7. Agege bread

Agege bread is the soft, slightly sweet Lagos loaf, named for the part of the city where bakers made it famous. On its own it is ordinary. That is not how anyone eats it. Butter and sardine, akara, stew, or fried egg turn it into breakfast. Hawkers sell it sliced from a wooden box, wrapped in nylon, still warm if you are early. The crumb is tight and a little stretchy, which is why it holds a filling without falling apart.