Nigeria isn’t just famous for its colorful culture and friendly people; it’s also known for some amazing food. Let’s talk about some of the best Nigerian soups and stews you’ve got to try. These aren’t just ordinary dishes; they’re like a warm hug from Nigeria, full of flavor and love.
First up, Efo Riro. Think of a big, comforting bowl of spinach stew, cooked with different kinds of meat. It’s like the superhero of stews, packed with greens and goodness.
Then there’s Ayamase, also known as Ofada Stew. This one’s a bit spicy and full of green peppers. It’s usually served with a special kind of rice called Ofada rice. It’s a real treat!
Ever heard of Nkwobi? It’s cow foot cooked in a spicy sauce made from palm oil and groundnuts. Sounds unusual, right? But it’s super tasty and a favorite for many.
Now, let’s talk about Gbegiri and Ewedu Soup. This is like getting two soups in one! Gbegiri is made from beans, and Ewedu is made from jute leaves. Together, they’re magic.
Banga Soup is next. It’s made from palm fruit, and it usually has seafood in it. It’s like a trip to the seaside in a bowl.
For those who love a bit of spice, Pepper Soup is perfect. It’s a light soup with either meat or fish, and yes, it’s spicy!
Pounded Yam and Egusi Soup is a classic. Egusi Soup is made from melon seeds and goes perfectly with soft, pounded yam. It’s a real comfort food.
Jollof Rice with Grilled Chicken – now that’s a party on a plate! Spicy rice and juicy grilled chicken, what’s not to love?
Moi Moi is a steamed bean pudding that can have fish or eggs in it. It’s smooth, tasty, and really filling.
For the meat lovers, there’s Asun, which is spicy goat meat that’s grilled and then sautéed. It’s a bit chewy, a bit spicy, and totally delicious.
Isi Ewu is for the adventurous eaters. It’s a dish made from goat’s head, and it’s a real delicacy.
Ukodo is a yam and pepper soup, full of flavor and great for a cold day.
Afang Soup is made with special leaves and assorted meats. It’s a bit like a garden in a bowl!
Ofe Akwu, or Palm Nut Soup, is another soup that uses palm nut paste. It’s rich and tasty.
Ofe Owerri is a special soup from the city of Owerri. It’s got a lot of fans because of its unique taste.
Edikang Ikong Soup is full of vegetables and meat. It’s like a health boost in a bowl.
Abacha, also known as African Salad, is made with shredded cassava. It’s a cool, refreshing dish.
Nsala, or White Soup, is light and spicy but doesn’t have palm oil. It’s different and delicious.
Atama Soup uses special leaves and seafood. It’s a bit exotic and really yummy.
Lastly, Ila Asepo is a soup that combines okra with palm oil. It’s slimy, but in a good way!
Check out the following list of our top 20 Best Nigerian Recipes To Try This December 2023
20 Best Nigerian Dishes To Try This December 2023
- Efo Riro – A rich spinach stew with assorted meats.
- Ayamase (Ofada Stew) – A spicy green pepper sauce with ofada rice.
- Nkwobi – Cow foot cooked in a spicy palm oil and groundnut sauce.
- Gbegiri and Ewedu Soup – A duo of bean and jute leaf soups.
- Banga Soup – A palm fruit extract soup with seafood.
- Pepper Soup – A light, spicy broth with meat or fish.
- Pounded Yam and Egusi Soup – Melon seed soup with pounded yam.
- Jollof Rice with Grilled Chicken – Spiced rice with grilled chicken.
- Moi Moi – Steamed bean pudding with fish or eggs.
- Asun (Spicy Goat Meat) – Grilled and sautéed spicy goat meat.
- Isi Ewu (Spiced Goat Head) – A delicacy made from goat’s head.
- Ukodo (Yam and Pepper Soup) – A flavorful yam and meat soup.
- Afang Soup – A soup made with Afang leaves and assorted meats.
- Ofe Akwu (Palm Nut Soup) – A soup made from palm nut paste.
- Ofe Owerri (Owerri Soup) – A special soup from Owerri.
- Edikang Ikong Soup – A soup made with vegetables and meat.
- Abacha (African Salad) – A salad made with shredded cassava.
- Nsala (White Soup) – A light, spicy soup made without palm oil.
- Atama Soup – A soup made with Atama leaves and seafood.
- Ila Asepo (Okra and Palm Oil Soup) – A soup combining okra with palm oil.
Efo Riro (Spinach Stew)

