Nigerian soups are simply delicious and easy to prepare. If you are a Nigerian or have visited Nigerians at one time or another, you probably know what soups are used for. Soups in Nigeria are for eating several other Nigerian foods. The
popular Nigerian Eba (garri), fufu and Pounded Yam doesn’t go without a delicious soup.
- Egusi soup
In Nigeria, egusi soup is likely the most popular Nigerian soup, simply because it is accepted by almost every Nigerian. Egusi seeds are used in making egusi soup; the soup is thickened with the seeds. Besides the seeds, water, and oil, egusi soup typically contains leafy greens, other vegetables, seasonings, and meat. Leafy greens typically used for egusi soup include Efo Tete, scent leaf, okazi/afang (wild spinach), bitterleaf (onugbu), pumpkin leaf (ugu), uziza leaf, celosia and spinach. Also commonly used ingredients are beef, goat, chicken, fish, periwinkle, shrimp or crayfish as sources of protein. And this can be prepare under 30 minutes or less. - Okro Soup
Everybody loves a meal of okra soup and eba. This is another soup you find in Nigeria. this is a thick delicious, and hearty soup made from the Wild mango seeds, and it has a ton of nutritional benefits. Okra soup contains sliced okra fruit, meat, red bell pepper and habanero pepper, crayfish, seasoning cubes, salt, pepper, it is very easy to prepare and likely the cheapest soup in Nigeria. - Afang Soup
Afang soup is native to the Efiks but has gotten popular because of its deliciousness and availability of ingredients. It is served at homes and also sometimes in ceremonies such as weddings, birthdays, burials, festivals etc. mostly in the southern part of Nigeria. Afang soup is very nutritious and the
cost of preparation can be adaptable based on family needs. The ingredients used to prepare Afang soup includes: beef, fish (dried and stock), palm oil, crayfish, pepper, kpomo (dried cow skin), shaki (cow tripe), waterleaf, okazi leaf, onion, periwinkle, salt, seasoning and some other local seasonings. and is often served with fufu, rice, or plantains. - Ogbono (Draw) Soup
Ogbono soup, popularly called draw soup, comes fouth on this because it is known to almost every Nigerian, This dish made with ground dry ogbono seeds. It is made with considerable local variation. According to research by Chris Chinaka and J.C. Obiefuna, ogbono is an indigenous forest tree associated with plants classified as ‘non-timber forest products. Besides seeds, water and palm oil, it typically contains meat and or fish seasoning such as chili pepper, salt, crayfish, leaf vegetables and other vegetables, Typical proteins include beef, goat, fish, chicken, bushmeat, shrimp, or crayfish. It can be eaten with fufu, semo, wheat swallow, pounded yam or Eba and Ogbono soups gets ready in 30 minutes or less. - Ofe Nsala Soup
Nsala soup, also known as white soup, and called ofe nsala by the Igbo people, is a delicacy that originates from the eastern part of Nigeria. A major ingredient is catfish, which gives the soup a unique taste. It also contains small pieces of yam or cocoyam with utazi leaves. Nsala is similar to Afia Efere, which is common among the Efik ethnic group. The name white soup is used because palm oil is not used in its preparation, unlike other traditional soups. The soup is flavoured with ogiri or iru, utazi, crayfish, yam, salt, seasoning, stock fish and dry fish. The soup is served with pounded yam, eba, semolina, semovita or any kind of morsel alongside water or preferred drink. Catfish is an essential requirement; sometimes other meats are also included including goat, chicken, and tripe. This soup is easy to cook and is prepared in 30 minutes.
There are hundreds of Nigerian soups, These are just some of the popular soups we serve in Nigeria and accompanying recipes. Most of them are just too easy. With others, there is a learning curve.
