Nigeria’s food consumption Hotspots: What states drive demand in each region and why do they eat what they eat?

Jollof rice and chicken kebab.

Nigeria's food culture is vibrant and consumption patterns are diverse across geographical regions. From the coastal influences of the south south, where seafood is a dietary staple, to the climate conditions shaping the agricultural output of each region, this regionality is a key element of Nigerian cuisine. However, the increasing influence of globalization and trade coupled with economic growth and migration, means that food choices are no longer solely limited by local production. This article explores the top states driving food demand in each region, what they eat, and the underlying reasons behind their unique consumption profiles.

Defining components of the Nigerian diet

Before examining regional variations, it’s essential to understand the core elements of the Nigerian diet. The foundation of the Nigerian diet are grains and starchy tubers such as rice, cassava, and yam, which provide essential carbohydrates. These staples are typically paired with soups and stews, made from vegetables such as tomatoes, okra, and leafy greens. 

Protein sources range from affordable options like beans and groundnut to more costly meat and fish. Fruits such as oranges, mangoes, and bananas, are commonly consumed and provide vital nutrients, though their availability is tied to the seasons. However, urban areas have seen a rise in processed and imported foods, such as instant noodles and canned products, signaling a shift toward convenience-driven consumption.

Defining the top food demand states in each region

To identify Nigeria's food hotspots, we used total food expenditure and kilocalories per adult equivalent per day(Kcal per AE/day) in 2019 as a metric. While this data is somewhat dated, it remains the most recent comprehensive snapshot of food consumption patterns available. It highlights where food demand is economically and nutritionally concentrated. The top states are: Lagos (South West); Kano (North West); Delta (South South); and Anambra (South East).

Together, these four states accounted for approximately 22% of Nigeria's total food expenditure—over ₦5 trillion out of ₦22 trillion. Notably, the combined expenditure of all five South East states is less than Lagos alone. Also, milk and dairy products are not mentioned in the kilocalories per adult equivalent per day data. Likely because they account for only 2.65% of food expenditure and are thus negligibly consumed.

Lagos, Nigeria’s #1 Consumption Hotspot 

In 2019, Lagos State led Nigeria in food expenditure, accounting for ₦2.4 trillion of the south west’s ~₦6 trillion food expenditure. With a projected population of 17.16 million by 2025, it stands as the country’s most populous urban center. Despite limited agricultural output due to intense urbanization, Lagos remains Nigeria’s largest consumer of agricultural products, relying heavily on external supply and reinforcing its role as a key driver of the national food market.

Though predominantly Yoruba, Lagos is home to a wide array of ethnic groups, a reflection of ongoing migration patterns. Notably, meals eaten outside the home contribute a staggering 1,127 kcal per adult equivalent (AE) per day 38% of the state’s total daily calorie intake (2,948 kcal/AE/day) and 34% of its food expenditure. An indication of the city's fast-paced lifestyle shaped by long commutes, demanding work schedules, and a booming food service industry. This trend also reflects a level of economic prosperity that enables more residents to dine out regularly.

Among foods consumed within the home, protein and carbohydrates dominate, accounting for over 50% of total expenditure. The primary sources of protein are fish, seafood, and poultry, though animal sources contribute just 143 kcal/AE/day, 4.8% of daily consumption. Milk makes up the smallest share of protein-related spending, accounting for only 2.6%. On the carbohydrate front, starchy roots and tubers such as plantain and yam used in amala and iyan, lead the way, followed closely by rice and cassava. Pulses, nuts, and seeds (165 kcal) provide a modest but critical protein boost.

While dietary guidelines vary slightly across sources, there is broad consensus that fruits and vegetables should make up around 30% of a balanced diet. In Lagos, however, fruits (62 kcal) and vegetables (48 kcal) collectively contribute just 3.7% of daily calories. This might seem acceptable at first glance, as fruits and vegetables are often less expensive than other food groups. However, when approximately 20% of household food spending goes toward processed foods, concerns arise about the overall nutritional quality of diets in the city.

Kano, Northern Nigeria’s Consumption Hotspot 

In 2019, Kano State recorded over ₦1.3 trillion in food expenditure, accounting for a significant portion of northern Nigeria's ~₦9 trillion total. With a projected population exceeding 16 million by 2025.

Notably, 25.2% of Kano's food expenditure goes toward meals consumed outside the home - lower than Lagos's 34% but substantial for northern Nigeria. This translates to 956 kcal per adult equivalent daily, representing nearly a third of Kano's total 2,971 kcal intake. 

