5 More Must-Have Nigerian Soups You Should Try (Part 2)
In Part 1 of this series, we discussed some of Nigeria’s favorite soups like Egusi, Afang, and Nsala. But the list doesn’t end there—the richness of Nigerian dishes is too diverse to be summed up in just one blog.
So, here are five more healthy, tasty, and edible Nigerian kitchen treasures you should try as a true food lover to make you feel like a proper african king.
You can either enjoy any of these soups with pounded yam, amala, or fufu. With each recipe comes a fresh taste of tradition right to your kitchen.
Image from Sisi Jemimiah
1. Okra Soup
Okra Soup is one of Nigeria’s most popular draw soups, loved for its naturally slimy texture and versatility. To make this soup, fresh okra pods are chopped or blended, then cooked with palm oil, any protein of your choice, and spices.
Because Okra soup is very fast and easy to cook, it is then a go-to dish for busy weeknights. While the soup is similar to ogbono in richness, Okra soup has a distinct lightness and is often paired with amala or eba to reach the perfect balance.
2. Ofe Akwu (Banga Soup)
Known as Banga in the south-south and Ofe Akwu among the Igbo in the southeastern region of Nigeria. This soup is made from fresh palm fruit extract, which gives it a rich, nutty, and different taste you can never miss.
Ofe akwu can be enjoyed with any protein, but it is usually cooked with catfish, dried fish, beef, or goat meat, plus natural fresh spices like scent leaves and oburunbebe stick.
This soup is special and everyone’s choice because it can double as both a soup for swallows and a sauce for white rice—making it one of Nigeria’s most versatile soups.
3. Gbegiri and Ewedu
Gbegiri (bean soup) and Ewedu (jute leaf soup) are the ultimate partners of the arguable king of swallow in the southwestern part of Nigeria—amala.
Gbegiri is made from peeled brown beans, cooked until soft and blended into a smooth, mildly flavored soup. Ewedu, on the other hand, is a fresh green soup made from fresh leaves, with a light slimy consistency, seasoned with locust beans for depth and additional flavor.
When combined, both soups create a special taste experience that has grown to become a signature soup due to its comforting and traditional nature, giving you the feeling of a true african anytime you’re eating it.
4. Oha Soup
Oha Soup is a special dish from southeastern Nigeria, made with tender Oha leaves, which have a unique, slightly peppery taste. The leaves are seasonal, so fresh Oha may be slightly expensive depending on the season.
The signature soup is thickened with cocoyam paste and cooked with palm oil with assorted meats and spices. Because Oha leaves are delicate and tender, they are added towards the end of cooking to preserve their fresh flavor and nutrients.
Oha soup is a perfect proof of how Nigerians prioritize freshness and quality in their meals.
5. Edikaikong Soup
Edikaikong originated from the Efik tribe in the southeastern part of Nigeria. This classic soup is made from a combination of fluted pumpkin leaves (ugwu) and waterleaf.
This soup is often packed with proteins from assorted meats to fresh fish, periwinkles, and spices, making it incredibly nutrient-dense and filling.
Edikaikong is very similar to Afang soup, but it has a different vegetable proportion. This classic soup is often considered a celebration dish, made for weddings, special occasions, or when entertaining honored guests.
Stock Your Kitchen the Nigerian Way
At Aso Rock Market, we keep all your favorite African soup ingredients fresh—from palm fruit concentrate for Ofe Akwu to dried fish, locust beans, and Oha leaves.
Whatever you need, we have it in stock for you. Whether you need to get an Edikaikong recipe just right or make a quick Okra soup after work, you can get all the ingredients at just one place.
Taste Nigeria. Taste home.
Shop from Aso Rock Market online for everything african grocery.