LOOKOUT! 6 NIGERIAN SOUPS YOU CANNOT RESIST

Nigerian soups are simply delicious and easy to prepare. But of the lot, which are the most pleasing to the eye and same time teasing to the taste buds. Listed here are 6 of the finest soups you just cannot resist.

EDIKANG IKONG SOUP

The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.

The only downside to this soup is that it loses its nutritional value when refrigerated over a long period of time. It is advisable to make what would be enough for few days, one week at most.

OFE NSALA

Known as the white soup due to its light colour, the Ofe Nsala is one of the few soups in the country that is made without palm oil. It is very popular in the south and eastern part of Nigeria, as the Efiks and Igbos are the top makers and consumers of this delicious soup. The authentic soup recipe calls for fresh whole cat fish which gives this soup its unique taste but in its absence catfish fillets or conger eel can be used.

Ofe Nsala Soup is perfect for a cold rainy day due to its spicy taste. It is also easy to prepare, you can count on it to save the day when you run out on soup a few days.
 

MIYAN TAUSHE

Miyan Taushe is a pumpkin soup popular among the Hausas. It is prepared with ripe pumpkin meat and enjoyed by both young and old. Miyan Taushe has a sweet taste and is also quite easy to prepare. It is often taken with tuwon shinkafa and tuwon masara.

GBEGIRI

Yorubas call it gbegiri, while its miyan wake in the Hausa dialect. Gbegiri, the yellowish delicacy, is made with beans devoid of coat or hull that has been mashed and enriched with palm-oil, fish and spices. The soup comes alive when ewedu soup is added to it

The combination of the gbegiri and ewedu with accompanying stew will surely tease and challenge the tastebuds!

NKWOBI

Nkwobi is a classic and very popular delicacy originating from the South-Eastern region in Nigeria. Made with cowleg cooked and smothered in thick sauce, it is one of the many culinary delights to be derived from Igbo origins.

More of an appetizer and served on its own, Nkwobi has become a favourite part of the menu when eating out in “traditional” restaurants both home and beyond.

EFO RIRO

A traditional vegetable soup of the Yoruba tribe, Efo riro is known for its savoury taste and richness. Prepared with assorted meat, fish and large quantity of green vegetables, it goes pretty well with pounded yam, amala, eba, fufu and even tuwo shinkafa.