Published on January 27, 2026 • By Bamidele Alimi
Not every chicken cut works well for every meal. In Lagos kitchens, choosing the right parts for stew, pepper soup, or grilling can make a big difference in taste, texture, and how satisfying the meal turns out.
Chicken sold in Lagos markets is often cut to suit general demand, not specific dishes. Some sellers mix soft and hard parts together, which can affect cooking results. Knowing which parts work best helps you cook better meals and avoid waste.
Nigerian stews cook for a long time and need chicken that can hold its shape while absorbing pepper, tomatoes, and spices.
Breast meat is usually avoided for stew because it dries out quickly when cooked for long periods.
Pepper soup relies on flavor from bones and skin rather than just meat.
These parts are popular in Lagos because they give strong taste without needing artificial seasoning.
Grilling requires cuts that cook evenly and retain moisture under high heat.
Breast can be grilled, but it requires careful timing to avoid dryness.
Market sellers often mix parts to balance supply and demand. Soft parts like breast sell faster, while bony parts take longer. Mixing helps sellers clear stock quickly, but buyers should request specific cuts when possible.
Understanding cuts also helps you judge freshness and quality. You may find it useful to read How to Tell If Chicken Is Truly Fresh or Just Thawed before buying.
Using the right chicken cuts improves taste, texture, and value. Whether you are cooking stew, pepper soup, or grilling for family and guests, choosing the right parts makes the meal more enjoyable and consistent.