If you’re a foodie looking to explore more of Nigerian cuisine, you’re in for a treat. Nigeria is home to a vibrant mix of ethnic groups, and that diversity is reflected in the country’s rich variety of soups. Whether you’re craving something spicy, herby, peanutty or seafood, Nigeria’s got you covered.

In this article, we’re highlighting 12 of the most popular and delicious soups in Nigeria and how they are prepared. Your taste buds are about to embark on an exciting culinary adventure. The only hard part will be deciding which recipe to try first.

Overview of Nigerian Soups

What exactly are Nigerian soups? They are stews made with Pepper, leafy greens, meat or seafood, and spices that provide lots of flavors. No two Nigerian soups have the same flavor, which is one of its finest qualities. Instead, they all have distinctive tastes that range from sweet and spicy to a little nutty.

The ingredients vary by region, but typically include:

Palm oil for richness
chili peppers for a kick
Leafy greens like spinach for nutrition
Tubers like yams or plantains for substance
Meat, fish, shrimp or any other sources of protein

Nigerian soups are meant for dipping; use them with dishes like fufu, amala, eba or pounded yam. Hearty yet healthy, these soups offer a perfect blend of indigenous ingredients. A true culinary delight!

12 Different Types of Soup in Nigeria and How They Are Prepared

Nigerian soups are as diverse as the ethnic groups in the country. With over 250 ethnic groups, Nigeria’s culinary landscape is vast. These soups merely scratch the surface of the diverse flavors found across the country. A taste of any region’s soups is a glimpse into its unique culture and history.

Here are 12 different Nigerian soups and how to make them:

Edikang Ikong Soup

Edikang Ikong soup originates from the Efik ethnic group from Akwa Ibom and Cross River State, Nigeria. This hearty soup is packed with leafy greens, protein and spice. Traditionally eaten with pounded yam, Edikang Ikong provides essential vitamins and minerals.

Ingredients

The main ingredients are:

Pumpkin leaves (ugu)
Water leaves (kalamansi)
Okra
Palm oil
Periwinkle
Water
Beef, shrimp, Crayfish or fish
Chili peppers
Onions
Garlic

To prepare Edikang Ikong soup, follow these steps:

Wash and chop the pumpkin water leaves.
Season the meat with onions, garlic and chili peppers. Add stock cubes, and salt, then add a little water and leave it until it is well-cooked.
Once it is cooked, add a generous amount of Palm Oil, Pepper, and Crayfish in the pot. Then, let it cook for about 10 minutes. Note that in Edikang Ikong soup, palm oil acts as a liquid. It should be the sole liquid in the soup.
Add the periwinkle and water leaves, then cook for 5 minutes. You may need to cook for a shorter time at this point to avoid overcooking the water leaves.
Add the pumpkin leaves and season with salt to taste. Turn off the heat and thoroughly stir the contents of the pot. Cover the pot and set aside for 5 minutes.

Edikang Ikong soup is a nourishing comfort food in Nigeria. Eating it will fill you with a sense of well-being from its mix of flavors and textures. Savor each spoonful of this delicious dish.

Gbegiri Soup

Gbegiri soup originates from the Yoruba people of southwestern Nigeria. It is usually eaten with pounded yam, amala, semovita or eba.

Ingredients

The main ingredients are:

Black-eyed peas or (Honey Beans)
Palm oil
Water
Chili peppers
Onions
Crayfish powder
Locust beans (iru)
Salt
Stock cube
Ground Pepper

To prepare Gbegiri soup, follow these steps:

Soak the black-eyed peas in water for 2-3 hours.
Peel the black-eyed peas and drain the water occasionally.
Pour the peeled black-eyed peas into a pot, add onions and water, then cook it for about 25 minutes.
Drain and blend until smooth to make a paste.
Pour the paste back into the pot and let it cook on low heat. Ensure the consistency of the paste is semi-fluid.
Proceed to add palm oil, crayfish powder, ground pepper, iru, stock cubes and salt to taste.
Leave in heat for 5-7 minutes, then stir occasionally to prevent it from burning.
You should know your gberi is ready when the soup thickens, and the palm oil is well combined with the paste.

