Nigerian Cuisine - Soups and Stews

Soups and Stews

• Banga soup is made from palm nuts and is eaten primarily in the midwestern part of Nigeria.
• Miyan kuka is also common among the Hausa people.
• Miyan yakuwa is a famous soup common to the Hausa people.
• Pepper soup is a light soup made from a mix of meat or fish and a mix of herbs and spices. This is one of the few soups in Nigerian cuisine that can be drunk alone and not as a sauce for a carbohydrate main dish such as fufu or pounded yam.
• Afang is a vegetable soup which has its origin from the Efiks 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 common with afemai people mainly from Agenebode in northern Edo state.
• Draw soup (or okoroenyeribe) is made from okro or melon seeds cooked until they thicken.
• Efo riro or tabot stew is a stew made from leafy vegetables and tastes nice when eaten with fish. It is common among the Yorubas.
• Egusi soup is thickened with ground melon seeds and contains leaf vegetables, other vegetables, seasonings, and meat. It is often eaten with dishes like amala, pounded yam (iyan), fufu and more.
• Groundnut stew with groundnuts (peanuts), tomato and onion as the base, can be infinitely varied with chicken, beef or fish and different leaf vegetables for subtle flavours. Groundnut stew is made with ground dry groundnuts and vegetables, fish, meat, local seasoning and palm oil. It is common amongst Etsakor people in Edo state.
• Rice Stew, similar to Maafe, is a stew made from goat, beef or chicken and cooked with a tomato, onion, pepper and groundnut sauce.
• Ogbono soup is made with ground ogbono seeds, with leaf vegetables, other vegetables, seasonings, and meat. Ogbono is also eaten with many dishes similar to pounded yam, amala, and more.