Thursday, 12 July 2012

Nigeria Soup Delicacies and Recipes/food

Nigeria is rich in different kind of mouth watery delicacies which am going to share some of it with you....


Abacha is an Eastern Nigeria dish and is prepared with dried shredded cassava. This exotic delicacy is easy to prepare and is relished as meal or a snack


  • 1 cup, Palm Oil
  • 6 Garden Eggs, diced
  • 400g Abacha (dried shredded cassava)
  • Stockfish- 10 pieces, spiced and cooked
  • 10 pieces of Kpomo, spiced and cooked
  • 100g Ugba, sliced
  • 1tbsp Garden Egg leaves, finely chopped
  • 1/4 tsp Potash
  • 1 Seasoning cube
  • Chilli Pepper to taste
  • 2 tbsp ground Crayfish
  • Boiling water
  • Salt to taste


  • Season and cook the stockfish and kpomo
  • Soak the abacha in cold water for about 10minutes
  • Drain out the cold water, pour boiling water over it and quickly drain out the water
  • Let it sit in a colander for about 5minutes
  • Dissolve the potash in water and then stir with the palm oil in a pot
  • Place on heat and add the pepper, crayfish and seasoning
  • Stir properly then add the ugba,chopped garden eggs,the stockfish and kpomo
  • Add the add abacha and mix properly allowing all the ingredients to blend
  • Garnish with chopped garden egg leaves
  • Add salt to taste

Ekpang Nkukwo

Ekpang Nkukwo is one of the traditional delicacies of the Efiks and Ibibios. Made with cocoyam and little wateryam, this meal is relished by many and contains the basic classes of food, the flavour and taste are heavenly mouth-watering.


  • 1kg Cocoyam, peeled, washed and grated
  • 100g Wateryam (optional), peeled, washed and grated
  • Fresh Cocoyam leaves,Spinach or Pumpkin leaves
  • 500g Meat, Goatmeat,Snails or Fish (optional)
  • 6 cups of Stock
  • 2 cups Hot Water
  • 300g Dried Fish
  • 200g Stockfish, slightly cooked
  • 3/4cup Crayfish
  • 2 cups of prawns or shrimps
  • Chilli Pepper to taste
  • 3 Maggi Cubes
  • Salt to taste
  • 2 medium sized, Onion bulb
  • 2 cups Palm Oil
  • 5 cups Shelled Periwinkle (optional)
  • 2tbsp scent leaf, chopped


Caution: Some species of cocoyam itch terribly so limit it to your palms when grating and wrapping or wear disposable gloves
  • Season and boil the meat to get out the stock
    • Cook the shelled periwinkle for aout 5 minutes in salted water and wash properly
    • Pour the periwinkle in the pot to form a base
    • Add one cup of palm oil
    • To the cocoyam and wateryam mixture, crush and spinkle over 1 cube of Maggi and about 1/2tsp of salt
    • Mix properly with your fingertips or with a wooden stick
    • Use the leaves to make small wraps with the cocoyam and wateryam starting from one tip of the leaf to the other end
    • Make wraps until all the mixture is finished
    • Boil about 2 cups of water
    • Put the ekpang on fire and add the 2 cups of water and steam for about 5mins
    • Add the meat, dried fish and stockfish
    • Add the crayfish, chilli pepper, onions, maggi cubes
    • Add the stock and allow to cook for about 15mins on medium heat
    • Add the shrimps, remaining palm oil, scent leaf and salt to taste
    • Stir and slightly mash or just cut through with a knife
    • If it still isn't properly cooked, add a little more water and allow to cook further on low heat
    • Serve in a flat plate
    • Snails Kebab

      Snails kebab is a sumptuous and crunchy dish enjoyed in many parts of Nigeria. Though snail is most times expensive and its preparation somewhat tasking, eating this delicacy leaves you with a simply rewarding feeling


      • 6 Snails, spiced and seasoned
      • 1/2 cup of vegetable oil for frying
      • 4 Fresh Tomatoes, chopped
      • 1 Green Pepper, squared
      • 1 Paprika, squared
      • I Onion bulb, squared
      • 2 Kebab Sticks


      • Equally cut each snail into two halves
      • Place the oil in a small pot and fry with ths chopped tomatoes for about 2mins
      • Put the well prepared and seasoned snails into the small pot and stir for about 7mins
      • Taste for salt and other seasonings
      • Drain out and leave to cool
      • In a kebab stick, arrange the crunchy but succulent snails, alternating with the squared green pepper, paprika and onions
      • Repeat on the remaining kebab stick
      • Put on a plate and serve with a drink

      Afang Soup

      This is a tasty dish from Southern and Eastern Nigeria specifically Cross River and Akwa Ibom States. It is also called Ukazi and is cooked differently by the Igbos. Consisting of basically vegetables, this soup is rich in Vitamins, Protein and fibre.


