20 popular Nigerian soups and stews

The 20 most popular Nigerian soups and stews- Top Nigerian soups and stews | A variety of soups and stews that are commonly prepared in Nigeria.

Are you a food lover that loves trying new food? Then, Nigerian soups and stews should be on your radar for hearty and flavorful cuisine anytime.

Nigerian soups are not only rich and flavourful, but they are simple to make. 

Nigeria has diverse culinary traditions, with many soups and stews reflecting the country’s cultural heritage and regional flavors. So, it can be challenging to know where to start because there are so many delicious options.

That’s why we’ve compiled a list of the best 20 Nigerian soups and stews for you in this blog post. Each with its unique blend of ingredients, spices, and flavors. Whether you’re a Nigerian native or a foodie looking to explore new cuisines, get ready to discover the mouth-watering world of Nigerian soups and stews.

1. Egusi Soup

Who doesn’t love Egusi soup? This soup is made with ground melon seed and is one of Nigeria’s most famous traditional soups. A staple food in most Nigerian homes is often enjoyed with Fufu, Pounded Yam, Eba, or other starchy foods. It originated among the Yoruba people and is now enjoyed throughout Nigeria and beyond. 

How to cook egusi soup

Start by roasting the melon seeds and grinding them into a fine powder. Next, heat palm oil in a pot and sauté chopped onions, garlic, ginger, and scotch bonnet peppers until fragrant. Then add the ground melon seeds and stir well; let it fry a little before adding water, meat or fish, vegetables, seasoning cubes, and salt. Let the soup simmer until everything is cooked and the flavors melded together. Serve hot with fufu, Eba, or pounded yam.

2. Ogbono Soup

Ogbono soup is another delicious traditional Nigerian soup made from ground Ogbono seeds. Ground Ogbono seeds are obtained from the African bush mango tree. Another name we call Ogbono soup is “draw soup” because of its thick and viscous texture. It originated in southern Nigeria and was traditionally reserved for special occasions. This soup is common in Nigeria and other West African countries and has gained popularity among health-conscious people. Ogbono soup is a good source of fiber, vitamins, and minerals and can be made with various vegetables and protein foods (meat or fish).

How to cook Ogbono Soup

To cook Ogbono soup, you need ground Ogbono seeds, palm oil, onions, garlic, crayfish, scotch bonnet pepper vegetables, and meat.

Boil your cleaned meat; add seasoning cubes, onions, and salt. After 30-40 minutes, add garlic, palm oil, ground Ogbono, scotch bonnet pepper, water or stock, and crayfish. Reduce the heat and simmer for a few minutes. Add chopped vegetables and simmer for a few more minutes. Serve hot with a side dish of your choice.

3. Okra Soup

Okra soup is a traditional West African soup made from okra, Another ‘draw soup’ that is simple and quick to make. This popular dish in Nigerian cuisine is often served with Fufu. Okra soup is a delicious source of fiber, vitamins, and minerals, making it beneficial for digestion and lowering cholesterol levels.

Also read: Okra Soup: Things you don’t know

How to cook Okra soup

To cook Okra soup, you will need fresh okra, meat or fish, ground crayfish, scotch bonnet peppers, onion, palm oil, salt, seasoning cubes, and vegetables.

Boil the meat or fish with seasoning, then add Stockfish and dried fish. Fry onions in palm oil and add water, boiled meat/fish, ground crayfish, salt, and seasoning cubes. Add chopped okra and cook for 10-15 minutes. Then add chopped vegetables and peppers (if using) and cook for another 5 minutes. Serve with fufu, Eba, or Amala.

4. Efo Riro Soup

Efo Riro is a Nigerian soup that originated from the Yoruba tribe. The name means “stirred vegetable.” It is a traditional soup made with leafy vegetables and stir-fried in palm oil with onions, peppers, and spices. Efo Riro is a healthy dish that is a good source of vitamins and minerals and has cultural significance in Nigeria.

