What is the best Nigerian delicacy? How do Nigerians enjoy their dish? Visiting Nigeria for the first time and not sure of what to eat?
Below are some favorite Nigerian dishes and their accompaniment.
Atama Soup is a delicious soup popular among the Ibibios of Akwa Ibom State in Southern Nigeria. It similar to the Banga soup of the Niger Delta origin and the Ofe Akwu of the Igbos but the difference is in the spices and vegetables used for each of these soups and stews.
Atama soup is best accompanied with pounded yam, cassava fufu, boiled white rice.
Edikang Ikong soup
Edikang Ikong Soup is a highly nutritious, delicious and savory vegetable soup natively prepared using ‘ugwu’ (the native name for fluted pumpkin leaves) and Malabar spinach (locally called water leaf in Nigeria).
Edikang Ikong Soup is best accompanied with eba, pounded yam, cassava fufu.
Editan soup is a kind of soup from Akwa Ibom/Cross River State of Nigeria. There is a way this food is cooked ,somebody will mistake it for afang soup. Editan soup is for the Kings and Queens.
Editan Soup is best accompanied with cassava fufu, ekpongiwa, eba.
Miyan Ridi (Benniseed soup)
Beniseed or sesame seed, makes one of the most delicious Nigerian stews ever, locally known as beniseed soup. Beniseed soup is a stew very similar in consistency to other nut or seed soups popular in Nigeria, but with its own distinct taste.
Beniseed soup is best accompanied with pounded yam, tuwon shinkafa.
Miyar kuka or miyan kuka, also known as Luru soup is a type of Nigerian dish from the northern part of Nigeria. It is also popular in Northern Ghana and Zongo communities in Ghana. The soup is made from powdered baobab leaves and dried okra.
Miyan Kuka is best accompanied with tuwon shinkafa, tuwon masara.
Miyan Karkashi is a delicacy popular in the North east and North central states, it can be prepared dry as per the leaves are dried and grounded into powder and used to thicken the soup or prepared wet like the Ewedu Soup.
It can be served with tuwon shinkafa, tuwon dawa or tuwon masara.
Ogbono soup, is a Nigerian Igbo dish made with ground dry ogbono seeds with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration.
Ogbono soup is best accompanied with pounded yam, semovita, eba, amala.
Ofe owerri soup
Ofe owerri soup is nicknamed “jewel of the South-East” because it is one of the most expensive soups in Igboland.
Ofe owerri soup is best accompanied with pounded yam, cassava fufu.
Oha Soup, popularly referred to as Ofe Oha by the Igbo people of Eastern Nigeria is an absolutely delicious traditional soup recipe. Oha soup isn’t exactly a go-to kind of soup because the main ingredient, Oha leaves, is a seasonal one.
Oha soup is best accompanied with pounded yam, fufu, eba.
Gbegiri soup is a type of Nigerian soup popularly eaten by the Yoruba tribe of Nigeria. It is made from peeled cooked bean. This beans soup is commonly served at restaurants also known as Buka.
Gbegiri can be best accompanied with amala, semovita.
Isapa soup is a Nigerian dish common amidst the Yorubas, although some other tribe from the Middle East also eat it a lot. Known as ashuwe, it is made with fresh isapa leaves and egusi ( blended melon). Isapa soup is of the Ekiti Tribe.
Obe Isapa is best consumed with pounded yam.
Fried fish pepper (ata) sauce
For this recipe, you can use just about any type of fish though firm fishes are better suited. You can also use either Palm oil or Vegetable oil, both options are just as good.
Fried fish pepper (ata) sauce is best accompanied with Banku, Kenkey, roasted yam.
Moi-Moi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions and fresh ground red peppers (usually a combination of bell peppers and chili or Scotch bonnet). It is a protein-rich food that is a staple in Nigeria.
Moi-Moi is best accompanied with bread, garri, eko, rice.
Akara is a popular Nigerian snack made with beans, also known as bean cakes, bean-balls or bean fritas.
Akara is best served with pap, eko, garri, bread, tea. Ofe Akparanta
Uziza and Utazi soup
Utazi soup (Ofe Utazi) is made with Utazi leaf which is bitter and best known for being used in pepper soup to give it a slightly bitter note. Really, utazi leaf is much more than that, it has its own distinct flavour and that is what you harness for this soup.
Uziza and Utazi soup is best served with roasted plantain, cassava fufu, pounded yam.