Gbegiri soup is high in protein, fiber, iron and antioxidants. It aids digestion and helps maintain healthy blood sugar levels. The chili peppers provide vitamin C, while the palm oil is high in vitamins A and E.

Efo Riro (Spinach stew)

Efo Riro originates from Yorubaland, Western Nigeria. This hearty spinach stew is packed with leafy green nutrition and is typically eaten with starchy sides like pounded yam, eba, semovita or rice.

Ingredients

Spinach
Palm oil
Red bell peppers (Tatashe)
Scotch bonnet or chili peppers
Onions
Ground Crayfish
Locust Beans (Iru Woro)
Garlic
Smoked Mackerel
Dried Shawa/Palamu (Dried Smelt Fish)
Ponmo

Preparation

To prepare Efo Riro:

Blanch the spinach, then chop finely.
Rinse, Clean and drain the spinach and locust beans.
Chop the onion and shred the smoked fish into flakes.
Chop the peppers and onions, then blend. Ensure it’s not smooth; the paste has to be coarse. It is better to use a food processor to get the perfect coarse texture.
Heat the palm oil for about 5 minutes, on low heat. Do not bleach it.
Then add the chopped onions, garlic, and iru woro, then fry for 2 minutes.
Then add the Pepper mixture, stir and let it cook for about 3 minutes.
Add ponmo, ground crayfish, stock cubes, and a pinch of salt, then cook on low heat for about 4 minutes.
Boil water in a pot large enough to completely cover the vegetables while you wait for the sauce to cook. Pour the boiling water over the vegetable and then cover with a lid to cook for 5 to 10 minutes. Squeeze and strain the extra water from the vegetable.
Cook the sauce until the oil floats on top, then add half of the smoked fish and dried smelt fish and stir. If the sauce is too dry, add a little water because efo riro is nearly water-free.
Add the spinach and stir till it is well incorporated.
Mix in the remaining smoked mackerel, then stir the vegetables gently. Cook for another 4 minutes. Remove from the heat and your efo riro is ready.

Efo Riro is a healthy, delicious dish that provides folate, iron and numerous antioxidants. The spinach is a good source of vitamins A, C and K. Stockfish and crayfish add a boost of protein.

Ogbono Soup

The Ogbono soup originates from the Igbo tribe in Nigeria. Made from the ground seeds of the African bush mango tree, ogbono soup is highly nutritious and packed with protein.

The main ingredients are:

Ogbono seeds, also known as (African mango, bush mango or dika nuts)
Ogiri okpei
Palm oil
Beef
Stockfish
Leafy green vegetables like spinach
Ponmo
Water
Onions
Salt
Pumpkin leaves (Ugu)
Crayfish
Fresh pepper or dry pepper
Seasoning cubes

To prepare ogbono soup, follow these steps:

Grind the ogbono seeds and ogiri into a smooth powder, then set aside.
Soak the stock fish in hot water, then shred it.
Rinse and chop the pumpkin leaves, then set aside.
Put all your proteins into a pot, e.g. beef, snail, shaki, add ponmo, chopped onions, seasoning cubes, and salt. Place a lid on the pot and simmer the meats in their juices for 5 to 7 minutes. This guarantees that the seasoning penetrates the meat.
Then add a little water and let it boil for about 30 minutes.
Heat the palm oil in another pot for 30 seconds, then add pepper and stir fry for 2 minutes.
Reduce the heat, then add the ogbono. Stir for 30 seconds on low heat before adding the beef stock. Then, mix it thoroughly.
Pour some water into the pot. Add a little water if you want it really thick. If the soup is too thick, add water as needed.
You can cover your pot if you’re certain you’re using the real ogbono. Do not cover your pot if you’re using ugiri (An ogbono substitute); if you do, the soup may lose its viscosity. Then, Add the crayfish and cooked meats to the pot once the ogbono has thickened.
Mix everything together, then add your vegetables. Allow to boil for 2 minutes on low heat before turning off the burner. Your ogbono is now ready.