How to cook Efo riro

To cook Efo Riro, you will need meat, fish, spinach or pumpkin leaves, red and scotch bonnet peppers, onions, palm oil, ground crayfish, seasoning cubes, and salt.

Cook the meat and fish until tender, then blend the peppers and onion and cook them in palm oil with ground crayfish for about 15 minutes until all the water from the pepper has been fully absorbed. Add the cooked meat/fish. Add spinach (or pumpkin) leaves, salt, and seasoning cube. Cook for 5-10 minutes, adjust the seasoning, and cook for another 5 minutes. Serve with pounded yam, Semo, or rice.

5. Bitterleaf soup, 

Bitter leaf soup is also known as Ofe Onugbu, a popular Nigerian soup that originated from the Igbo tribe in the southeastern part of Nigeria. “Ofe Onugbu” means “bitter leaf soup” in the Igbo language.

Bitterleaf soup has its star ingredient as bitter leaf. It is traditionally served with fufu or pounded yam and is known for its health benefits, as the bitter leaf is believed to have medicinal properties.

How to cook bitter leaf soup

To cook Bitterleaf Soup, you will need meat, fish (Stockfish and dried fish), Ponmo, bitter leaf, scotch bonnet peppers, onions, palm oil, ground crayfish, Ogiri, seasoning cubes, cocoyam, and salt.

Remove the bitter taste from the bitter leaf, rinse, and squeeze it multiple times before using it. Cook coco-yam with peels for an hour and blend it to make a smooth paste while still warm. Boil meat, Stockfish, dried fish, and Ponmo with seasoning and salt for 15-20 minutes. Grind crayfish, Ogiri, and peppers together and add to the meat mixture on heat. Add the cocoyam paste slowly and dissolve completely, add palm oil. Finally, add the bitter leaf. Simmer for 5 minutes before serving with Fufu, Eba, or Pounded Yam.

Also, read Cooking Ofe Onugbu (Bitter Leaf) Soup for the First Time.

6. Edikang Ikong soup

This traditional Nigerian soup originated from the Efik and Ibibio people in southeastern Nigeria. It is made with vegetables such as pumpkin leaves and waterleaf. The vegetables are cooked with other ingredients to create a flavorful soup that is also believed to have health benefits. Edikang Ikong soup is a staple dish in Nigerian cuisine and is often served on special occasions.

How to cook Edikang Ikong soup

To cook Edikang Ikong soup, you need fluted pumpkin leaves, waterleaf, assorted meat and fish (dried fish and stock fish), crayfish, onions, palm oil, salt, seasoning cubes, and habanero pepper.

The meat and fish are boiled with onions, seasoning cubes, and salt for about 20 minutes. Add peppers, palm oil, and crayfish. Allow the water in the mixture to be fully absorbed. Add waterleaf and pumpkin leaves. Leave to simmer for a few minutes before serving.

7. Afang Soup

Afang Soup is a traditional Nigerian dish from the Efik people of Cross River State. It is made with Afang leaves and is typically served with fufu. The soup has gained popularity across Nigeria and West Africa and is enjoyed by people of all ethnicities. The recipe varies slightly but usually includes meat or fish, palm oil, crayfish, and various spices. It has become a popular dish in African restaurants worldwide and is integral to Nigerian culinary heritage.

How to cook Afang Soup

To cook Afang Soup, you will need Afang leaves/ Okazi leaves, waterleaf, beef, dried fish, onion, garlic, ground crayfish, palm oil, salt, pepper, Kanda, seasoning cubes, and water.

Rinse and slice water leaves into tiny pieces and grind or pound Okazi leaves. Grind pepper and crayfish, and cut onions into tiny pieces. Boil beef and Kanda with onions and seasoning cubes in a small quantity of water. Then add dried fish and cook for 5 minutes. Add palm oil, crayfish, and pepper, and boil. Add Okazi leaves, water leaves, and periwinkle. Once the Okazi leaves are soft, and the water has reduced, add salt to taste and simmer for 5 minutes. Afang soup is ready to serve.

