5 Popular Nigerian Soups That Will Blow Your Taste Buds
Nigerian soups are the best at blowing taste buds. It is a fact that almost every culture and tribe have the soups they are known for (the Yorubas, Hausas, Igbos, Fulanis, and every other tribe). It makes it almost impossible to run out of new soups to try.
The Nigerian soups are unique in their way, but some soups have managed to stick out and have become the standard. It is because they are enjoyed by all, irrespective of the tribe or culture.
They are mostly a combination of balanced diets because they have protein, carbohydrates, vitamins, vegetables, and the likes. These soups are generally eaten with swallow, starchy foods such as fufu, Eba, amala, starch, pounded yam, etc.
These are the top 5 Nigerian soups you should try out because they will definitely blow your taste buds.
1. Pepper Soup
Just as the name suggests, the Nigerian pepper soup is hot and spicy. Pepper soup is one of those few soups that do not need to be complemented by another food like swallow or starch.
It is a spicy soup that has a light and watery texture. Pepper soup goes well with a cold soft drink because it can either be prepared with fish, goat meat, chicken, beef, or even seafood.
Types of pepper soup
- Catfish pepper soup.
- Chicken pepper soup.
- Goat meat pepper soup.
- Beef pepper soup.
- Assorted meat pepper soup.
2. Vegetable Soup
Efo riro is one of the most popular vegetable soups in Nigeria. It is popular among the Yoruba tribe. You can use the bitter leave, water leaves, scent leaves, Malabar leaves, or African spinach in making vegetable soup.
Several people believe that this soup is medicinal and nutritious because of the ingredients used in preparing the soup.
3. Egusi soup
The Egusi soup is prepared using a variety of white pumpkin seeds or melon seeds. People eat egusi soup with pounded yam, garri, fufu, and rice.
The ingredients used in preparing the egusi soup are melon seeds, palm oil, stockfish, beef, chicken, pepper, crayfish, and vegetables.
Nkwobi is a unique Nigerian soup. Not only is the soup delicious, but It also has eye-catching packaging. That is why it is served in bars, exclusive restaurants, and most joints.
There is no Nkwobi without cow foot. The other ingredients used may vary depending on the recipe and individual preferences. Ingredients like palm oil, crayfish, Ehuru seeds, Utazi leaves, edible potash, onion, ugba are used for preparing Nkwobi soup.
5. Afang soup
This soup is a very popular delicacy among the Efik and Ibibio tribe of Nigeria. Afang soup is made using okazi and waterleaves, also called Malabar vegetables. It is closely similar to Edikang Ikong. The only difference is that Ugu and water leaves are necessary ingredients in preparing Edikan Ikong.
Apart from being delicious, this soup is medicinal and nutritious. The Afang leaves are low in fat and rich in Vitamin C, Potassium, sodium, iron, and magnesium.
You can eat Afang soup with any swallow of your choice. However, there is a good feeling I get when I eat it with pounded yam.
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