Ogbono soup can be eaten with fufu, eba, semovita, wheat meal, pounded yam or rice. It has an earthy flavor and a thick, slimy texture from the ogbono seeds. Ogbono soup is popular for its nutritional benefits and as a natural remedy for various ailments. The ogbono seeds are rich in nutrients like calcium, magnesium, and iron.

Ewedu Soup

The Ewedu soup originates from the Yoruba people of southwestern Nigeria. Made from jute leaves, it’s renowned for its nutritional benefits. Ewedu leaves may appear to be similar to other leafy greens, but they are more gelatinous and slippery. It is commonly served with gbegiri (a bean-based stew) and stew.

Ewedu soup is usually eaten with,

Eba, made from processed cassava
Amala, a thick paste made from yam flour
Semo
Fufu
Pounded yam

Ingredients

Jute leaves
Water
Locust bean
Salt
Crayfish
Bouillon Cube

To make Ewedu soup, follow these steps:

Pluck the Jute leaves from the stalk, then chop it to bits.
Rinse the Jute leaves properly, then drain the water.
Boil water: The quantity of water needed depends on the quantity of the jute leaves. In most cases, you only need a little water.
Place the cleaned jute leaves into the boiling water and cook till the leaves become tender.
I sometimes beat the ewedu until it is smooth with the tiny traditional whisk known as “Ijabe”. But a blender will work perfectly well for this. Simply add the boiled leaves to your blender and process until smooth.
Pour the blended ewedu back into the pot, then add locust beans, stock cubes and salt. Put on heat and cook for a few seconds.

Avoid overcooking it and remember to turn off the heat because it continues to cook for at least an additional two minutes with retained heat. The duration depends on the quantity.

You might want to ask about Potash, also known as Kanwu. When making ewedu, I don’t use potash, and I think you don’t have to either. Ewedu that has been properly prepared will have a nice viscosity. So, it is all about how it is prepared.

Ewedu soup is packed with folate, vitamin C, and antioxidants. Its bitterness is believed to aid digestion and cool the body. A staple comfort food, ewedu soup brings families and communities together.

Banga Soup

The Banga soup originates from the Niger Delta region of Nigeria. It is made from palm nut extract and often eaten with starch, such as eba, or fufu.

The bright orange soup is high in antioxidants from the palm oil. It also provides healthy fats that are good for your heart and may help reduce inflammation in the body.

Common ingredients include:

Canned palm nut fruit concentrate; alternatively, you can use fresh palm fruit.
Chili peppers
Onion
Dried cod (panla)
Scotch bonnet pepper
Assorted beef
Banga spice (You can make your own by combining Ataiko and Irugeje in a dry mill or purchase a ready-to-use mix)
For beletete leaves, you can use dried basil, bitter leaf or dried scent leaves.
Oburunbebe stick
Fresh Shrimps
Fresh Catfish
Periwinkle (Optional)
Salt
Water
Seasoning cubes

To make Banga soup, follow these steps:

Season your assorted beef and dried fish with salt, seasoning cubes, and onions. Add water and bring to a boil until the beef is tender. Ensure you reserve the meat stock.
Put a big pan over medium heat, add the palm fruit, and then dilute it with twice as much warm water. You can add any tough beef to help soften it more and impart flavor.
Stir everything together thoroughly before bringing it to a boil for 20 minutes. The palm fruit extract will now begin to bubble and thicken, and the oil will begin to float on top of the soup. Don’t put a lid on the pan because it would cause it to spill over. To prevent this, cross the pot with a wooden spoon.
Add the blended scotch bonnet, assorted beef, and periwinkle, then let it simmer for an additional 10 to 15 minutes.
Add Banga spice, oburunbebe stick, and ground crayfish, then cook for another 10 minutes. Check for salt and seasoning, and if the soup is too thick, dilute it out with leftover stock. Ensure to stir occasionally to prevent the soup from sticking to the bottom of the pan.
Add the fresh fish and shrimp to the soup, along with the beletete leaves or bitter leaf, and simmer for another 10-12 minutes on low heat. (If you need to stir at any stage after adding the fresh fish, be careful so it won’t break.)
Your Banga soup is ready to be served with starch or any swallow of your choice.

