Nigerian Soup is a delicious way to get some nutrients into your system.
One thing to keep in mind when eating soups is that they are frequently heavy in sodium.
Making your soup is a terrific method to save money while maintaining the same nutritional value.
Below is the list of Nigerian soups that you should try.
Table of Contents
- 1. Afang Soup
- 2. Banga soup
- 3. Bitter leaf soup
- 4. Egusi soup
- 5. Edikaikong Soup
- 6. Ogbono soup
- 7. Owo soup
- 8. Rivers State Native soups
- 9. Edo-Riro
- 10. Gbegiri Soup
- 11. Assorted pepper soup
- 12. Catfish pepper soup
- 13. Miyan Kuka
- 14. Otong Soup- Efik Style okro soup
- 15. Oha (Ora ) Soup- Ofe Oha
- 16. Ofe Nsala
- 17. Black soup
1. Afang Soup
One of the most famous traditional Nigerian soups is Afang Soup. It is a nutrient-dense, medicinal plant that is indigenous to Nigeria’s Efik people.
Afang leaves, water leaves, dried fish, meat, onions, red palm oil, crushed crayfish, and spice cubes are used to make it.
2. Banga soup
Banga, also known as ofe akwu, is a savory soup cooked with palm fruit, meat or dried fish, vegetables, and seasonings like salt and chili pepper.
Traditionally, Nigerians eat Banga soup with a variety of fufu foods like Starch, Eba. the name ofe akwu means ofe, soup or stew, and akwu,
3. Bitter leaf soup
It is called Ofe Onugbu by the easterners. This soup is famous in Nigeria because it may be prepared in more than five different ways by various ethnic groups.
Many non-Igbos avoid bitter leaf soup (I did for a long time) because they believe it is as bitter as its name implies.
But they couldn’t be more incorrect; Ofe Onugbu isn’t bitter in the least. Before adding the leaves to the soup, they wash it properly to remove the bitterness.
4. Egusi soup
The protein-rich seeds of various cucurbitaceous plants are known as egusi. It is one of the prominent ingredients in West African cuisine after being dried and pulverized.
Egusi soup is one of the Nigerian soups that is a hearty, unusual dish that will satisfy your palate.
Besides, It is one staple soup in most West African households, and it’s a simple one-pot dinner that’s frequently served with side dishes like Eba, Amala, Semovita, Pounded yam, Fufu, and other similar dishes.
Some hardcore, such as me, will even serve it over rice.
5. Edikaikong Soup
Is a Nigerian soup that is particularly popular since it is high in nutrients and vitamins.
Crayfish, fish headstock, palm oil, ugwu leaves, waterleaf, Maggi cube, periwinkles, ofor, and onions are among the components used to make it.
6. Ogbono soup
Ogbono is a traditional Nigerian soup made with ogbono seeds, red palm oil, stock, seasoning cubes, onions, leafy vegetables like spinach, pumpkin leaves, bitter leaf, and various meats and seafood beef, tripe, shrimp, and crayfish.
After Okra soup, this is one of the first soups offered to children to expose them to Nigerian soups. Similar to okra soup, ogbono soup has a mucilaginous (slimy) texture.
7. Owo soup
Owo is a traditional Nigerian soup/sauce from the south-central region (Benin-Bini, Urhobo, Itsekhiri, Ijaw, Isoko). It’s a famous soup with a few different variants from various tribes.
The deltans eat Owo with starch.
8. Rivers State Native soups
The Ikwerres are the original creators of River state native soup, although it is appreciated and eaten by everyone in the state and out state.
These are the riverine individuals that cook pricey soups and lunches with the freshest fish. Native soup is one of the world’s most popular current trendy dishes.
It’s simple to make, quick to prepare, and delightful to eat. However, millions of people enjoy it. They’re attractive and appear to be of high quality.
Efo-riro is a hearty Yoruba-inspired Nigerian soup. In preparing the soup, we use Stock cubes, pumpkin leaves, onions, tomatoes, and various meats or fish.
