Nigerian foods rank amongst the best in the world. Our globally-known jollof rice is still a home staple. Although little is known about some Nigerian soups, other Nigerian soups like Banga and Afang are as popular for their taste as they are for their style.
We’ve compiled the top 10 most popular soups in Nigeria.
Ofe Akwu is an eastern Nigerian soup. Popularly called Banga Soup. Banga soup is a tasteful Nigerian soup made primarily with the oil extracted from palm fruit. Ofe Akwu comes from a combination of Ofe which means soup and Akwu which means palm fruit. The soup can be served with various fufu dishes.
Afang is a traditional soup from the southeastern parts of Nigeria. It’s popular among the Efiks. A tribe in Akwa Ibom and Cross River states. Afang soup is made, primarily, with a combination of afang and water leaves. The afang leaves are ground or pounded, while the water leaves are shredded. Afang leaves is served at home, but can also be a ceremonial favorite.
Ewedu soup is a simple Nigerian dish made primarily made with ewedu leaves. The leaves are typically paired with ingredients such as melon seeds, ground crayfish, irú, etc. The soup is cooked traditionally using a special broom called ljabe. This soup is synonymous with the Yoruba people.
This Nigerian Egusi soup is synonymous with the Eastern part of Nigeria. Primarily prepared with melon seeds. Although it is synonymous with the Igbo people, the soup is known to the Hausa people as Miyan Gushi and the Yoruba people as Efo Elegusi.
Edikaikong is arguably the most nutritious food on the list. It is prepared with a combination of the following ingredients, ugwu leaves, waterleaf, periwinkles, and other soup ingredients. The great thing about Edikaikong is that there should be flexibility with the soup, ingredients can be added or removed as required. Edikaikong is also known as vegetable soup.
Ofe Onugbu is known as bitter leaf soup as it is made with the bitter leaf. The bitter leaf is washed to remove the bitter taste. It is cooked with cocoyam, oil, and other ingredients. Ofe onugbu is native to the Igbo people of Eastern Nigeria.
Gbegiri is synonymous with the Yoruba people from South-Western Nigeria. It is made with brown beans which are soaked, peeled, and mashed to a smooth paste, which is then combined with the other ingredients and cooked until the mixture reaches a slightly thickened consistency. It can be served with a variety of fufu.
Ogbono is a traditional Igbo soup made with ogbono seeds. It is combined with ingredients such as red palm oil, spinach, pumpkin leaves, or bitterleaf, etc. The soup is then traditionally served hot with fufu. Ogbono has several variations. It can be made with or without vegetables.
Efo-riro is a Nigerian soup synonymous to the Yoruba tribe. Efo-riro, like Edikaikong, is known as vegetable soup. It can be cooked with assorted vegetables including tomato. It can be served with a variation of fufu.
Miyan Kuka is made with a combination of dried and ground baobab leaves as the main ingredient. Other common ingredients used in the preparation of Miyan Kuka include dried okra, onions, oil, ginger, dried fish, locust beans, hot chili peppers, and seasoning cubes. The soup is simmered until all the ingredients become tender, and it’s then often served with Tuwo Shinkafa.