Banga soup is delicious and nutritious. No wonder it remains a staple dish in Nigerian cuisine!

Egusi Soup

The Egusi soup is a popular Nigerian soup made with ground melon seeds, leafy green vegetables, and chili peppers. The melon seeds, known as egusi seeds, are what gives the soup its distinct texture and flavor.

Egusi seeds were originally from West Africa and the Bight of Benin. The seeds are very nutritious, containing protein, fat, carbohydrates, and essential minerals like iron and zinc.

Egusi soup is usually eaten with a starchy side like fufu, eba, semolina or pounded yam. The starchy side helps to soak up the flavorful and spicy soup. Egusi soup is also commonly eaten with rice.

Ingredients

Ground melon
Nigerian pepper mix
Locust Beans, you can substitute with ogiri or omit
Smoked Mackerel
Salt
Palm oil
smoked turkey
Spinach
Dried Prawns
Water
Beef stock cubes

To make Egusi soup, follow these steps:

Mix one cup of water and the ground melon in a bowl to make a paste, then set the bowl aside. The spinach should be washed, chopped, drained, and kept aside.
Place a large pan on medium heat, add palm oil and chopped onions, and saute for about 3 minutes (do not bleach the oil).
Add the pepper mix and locust beans, then stir to combine. Bring to boil for 5 minutes.
Bit by bit, add the egusi paste to the pepper, turn the heat down, don’t stir, and put a lid on the pot. Cook for 10 minutes.
Remove the cover, then give the soup a gentle swirl. At this time, the egusi would be lumpy; use the back of a ladle to smash the lumps into your desired size and texture.
Stir in the smoked turkey, ground crayfish, crayfish, and beef stock. Then add the bouillon cubes, taste, and make any adjustments. Cook for an additional 10 minutes, checking frequently and stirring as necessary to prevent it from burning.
Carefully whisk in the smoked mackerel that has been shredded to the soup. Then add the chopped spinach, stir, and simmer for an additional 3 to 5 minutes. Then remove from heat and let it cool before serving.

Pepper Soup

The Pepper soup can be enjoyed alone or with fufu, eba, amala, pounded yam or rice. The spicy and aromatic flavor of the soup complements the bland and starchy accompaniments. We have different types of pepper soups, such as Catfish pepper soup, Goat meat pepper soup, African Pepper soup (Chicken), etc. I am writing on Goat meat pepper soup. The only difference in these pepper soups is just the choice of protein or a few spices according to individual preferences.

Pepper soup originates from the Igbo and Calabar tribes of southeastern Nigeria. It is considered a delicacy and consumed primarily for its perceived health benefits. The soup is made with a blend of leafy greens, chili peppers and other spices simmered in a broth. Pepper soup is believed to help relieve congestion from colds, improve blood circulation and ease joint pain from arthritis or rheumatism.

Ingredients

Uziza leaves
Goat meat
Scotch bonnet de-seeded and minced
Crayfish
Ginger powder
Red Chili flakes
Pepper soup spice
Salt to taste
Seasoning cube
Onion
Water

To make pepper soup:

Chop the goat meat into cutlets, then rinse thoroughly.
Pour the chopped goat meats into a pot, then add salt, seasoning cube, habanero peppers, and onion. Leave it to simmer for 30 minutes.
Add the pepper soup spice, red chili flakes, ginger powder, chopped onion, and crayfish. Cook for an additional 10 minutes.
Stir in the uziza leaves and cook for another 5 minutes. Serve hot with boiled plantain, yam, rice, bread, and other side dishes.

