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Georgian vs Nigerian food & cuisine

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Georgia

VS

Nigeria

Georgia

Nigeria

The average Georgian daily plate size is

The average Nigerian daily plate size is

1825 g.
1648 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 550 G

WHEAT

462 G

RICE

9 G

CORN

58 G

BARLEY

10 G

RYE

0 G

OATS

5 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

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Grains 369 G

WHEAT

74 G

RICE

105 G

CORN

92 G

BARLEY

1 G

RYE

0 G

OATS

0 G

MILLET

21 G

SORGHUM

75 G

OTHER CEREALS

1 G

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Produce 470 G

PULSES

0 G

VEGETABLES

195 G

STARCHY ROOTS

137 G

FRUITS

138 G

SEA PLANTS

0 G

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Produce 1112 G

PULSES

30 G

VEGETABLES

188 G

STARCHY ROOTS

752 G

FRUITS

141 G

SEA PLANTS

0 G

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Meats 109 G

POULTRY

51 G

PORK

28 G

BEEF

18 G

MUTTON AND GOAT

3 G

OTHER MEAT

2 G

OFFALS

7 G

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Meats 20 G

POULTRY

3 G

PORK

4 G

BEEF

4 G

MUTTON AND GOAT

5 G

OTHER MEAT

2 G

OFFALS

2 G

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Fish and seafood 29 G

FISH

28 G

SEAFOOD

1 G

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Fish and seafood 22 G

FISH

21 G

SEAFOOD

1 G

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Eggs and dairy 499 G

EGGS

29 G

MILK AND DAIRY

456 G

ANIMAL FATS

14 G

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Eggs and dairy 23 G

EGGS

8 G

MILK AND DAIRY

14 G

ANIMAL FATS

1 G

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SUGARS, FATS AND NUTS 168 G

NUTS

12 G

SWEETENERS

126 G

SUGAR CROPS

0 G

VEG OILS

25 G

OILCROPS

5 G

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SUGARS, FATS AND NUTS 102 G

NUTS

2 G

SWEETENERS

28 G

SUGAR CROPS

9 G

VEG OILS

30 G

OILCROPS

33 G

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Herbs

CILANTRO

DILL

MARIGOLD

MINT

PARSLEY

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

THYME

AFRICAN BASIL

BAOBAB LEAVES

BITTER LEAVES

HIBISCUS

PREKESE

UTAZI LEAVES

UZIZA LEAVES

Georgia
Common
Nigeria

CILANTRO

DILL

MARIGOLD

MINT

PARSLEY

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

THYME

AFRICAN BASIL

BAOBAB LEAVES

BITTER LEAVES

HIBISCUS

PREKESE

UTAZI LEAVES

UZIZA LEAVES

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Spices

BLUE FENUGREEK

CORIANDER

CUMIN

FENUGREEK

BLACK PEPPER

DRY CHILI

ALLSPICE

CALABASH NUTMEG

CUBEB PEPPER

GRAINS OF PARADISE

GRAINS OF SELIM

NJANGSA/DJANSANG

PAPRIKA

TURMERIC DRY

Georgia
Common
Nigeria

BLUE FENUGREEK

CORIANDER

CUMIN

FENUGREEK

BLACK PEPPER

DRY CHILI

ALLSPICE

CALABASH NUTMEG

CUBEB PEPPER

GRAINS OF PARADISE

GRAINS OF SELIM

NJANGSA/DJANSANG

PAPRIKA

TURMERIC DRY

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Aromatics

GARLIC

ONION

TOMATO

BELL PEPPERS

CHILI PEPPERS

GINGER

Georgia
Common
Nigeria

GARLIC

ONION

TOMATO

BELL PEPPERS

CHILI PEPPERS

GINGER

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Condiments

FRUIT MOLASSES

HONEY

PEPPER PASTE

POMEGRANATE MOLASSES

WINE

WINE VINEGAR

YOGURT

TOMATO PASTE

CRAYFISH

DRIED FISH/SEAFOOD

FERMENTED BEANS

PALM OIL

SHEA BUTTER

TAMARIND

Georgia
Common
Nigeria

FRUIT MOLASSES

HONEY

PEPPER PASTE

POMEGRANATE MOLASSES

WINE

WINE VINEGAR

YOGURT

TOMATO PASTE

CRAYFISH

DRIED FISH/SEAFOOD

FERMENTED BEANS

PALM OIL

SHEA BUTTER

TAMARIND

Nigeria

SEASONINGS

Nigerian food is bold, complex, and with distinctive tastes dominating – there’s no chance you’d describe it as subtle. Heat and spice are foundational: scotch bonnet peppers deliver heat, bell peppers add sweetness and body, and dried ground pepper blends create complexity.

Aromatic intensity comes from onions, garlic, and ginger – all used generously.  Deep, savory undertones are created with fermented ingredients: locust beans (iru), fermented fish, dried fish, and crayfish.

Smokiness and earthiness elements are common; they’re achieved with additions of smoked fish or meat, and also charring or grilling. Palm oil contributes a distinctive nutty, slightly sweet flavor that’s fundamental to authentic Nigerian taste. It’s not just a cooking medium but a flavor component that defines many dishes.

Sourness and acidity come from tomatoes (fresh and concentrated paste), tamarind, and fermented foods. Salt is used liberally. Local  herbs provide the unique aromatics:

BITTER LEAVES – indigenous vegetables, living up to its name with a pronounced bitter taste. The leaves are dark green and of a slightly rough texture. Despite the initial bitterness, they become more palatable when cooked and add complexity to dishes.. Beyond flavor, bitter leaf is valued for its medicinal properties, digestive aid and blood sugar regulation.

UTAZI LEAVES have a distinctive, bitter-sweet taste that develops sweet undertones. They’re valued in southeastern Nigerian cuisine, particularly among the Igbo people. The leaves have an ability to cleanse the palate and are sometimes chewed fresh as a natural mouth freshener.

AFRICAN BASIL, also known as scent leaf, is a herb with a strong, distinctive fragrance that’s more intense than Mediterranean basil. The leaves are broader and more robust,the  aroma is minty and peppery, and slightly medicinal notes. Scent leaf is used both fresh and dried.

UZIZA LEAVES – come from the same plant that produces uziza seeds (also called Guinea pepper). Heart-shaped leaves have a unique peppery, bitter flavor. Uziza leaves add both heat and a complex herbal flavor that’s difficult to replicate with other ingredients.

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