Facts about Nigerian Soup
Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.
Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied. Bushmeat is also consumed in Nigeria. The brush-tailed porcupine and cane rats are the most popular bushmeat species in Nigeria.
Tropical fruits such as pineapple, coconut, banana, and mango are mostly consumed in Nigeria.
Nigerian cuisine like many West African cuisines is known for being spicy.
Soups and stews
- Banga soup is made from palm nuts and is eaten primarily in the south and mid-western parts of Nigeria.
- Ofe akwu is also made from palm nuts, but prepared more like a stew meant to be eaten with rice.
- Miyan kuka, very common among the Hausa people is made from powdered baobab leaves and dried okra.
- Miyan yakuwa is a famous Hausa soup.
- Ayamase is a stew made by blending several green or red scotch bonnets/peppers.
- Ewedu soup, popular amongst the Yoruba people of south-western Nigeria, is jute leaves cooked by pureeing the leaves with a blender or special broom.
- Margi special is common in the northeastern part of Nigeria, Borno, Adamawa and Yobe states. The soup comes from the Margi people who live in riverine areas. It is prepared with, fresh fish of any kind, African soreal (yakuwa in Hausa or omblanji in Margi).
- Edikang-ikong is a vegetable soup made from ugwu (pumpkin) leaves and waterleaf which originated with the Annang, Ibibio and Efik people.
- Gbegiri is a bean-based stew from southwest Nigeria.
- Pepper soup is a light soup made from a mix of meat and fish with herbs and spices. This is one of the few soups in Nigerian cuisine that can be eaten alone and is not used as a sauce for a carbohydrate main dish such as fufu or pounded yam. It can also be made with nutmeg and chili peppers. It can be garnished with fish, beef, goat meat or chicken. Peppersoup is often an appetizer at official gatherings however, it is consumed also in the evening at pubs and social gatherings.
- Afang is a vegetable soup which originated with the Efik people, Ibibio people and Ananng people in the southeast of Nigeria.
- Corn soup, also known locally as omi ukpoka, is made with ground dry corn and blended with smoked fish. It is a common food of the Afemai, especially people from Agenebode in northern Edo state.
- Draw soup (or okoroenyeribe) is made from okra or ogbono seeds cooked until they thicken.
- Atama soup, a palm kernel soup
- Efo riro/Efo elegusi, a stew made from leafy vegetables, pepper, palm oil and other ingredients and is common among the Yorubas.
- Egusi soup is thickened with ground melon seeds and contains leafy and other vegetables, seasonings, and meat. It is often eaten with dishes like amala, pounded yam (iyan), fufu, etc.
- Miyan taushe, a great blend of groundnut and pumpkin leaves spiced with pepper, dawadawa or iru, & seasoning cubes. It is enjoyed best with tuwo shinkafa.
- Maafe, a stew made with groundnuts (peanuts), tomatoes and onions as the base, can be infinitely varied with chicken, beef or fish and different leafy vegetables for subtle flavours. Groundnut stew is made with ground dry groundnuts and vegetables, fish, meat, local seasoning and palm oil by the Etsakor people in Edo state.
- Rice stew, similar to maafe, is a stew made from goat, beef or chicken and cooked with tomatoes, onions, pepper.
- Ogbono soup is made with ground ogbono seeds, with leafy greens, other vegetables, seasonings, and meat. Ogbono is also eaten with many dishes similar to pounded yam, amala, fufu, etc.
- White soup, also called ofe nsala, made with utazi leaves.
- Bitterleaf soup (ofe onugbu)
- Ofada stew is a palm-oil-based stew popular in western Nigeria. It’s made with palm oil, unripe pepper and tomatoes, beef, tripe, cow skin and locust beans. It’s a stew for local ofada rice, also referred to as brown rice. It’s usually served in ‘ewe’ (flat, broad leaves). To make the stew, palm oil is first bleached till it is thin and then used to cook locust beans. A blend of mixed peppers and tomatoes are added, then the beef, and it’s cooked for 10–15 minutes.
- Groundnut soup (Peanut soup)
- Ora (Oha) soup
- Edo esan (black soup)
- Ofe owerri[clarification needed]
- Achara soup, mostly found in Abia State, Ndiwo, Itumbauzo.
- Snake, squirrel, rabbit and wild dog dishes are used by some Nigerians to prepare soups and stews.