Looking for something warm and satisfying? Efo Riro is a hit in Nigeria – it’s a stew that brings together greens and meat in a delicious way. Think of it as a cozy, flavorful meal in a bowl!
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 6
What You Need:
- Spinach (2 lbs, chopped)
- Palm oil (1 cup)
- Onions (2 big ones, chopped)
- Bell peppers (2, blended)
- Habanero pepper (1, blended) – optional, for a spicy kick
- Mixed meats (2 cups – your choice of chicken, beef, or goat)
- Smoked fish (1 cup, deboned)
- Ground crayfish (2 tablespoons)
- Stock (beef or chicken, 2 cups)
- Salt (to taste)
- Maggi or bouillon cubes (2)
How to Make It:
- Start Cooking: Heat palm oil in a large pot. Add onions and cook until they’re soft.
- Add Peppers: Put in the blended peppers and cook for 10 minutes until it smells awesome.
- Meat Time: Add the meats and fish. Stir well and cook for 5 minutes.
- Broth and Seasoning: Pour in the stock, crayfish, Maggi cubes, and salt. Cook for 10 minutes.
- Spinach Goes In: Now, add the spinach. Mix it gently and cook for another 10 minutes. Keep the spinach bright and cheerful!
- All Set: Once everything’s cooked, it’s ready to serve. Enjoy it with fufu, yam, or rice.
Nutrition Per Serving (approximate):
- Calories: 350
- Fat: 25g
- Carbs: 15g
- Protein: 20g
Ayamase (Ofada Stew)

Ever tried a green chili stew? Ayamase, also known as Ofada stew, is a spicy, flavorful Nigerian dish. It’s made with green bell peppers and lots of meat, and it’s a real treat for those who love a bit of heat in their food!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hour 10 mins
Servings: 6
What You Need:
- Green bell peppers (4, blended)
- Scotch bonnet peppers (2, blended) – adjust for spice level
- Onions (2, chopped)
- Palm oil (1 cup)
- Assorted meats (beef, goat, tripe, 2 lbs, cooked)
- Locust beans (1 tablespoon)
- Ground crayfish (2 tablespoons)
- Seasoning cubes (2, like Maggi or Knorr)
- Salt (to taste)
- Boiled eggs (4, optional)
How to Make It:
- Get the Base Ready: In a large pot, heat the palm oil until it changes color to a clear yellow (be careful not to overheat). Add one chopped onion and fry until translucent.
- Blend and Cook: Add the blended green peppers and scotch bonnets. Cook this mix until the raw taste is gone, about 15 minutes.
- Meat Time: Add your cooked meats, locust beans, crayfish, seasoning cubes, and salt. Stir well.
- Simmer Away: Let it simmer for about 30 minutes. Stir occasionally. You’re looking for the oil to float on top and the stew to thicken slightly.
- Final Touch: If you’re using boiled eggs, add them in the last 5 minutes.
- Ready to Serve: Serve your Ayamase with Ofada rice or any other rice you like.
Nutrition Per Serving (approximate):
- Calories: 400
- Fat: 28g
- Carbs: 15g
- Protein: 25g
Nkwobi (Spicy Cow Foot)

Craving something truly unique? Nkwobi is a Nigerian specialty – spicy, flavorful cow foot, usually enjoyed as a luxurious treat. It’s cooked till tender and mixed with a savory sauce. Perfect for adventurous taste buds!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 4
What You Need:
- Cow foot (2 lbs, cut into pieces)
- Palm oil (1/2 cup)
- Ground crayfish (2 tablespoons)
- Potash (1 teaspoon, dissolved in water)
- Onion (1, sliced, for garnish)
- Habanero pepper (1, chopped, for garnish)
- Salt (to taste)
- Seasoning cubes (2, like Maggi or Knorr)
How to Make It:
- Cook the Cow Foot: Put the cow foot in a pot, add a little water, salt, and seasoning cubes. Cook until it’s super tender (about 2 hours). You might need to add more water along the way.
- Make the Sauce: Mix palm oil and the potash water. Stir until it thickens and turns yellow. Add ground crayfish. Keep stirring!
- Mix It Up: Once the cow foot is cooked and tender, add it to the sauce. Mix it up so the meat gets all the flavors.
- Garnish and Serve: Serve your Nkwobi in a bowl, garnished with onion rings and chopped habanero pepper.
Nutrition Per Serving (approximate):
- Calories: 380
- Fat: 26g
- Carbs: 5g
- Protein: 30g
Gbegiri and Ewedu Soup