      • Afang leaves, pounded
      • Waterleaf or Spinach
      • 1kg Meat/Chicken/Goatmeat
      • Rich meat stock
      • 300g softened Stockfish
      • Dried Fish
      • 200g Kpomo
      • 4 cups Perewinkle
      • 6 Chilli Pepper
      • 1 cup Crayfish, ground
      • 2 Seasoning cubes to taste
      • 2 cups Palm Oil
      • 1 Onion bulb


      • When the meat is soft, add the stockfish, dried fish and kpomo
      • Cook till you have about one cup of stock water in the pot
      • Add the waterleaf and cook for about 3minutes
      • Add the Afang leaves, crayfish and the palm oil
      • Cook for about 5minutes
      • the Maggi Cubes and Pepper
      • Add salt to taste

      Pepper Soup

      Pepper soup is served in most local restaurants and hotels and can be eaten alone as a low-carb dish and prepared using various local aromatic spices and herbs.


      • 1kg Goatmeat, Chicken or Fish
      • 2 Maggi Cubes
      • 1 Onion bulb
      • Pepper to taste
      • 1/2 tsp Ground Ehuru seeds
      • Salt to taste
      • Scent Leaf, mint leaf
      • Tradtional aromatic peppersoup spices (optional)


      • Season the meat properly with the ingredients
      • Add about 5cups of water
      • Cook till the meat is soft
      • Add the peppersoup spices if necessary
      • Add the scent leaf
      • Salt to taste
      Pepper soup is usually accompanied with white rice, boiled yam or boiled plantain when taken as a meal

Isi Ewu

This dish is so unusually delicious and is only complete if you have eaten the major parts of the goat head. It is seasoned with Utazi leaf and Ehuru seeds which gives it the distinct flavour and taste


  • 1 Goat head
  • 1 cup,Palm oil
  • 1/2tsp ground potash
  • Dried pepper to taste
  • 1/2 tsp Ehuru seeds
  • 1 leaf of utazi (it is bitter)
  • Salt to taste


  • Cut the goat head into pieces
  • Season properly and cook till the meat is soft and you are left with a very little but rich stock
  • Set it aside
  • Pour the palm oil into a pot and place over heat
  • Add the onions, potash, pepper and seasoning cube
  • Stir fry for about a minute and then pour in the seasoned goat head with stock
  • Add the Ehuru seeds and the chopped utazi leaf
  • Taste for salt and serve

Egusi Soup

Egusi Soup is prepared from melon seeds and is enjoyed in most parts of Nigeria. Melon seeds are rich in protein and fats. The soup is usually complimented with leafy vegetables which makes it more nutritive and appealing


1kg Beef/ Chicken/Goatmeat 4 cups Pumpkin Leaves (Ugu) or bitterleaf, nicely chopped 4 cups Egusi, ground 400g Dried fish 300g Stockfish 300g Kpomo 4 cups Perewinkle 1 cup Crayfish(ground) Chilli Pepper to taste 3 Seasoning cubes 2 cups Palm oil 2 medium Onions Salt to taste


  • Wash all the ingredients properly
  • Season and boil the meat to make your stock
  • When the meat is almost soft, add the stockfish and kpomo
  • Add about 6cups of water and allow to boil for about 20mins
  • Pour in the ground melon seeds (egusi)
  • Bring to a boil
  • Add the pumpkin leaves or bitterleaf and cook for about 5minutes
  • Add the crayfish and the palm oil
  • Cook for about 5minutes
  • Add the Maggi Cubes and Pepper
  • Add salt to taste

Okro Soup

Okro soup is one of the most popular 'draw soups' enjoyed in almost every part of Nigeria. Okro is also globally known as lady fingers and is rich in Protein. It is very nutritious when combined with pumpkin leaves and is one of the first soups children takes


