Have you often pondered on all the varieties of food available in Nigeria and where they were made from?
Nigeria is a diverse country and the list of food cannot be exhausted; so here are some popular soups, special to every geopolitical area as it may.
Banga soup is popular in the south and western region. It is made from palm nuts
Miyan kuka, very common among the Hausa people is made from powdered baobab leaves and dried okra.
Ayamase is a stew made by blending green or red scotch peppers and is popular in the North.
Ewedu soup is one of the most popular soups in south-west, Nigeria. Ewedu is made from jute leaves, cooked by pureeing the leaves with a blender or the special Ewedu broom.
Edikang-ikong is a vegetable soup made from Ugwu (pumpkin) leaves and waterleaf. It is historically traced to the Efiks from South-South, Nigeria
Gbegiri is common to the Yorubas too. Gbegiri is made from beans and most people from southwest, Nigeria, especially Oyos who believe a party is incomplete without Gbegiri soup.
Afang is a vegetable soup associated with the Efik, Ibibio people and Ananng people in South-East, Nigeria.
Owo soup originated from the Edo people in South-Southern Nigeria. It is made from pepper, tomatoes, potash, lots of smoked fish and palm oil and palm oil.
Draw soup is made from okra or ogbono seeds. The soup is often accompanied with stew or vegetables to thicken it when made.
Efo riro is made from leafy vegetables, pepper, palm-oil, locust beans and other ingredients which is most commonly eaten by Yorubas.
Egusi soup is thickened with ground melon seeds, contains scanty vegetables, and other ingredients. Egusi soup is commonly garnished with various fishes and animal parts to give it a unique taste. It is popular among the Yorubas.
Miyan taushe is made from groundnut and pumpkin leaves, spiced with pepper, dawadawa (Iru) and other ingredients. It is enjoyed by northerners.
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