Get ready for a soup duo that’s a hit in Nigeria! Gbegiri is a smooth bean soup, and Ewedu is made from jute leaves. Together, they make a comforting and nutritious meal, especially when served with Amala (yam flour dumplings).
Prep Time: 20 mins (for Gbegiri), 15 mins (for Ewedu)
Cook Time: 45 mins (for Gbegiri), 15 mins (for Ewedu)
Total Time: 1 hr 5 mins (for both soups)
Servings: 6
What You Need for Gbegiri:
- Black-eyed peas (1 cup, soaked and peeled)
- Palm oil (2 tablespoons)
- Ground crayfish (1 tablespoon)
- Onion (1, chopped)
- Seasoning cubes (2)
- Salt (to taste)
What You Need for Ewedu:
- Ewedu leaves (jute leaves, 200g, finely chopped or blended)
- Water (2 cups)
- Locust beans (1 tablespoon)
- Salt (to taste)
How to Make Gbegiri:
- Cook the Beans: Put the black-eyed peas in a pot with enough water. Boil until they’re very soft.
- Blend and Simmer: Blend the beans to a smooth consistency. Pour back into the pot.
- Add Flavors: Add palm oil, crayfish, onion, seasoning cubes, and salt. Let it cook for about 30 mins.
How to Make Ewedu:
- Cook Ewedu Leaves: Boil the ewedu leaves in water for about 5 minutes.
- Blend: You can blend the leaves for a smoother texture or leave them as is.
- Season: Add locust beans and salt. Simmer for about 10 minutes.
Nutrition Per Serving (approximate for both soups):
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 8g
Banga Soup

Dive into the flavors of the Niger Delta with Banga Soup! It’s a palm fruit soup that’s rich, aromatic, and pairs perfectly with seafood. Enjoyed with starch or fufu, it’s a dish that brings a piece of Nigerian tradition to your table.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6
What You Need:
- Palm fruit extract (2 cups)
- Fresh catfish or other seafood (2 lbs)
- Beef or goat meat (optional, 1 lb)
- Dried fish (1 cup)
- Ataiko and irugeje spices (1 tablespoon each)
- Oburunbebe stick (1, for flavor)
- Fresh vegetables (bitter leaf or spinach, 1 cup)
- Onions (1, chopped)
- Salt and seasoning cubes (to taste)
How to Make It:
- Prep the Palm Fruit: Start by boiling the palm fruit extract until it thickens.
- Cook Meat: If using beef or goat meat, cook it separately with some seasoning until tender.
- Add Flavors: To the thickened palm fruit, add the dried fish, spices, and oburunbebe stick. Let it simmer.
- Seafood Time: Add the fresh catfish or other seafood and the cooked meat. Cook until the fish is done.
- Vegetables In: Add chopped onions and your choice of vegetables. Cook for a few more minutes.
- Season: Finally, add salt and seasoning cubes to taste.
Nutrition Per Serving (approximate):
- Calories: 350
- Fat: 20g
- Carbs: 15g
- Protein: 25g
Pepper Soup

