Seafood okra is a delicious Nigerian soup made with chopped okra and a variety of seafood such as prawns, crab, periwinkle, and fish, simmered in a spicy, flavorful broth. It’s slimy, savory, and best enjoyed with swallows like eba, amala, or fufu.

Seafood okra is a delicious Nigerian soup made with chopped okra and a variety of seafood such as prawns, crab, periwinkle, and fish, simmered in a spicy, flavorful broth. It’s slimy, savory, and best enjoyed with swallows like eba, amala, or fufu.
Edika Ikong (also spelled Edikang Ikong) is a highly nutritious and traditional vegetable soup from the Efik and Ibibio people of southern Nigeria. It is made primarily with a rich mix of ugwu (fluted pumpkin leaves) and waterleaf, cooked with assorted meats, stockfish, dried fish, and sometimes snails or periwinkle. Palm oil, crayfish, and seasoning …
Native Egusi soup is a traditional Nigerian variation of egusi soup, known for its rich flavor and use of local ingredients. Unlike the regular version, native egusi is often prepared without tomatoes and instead cooked with palm oil, fermented locust beans (iru), crayfish, and sometimes periwinkle or snail for extra depth. It may include vegetables …
Ofe Owerri is a rich and luxurious Igbo soup from Owerri, Imo State, made with a mix of leafy vegetables (ugu and okazi), assorted meats, snails, stockfish, and thickened with cocoyam paste. Known for its richness and deep flavor, it’s often called “the king of soups” and is best enjoyed with pounded yam or fufu.
Fisherman soup is a rich, spicy Niger Delta delicacy made with fresh seafood like fish, prawns, periwinkles, and sometimes crab. It has a light, flavorful broth seasoned with pepper, onions, and local spices, without heavy thickeners. It tastes fresh, aromatic, and comforting, perfect with fufu or enjoyed on its own.
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