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Food

Food, Ingredients & Recipes

Igbo cuisine is known for its delicious and flavorful soups, which are often served with fufu, a starchy side dish made from cassava or yam. Igbo cuisine features a wide range of soups with unique flavors and ingredients. The soups are mostly palm oil based. Meat or fish is a key component of the soup, mostly originating from cow, chicken, goat, turkey, dry fish or stockfish. Stockfish is air-dried codfish that is soaked and cooked in the soup. Some restaurants advertise bush meat as well, which can be from antelopes, but more valued is the grass-cutter (also called bush or cane rat), or maybe even less familiar species. Bush rat meat is worth a try, when cooked properly, as it is very tender and well spiced. Vegetarians, unfortunately, may find themselves limited to only a few non-meat dishes on the menu list. The less hungry people may try moi-moi or suya. Moin-moin is a delicious steamed bean cake; suya is a brochette with thin slices of grilled cow or goat meat. To make this section complete, you can find the recipes for some soups.

Ofe Nsala (White Soup):

Ofe Nsala, also known as White Soup, is a popular soup from the eastern part of Nigeria.

Ingredients:

  • 1 pound of goat meat, beef or chicken
  • 1 cup of yam, peeled and diced
  • 1 cup of utazi leaves, chopped
  • 1 cup of uziza leaves, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon of ground crayfish
  • 2 teaspoons of pepper soup spice
  • Salt to taste
  • Water

Procedure

  • Boil the meat in a pot with enough water to cover it, add salt and cook until tender.
  • Add the diced yam and continue cooking until it's soft and mushy.
  • Add the pepper soup spice, crayfish, chopped onion, garlic, and salt to taste. Stir well and let it cook for 5 minutes.
  • Add the chopped utazi leaves and uziza leaves to the pot and let it cook for 2-3 minutes. Turn off the heat and let the soup rest for a few minutes before serving.
  • Bitterleaf Soup with bitterleaf not very distant from spinach
  • Ora and Ogri soup, a vegetable-based soup, most commonly eaten in villages
  • Egusi soup, yellowish soup based on melon seeds
  • Okro soup, sticky, viscous ‘draw’ soup made out of sliced okro pods
  • Ogbono soup, another ‘draw’ soup based on ogbono pods
  • Vegetable soup, the most exclusive soup, because of its ingredients.

Bitterleaf Soup:

Bitter leaf soup is a popular soup in Nigeria made with bitter leaf and other ingredients. It is usually served with eba, fufu, or any other swallow of your choice. Here's a detailed recipe and procedure on how to prepare it:

Ingredients:

  • 2 cups of washed and shredded bitter leaf
  • 1/2 cup of ground crayfish
  • 1/4 - 1/2 cup of palm oil or any other cooking oil
  • 1-2 lbs of meat or fish (beef, chicken, goat, fish, or any other protein of your choice)
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2-3 scotch bonnet peppers, chopped (optional)
  • 2-3 seasoning cubes or powder (Maggi, Knorr, or any other brand)
  • Salt and pepper to taste

Procedure

  • Wash and shred the bitter leaf, then soak it in a bowl of water for about 5-10 minutes. Drain and rinse the bitter leaf thoroughly to reduce the bitterness.
  • In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and stir for another minute.
  • Add the chopped red bell pepper and scotch bonnet peppers (if using) and sauté for 3-4 minutes until softened.
  • Add the meat or fish, seasoning cubes or powder, salt, and pepper. Cover the pot and let it cook for 10-15 minutes until the meat or fish is cooked through.
  • Add the ground crayfish and stir to combine.
  • Add the washed and shredded bitter leaf and stir to combine. Cover the pot and let it cook for another 5-10 minutes.
  • Taste the soup and adjust the seasoning as needed.
  • Turn off the heat and let the soup rest for a few minutes before serving with your preferred swallow.

Enjoy your delicious bitter leaf soup!