Pepper Soup is perfect if you’re in the mood for something light yet spicy. It’s a popular Nigerian broth-based soup known for its warmth and rich blend of aromatic spices. Choose your favorite meat – fish, chicken, goat, or beef – and let’s get cooking!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4
What You Need:
- Meat of choice (fish, chicken, goat, or beef, 2 lbs)
- Pepper soup spice mix (2 tablespoons)
- Scotch bonnet peppers (2, chopped) – adjust for heat
- Onion (1, chopped)
- Garlic cloves (2, minced)
- Ginger (1 inch, grated)
- Lemongrass stalks (2, optional)
- Water (4 cups)
- Salt and seasoning cubes (to taste)
- Fresh herbs (like parsley or cilantro, for garnish)
How to Make It:
- Prep the Meat: Clean your chosen meat. If using chicken or beef, you might want to cut it into bite-sized pieces.
- Boil the Meat: Put the meat in a pot with water. Add salt, seasoning cubes, and half of the chopped onions. Let it cook until the meat is tender.
- Add Spices: Now, add pepper soup spice mix, the rest of the onion, garlic, ginger, and lemongrass. Simmer everything for about 20 minutes.
- Check the Flavors: Taste and adjust the seasoning if needed. If you want more heat, add more chopped scotch bonnet.
- Serve: Once the soup is flavorful and the meat is cooked through, it’s ready. Garnish with fresh herbs.
Nutrition Per Serving (approximate):
- Calories: 300
- Fat: 15g
- Carbs: 5g
- Protein: 35g
Pounded Yam and Egusi Soup

Get ready for a classic Nigerian combo: Pounded Yam and Egusi Soup. Egusi soup is made with melon seeds and packed with flavor, often cooked with leafy vegetables and meat or fish. Paired with smooth, stretchy pounded yam, it’s a meal that’s both filling and delicious.
Prep Time for Egusi Soup: 20 mins
Cook Time for Egusi Soup: 40 mins
Prep and Cook Time for Pounded Yam: 20 mins
Total Time: 1 hr 20 mins
Servings: 6
What You Need for Egusi Soup:
- Egusi seeds (ground, 2 cups)
- Palm oil (1/2 cup)
- Beef, fish, or chicken (2 lbs, cut into pieces)
- Spinach or bitter leaves (2 cups, chopped)
- Ground crayfish (2 tablespoons)
- Onion (1, chopped)
- Pepper mix (blended tomatoes, bell peppers, and onions, 2 cups)
- Seasoning cubes (2)
- Salt (to taste)
What You Need for Pounded Yam:
- Yam (2 lbs, peeled and cut into chunks)
- Water (enough to cover yams)
How to Make Egusi Soup:
- Cook the Meat: Start by boiling your meat or fish with seasoning and onion until tender.
- Fry the Egusi: Heat palm oil in a pot, add the ground egusi, and fry for a few minutes.
- Add Pepper Mix: Pour in the pepper mix and cook until the oil floats to the top.
- Combine Everything: Add the cooked meat or fish, ground crayfish, and more water if needed. Cook for about 20 minutes.
- Finish with Greens: Add the spinach or bitter leaves. Cook until the leaves are just wilted.
How to Make Pounded Yam:
- Boil the Yams: Put yam chunks in a pot, cover with water, and boil until very soft.
- Pound the Yam: Drain the yams and pound them until smooth and stretchy. (You can use a stand mixer if you don’t have a mortar and pestle.)
Nutrition Per Serving (approximate for both dishes):
- Calories: 500
- Fat: 30g
- Carbs: 40g
- Protein: 25g
Jollof Rice with Grilled Chicken

