In this post, I'm going to show you the most popular Nigerian soups and their tribal origins.
You'll also discover the unique ingredients that make each soup special:
It gets better:
These soups aren't just delicious... they're packed with cultural significance that goes back generations.
With that said, here are 20 popular Nigerian soups and the tribes they come from:
1. Egusi Soup - Yoruba/Igbo
Egusi soup is probably the most popular Nigerian soup. Nearly EVERY Nigerian has tasted it at least once.
I can't blame them...
This thick, nutty soup is made from ground melon seeds and is absolutely DELICIOUS when paired with pounded yam or fufu.
The Yoruba call it "Efo Elegusi" while the Igbo call it "Ofe Egusi", but both versions share the same basic preparation:
- First, you grind the egusi seeds into a paste.
- Next, you add the paste to a pot with palm oil and let it cook.
- Finally, you add vegetables, meat, fish, and other seasonings.
Look at this mouthwatering bowl:
The beauty of Egusi? It crosses tribal boundaries, with each group adding their own special twist.
Egusi soup can be really delicious.
Which leads us to soup #2...
2. Afang Soup - Efik/Ibibio
This leafy delicacy comes from the Efik and Ibibio people of Akwa Ibom and Cross River states.
Here's what makes it special:
Afang soup combines two powerful green vegetables - afang leaves (okazi) and water leaves.
This combination creates a nutritional POWERHOUSE that's rich in:
- Vitamins
- Minerals
- Antioxidants
Want to know the secret to amazing Afang soup?
The afang leaves MUST be properly sliced. Too thick, and they'll be tough to chew. Too thin, and they'll lose their texture.
Every Efik grandmother has her own technique for getting this just right!
3. Edikang Ikong - Efik
Edikang Ikong is the king of vegetable soups in Nigeria.
This nutritional goldmine from the Efik people of Cross River State features:
- Water leaves
- Ugwu leaves (fluted pumpkin)
- Assorted meats and seafood
What makes it unique? The sheer ABUNDANCE of meat and fish!
A traditional Edikang Ikong should have more protein than vegetables - making it one of the most expensive soups to prepare.
In fact, in Calabar, they say: "If you want to know if your in-law loves you, check how much meat they put in your Edikang Ikong!"
4. Banga Soup - Urhobo/Itsekiri
Banga soup (Ofe Akwu) is a palm fruit soup that's native to the Urhobo and Itsekiri people of Delta State.
But here's something interesting:
Different regions have their own versions!
The Delta version uses beletete (scent leaves) and originates from the Urhobo and Itsekiri tribes.
The Eastern version (popular among Igbos) uses ora leaves instead.
The key to perfect Banga soup? The palm fruit extract MUST have the right consistency.
Too watery, and you've failed. Too thick, and it becomes something else entirely.
Getting that perfect balance is an art form that Delta women have mastered over generations.
5. Ogbono Soup - Igbo
Ogbono soup is one of the EASIEST Nigerian soups to prepare, but it's also one of the most satisfying.
This Igbo delicacy is made from ground ogbono seeds (wild mango seeds), which give it a distinctive slimy texture that helps swallow fufu effortlessly.
What makes it special?
The unique draw (viscosity) that makes eating pounded yam a smooth experience.
Tip: Never boil ogbono soup after adding the ground seeds! Just let it simmer gently, or you'll lose that perfect consistency.
6. Ewedu Soup - Yoruba
Ewedu is a Yoruba soup made from jute leaves (Corchorus olitorius).
Here's what's interesting:
Despite being incredibly simple (just leaves, potash, and minimal seasonings), it's PACKED with flavor!
The soup has a slimy texture similar to ogbono but with a fresh, green taste that pairs PERFECTLY with gbegiri (bean soup) and amala.
In Yoruba land, the combination of ewedu, gbegiri, and amala is known as "abula" - a trinity of flavors that's considered the ultimate comfort food.
And speaking of comfort food...
7. Oha Soup - Igbo
Oha soup is a traditional Igbo soup made with oha leaves (African rosewood).
What makes it unique?
The leaves have a distinctive flavor that can't be substituted with anything else!
- The traditional preparation requires a specific technique:
- The oha leaves must be added LAST to preserve their delicate flavor
They should never be cut with a knife (only torn by hand)
Igbo elders believe that cutting oha leaves with a knife reduces both the flavor and medicinal properties of the soup.
Is it true? I don't know! But I'm not arguing with grandma about it 😀
8. Efo Riro - Yoruba
Efo riro literally means "stirred spinach" in Yoruba, and it's one of the most popular vegetable soups from Western Nigeria.
Here's why it's special:
The base preparation involves frying the spinach in a rich palm oil base with locust beans (iru), creating an EXPLOSION of umami flavors.
Want to know the secret to great efo riro?
Layer your proteins! Start with smoked fish, then add meat, then crayfish - each one adds a new dimension of flavor that makes the soup irresistible.
9. Okra Soup - Pan-Nigerian
Okra soup is EVERYWHERE in Nigeria.
Seriously, every region has its own version!
The Yoruba call it "ila," the Hausa call it "miyan kubewa," and the Igbo call it "ofe okwuru."
What makes okra soup universally loved?
Its slimy texture, which makes it PERFECT for swallowing eba, fufu, or pounded yam.
Did you know there are two main ways to prepare okra soup?
- Sliced okra - for a chunkier texture
- Grated okra - for a slimier consistency
Which version do you prefer? Let me know in the comments!