  • 1kg Beef/ Chicken/Goatmeat
  • 3 cups Pumpkin Leaves (Ugu)/Spinach, nicely chopped
  • 400g Okro, chopped or pounded
  • 400g Dried fish
  • 300g Stockfish
  • 300g Kpomo
  • 1 1/2cups Crayfish(ground)
  • 8 Chilli Pepper
  • 2 cups Periwinkle
  • 3 Seasoning cubes
  • 2 cups Palm oil
  • 1 Onions
  • Salt to taste


  • Wash all the ingredients properly
  • Season and boil the meat to obtain the broth
  • When the meat is almost soft, add the stockfish and kpomo
  • Boil your periwinkle in salt water and wash properly
  • Add about 6cups of water when the stockfish, meat and kpomo are soft
  • Bring to a boil
  • Add the grated okro and palm oil and cook for about 5mins
  • Add the chopped pumpkin leaves, crayfish and maggi cubes
  • Boil for another 3 mins and add salt to taste

Palm Fruit Soup

Popular in the south-south region of Nigeria.The methods of preparation, herbs and spices differ with each ethnic group.The soup is identified as Banga by the Edo and Delta people,Abak for Ibibios and Ofa Oku for the Igbos.


  • 600ml Palm Fruit juice
  • 800g Fresh Fish/ Chicken/ Beef/ Goatmeat
  • Spices for Banga- Otaiko(1tsp) Regeje (1/8tsp)
    Bele tete/Atama (1/4cup)
  • For Abak - 1 cup Atama leaves, pounded
  • 1 Onion bulb, finely blended
  • Pepper to taste
  • 2 seasoning cubes
  • 2 cups Perewinkle
  • Salt to taste
  • 1/2 cup Bitterleaf
  • 5 pieces of snails (optional)
  • 300g softened stockfish
  • 300g smoked dryfish
  • 300g Kpomo (optional)
  • 1/4 Uyayak


  • If you are using Chicken, Beef or goat, season and cook to get your stock for the soup
  • Cook the palm fruit juice and meat and stock and allow to boil for about 20mins
  • Grind the seeds of the spices
  • Add all the spices and the perewinkle
  • Add your stockfish, kpomo and dryfish
  • Add the Snails, pepper, Onions, Maggi, Salt, Bitterleaf and Crayfish
  • Cook for 20mins
  • Serve with your desired swallow
  • If you are using fresh fish or bushmeat, put it in the palm fruit juice and cook for about 10mins
  • Add the Snails, pepper, Onions, Maggi, Salt, Bitterleaf and Crayfish
  • Cook for 20mins
  • Serve with your desired swallow

White Soup

White soup is a delicious and easy to prepare dish prepared by thickening your stock with mashed yam. It is enjoyed by many tribes in the country though it does not consist leafy vegetables.


  • 1 kg Chicken/Goatmeat/ Fish
  • 400g Dried fish
  • 1 1/2 cups Crayfish(ground)
  • 6 Chilli Pepper
  • 2 Seasoning cubes
  • 1 Onion bulb
  • Salt to taste
  • 3 cups Mashed yam
  • Medium size Uyayak


Goatmeat is preferred by many for this dish and if using fish, it does not take time to cook so be observant so the fish does not scatter.
  • Wash all the ingredients properly and keep them seperately in clean bowls or tray
    • Season your meat and boil to get out your stock
    • When the meat is soft,add about 4 cups water
    • When the water starts to boil, scoop in the mashed yam to thicken it
    • Add the dried fish, crayfish, uyayak and maggi cube
    • Cook for about 15mins for it to thicken
    • Add salt to taste

Ogbono Soup

Ogbono soup is a delicious draw soup enjoyed by many tribes in Nigeria. It is also called Ogbolo and is sometimes complimented with leafy vegetables.


  • 3 cups of Stock
  • 1kg Meat
  • 1 cup Pumpkin leaves or Bitterleaf, nicely chopped
  • 1 cup Ogbono, ground
  • 400g Dried fish
  • 400g Stockfish
  • 200g Kpomo, softened
  • 1 cup Crayfish, ground
  • 2 cups shelled perewinkle
  • 8 Chilli Pepper to taste
  • 2 Seasoning cubes
  • 1 cup Palm oil
  • 1 Onions
  • Salt to taste


  • Wash all the ingredients properly
  • Season and boil the meat to obtain the broth
  • When the meat is almost soft, add the stockfish and kpomo
  • In a different pot, boil your periwinkle in salt water and wash properly
  • Add about 6cups of water when the stockfish, meat and kpomo are soft
  • Bring to a boil
  • Add the ogbono, perewinkle and palm oil and cook for about 5mins
  • Add the chopped pumpkin leaves or bitterleaf, crayfish and seasoning cubes
  • Boil for another 3 mins and add salt to taste

How to make Ogi (Pap, eko, akamu) from Scratch

3 cups Corn ( I used white corn)

Soak the Corn in a large bowl for up to 2 days, changing the water every 12 hours.

