When it comes to making a Nigerian soup, the variety is astounding. Many different types can be found across Nigeria and its various regions. Nigerian soups are not just one thing, of course.
They’re different from region to region and even in the same place because of the different ingredients and spices used in the soup. I’ve put together this list of my favourite Nigerian soups that you can make at home or eat at your favourite restaurant!
A healthy Nigerian soup recipe called Edikang Ikong or Edikaikong is made with many fresh green vegetables, dried fish, and various types of meat.
Actually, it’s one of the traditional soups from the southern states (Efiks) of Nigeria (Cross River and Akwa Ibom states.)
Due to the diversity of rich proteins utilized in its preparation, Edikang Ikong was once known as the “soup of the wealthy,” but now anybody can savour this delectable soup.
Ikong Ubong/Ugwu leaves (fluted pumpkin leaves) and water leaves are typically used in its preparation, however spinach, kale, and lamb lettuce/Mache (Valerianella locusta) can be substituted if those two vegetables are unavailable.
Igboland in Eastern Nigeria is known for its delicacy known as isi ewu, or goat head in spicy sauce.
It is more flavoursome due to the addition of the fatty brain of the goat, similar to Nkwobi (cow foot in spicy sauce) and Homework (goat foot in spicy sauce).
Many people have trouble telling Isiewu and Nkwobi apart because of how similar their preparation processes are.
One significant distinction is that Isi Ewu, whose name means “goat head,” is prepared with goat head while Nkwobi is produced with cow foot.
Banga is among the most nourishing Nigerian soup you can make using palm nuts. All that is required to make this soup better is a choice of meat and fish, as well as a dash of beletete near the finish. It’s a straightforward recipe that yields fantastic outcomes.
Due to Ogbono Soup’s slimy consistency, which makes the fufu lumps slide down more easily, it is also known as Draw Soup.
Try Ogbono Soup instead if your kids dislike Okra Soup due to the chunks of okra; they will undoubtedly adore it. When making yours, you might want to follow the instructions for the light Ogbono soup.
Some prefer this Nigerian soup plain, without additional veggies, while others won’t eat it unless it contains some sort of vegetable. A third group adores its okra-infused ogbono soup. Some go so far as to add Egusi to it.
This Nigerian soup is tasty and simple to make, and you can be sure that it will turn out great no matter how it is prepared.
This recipe originates from Nigeria’s eastern region. One of those traditional Igbo soups that once you try it, you just can’t forget. You better believe you are very important to me if you ever come to see me and I make you some Oha soup.
African evergreen trees are where oha leaves are obtained. The botanical name of the plant is Pterocarpus mildraedii. Numerous nutrients are included in it, including fibre, amino acids, calcium, iron, potassium, and vitamin A.
Egusi soup is a delicious, unusual dish that will satiate your palate. It is a common staple in most West African homes and is a simple one-pot meal that is frequently served with side dishes such as pounded yam, fufu, fresh garri (Eba), amala, and semovita.
Even serving over rice is an option for some diehards like me.
Ofe Nsala (White Soup)
A speciality of the Igbo tribe in Nigeria, particularly those in the state of Anambra in the southeast, is ofe nsala. Ofe Nsala, unlike other Nigerian soup, is prepared without the use of palm oil, earning it the nickname “white soup.
Ofe Nsala should be thickened with pounded yam, but if you can’t find any, you can use achi, yam flour, or cocoyam. If you’re considering utilizing cocoyam, keep in mind that its slimy texture will change the consistency of your soup.
Additionally, you can live without Utazi or Uziza if you have trouble finding them. I had to settle for dried leaves because I was unable to obtain fresh ones.
Although, to be honest, Uziza does bring a really pleasant aroma and hotness to the soup, I’ve prepared Ofe Nsala in the past without veggies and they came out just as delicious.
Ofe Akwu (Banga Soup)
One of the most well-liked Nigerian soup among the Igbo people of Eastern Nigeria is called Ofe Akwu. It is the really well-liked Banga soup in Igbo form.
With palm nut extract or juice, this soup is quite rich. In contrast to the Delta version, which is typically eaten with starch or other swallows, Ofe Akwu is typically served with boiled rice.
As long as you have the prerequisites, Ofe Akwu is actually extremely simple to prepare. Your meats must be extremely well-seasoned to provide a very good result because the stock will be added to the soup.
There are still different types of soups that are very common and popular in Nigeria. We will be looking at some of them in a future blog post. But you can be assured that the above-listed soups are very popular in Nigeria. You will find them in restaurants and at major celebrations in Nigeria.
I love all the above soups, but i will like to hear from you. Which of the above soups is your favourite? Please let us know in the comment section