10. Nsala Soup (White Soup) - Igbo
Nsala soup, also known as "white soup," is an Igbo delicacy with a light, watery consistency.
Here's what makes it unique:
Unlike most Nigerian soups, nsala doesn't use palm oil!
Instead, it relies on the natural oils from fish, meat, and yam to create a delicate, flavorful broth that's PERFECT for when you're feeling under the weather.
In many Igbo communities, nsala soup is the traditional meal given to women who have just given birth. It's believed to help with milk production and recovery.
Science or tradition? Maybe both!
11. Miyan Kuka - Hausa
Miyan kuka is a soup from Northern Nigeria made from baobab leaves.
What's special about it?
The soup has a distinctive sour taste that cuts through the richness of the meat, creating a perfectly balanced flavor profile.
Traditionally eaten with tuwo shinkafa (rice pudding), this soup is designed for the hot northern climate - the sourness is said to be cooling and thirst-quenching.
Ingenious, right?
12. Gbegiri - Yoruba
Gbegiri is a bean soup from the Yoruba people of Southwest Nigeria.
Here's something interesting:
While it's technically a soup on its own, it's rarely eaten alone. Instead, it's usually served with ewedu soup and amala to create the famous "abula" combination.
The secret to perfect gbegiri? The beans must be peeled COMPLETELY to achieve that smooth, creamy texture that Yoruba people love.
It's labor-intensive, but the results are WORTH IT!
13. Ofe Onugbu (Bitter Leaf Soup) - Igbo
As the name suggests, this Igbo soup is made with bitter leaves.
But here's what you should know:
The leaves must be washed thoroughly to reduce the bitterness to just the right level - too much washing and you lose the character, too little and it's unpalatable!
In Igbo culture, the ability to prepare perfect onugbu soup is considered an essential skill for women.
Many mothers teach their daughters the exact washing technique as a rite of passage.
That's how important this soup is!
14. Efo Egusi - Yoruba
While similar to regular egusi, the Yoruba version (efo egusi) has some key differences:
It typically contains more leafy vegetables (efo) and uses a different cooking technique where the ground egusi is formed into balls before being added to the soup.
These small differences create a completely different eating experience!
The egusi balls create pockets of flavor that burst in your mouth with each bite.
It's AMAZING!
15. Miyan Taushe - Hausa
Miyan taushe is a pumpkin soup from Northern Nigeria.
Here's what makes it unique:
The combination of pumpkin with peanuts creates a rich, sweet-savory flavor profile that's completely different from southern Nigerian soups.
This soup is especially popular during Ramadan, when it's served as part of the iftar meal to break the day's fast.
The natural sweetness of the pumpkin makes it particularly refreshing after a long day without food or water.
16. Ofe Owerri - Igbo
Ofe Owerri comes from the Owerri people of Imo State.
What makes it special?
It combines MULTIPLE vegetables and an abundance of proteins, making it one of the most elaborate soups in Nigerian cuisine.
Here's a fun fact:
Ofe Owerri is often called "the soup of celebration" because it's typically prepared for special occasions due to its complex preparation and expensive ingredients.
If someone makes you Ofe Owerri on a regular day, they REALLY love you!
17. Fisherman Soup - Efik/Ibibio/Ijaw
As the name suggests, Fisherman Soup comes from the coastal communities of Nigeria - particularly the Efik, Ibibio, and Ijaw tribes.
Here's what makes it amazing:
The soup uses freshly caught seafood (no frozen stuff here!) and minimal spices to let the natural flavors of the sea shine through.
The authentic version must include at least 3-4 different types of seafood, typically:
- Catfish
- Snails
- Prawns
- Periwinkles
- Crayfish
It's like the ocean in a bowl!
18. Ayamase (Designer Stew) - Yoruba
Ayamase, also known as "designer stew" or "ofada stew," is a Yoruba delicacy made with green bell peppers and locust beans.
What makes it unique?
The distinctive green color (instead of the red of most Nigerian stews) and the use of bleached palm oil that gives it a unique flavor profile.
Ayamase has become SUPER popular in recent years, especially in Lagos where it's considered a premium dish served at high-end parties and restaurants.
Not bad for what was originally a simple, rural dish!
19. Miyan Yakuwa - Hausa
Miyan yakuwa is a green leafy soup from Northern Nigeria made with yakuwa leaves (roselle leaves).
Here's what's interesting:
The soup has a naturally sour taste that makes it perfect for hot weather - similar to how we enjoy lemonade on a hot day in the South!
Traditional preparation includes ground peanuts, which add a creamy richness that balances the sourness of the leaves.
It's typically eaten with tuwo masara (corn fufu) for a completely satisfying meal.
20. Ukodo - Urhobo
We're finishing with ukodo, a yam and unripe plantain pepper soup from the Urhobo people of Delta State.
What makes it special?
Unlike most soups where the starch (fufu, eba) is prepared separately, ukodo cooks the yam and plantain directly in the pepper soup!
This means the starchy vegetables absorb ALL the flavors of the pepper soup as they cook, creating an incredibly tasty one-pot meal that's both convenient and delicious.
Talk about efficiency!
Conclusion
I hope this post showed you the amazing diversity of soups across Nigeria's tribes and regions.
Now I'd like to hear from you.
Which Nigerian soup from this list is your favorite?
Are you going to try making one you haven't tasted before?
Or maybe you want to share a family recipe for one of these soups?
Either way, let me know in the comments section below.
And before you go - if you're from Nigeria, did I miss any crucial soups from your region? Share them below!
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