The term efo-riro translates to “vegetable soup,” Additionally, it’s best served with Fufu on the side. Efo Riro is Efo Riro, a traditional Nigerian vegetable soup made with Kale leaves as a significant ingredient.
Traditional leaves such as Ugu, Shoko, Tete, and Spinach can be used in this dish instead of Kale leaves.
10. Gbegiri Soup
It is one of the Nigerian soups, usually prepared by the western part of Nigeria. A famous Nigerian bean soup is soup. Beans, either black-eyed or brown, are used.
Gbegiri soup is one of the easiest, no-fuss soups to make, and if you’ve never tried it, you’ll be surprised at how simple it is.
Tuwo Shinkafa or Amala and Ewedu swallows are the most excellent accompaniments to Gbegiri.
11. Assorted pepper soup
A famous Nigerian soup recipe is Assorted Meat Pepper Soup. The soup is made with a variety of meats, but most commonly, cow or goat components.
At pubs, restaurants, and parties, Assorted Meat Pepper Soup is a popular choice.
12. Catfish pepper soup
It is also called Point and Kill. The point and kill soup is a classic Nigerian soup found at most restaurants and pubs.
Catfish, pepper soup spices, onions, utazi leaves, fish seasoning, ground crayfish, seasoning cubes, paprika, salt, and ground pepper are used in preparing this dish.
It is frequently served as it is or as a side dish. It goes well with boiling plantains, potatoes, or yams.
13. Miyan Kuka
Miyan Kuka is a Nigerian soup with a long history. The primary ingredient is a mixture of dried and pulverized baobab leaves.
Other frequent ingredients used in the creation of miyan Kuka include dried okra, onions, oil, ginger, dried fish, locust beans, spicy chili peppers, and seasoning cubes.
However, every Nigerian household has its unique recipe.
Meanwhile, The soup is cooked until all of the ingredients are soft before being served with tuwo shinkafa (Nigerian sticky rice balls).
14. Otong Soup- Efik Style okro soup
The Efik people of Cross River, Nigeria, have a popular traditional Okra soup recipe called otong soup. Otong soup is quite similar to the Yoruba Okra Soup, Ila Alasepo.
Additionally, Ugu leaves, which aren’t required in Ila Alasepo, are the main distinction. If you can’t find Ugu leaves, spinach, water leaves, or Kale will suffice.
Besides, If you can’t find Uziza leaves, which aren’t required, you can substitute ground Uziza seeds.
15. Oha (Ora ) Soup- Ofe Oha
Oha Soup, also known as Ofe Oha among the Igbo people of Eastern Nigeria, is a delectable traditional soup recipe.
Because the significant ingredient, Oha leaves, is seasonal, Oha soup isn’t a go-to type of soup.
Additionally, the leaves are traditionally shredded by hand rather than using a knife or other sharp tool because it is said that chopping the leaves with a knife will make the soup bitter.
I’ve never tried it and have no plans to; Oha, leaves are far too valuable and difficult to come by to waste. Cocoyam is typically used to thicken Oha Soup.
However, Achi or Ofor can also be utilized. Although, The people of Anambra use Akwu (raw palm kernel oil) to make their Oha soup, while the people of Imo utilize Palm oil.
16. Ofe Nsala
It one of the Nigerian soups. it is made of utazi leaves and tiny pieces of yam. The soup comes from Nigeria’s eastern region.
The catfish is a key element in Nsala Soup, giving it a distinct flavor, However. Nsala soup is related to Afia Efere, a popular Efik ethnic group.
17. Black soup
It is one of the Nigerian soups made by the Edo people. The inhabitants of the south-south, i.e. (Benin) Edo state, make black soup, which is a beautiful and nutritious Nigerian soup.
It’s a typical soup made from various ground leafy vegetables, giving it a dark appearance and earning it the label “black soup.” The best swallow is starch.
You can prepare with Titus fish, goat meat or cow meat.
Nigerian soups come in a variety of flavors. Soups produced with native ingredients including plantain, yam, cassava, and soups from Ghana, Cameroon, and Togo are available.
Many of these soups include various vegetables, fish, meat, and other components to make them tastier.