Jollof Rice with Grilled Chicken is a festive Nigerian dish, perfect for celebrations or a family dinner. This spicy, tomato-based rice dish paired with juicy grilled chicken is a favorite for good reason – it’s incredibly tasty!
Prep Time: 20 mins
Cook Time for Jollof Rice: 50 mins
Cook Time for Grilled Chicken: 30 mins
Total Time: 1 hr 40 mins
Servings: 6
What You Need for Jollof Rice:
- Long grain parboiled rice (3 cups)
- Tomato paste (1/4 cup)
- Fresh tomatoes (4, blended)
- Red bell peppers (2, blended)
- Onions (2, chopped)
- Chicken or vegetable stock (4 cups)
- Thyme and curry powder (1 teaspoon each)
- Bay leaves (2)
- Salt and pepper (to taste)
- Vegetable oil (1/4 cup)
What You Need for Grilled Chicken:
- Chicken thighs or breasts (6 pieces)
- Lemon juice (2 tablespoons)
- Garlic powder, paprika, thyme (1 teaspoon each)
- Salt and pepper (to taste)
- Olive oil (2 tablespoons)
How to Make Jollof Rice:
- Prep the Sauce: In a large pot, heat oil and fry one onion until golden. Add tomato paste, fresh tomatoes, and red bell peppers. Cook till it reduces and the oil rises to the top.
- Cook the Rice: Add rice, stock, thyme, curry, bay leaves, salt, and pepper. Stir, cover, and cook on low heat until rice is done, about 40-50 mins.
How to Make Grilled Chicken:
- Marinate Chicken: Mix lemon juice, garlic powder, paprika, thyme, salt, pepper, and olive oil. Coat the chicken and let it marinate for at least 30 mins.
- Grill the Chicken: Grill the chicken on medium heat until fully cooked, turning occasionally for even cooking.
Nutrition Per Serving (approximate for both dishes):
- Calories: 600
- Fat: 20g
- Carbs: 70g
- Protein: 40g
Moi Moi (Steamed Bean Pudding)
Moi Moi is a flavorful Nigerian delicacy, made from ground beans and spices, often with added fish or eggs. It’s a unique dish – light yet filling and packed with protein. Perfect for a healthy, tasty meal!
Prep Time: 30 mins (includes bean prep)
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6
What You Need:
- Black-eyed peas (2 cups, soaked and skins removed)
- Red bell peppers (2, blended)
- Onions (1, blended)
- Scotch bonnet peppers (1, blended) – optional, for heat
- Vegetable oil (1/4 cup)
- Fish (like mackerel, 1 cup, cooked and flaked) or hard-boiled eggs (4, sliced)
- Salt (to taste)
- Seasoning cubes (2)
How to Make It:
- Prepare the Beans: After soaking and peeling the beans, blend them with onions, bell peppers, and scotch bonnet peppers to a smooth paste.
- Mix in Other Ingredients: To the bean paste, add vegetable oil, salt, and seasoning cubes. Mix well.
- Add the Protein: Stir in the flaked fish or place slices of hard-boiled egg in the mixture.
- Steam: Pour the mixture into containers or moi moi leaves. Steam for about 1 hour or until the Moi Moi sets and is cooked through.
- Ready to Serve: Once it’s firm and cooked, your Moi Moi is ready. Enjoy it as a side dish or a main meal.
Nutrition Per Serving (approximate):
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 15g
Asun (Spicy Goat Meat)

Ready for a spicy treat? Asun is a Nigerian dish of grilled and then sautéed goat meat, packed with fiery flavor. It’s a popular party dish, known for its smoky taste and heat. Perfect for those who love a spicy kick!
Prep Time: 15 mins (plus marinating time)
Cook Time: 45 mins
Total Time: 1 hr (not including marinating)
Servings: 4
What You Need:
- Goat meat (2 lbs, cut into bite-sized pieces)
- Scotch bonnet peppers (2, chopped)
- Onions (2, sliced)
- Bell peppers (2, sliced)
- Garlic cloves (4, minced)
- Ginger (1 inch, grated)
- Thyme (1 teaspoon)
- Seasoning cubes (2)
- Salt (to taste)
- Vegetable oil (for grilling and sautéing)
How to Make It:
- Marinate the Meat: Season the goat meat with salt, pepper, garlic, ginger, and thyme. Let it marinate for at least 1 hour or overnight for the best flavor.
- Grill the Meat: Grill the marinated meat until it’s nicely charred and almost cooked through.
- Sauté for Flavor: In a pan, heat some oil. Add onions, bell peppers, and scotch bonnets. Fry for a few minutes. Then add the grilled goat meat. Sauté everything together until the meat is fully cooked and flavors are blended.
- Serve Hot: Asun is best enjoyed hot, straight from the stove. It’s a fantastic dish for sharing with friends and family.
Nutrition Per Serving (approximate):
- Calories: 320
- Fat: 15g
- Carbs: 10g
- Protein: 35g
Isi Ewu (Spiced Goat Head)