8. Oha Soup

Oha Soup is a traditional Nigerian dish from the Igbo people of Eastern Nigeria. It is made with Oha leaves. Oha Soup is typically served with fufu and is traditionally a staple for special occasions. Over time, the soup has become popular across Nigeria and other parts of West Africa and is now enjoyed by people of all ethnicities. Oha Soup has gained international popularity and is now found in African restaurants worldwide, making it an essential part of Nigerian culinary heritage.

How to cook Oha soup

To cook Oha Soup, you will need Oha leaves, palm oil, onion, garlic, ground crayfish, salt, pepper, cocoyam, assorted meat, dried fish, stock fish, chili pepper, salt, seasoning cubes, and Ogiri Igbo (optional).

The cocoyam corms are boiled and pounded to prepare the soup, and the Oha leaves are cut into tiny pieces and set aside. Boil the assorted meat with seasoning cubes and salt for 20 minutes. Add the dried fish and stock fish. Then, the pepper, Ogiri Igbo, and ground crayfish are added and cooked for 10 minutes before adding the cocoyam paste and palm oil. The soup is left to cook until the cocoyam lumps have dissolved completely. Add the Oha leaves. Check for salt and seasoning. Serve your delicious Oha soup with any swallow of your choice!

9. Banga Soup

Banga soup is a traditional Nigerian soup from the Niger Delta region. It is made with fresh palm fruit extract and seasoned with various spices and herbs. The soup is typically prepared with assorted meat, fish, or chicken and served with starchy side dishes. It is a popular dish in Nigeria and is often featured in social gatherings and celebrations. The distinct flavor of Banga soup has also made it popular outside Nigeria.

How to cook Banga soup

To cook Banga soup, you will need palm fruit extract, onion, ground crayfish, chili pepper, beef, dried fish, stock fish, scent leaf, salt, Ogiri Okpei, and seasoning cubes.

Pour the palm fruit extract into a pot and boil on high heat until it thickens and the oil appears on the surface. Boil the beef with seasoning cubes, onion, and salt in another pot. Add dried fish and stock fish to it. Also, crayfish, Ogiri Okpei, pepper, and onions to the boiled meat. Add your boiled palm fruit extract and cook until the Banga Soup thickens. Add chopped scent leaves and let the soup simmer for 2 minutes before serving with white rice or any swallow.

10 Gbegiri soup

Gbegiri soup (beans soup) is a traditional soup from the Yoruba tribe of Nigeria. Gbegiri is also called Abula. It is one of the easiest soups from southwest Nigeria and does not require many ingredients. It is made from peeled brown beans. The soup is often served with Amala or Eba. Gbegiri soup is prepared for special occasions and festivities and is popular in many Nigerian restaurants.

How to cook Gbegiri soup

To cook Gbegiri soup, first, wash and cook the peeled brown beans until soft, mash or blend, and set aside. Bring the meat or fish to a boil in another pot, add the mashed beans to the pot, and let it cook for 5-10 minutes. Add chopped onions, scotch bonnet peppers, and ground crayfish to the pot, stir, and cook for 5 minutes. Add palm oil, stir, and cook for 5-10 minutes. Adjust seasoning with salt and seasoning cubes to taste. Serve with swallow meals like Amala or Eba.

11. Ewedu Soup

Ewedu soup is a traditional soup from the Yoruba tribe in Nigeria. A popular Nigerian dish that is enjoyed by different tribes and ethnic groups. It is made from the leaves of the jute plant and is rich in essential nutrients. Ewedu is boiled, blended to a slimy consistency, and served with a stew with a swallow like Amala, Eba, or fufu. The recipe has evolved, with people adding different ingredients to enhance the flavor.

How to cook Ewedu Soup

To cook Ewedu soup, you need jute leaves, potash, salt, and water. Wash the leaves, put them in a pot with water and potash, and let it simmer on low heat until the leaves are soft and tender. Blend the leaves in the pot until slimy, add salt to taste, and stir well. The soup can be served with stew and swallow meals like Amala, Eba, or fufu. Some people add pepper or crayfish to the soup for flavor, but the traditional recipe uses only jute leaves, potash, salt, and water.

