Traditional fermented foods in Nigeria play a crucial role in food security, nutrition, and health. These foods are essential for addressing issues like poverty, malnutrition, and hunger among Nigerian consumers. They also contribute to employment, support traditional food processing techniques, and improve food security and economic growth. Fermented foods enhance nutrient bioavailability through pre-digestion, and can detoxify harmful substances such as toxins, antinutritional factors, and allergens. The microbial communities associated with these foods have significant health benefits, either directly through probiotic strains or indirectly through beneficial metabolites. Native fermentation techniques are reliable and cost-effective for preserving food quality and safety. In Nigeria, fermentation often involves spontaneous bacterial activity, such as "back-slopping," to produce desired results. Fermented foods are particularly important in the tropical climate, where preservation is challenging. Many Nigerian fermented foods are derived from legumes, cereals, tubers, drinks, and dairy products. Cassava, a major crop in Nigeria, is used to produce foods like garri and fufu, but its high cyanide content can be dangerous if not properly processed. Traditional methods have evolved to detoxify cassava, such as converting toxic roots into garri and fufu. Advances in metagenomic sequencing are helping to identify microbial communities and their potential health benefits. This review highlights the importance of traditional fermented foods in Nigeria, their microbial composition, and their potential for improving health and food safety.Traditional fermented foods in Nigeria play a crucial role in food security, nutrition, and health. These foods are essential for addressing issues like poverty, malnutrition, and hunger among Nigerian consumers. They also contribute to employment, support traditional food processing techniques, and improve food security and economic growth. Fermented foods enhance nutrient bioavailability through pre-digestion, and can detoxify harmful substances such as toxins, antinutritional factors, and allergens. The microbial communities associated with these foods have significant health benefits, either directly through probiotic strains or indirectly through beneficial metabolites. Native fermentation techniques are reliable and cost-effective for preserving food quality and safety. In Nigeria, fermentation often involves spontaneous bacterial activity, such as "back-slopping," to produce desired results. Fermented foods are particularly important in the tropical climate, where preservation is challenging. Many Nigerian fermented foods are derived from legumes, cereals, tubers, drinks, and dairy products. Cassava, a major crop in Nigeria, is used to produce foods like garri and fufu, but its high cyanide content can be dangerous if not properly processed. Traditional methods have evolved to detoxify cassava, such as converting toxic roots into garri and fufu. Advances in metagenomic sequencing are helping to identify microbial communities and their potential health benefits. This review highlights the importance of traditional fermented foods in Nigeria, their microbial composition, and their potential for improving health and food safety.