Isi Ewu is a luxurious Nigerian dish, traditionally made with a goat’s head. It’s a delicacy that’s rich in flavor and deeply rooted in Igbo culture. A must-try if you’re looking for an authentic Nigerian experience!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 4
What You Need:
- Goat head (1, cleaned and cut into pieces)
- Palm oil (1 cup)
- Onions (2, chopped)
- Utazi leaves (a handful, chopped)
- Scotch bonnet peppers (2, blended)
- Ground crayfish (2 tablespoons)
- Seasoning cubes (2)
- Salt (to taste)
- Potash (1 teaspoon)
How to Make It:
- Prepare the Goat Head: Boil the goat head pieces with seasoning cubes and salt until tender. This can take up to 2 hours.
- Make the Sauce: Dissolve potash in a little water and mix it with palm oil until it turns yellow. Add the ground crayfish, blended peppers, and half of the chopped onions. Cook this mixture for a few minutes.
- Combine Everything: Add the cooked goat head to the sauce. Mix well and let it simmer for about 10 minutes.
- Garnish: Add the remaining chopped onions and utazi leaves for a fresh, slightly bitter taste.
- Serve Hot: Isi Ewu is best enjoyed hot and usually with a cold drink on the side.
Nutrition Per Serving (approximate):
- Calories: 450
- Fat: 35g
- Carbs: 5g
- Protein: 30g
Ukodo (Yam and Pepper Soup)

Ukodo, often called Yam Pepper Soup, is a delightful Nigerian dish. It’s a warm, spicy, and soothing soup, typically made with yam and either fish or meat. Perfect for chilly evenings or when you need some comfort food!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4
What You Need:
- Yam (2 lbs, peeled and cut into chunks)
- Fish or chicken (2 lbs, cleaned and cut into pieces)
- Scotch bonnet peppers (2, blended) – adjust to your spice level
- Onions (2, chopped)
- Ginger (1 inch, grated)
- Garlic cloves (4, minced)
- Lemongrass stalks (2, optional)
- Pepper soup spice mix (2 tablespoons)
- Water (6 cups)
- Salt and seasoning cubes (to taste)
- Fresh herbs (like parsley, for garnish)
How to Make It:
- Boil the Yam: In a pot, cook the yam chunks in water until they’re halfway done.
- Add the Protein: Add your choice of fish or chicken to the pot. Season with salt and seasoning cubes.
- Spice It Up: Add the blended scotch bonnet peppers, onions, ginger, garlic, lemongrass (if using), and pepper soup spice. Mix well.
- Let It Simmer: Cook everything together until the yam is fully cooked and the fish or chicken is tender, about 30 minutes.
- Garnish and Serve: Garnish with fresh herbs before serving.
Nutrition Per Serving (approximate):
- Calories: 350
- Fat: 10g
- Carbs: 40g
- Protein: 30g
Afang Soup

Afang Soup is a delicious and hearty Nigerian soup, famous in the Efik and Ibibio communities. It’s made with Afang leaves and water leaves, giving it a unique taste and texture, usually accompanied by an assortment of meats and seafood.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6
What You Need:
- Afang leaves (dried, 2 cups, ground or blended)
- Water leaves (2 cups, chopped)
- Assorted meats (beef, goat, snails, 2 lbs)
- Smoked fish (1 cup, deboned)
- Periwinkle (1 cup, optional)
- Palm oil (1 cup)
- Ground crayfish (2 tablespoons)
- Pepper (to taste)
- Onions (1, chopped)
- Seasoning cubes (2)
- Salt (to taste)
How to Make It:
- Prep the Meats: Boil the assorted meats with seasoning cubes and salt until tender.
- Cook Water Leaves: In a large pot, add the water leaves. Cook until they wilt and release their liquid.
- Add Palm Oil and Seasonings: Stir in palm oil, ground crayfish, pepper, and chopped onions. Cook for about 10 minutes.
- Meats and Fish: Add the cooked meats, smoked fish, and periwinkle to the pot. Mix well.
- Finish with Afang Leaves: Finally, add the Afang leaves. Stir and let the soup simmer for 5-10 minutes.
Nutrition Per Serving (approximate):
- Calories: 450
- Fat: 25g
- Carbs: 15g
- Protein: 35g
Abacha (African Salad)

