I know I lived there for months on and off over a decade when I was younger. Okra, spinach or any of the home grown vegtables is OK but not for my taste but I'm not Nigerian or wasn't nurtured on Nigerian food. My favourite is plantain but very carby but less than banana.
I have to agree I'd be stumped to do low carb in Nigeria unless eating westerner's foods.
I ate weetabix or other cereals and Saintsbury's powdered skimmed milk with bottled water. (Should had eaten omelettes or boiled eggs with thin ham etc.) I ate rice but in small egg sized portions but more meat or fish and extra spinach. I advise soups without thickening with grounded carbs but grounded crayfish is fine. I used tomatoes in excess too but OK a little.
Eggs are cheap from the markets but if in Nigeria get a few chickens for your own fresh eggs and poultry is brilliant whichever country you live in. Organic is always best.
I based my meal around the protein and veg then a small portion of rice, yam, pasta/noodles or bread.
Try and concentrate on portion size as many Nigerians I lived with ate too much rice, bread, yam and noodles. I forgot the name of grounded thickening we put in every stew from Peckham/New Cross market.
Another of my favourites was the compressed black eyed beans steamed in cans with fish and other protein added. Oh and semolina balls deep fried made by women in Imo State villages.
Oh what lovely sugar free carbs they were!!! Yummy. No sugar in sight as I used sweetex in my Nescafe instant coffees.
Oh.....peanuts are very easily available too which I used to thicken curries which I added coconut too too for my sweet tastebuds.
Coconut I wouldn't advise but coconut milk is brilliant to cook with as of stock cubes and curry as you normally do.
I miss coconut rice.
