Things To Do
in Calabar

A thick, nutrient-rich vegetable soup made with pumpkin leaves (or similar greens), assorted meats and sometimes fish; available at family-run restaurants and during festive meals.

Must-Try!

A heavy vegetable soup using afang (okazi) leaves and waterleaf with assorted meats or seafood — common in homes and local eateries.

Palm-nut-based soup often served with fresh fish or beef and eaten with starches like fufu or garri; try at traditional restaurants or roadside spots.

Given Calabar’s coastal location, freshly grilled or peppered fish and shellfish are specialties available at beachside grills and restaurants.

A bustling market where you can find fresh fish, spices, vegetables and local snacks — good for seeing ingredients and trying prepared local snacks.

Street vendors near the marina sell grilled fish, plantain, roasted yams and peppered snacks — ideal for a casual taste of local street food.

Polite greetings are important: a friendly handshake, eye contact and asking after someone’s well-being are customary. Greet elders first and use respectful titles when appropriate.

Dress modestly in public, especially when visiting religious sites or rural communities; women should avoid overly revealing clothing.

Ask permission before photographing people, particularly in villages or of elders; some cultural or sacred ceremonies may prohibit cameras.

Show deference to elders, avoid public displays of anger, and follow local hosts’ lead during cultural events and family visits.

Tipping is appreciated but not compulsory; in restaurants 5–10% is common if service isn’t included. Round up taxi fares and tip hotel porters/room service modestly (a few hundred naira-equivalent) for good service.

Nigeria uses the Naira (NGN). Cash is widely used and often necessary for markets and small vendors; ATMs and bank branches exist in Calabar but carry backup cash. Credit/debit cards are accepted at larger hotels, some restaurants and Tinapa but connectivity can be unreliable. Mobile payment (USSD banking and mobile wallets) is growing — ask locally if accepted.

Vegetarian options exist but Nigerian dishes often use fish or meats in broths — ask for plain vegetable soups, fried plantain, rice dishes or request meat-free versions at restaurants.

Vegan dining requires care: many stews use fish stock or palm oil. Stick to plain rice, roasted yams/plantain, beans (e.g., moi moi if made without fish) and clearly communicate restrictions.

Staples like rice, yams, cassava-based fufu and garri are gluten-free; check for wheat-based sauces or bread and ask cooks about cross-contamination.

Use bottled water for drinking, eat hot cooked food, and prefer busy stalls where turnover indicates freshness to reduce risk of stomach upset.