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Eating Giant Rat with Miss Nigeria!!

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Sonny Side heads back to Lagos for a rodent nobody in West Africa is squeamish about.

The Best Ever Food Review Show dropped another installment of its Nigeria run on April 29, 2020, and this one goes straight at bushmeat culture instead of dancing around it. Host Sonny Side teams up with former Miss Nigeria titleholder Nyekachi Douglas and co-guest Princess Benruth for a 16-minute episode built around grasscutters — the greater cane rats that street vendors and farmers across West Africa call “giant rats.” Between bites, the crew works through akara, pap, goat pepper soup, and agege bread before landing on the episode’s real subject: an operation trying to farm these rodents instead of trapping them in the bush.

• The episode, titled “Nigeria’s Bushmeat Farms!! Eating Giant Rat with Miss Nigeria!!,” centers on grasscutters (greater cane rats) and a domestication effort run through Agro Park Nigeria aimed at breeding them commercially rather than relying solely on wild trapping.
• Guest host Nyekachi Douglas, a former Miss Nigeria, and co-guest Princess Benruth join Sonny Side for the tasting segments, which also cover akara, pap, goat pepper soup, and obe served with agege bread.
• The Lagos shoot was produced with a local crew including filmmaker Kayode Kasum, Abisola, and Gabriel Deremi.

From Bushmeat Markets to Farm Pens

Grasscutters have been hunted out of Nigeria’s grasslands for generations, sold in open-air bushmeat markets alongside smoked fish and dried game. What separates this episode from a typical market crawl is the pivot toward domestication: Agro Park Nigeria is shown running a breeding operation designed to raise the rodents in controlled pens rather than depend on wild catches, a shift that mirrors how other West African bushmeat trades have tried to formalize supply as demand for the meat has outpaced what trapping alone can sustain.

Sonny Side walks through the setup with the Agro Park team, treating the rodent farming angle less like a curiosity and more like an actual food-system story — how the animals are kept, why breeders think penned grasscutters can scale better than bush-trapped ones, and what that means for a protein source that’s been part of Nigerian diets long before it became a viral talking point on YouTube.

The Tasting With Miss Nigeria

Once the farm segment wraps, the episode shifts to the kitchen, where Nyekachi Douglas and Princess Benruth walk Sonny Side through traditional grasscutter preparations. It’s a format the channel has leaned on across its Nigeria series — pairing a local guide who can speak to the cultural weight of a dish with Side’s on-camera reactions as he actually eats it.

Nigeria’s Bushmeat Farms!! Eating Giant Rat with Miss Nigeria!!

The comfort-food staples surrounding the grasscutter tasting do a lot of the grounding work here. Akara — deep-fried bean cakes sold from roadside stalls across Lagos — and pap, the fermented corn pudding served as a breakfast base, show up early. Goat pepper soup and obe with agege bread round out the spread before the episode circles back to its centerpiece dish, giving viewers a fuller sense of what a typical Lagos food day actually looks like beyond the headline-grabbing rodent.

A Local Production Built Around Lagos

The episode wasn’t shot as a solo travelogue. Filmmaker Kayode Kasum led the local production work alongside Abisola and Gabriel Deremi, giving the segment the kind of on-the-ground access — market stalls, farm pens, home kitchens — that a visiting crew alone typically can’t secure on short notice. That local partnership is consistent with how Best Ever Food Review Show has approached its broader Nigerian series, treating each episode as one piece of a larger look at Lagos street food and farming rather than a standalone stunt.

For viewers who’ve followed the channel’s other extreme-food and off-the-beaten-path travel content, the format will feel familiar — direct, unfiltered reactions in the moment, paired with real access to the people producing the food rather than a staged tasting menu. It sits in the same lane as other documentary-style culinary travel coverage that treats unusual regional dishes as serious food journalism rather than shock content.

Nyekachi Douglas’s turn as guest host gives the episode a credibility check that a lot of “extreme food” content skips — she’s not a hired local fixer reading lines, she’s a former Miss Nigeria vouching for a dish she grew up around. That’s the detail worth remembering next time this series lands in a new country: the guest matters as much as the plate.