet, spicy, and totally refreshing.

   Agbalumo Margarita

Agbalumo (African star apple) has this sweet-sour taste that works magic in drinks. Blend the pulp with lime juice, add a little honey, and some tequila if you want to spice things up. It gives the margarita a unique twist, sour, sweet, and layered with rich fruity notes.

   Ginger Kunu Mule

This one is inspired by the popular Moscow Mule. But instead of using ginger beer, replace it with kunu, especially the one made from tiger nuts or millet. Add lime juice and soda water. For a cocktail version, a splash of gin does the trick. It’s super creamy, spicy, and a bit nutty.

   Palm Wine Punch

Palm wine isn’t just for traditional events, it actually makes a great base for tropical drinks. Mix it with coconut water, pineapple juice, lime slices, grenadine, and a splash of rum over plenty of ice. It’s fizzy, fun, and full of flavor.

Final Thoughts

You don’t need fancy mixers or imported bottles to enjoy a great drink. With local ingredients and a bit of creativity, you can craft delicious mocktails and cocktails with a proudly Nigerian. Try something new. your taste buds will thank you.

    Got a favorite Nigerian-inspired drink? Drop your recipe below, we’d love to see what you’re mixing up.

Have you ever reached for a chilled glass of juice after a rough day, or craved something crunchy when you’re bored? You’re not alone. Eating isn’t just about staying alive—it’s also about how we feel, what we’ve been through, and even the kind of day we’re having. Behind every bite we take, there’s a story, a feeling, or a memory influencing our choice.

Our brains are actually in charge when it comes to food. They read signals from our bodies—like hunger or fullness—but they also react to emotions. Sometimes, we eat not because we’re truly hungry, but because we’re stressed, lonely, or just looking for comfort. That’s why comfort foods like biscuits, pizza, or chips feel so satisfying in the moment—they soothe us in ways that go beyond hunger.

A lot of our eating habits come from how we grew up. Maybe you were told to finish everything on your plate, even if you were full. Or maybe snacks were a reward for doing something good. These childhood lessons stick with us, and often we keep doing the same things without realizing why. They become habits that feel normal, even if they’re not always helpful.

The world around us also plays a big part in how we eat. Think about how tempting snacks look in shiny packages, or how you end up eating more at parties or buffets. Even things like music in a restaurant, the size of your plate, or seeing others eat can make you eat more than you planned. A lot of the time, we don’t eat with our stomachs—we eat with our eyes, our ears, and even our mood.

Food is also part of how we see ourselves. Some people follow certain diets because of their beliefs or health goals. Others enjoy cooking meals from their culture or trying trendy foods they see online. The way we eat often reflects who we are, what we care about, and the kind of lifestyle we want to live.

The good news is, once we understand what’s really driving our food choices, we can make better decisions. Simple things like eating slowly, asking ourselves why we’re eating, or noticing how we feel can help us eat more mindfully. It’s not about strict diets—it’s about being aware and kind to ourselves.

So next time you find yourself heading to the kitchen for a snack, take a moment to check in. Are you actually hungry? Or are you just tired, bored, or looking for a little comfort? Being honest with yourself can help you build a healthier, happier relationship with food—one bite at a time.