Six Savoury and Sumptuous Soups - Google Arts & Culture (2024)

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Six Savoury and Sumptuous Soups - Google Arts & Culture? ›

Here's a selection of six: Banga soup, Ofe Owerri, Efo riro, Okra soup, Ogbono soup and Edikainkong.

Banga is a type of palm fruit soup from Southern (the Niger Delta) Nigeria, particularly the itsekiri ethnic group. This cuisine is quite different from ofe akwu, a variant found in Igbo culture. The Binis have a soup from palm fruits similar to ofe akwu" in ingredients and manner of preparation.

Egusi soup

Contrary to popular opinion, Egusi is not necessarily an original Yoruba soup, despite the distinctive style of cooking, since it is eaten by West Africans, from the Igbo tribe in Nigeria, all the way to Ghana, where it is called 'Agushie'.

Banga soup contains fats, Vitamin A and E. The palm oil that makes up the soup is an excellent source of tocotrienols, a form of vitamin E with strong antioxidant properties that supports brain health. Vitamin A is also great for the skin and eyes. It helps to improve vision and give clearer skin.

Break the bank!

Ofe Owerri is one of the most expensive Igbo soups; it is made with assorted meat (different parts of cow meat), snails, dried fish, and stockfish.

It is believed to originate in what is now modern-day Ghana, by the Asante, the Akuapem, the Akyem, the Bono, and the Fante people of the Akan ethnic group of Ghana and now generally accepted across the country.

Its common names include egusi in Yoruba, 'egwusi in Igbo and agushi in Hausa. Vernacular names for this crop include egusi-itoo. In English it is known as Mann's cucumeropsis and white-seed melon.

Pounded yam or '''Akpu, Utara-ji or Nni-ji'''(Igbo) Iyán (Yoruba) or Ruam-Yo (Tiv) is a Nigerian swallow food native to the Igbo people, Yoruba, Edo, Tiv and Ebira ethnic groups.

Okra soup (aka ila alasepo)

This Nigerian Okra soup recipe can be replicated with or without Palm oil. It is also by far the cheapest soup one could prepare in the country.

Is Ogbono soup Igbo or Yoruba? ›

The Common use of the word “ogbono” in general Nigerian parlance stems from the Igbo name for the word. Among the Nupe, it is called 'pekpeara', 'ogwi' in Bini, 'uyo' in Efik, and 'oro' or 'apon' in Yoruba.

Ewedu soup is a Nigerian soup created by the Yoruba ethnic group. It is made from jute leaf, hence it is known as jute leaf soup. Similar to Okra soup, the soup is mucilaginous in texture and is a typical accompaniment to Yoruba beef stew and fish stew.

In the U.S., gumbo is the top national soup, a thick spicy soup from Louisiana. Clam chowder is another.

Clear soups are also called passed soups, as any chunks of ingredients are taken out of the soup, and you are left with a liquid soup. Consommé, a French clarified meat or fish broth, is a classic version of a clear soup.

A chowder is a thick, chunky soup. Traditionally, a chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese have become popular.

Oha soup is a Nigerian delicacy from the Eastern region. It is commonly prepared by the Igbo people from an evergreen tree whose botanical name is Pterocarpus mildraedii.

Atama soup or Amme-Eddi is also called Banga Soup in pidgin English(Nigerian English) It is a kind of palm-fruit vegetable soup that originates from the Efik people of Cross River state, Urhobo and Isoko people of Delta State in South South Nigeria.

Edikaikong soup is the real vegetable soup of the Ibibios or Efiks people of South South region in Nigeria.

Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Ibibio People of Akwa Ibom in Southern Nigeria.