Ora Soup

Ora soup (Ofe Ora) is a soup from the Eastern part of Nigeria made with Ora (Oha) leaves and other ingredients. Here's a recipe and procedure on how to prepare it:

Ingredients:

  • 2 cups of washed and chopped Ora (Oha) leaves
  • 1/4 - 1/2 cup of palm oil or any other cooking oil
  • 1-2 lbs of meat or fish (beef, chicken, goat, fish, or any other protein of your choice)
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2-3 scotch bonnet peppers, chopped (optional)
  • 2-3 seasoning cubes or powder (Maggi, Knorr, or any other brand)
  • Salt and pepper to taste

Procedure

  • Wash and chop the Ora (Oha) leaves and set aside.
  • In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and stir for another minute.
  • Add the chopped red bell pepper and scotch bonnet peppers (if using) and sauté for 3-4 minutes until softened.
  • Add the meat or fish, seasoning cubes or powder, salt, and pepper. Cover the pot and let it cook for 10-15 minutes until the meat or fish is cooked through.
  • Add about 2 cups of water and let it simmer for 5-10 minutes.
  • Add the chopped Ora (Oha) leaves and stir to combine. Cover the pot and let it cook for another 5-10 minutes until the Ora (Oha) leaves are wilted.
  • Taste the soup and adjust the seasoning as needed.
  • Turn off the heat and let the soup rest for a few minutes before serving with your preferred swallow.

Enjoy your delicious Ora soup!

Egusi Soup:

Egusi soup is a popular Igbo soup made with ground melon seeds, vegetables, and meat or fish. Here's a detailed recipe and procedure on how to prepare it:

Ingredients:

  • 2 cups of ground egusi (melon) seeds
  • 2 cups of water or stock
  • 2 cups of chopped vegetables (spinach, ugu, kale, or any other leafy green)
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2-3 scotch bonnet peppers, chopped (optional)
  • 1-2 lbs of meat or fish (beef, chicken, goat, fish, or any other protein of your choice)
  • 1/4 - 1/2 cup of palm oil or any other cooking oil
  • 1-2 tablespoons of ground crayfish (optional)
  • Salt and pepper to taste
  • Seasoning cubes or powder (Maggi, Knorr, or any other brand)

Procedure

  • Prepare the protein: If using meat, wash and season with salt, pepper, and seasoning cubes or powder. If using fish, clean, season, and fry or grill until golden brown. Set aside.
  • In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and stir for another minute.
  • Add the chopped red bell pepper and scotch bonnet peppers (if using) and sauté for 3-4 minutes until softened.
  • Add the ground egusi seeds and stir for 2-3 minutes until it starts to dry out and clump together.
  • Gradually add the stock or water, stirring constantly to prevent lumps from forming. Continue stirring until the egusi mixture becomes a smooth paste.
  • Add the ground crayfish (if using) and stir to combine.
  • Add the meat or fish, cover the pot and let it simmer for 10-15 minutes.
  • Add the chopped vegetables and stir to combine. Cover the pot and let it cook for another 5-10 minutes until the vegetables are cooked through.
  • Season with salt, pepper, and additional seasoning cubes or powder if needed. Stir well and let it simmer for another 2-3 minutes.
  • Turn off the heat and let the soup rest for a few minutes before serving with your preferred swallow (e.g., fufu, eba, semovita, or any other swallow of your choice).

Enjoy your delicious egusi soup!

Okro Soup:

Okra soup is another popular Nigerian soup made with okra, vegetables, and meat or fish. Here's a detailed recipe and procedure on how to prepare it:

Ingredients:

  • 2 cups of chopped okra
  • 2 cups of water or stock
  • 2 cups of chopped vegetables (spinach, ugu, kale, or any other leafy green)
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2-3 scotch bonnet peppers, chopped (optional)
  • 1-2 lbs of meat or fish (beef, chicken, goat, fish, or any other protein of your choice)
  • 1/4 - 1/2 cup of palm oil or any other cooking oil
  • 1-2 tablespoons of ground crayfish (optional)
  • Salt and pepper to taste
  • Seasoning cubes or powder (Maggi, Knorr, or any other brand)