How To Make Pepper Soup Spices From Scratch Using Traditional African Spices.

There are several methods to make pepper soup spice; I will state two main ones.

Method 1

In a dry pan, roast the calabash nutmeg for about two minutes. To make a fine powder, combine the calabash nutmeg, selim pepper, and alligator pepper, then grind in a grinder or with a pestle and mortar. Make sure they’re well combined before storing them in an airtight container.

Method 2

Combine the following ingredients in a small cast iron or stainless steel skillet: uziza, erhe, gbafilo, umilo, alligator pepper, and urheri. Toast spices for about 5 minutes over medium-low heat, tossing and swirling regularly until aromatic. Allow to cool for 10 minutes or until room temperature. Spices should be added to a spice grinder and run for two to three minutes, or until a crumbly, coarse powder appears. Empty into a bowl, then reserve.

Bitter Leaf Soup (Ofe Onugbu)

The Bitter leaf soup, also known as Ofe Onugbu, is usually eaten with fufu, eba, semovita, pounded yam or rice. The origin is native to the Igbos of Eastern Nigeria. Bitter leaf contains vitamins such as vitamins A and C and minerals like calcium, potassium and iron. It aids digestion and is believed to reduce fever.

Ingredients:

Wrap of ogiri
Dried cod (panla)
Cocoyam pieces: Alternatively, you can use oat or potato flour.
Cayenne pepper
Cooked assorted beef, stock reserved; alternatively, you can use beef, smoked turkey or chicken.
Ground crayfish
Beef seasoning powder or stock cubes
Bitter leaves
Dried Shrimps
Palm oil
Salt
Water

How to wash bitter leaf

Bitter leaf, as its name suggests, is quite bitter; thus, you must remove the bitterness by soaking the leaves in enough water and squeezing them between your palms. You will need to wash it multiple times until the bitterness is gone with clean water. You can add some salt to the water as well. For a similar result, you can boil the leaves for about 15 minutes and drain the water.

To Prepare Bitterleaf Soup, follow these steps:

Boil the assorted meat with salt, seasoning cube, and onions. Do not add thyme or curry. Endure to set aside some stock.
Bring cocoyam to a boil with the skin on until soft, then peel the skin off and pound until smooth. You may also purée the cocoyam in a blender; simply add warm water while blending to make a smooth paste.
Place a pan with the cooked assorted beef over medium heat, add smoked fish, dried shrimp, palm oil, and cayenne pepper, mix to incorporate, and bring to a boil for 3-4 minutes (add more water to the meat if necessary to get your desired thickness).
Stir in the ogiri (the most crucial ingredient of this soup, which cannot be substituted with anything else). Check for salt after you’ve added the ogiri. Note that if the meat is well-seasoned, you won’t need to add salt to this soup.
Cook till the ogiri dissolves in the soup, then add the pounded cocoyam paste in bits to the pot and don’t stir yet. Allow the cocoyam to dissolve in the soup by covering the saucepan with a lid. After that, whisk together and taste for salt and spice.
Stir in the washed bitter leaf until well mixed (add water if the soup is too thick). Allow the soup to simmer on low heat. After 15 minutes, remove the soup from the heat and serve with your favorite swallow.

Okra Soup

The Okra (okro) soup is one of the most well-known West African dishes. It is found in many forms throughout the region and the rest of the planet. Okra, also known as ‘lady’s fingers,’ is a green vegetable rich in vitamins and minerals.

The slimy texture of okra gives the soup a thick and glutinous consistency. Okra soup can be eaten with pounded yam, eba, amala, and fufu.