Abacha, also known as African Salad, is a unique and tasty Nigerian dish. It’s made with dried shredded cassava and mixed with a variety of flavorful ingredients. Perfect as a snack or a light meal!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4
What You Need:
- Dried shredded cassava (Abacha, 2 cups)
- Palm oil (1/2 cup)
- Garden eggs (4, sliced)
- Garden egg leaves (a handful, chopped)
- Onion (1, sliced)
- Crayfish (ground, 2 tablespoons)
- Potash (1 teaspoon, dissolved in water)
- Ukpaka or Ugba (fermented oil bean seeds, 1 cup)
- Salt (to taste)
- Pepper (to taste)
- Dry fish or smoked fish (1 cup, shredded)
- Stock cubes (2)
How to Make It:
- Prepare the Abacha: Soak the dried Abacha in hot water for a few minutes, then drain and set aside.
- Make the Dressing: Mix palm oil with the dissolved potash until it thickens. Add salt, pepper, ground crayfish, and stock cubes.
- Combine Everything: In a large bowl, mix the Abacha with the palm oil dressing. Add the Ukpaka (Ugba), sliced onions, garden eggs, and garden egg leaves. Stir everything together.
- Add the Fish: If using dry or smoked fish, add it in now.
- Serve Chilled: Abacha is best enjoyed cool. Let it sit for a bit before serving.
Nutrition Per Serving (approximate):
- Calories: 280
- Fat: 15g
- Carbs: 30g
- Protein: 10g
Atama Soup

Atama Soup is a traditional Nigerian soup from the Efik people of the Niger Delta. It’s made with Atama leaves, which bring a unique flavor, and often includes seafood and palm oil, making it rich and delightful.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6
What You Need:
- Atama leaves (2 cups, shredded)
- Palm oil (1 cup)
- Assorted seafood (fish, prawns, periwinkle, 2 lbs)
- Meat (beef or goat, 1 lb, optional)
- Stock fish (1 cup, soaked and deboned)
- Ground crayfish (2 tablespoons)
- Scotch bonnet peppers (2, blended)
- Onion (1, chopped)
- Seasoning cubes (2)
- Salt (to taste)
How to Make It:
- Cook the Meat: If using meat, boil it with seasoning cubes and salt until tender.
- Prepare the Base: In a pot, heat the palm oil, then add the blended peppers and onions. Cook until fragrant.
- Add the Seafood: Introduce the assorted seafood and stock fish to the pot. Cook until almost done.
- Season the Soup: Add ground crayfish, seasoning cubes, and salt. Stir well.
- Finish with Atama Leaves: Add the shredded Atama leaves last. Let the soup simmer for about 10-15 minutes.
Nutrition Per Serving (approximate):
- Calories: 400
- Fat: 25g
- Carbs: 10g
- Protein: 35g
Ila Asepo (Okra and Palm Oil Soup)