Procedure

  • Prepare the protein: If using meat, wash and season with salt, pepper, and seasoning cubes or powder. If using fish, clean, season, and fry or grill until golden brown. Set aside.
  • In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and stir for another minute.
  • Add the chopped red bell pepper and scotch bonnet peppers (if using) and sauté for 3-4 minutes until softened.
  • Add the chopped okra and stir for 2-3 minutes until it starts to dry out and clump together.
  • Gradually add the stock or water, stirring constantly to prevent lumps from forming. Continue stirring until the okra mixture becomes a smooth paste.
  • Add the ground crayfish (if using) and stir to combine.
  • Add the meat or fish, cover the pot and let it simmer for 10-15 minutes.
  • Add the chopped vegetables and stir to combine. Cover the pot and let it cook for another 5-10 minutes until the vegetables are cooked through.
  • Season with salt, pepper, and additional seasoning cubes or powder if needed. Stir well and let it simmer for another 2-3 minutes.
  • Turn off the heat and let the soup rest for a few minutes before serving with your preferred swallow (e.g., fufu, eba, semovita, or any other swallow of your choice).

Enjoy your delicious okra soup!

Ogbono Soup

here's a recipe and procedure on how to prepare Ogbono soup:

Ingredients:

  • 1 cup of Ogbono (Ground African mango seeds)
  • 1/2 cup of palm oil or any other cooking oil
  • 1-2 lbs of meat or fish (beef, chicken, goat, fish, or any other protein of your choice)
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2-3 scotch bonnet peppers, chopped (optional)
  • 2-3 seasoning cubes or powder (Maggi, Knorr, or any other brand)
  • Salt and pepper to taste

Procedure

  • In a small pot, roast the Ogbono over low heat for 5-7 minutes, stirring constantly. Remove from heat and set aside.
  • In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and stir for another minute.
  • Add the chopped red bell pepper and scotch bonnet peppers (if using) and sauté for 3-4 minutes until softened.
  • Add the meat or fish, seasoning cubes or powder, salt, and pepper. Cover the pot and let it cook for 10-15 minutes until the meat or fish is cooked through.
  • Add about 2-3 cups of water and let it simmer for 5-10 minutes.
  • Add the roasted Ogbono and stir to combine. Make sure the Ogbono is well mixed with the soup to prevent lumps from forming.
  • Cover the pot and let it cook for 10-15 minutes until the soup thickens.
  • Taste the soup and adjust the seasoning as needed.
  • Turn off the heat and let the soup rest for a few minutes before serving with your preferred swallow.

Enjoy your delicious Ogbono soup!

Vegetable Soup

Vegetable soup is a popular Nigerian soup made with different types of vegetables and often served with any type of swallow. Here's a recipe and procedure on how to prepare vegetable soup:

Ingredients:

  • 1 bunch of Ugu (Pumpkin) leaves, washed and chopped
  • 1 bunch of Spinach or other leafy greens, washed and chopped
  • 1/2 cup of palm oil or any other cooking oil
  • 1-2 lbs of meat or fish (beef, chicken, goat, fish, or any other protein of your choice)
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2-3 scotch bonnet peppers, chopped (optional)
  • 2-3 seasoning cubes or powder (Maggi, Knorr, or any other brand)
  • Salt and pepper to taste

Procedure

  • Wash and chop the mixed vegetables and set aside.
  • In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and stir for another minute.
  • Add the chopped red bell pepper and scotch bonnet peppers (if using) and sauté for 3-4 minutes until softened.
  • Add the meat or fish, seasoning cubes or powder, salt, and pepper. Cover the pot and let it cook for 10-15 minutes until the meat or fish is cooked through.
  • Add about 2-3 cups of water and let it simmer for 5-10 minutes.
  • Add the chopped mixed vegetables and stir to combine. Cover the pot and let it cook for another 5-10 minutes until the vegetables are cooked through.
  • Taste the soup and adjust the seasoning as needed.
  • Turn off the heat and let the soup rest for a few minutes before serving with your preferred swallow.

Enjoy your delicious Vegetable soup!

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