The main ingredients of okra soup are:

Okra
Palm Oil
Beef
Fish: Iced Fish (Mackerel/Titus), Dry Fish, or Stock Fish
Crayfish
Shaki (Cow Tripe) (Optional)
Pepper
Onions
Salt
Vegetable: Nigerian pumpkin leaves or spinach
Seasoning cubes
Water

To prepare okra soup, follow these steps:

If you’re using shaki (cow tripe) in the soup, wash it first and then boil it until tender. Because this soup needs to be thick, add water carefully. To the cooked shaki, add the soaked stockfish and dry fish.
When the shaki and stock fish are well cooked, add the beef, onions, and stock cubes and simmer until it is well cooked. After that, add the iced fish and simmer until well cooked.
Pour red palm oil into a separate pot and heat it to dissolve any congealed oil. Add the diced okra and begin frying to begin the drawing process; add some beef stock as needed until the okra begins to draw. To avoid overcooking the okra, this process should take no more than 5 minutes.
Add the vegetables and stir well. Add all of the meat, fish, crayfish, pepper, and salt to taste. Then, stir well.
Cover and leave to simmer; your okro soup is ready to serve.

Okra soup is a hearty and delicious dish popular throughout Nigeria. With many nutritional benefits and versatility, okra soup can be enjoyed by all.

Oha Soup

The Oha soup originates from the eastern region of Nigeria. Made from the leaves of the Oha plant, it is high in vitamins and nutrients.

The main ingredients are:

Vegetable: Ora leaves
Cocoyam
chili pepper
Assorted Beef, such as shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Red Palm Oil
Crayfish
Salt
Ogiri Igbo
Stock cubes
Water

To prepare Oha soup, follow these steps:

Cook the shaki (cow tripe), stock fish, and dry fish until tender.
Wash the beef and add it to the pot of shaki, to continue cooking. When the meat is done, add stock cubes and cook for 5 minutes.
Add the pepper, ogiri Igbo, and ground crayfish, let it cook for 10 minutes.
Add the cocoyam paste in small chunks, then add palm oil.
Cover the pot and simmer on high heat until all of the cocoyam lumps have dissolved. If the soup is too thick, add extra water.
Add the oha leaves, and let it cook for about 5 minutes.
Add salt to taste, and stir. Your soup is ready!

Oha soup is delicious and nutritious. Enjoy!

Afang Soup

Afang Soup is a popular Nigerian dish that originated from the Efik and Ibibio tribes in the southern part of the country. It is a nutritious and flavorful soup made from a combination of nutritious ingredients. Afang leaves are the star of the soup, known for their distinct taste and texture. They are rich in vitamins A, C, and E, as well as essential minerals like iron and calcium. These leaves also contain antioxidants that promote good overall health.

The main ingredients for Afang Soup include:

Okazi/Afang leaves
Water leaves
Beef, Kanda and Dry fish
Red palm oil
Pepper
Ground crayfish
Stock cubes
Salt
Water

To prepare Afang Soup, follow these steps:

Boil the beef, Kanda, diced onions, and stock cubes in a small quantity of water. When it is done, add the dried fish and cook for about 5 minutes.
The palm oil, crayfish, and pepper can now be added. After that, add the afang (okazi) leaves, water leaves, and periwinkle after it begins to boil. Add salt to taste and boil for about 5 minutes, or until the okazi leaves are softened, and the water has somewhat dried up. Your afang soup is ready!

Afang Soup can be served with various staple foods like pounded yam, fufu, or rice. It is a hearty and satisfying dish that can be enjoyed by both vegetarians and non-vegetarians alike.

For a vegetarian version, you can omit the meat and fish and add mushrooms or tofu for added protein and texture. Adjust the seasonings accordingly to suit your taste.

Conclusion

So there you have it, 12 different types of soup from Nigeria to get your taste buds dancing. From the hearty Egusi soup to the fresh Okra soup and everything in between, Nigeria has a wealth of delicious soups to offer.

Now you’re armed with recipes and inspiration to try out some authentic Nigerian cuisine at home, and the best part is, once you make one soup, you’ll be hooked and want to try it all. Bon Appetit!