Thoroughly wash the corn with some cold water. In a blender, blend the corn until extremely smooth.

Using a sieve or cheese cloth, run the pureed corn  through with lots of  water. (this process separates the shaft)

Leave the sieved corn to rest for 1 hour, the  solid part ( the ogi/pap) will settle at the bottom . pour out the excess water and leave the ogi to rest for 2 more days ( for tartness). Changing the water every 12 hours.

The pap is ready when it looks as pictured above. Enjoy!
Ogi is traditionally served with Moi Moi or Akara

Nigerian Akara Recipe 

1 cup peeled beans
1 raw chilli pepper
1 egg
2/3 tspn salt
3 Tspns chopped basil
1/4 cup chopped cooked shrimp (optional) 
oil for frying
  • In a blender, combine the chilli and beans (do not add water). Puree
  • Pour the pureed beans into a bowl, add in the salt, crack in the egg. Combine with a spatula until everything is well incorporated.  (do a taste test for salt, adjust if you need more)
  • Set a deep pan on medium heat, add in some oil. 
  • Once the oil is hot, add the basil(and shrimp if using) into the beans mixture, combine. Ball up the beans and add it into the oil. Fry on each side until golden brown (2.5mins).
  • lift out the akara balls with a slotted spoon and drain on kitchen paper. Repeat the process until everything is fried
  • Serve with bread, garri, ogi(pap) or tapioca. Enjoy!!
Note: The shape of the akara is affected by 2 things, the thickness of the pureed beans and your method of frying, if you shallow fry ( i.e in something like a frying pan without much oil) the akara will come out flat, If you deep fry (a frying pan or pot with depth and enough oil) the akara will take on an oval shape.

Nigerian Moin Moin Recipe


Black eyed beans 1.5 cups

3 Tspns Palm oil 
3 Tspns butter (melted) 
Onion (1/2)
 (thinly sliced)
Eggs (4) (Boil 2 eggs, peeled and halved)

10 large raw shrimps ( cleaned and chopped) 
Red bell pepper (1) (Tatashe)
Scotch bonnet pepper (1) (ata Rodo)
Ground crayfish (1 table spoon)

Boullion cube (1 )
Salt (to taste)
1 large loaf pan
  • Prepare the beans  {Pre soak beans in warm water (preferably overnight), Peel the beans,
 rinse and remove beans skin)}
  • Combine beans, red bell pepper (chopped) and  2-table spoons water in a blender, blend until you have a very smooth
  • Pour the batter into a large bowl, Crack the left over eggs into the batter.set aside
  • Boil 1 table spoon water, dissolve salt and bullion cube in the hot water, set aside to cool. once cooled add to batter
  • Bleach the palm oil on high heat for 3 mins ( set aside to cool) , add in the melted butter then add to bean batter
  • With a spatula, combine the batter thoroughly, taste and adjust for salt
  • Place a large pan on medium heat, add in 2 Tspns of canola oil, add in the onion, stir until the onion becomes translucent (about 4 mins), add in the chopped shrimp and some salt. stir until the shrimp is cooked ( 3mins). set aside to cool
  • Add 4 cups water to a large pot, set on medium heat
  • Pour half of the batter into the loaf pan, add in the sliced boiled eggs, layer in the shrimp and onion, pour in the left over batter. Cover the loaf pan tightly with some aluminum foil.
  • Place the batter filled loaf pan in the pot of water ( it shouldn’t be covered in water), place a tight lid over the pot, steam for 1hr:30mins (you might have to add in more water at the halfway point)
  • Test if your moi moi is ready by inserting a tooth pick in the middle, it should come out clean when ready. remove from heat and set aside to cool.
EnJoy moi moi with ogi (pap), jollof rice or on it own


  1. You have a great blog here! would you like to make some invite posts on my blog. Fishing in dubai

    1. oh.. thanks for the compliment.. i just checked out ur blog and couldn't figure out how to make an invite..... between i should plan a boat trip the next time i visit dubai