TOTAFOH SNACKIE BAR

A Nigerian meat pie is a savory hand pie, somewhat like a cross between an American empanada and a British Cornish pasty. It’s made with a tender, buttery shortcrust pastry that’s folded over and crimped into a half-moon shape, then baked until golden. The filling is a seasoned mixture of ground beef (or sometimes chicken), sautéed onions, and small diced potatoes and carrots. It’s hearty, mildly spiced (usually with bouillon, thyme, and curry powder rather than chili heat), and meant to be a satisfying, portable snack. It comes in 2 pieces.

Pricing is per 1 count

Puff-puff is a snack that’s a lot like a cross between a doughnut hole and a beignet. It’s made from a simple yeast-raised dough (flour, sugar, water, yeast, and sometimes nutmeg), which is scooped into balls and deep-fried until golden brown on the outside and soft and fluffy on the inside. You can also describe it as a golden, bite-sized delicacy made from a light, yeasted dough. Fried to perfection, these pillowy treats are crisp on the outside and irresistibly soft within. Enjoy them plain, dusted with sugar, or paired with your favorite spicy dip. It comes in 14 pieces and requires a 24-hr pre-ordering.

A Nigerian sausage roll is West African street food royalty, best described as the ultimate cross between a British sausage roll and a flaky American turnover. It is a wildly popular, savory snack found everywhere from bustling Lagos traffic jams to upscale bakeries. Here is what makes it unique for an American palate: The Pastry Not pie crust: It uses a specialized shortcrust pastry. Flaky yet sturdy: It is laminated to create delicate layers. Golden brown: Baked until crisp, never soggy. Portable: Engineered to be eaten on the go without shattering into a million crumbs. The Meat Filling Finely minced: The texture is smooth, similar to a hot dog or a fine breakfast sausage patty, rather than loose ground meat. Sausage seasoned: It features a distinct savory profile dominated by seasoned beef or pork sausage meat. The Secret Spice: Unlike relatively mild Western versions, the meat is heavily kicked up with seasoned salt, onion powder, and a generous touch of West African red pepper (cayenne or scotch bonnet) for a warm, lingering heat.