Within home consumption, carbohydrates dominate strikingly. Cereals, primarily millet, maize and sorghum, contribute a massive 836 kcal daily, while rice adds another 403 kcal. Together, these grains deliver 1,239 kcal of total intake. This grain-heavy profile reflects Kano's agrarian roots, though the prominence of rice signals dietary shifts in urban areas. Kano holds the position as the highest rice consumer nationwide. Surprisingly, despite being grown abundantly in the North, staple crops like yam (23 kcal) and cassava (72 kcal) play a minimal role in the diets of northern states compared to those in the South.   

Additionally, Nigeria's second largest livestock producer, Kano, derives just 68 kcal daily from animal sources, less than half of Lagos's 143 kcal and Delta's 166 kcal. Also, milk and dairy products account for only 2.7% of food spending.

Even pulses and nuts, at 118 kcal, fall short of southern consumption levels. This protein gap becomes more striking when considering expenditure data: only 16.9% of food spending goes to protein sources compared to 25% nationally. The paradox of a cattle-rearing region with relatively low meat consumption may reflect economic priorities where livestock are treated as assets rather than food sources.

While vegetables contribute 39 kcal and fruits 62 kcal, comparable to other states they account for 15.93% of home expenditure, suggesting these nutrient-rich foods come at relatively affordable prices in Kano's local markets. Yet their modest calorie contribution indicates they're used more as accompaniments than dietary staples. 

Delta, the South-South’s Consumption Hotspot 

In 2019, Delta State accounted for ₦1.12 trillion of the South-South’s ~₦4 trillion food expenditure, reflecting a diverse population and a mix of urban and rural areas, Delta’s food expenditure patterns highlight both its cultural diversity and economic dynamics. The state’s daily intake of 2,604 kcal per adult equivalent mirrors the national average. Delta’s out-of-home expenditure sits at 17.6%, lower than Lagos and Kano. This gap suggests a stronger tradition of home cooking, likely influenced by its semi-urban nature.

Home consumption trends reveal a protein-heavy diet, with 40% of expenditure allocated to protein-rich foods, primarily fish, seafood, and poultry, far outpacing carbohydrates (23%). This aligns with Delta’s coastal geography which encourages fishing.

Its staples, cassava (336 kcal) and rice (269 kcal) lead carbohydrate intake, while yam (123 kcal) lags, a departure from neighboring states like Anambra, where yam plays a more central role. Meanwhile, pulses, nuts, and seeds contribute a striking 377 kcal  and animal sources (166 kcal), aligning with its protein expenditure. Fruits (62 kcal) and vegetables (59 kcal), while culturally present, played a smaller role nutritionally, an observation consistent with national patterns.

Anambra, South-East Nigeria’s Consumption Hotspot 

In 2019, Anambra State recorded ₦869.27 billion of the South East’s ~₦2 trillion in food expenditure and 2,663 kcal daily intake. Anambra is predominantly Igbo and boasts a rich culinary tradition, with staples like yam, rice, fish, and soups defining household meals. The state’s strong market linkages drive demand for a variety of food products.

Like Delta, starchy foods lead its consumption, driven by cassava (424 kcal) and rice (335 kcal), while yam (223 kcal) anchors cultural dishes like pounded yam. Underscoring the central role of staple crops in the local diet. 

Proteins from animal sources (129 Kcal) and pulses, nuts, and seeds (216 Kcal) also made meaningful contributions. Mirroring national trends where dairy products often lag behind other proteins, Anambra’s dairy expenditure accounts for 3% of its expenditure. 

What Nigeria’s Food Hotspots Reveal About Our Changing Plate

Across Nigeria’s food hotspots, lifestyles, income levels, culture, and local production  are shaping what people eat to varying degrees. Despite vast regional and cultural differences, one trend cuts across all four states: a reliance on food consumed outside the home. While this speaks to urban convenience and changing work-life dynamics, it also raises public health questions: what’s the nutritional quality of these ready-made meals? How do we ensure food safety and balance as more Nigerians outsource their cooking? 

Another striking observation is the consistently low consumption of milk and dairy products across the board, with a national average expenditure of 2.65%, despite its nutritional benefits. Even in states like Kano, where livestock production is high. This could reflect dietary norms, accessibility, or affordability. However, it also calls for targeted interventions to improve nutrition, particularly for children and vulnerable populations. Could targeted nutrition policies, or investment in dairy value chains begin to close this gap? 

The prominence of starchy roots, vegetables, meat, and seafood across states reaffirms the centrality of traditional Nigerian meals. From pounded yam and egusi to fish and yam, these staples continue to dominate the national plate. Yet even within this traditional base, there is room to explore food system improvements to provide healthy and affordable options that are both culturally resonant and nutritionally sound.