Ila Asepo is a delicious Nigerian soup, known for its unique combination of okra and palm oil. It’s a simple yet flavorful dish, often including fish or meat, and it’s perfect for those who love a mix of textures in their meals.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
What You Need:
- Okra (2 cups, chopped)
- Palm oil (1/2 cup)
- Fish (like catfish or tilapia, 1 lb, cut into pieces)
- Meat (beef or chicken, 1 lb, optional)
- Shrimp (1 cup, peeled)
- Onions (1, chopped)
- Ground crayfish (2 tablespoons)
- Scotch bonnet peppers (2, blended) – adjust to your spice level
- Stock or water (4 cups)
- Seasoning cubes (2)
- Salt (to taste)
How to Make It:
- Cook the Meat: If using meat, boil it with onions, seasoning cubes, and a little salt until tender.
- Add the Fish: Add the fish to the pot with the meat and cook until almost done.
- Introduce Okra: Add the chopped okra, ground crayfish, and blended peppers to the pot. Pour in the palm oil.
- Simmer the Soup: Add stock or water to achieve your desired consistency. Let it simmer for about 20 minutes.
- Finish with Shrimp: Add the shrimp in the last 5 minutes of cooking.
Nutrition Per Serving (approximate):
- Calories: 350
- Fat: 20g
- Carbs: 15g
- Protein: 30g
Ofe Owerri (Owerri Soup)
Ofe Owerri, a classic soup from the heart of Owerri, is a rich and savory delight. It’s known for its variety of meats and thick, satisfying texture. A true taste of Nigerian hospitality!
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6
What You Need:
- Assorted meats (beef, goat, tripe, 2 lbs)
- Cocoyam (5, peeled and boiled)
- Uziza leaves (1 cup, chopped)
- Ugu leaves (1 cup, chopped)
- Palm oil (1/2 cup)
- Stock fish (1 cup, soaked and deboned)
- Ground crayfish (2 tablespoons)
- Scotch bonnet peppers (2, blended)
- Onion (1, chopped)
- Seasoning cubes (2)
- Salt (to taste)
How to Make It:
- Prepare the Meats: Boil the assorted meats with seasoning cubes and salt until tender.
- Make Cocoyam Paste: Mash or blend the boiled cocoyam to a smooth paste.
- Start the Soup: In a pot, add the cooked meats and stock fish. Pour in enough water to cover them.
- Add Cocoyam Paste: Stir in the cocoyam paste to thicken the soup. Let it simmer.
- Add Greens: Once the soup starts to thicken, add the uziza and ugu leaves, palm oil, ground crayfish, blended peppers, and onion.
- Final Simmer: Cook everything together for about 20 minutes. Check for seasoning and adjust if necessary.
Nutrition Per Serving (approximate):
- Calories: 400
- Fat: 25g
- Carbs: 20g
- Protein: 35g
Edikang Ikong Soup
Edikang Ikong Soup is a highly nutritious and savory dish from the Efik ethnic group in Nigeria. It’s packed with leafy greens and often includes meat and fish, making it a well-rounded and satisfying meal.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6
What You Need:
- Fluted pumpkin leaves (Ugu, 2 cups, chopped)
- Water leaves (2 cups, chopped)
- Palm oil (1/2 cup)
- Assorted meats (beef, goat, 2 lbs)
- Dried fish (1 cup, deboned)
- Periwinkles (1 cup, cleaned)
- Ground crayfish (2 tablespoons)
- Scotch bonnet peppers (2, blended)
- Onions (1, chopped)
- Seasoning cubes (2)
- Salt (to taste)
How to Make It:
- Cook the Meats: Boil the assorted meats with seasoning cubes and salt until tender.
- Prepare the Greens: In a separate pot, cook the water leaves until they reduce in size and become tender.
- Combine and Cook: Add the meats and their stock to the pot with water leaves. Stir in palm oil, ground crayfish, and blended peppers.
- Add Pumpkin Leaves: Add the fluted pumpkin leaves (ugu) and continue cooking for about 10 minutes. The leaves should be tender but not overcooked.
- Final Touches: Stir in the dried fish and periwinkles. Cook for another 5 minutes. Check for seasoning and adjust if needed.
Nutrition Per Serving (approximate):
- Calories: 450
- Fat: 30g
- Carbs: 15g
- Protein: 35g
Ofe Akwu (Palm Nut Soup)

Ofe Akwu, also known as Palm Nut Soup, is a flavorful Nigerian stew, popular in the Eastern and Southern parts of Nigeria. It’s typically enjoyed with rice, offering a unique taste that’s both rich and aromatic.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6
What You Need:
- Palm nuts (2 cups, extracted to make palm nut paste)
- Assorted meats (beef, goat, 2 lbs)
- Fish (smoked or dried, 1 cup)
- Onions (2, chopped)
- Fresh tomatoes (4, blended)
- Scotch bonnet peppers (2, blended)
- Ground crayfish (2 tablespoons)
- Seasoning cubes (2)
- Salt (to taste)
- Basil or scent leaves (1 cup, chopped)
How to Make It:
- Prepare Palm Nut Paste: Boil the palm nuts until soft, then extract the juice to make a thick paste.
- Cook the Meats: Boil the meats with one onion, seasoning cubes, and salt until tender.
- Start the Stew: In a pot, add the palm nut paste, the remaining onion, blended tomatoes, and peppers. Cook until it begins to thicken and the oil rises to the top.
- Add Meats and Fish: Introduce the cooked meats and fish to the pot. Stir well.
- Season: Add ground crayfish and additional seasoning if needed. Simmer for about 20 minutes.
- Finish with Leaves: Add the chopped basil or scent leaves. Cook for another 5 minutes.
Nutrition Per Serving (approximate):
- Calories: 450
- Fat: 30g
- Carbs: 20g
- Protein: 25g
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