Top 10 most popular Nigerian soups and how they’re made
Nigeria’s culinary identity is stitched together by soups that carry the weight of history, geography, and family tradition. In most homes, soup is not an occasional meal but a daily routine, served with swallow and often made in generous portions to feed a household.
What makes them stand out is not just the taste but the way each soup tells a story of the people behind it, Egusi thickened with ground melon seeds in Yoruba kitchens, Afang rich with wild leaves in Cross River, or Banga simmered in the Delta with fresh palm fruit extract.
These are not just dishes; they are cultural landmarks. To understand Nigeria’s food heritage, you begin with its soups.
Here are ten of the most popular Nigerian soups and how they are typically prepared.
1. Egusi Soup – The Ultimate Classic
Egusi soup is arguably Nigeria’s most famous soup, loved across regions. Made from ground melon seeds, it is thick, hearty, and satisfying.
How it’s Made: Ground egusi is fried in palm oil to form a paste, then cooked with blended peppers, assorted meats, stockfish, and smoked fish. Leafy vegetables like ugu (pumpkin leaves) or bitter leaves are added for freshness.
2. Ogbono Soup – The Unique “Draw” Soup
Known for its slimy, stretchy texture, ogbono soup is made from ground wild mango seeds.
How it’s Made: The ground seeds are dissolved in palm oil, then cooked with assorted meats, stockfish, dried fish, and seasonings like crayfish. It is often finished with ugu or bitter leaves.
3. Banga Soup (Ofe Akwu) – The Palm Nut Delight
A delicacy from the Niger Delta, also called Ofe Akwu by the Igbo people.
How it’s Made: Palm nuts are boiled and pounded to extract rich palm oil concentrate, which is cooked with spices, fish, beef, and sometimes periwinkles. Scent leaves give it a signature aroma.
4. Afang Soup – A Vegetable Powerhouse
This Efik and Ibibio delicacy is both nutritious and rich in earthy flavours.
How it’s Made: Waterleaf is first cooked with meats, stockfish, and dried fish. Shredded afang leaves (okazi), ground crayfish, pepper, and palm oil are added to create a deeply flavored dish.
5. Bitter Leaf Soup (Ofe Onugbu) – A Taste of Tradition
A classic Igbo soup made with bitter leaves, but the bitterness is usually washed away before cooking.
How it’s Made: A cocoyam paste is used as a thickener, combined with meats, fish, crayfish, palm oil, and seasonings. The washed bitter leaves add a unique tang.
6. Efo Riro – The Rich Spinach Stew
A Yoruba favorite, Efo Riro is vibrant, colorful, and bursting with flavour.
How it’s Made: A pepper blend is fried in palm oil, then cooked with assorted meats, smoked fish, and ponmo. Fresh spinach (efo) is stirred in last, giving it its signature look and taste.
7. Okro Soup – Quick and Satisfying
Another “draw” soup loved for its quick preparation and nutritional value.
How it’s Made: Chopped or grated okro is cooked in a stock of assorted meats and fish. Palm oil, crayfish, and spices are added, with spinach or ugu for variation.
8. Gbegiri Soup – The Bean-Based Delicacy
A Yoruba bean soup often paired with ewedu and stew.
How it’s Made: Peeled brown beans are boiled, pureed, and seasoned with palm oil, crayfish, and spices. Smooth and light, it balances heavier side dishes.
9. Oha Soup (Ofe Oha) – The King of Igbo Soups
Traditionally served during special occasions in Igbo households.
How it’s Made: Cocoyam paste thickens a rich broth of meats, smoked fish, and stockfish. Hand-shredded oha leaves are added at the end to preserve their delicate flavor.
10. Fisherman Soup – A Seafood Lover’s Dream
A coastal delicacy, especially popular in the Niger Delta.
How it’s Made: Fresh fish, prawns, clams, and periwinkles are cooked in a seasoned broth with local spices. Light, spicy, and deeply flavorful, it celebrates the bounty of the sea.
What to know
Food is one of the easiest ways to travel without moving, and Nigerian soups make that journey unforgettable. Each bowl is a celebration of place, people, and memory, whether it’s Oha warming an Igbo home, Banga filling a Delta kitchen, or Afang bringing friends together in Calabar. These soups do more than satisfy hunger; they connect us to our roots and keep traditions alive. The next time you sit before one of these classics, remember, you’re not just eating. You’re tasting Nigeria.