12. Goat meat pepper soup

This spicy and flavorful soup is made with goat meat, local spices, and herbs. It is believed to have originated from the Yoruba tribe in Nigeria, where it was traditionally served as a medicinal soup. Today, it is a popular dish in many African countries and is often served at special occasions. The recipe for pepper soup varies, but it typically includes goat meat (beef, chicken, or fish can be used), local spices such as cumin, ginger, and garlic, and herbs such as Utazi leaves, Uziza leaves, and scent leaves. The soup is known for its warming and soothing qualities and is often served with boiled plantains, yams, or rice.

How to cook goat meat pepper soup

To cook goat meat pepper soup, boil goat meat with enough water, add spices such as pepper soup mix, ginger, garlic, and onion, and simmer until the meat is tender. Then, add crayfish and habanero peppers, and if desired, add Utazi, Uziza, or scent leaves. Finally, salt is added to taste, and the soup is simmered for a few more minutes. The soup is served hot with boiled plantains, yams, or rice.

Check out this catfish pepper soup recipe!

13. Fisherman soup

Fisherman Soup is a spicy seafood-based soup from the Niger Delta region of Nigeria. It is a popular dish among the fishing communities along the Nigerian coastline and has gained international recognition as a symbol of African cuisine. The recipe has evolved with different variations and ingredients added to suit individual tastes.

How to cook fisherman soup

To cook Fisherman Soup, you need a variety of seafood, vegetables (anyone), tomatoes, dry pepper, fish (catfish or croaker), palm oil, chili pepper, onion, crayfish, cocoyam or yam for thickener, seasoning cubes, and salt to taste.

Boil cocoyam or yam in clean water until soft, then pound it into a paste. Simmer seafood with salt, pepper, and seasoning cubes in another pot. Add crayfish or stock fish and let it simmer for 1-2 minutes. In a separate pot, fry chopped tomatoes in palm oil for a few minutes while stirring occasionally. Add the palm oil and tomatoes to the seafood mixture and cook for some minutes. Then add the cocoyam or yam paste to thicken the soup. Season to taste with salt, seasoning cube, and dry pepper; add vegetable of choice (in small quantity), and let it simmer for 2 minutes. Serve with any swallow of your choice.

14. Miyan Kuka Soup

Read Also: 10 quick tips about cooking perfect fried rice.

Miyan Kuka Soup is a traditional soup from northern Nigeria made from the leaves of the baobab tree. The soup has been used by the Hausa people for centuries and is known for its nutritional and medicinal properties. The baobab leaves are dried, ground, and mixed with spices to create a flavorful and nutritious soup. The soup is still prevalent in northern Nigeria and other parts of West Africa, and it has gained popularity in other parts of the world due to its health benefits.

How to cook Miyan Kuka soup

To cook Miyan Kuka, you need Kuka powder, palm oil, boiled meat/fish and broth, locust beans (ground), chopped onion, pepper, and spices.

Put a clean pot on low heat and add palm oil. Fry chopped onion until brown, add ground pepper, onions, and tomato (optional) and cook for 10 minutes. Add locust beans, boiled meat/fish and broth, and water. Cook for 15 minutes, then add spices and stir. Gradually add Kuka powder, stirring with a whisk to avoid lumps. Reduce heat and simmer for 5 minutes. Miyan Kuka is ready to be served.

15. Miyan Taushe Soup

Miyan Taushe Soup is another traditional soup from northern Nigeria, specifically from the Hausa people, made from pumpkin and meat, usually beef or goat meat. It has been a staple in Hausa cuisine for centuries and is often served at events. The soup is known for its medicinal properties and is believed to be good for the immune system and digestion. The recipe has been passed down from generation to generation and continues to be a favorite in northern Nigerian households.

How to cook Miyan Taushe Soup

To make Miyan Taushe, you need pumpkin leaves, palm oil, peanut butter, ground tomatoes, pepper and onions, chopped spinach, garlic, seasoning cubes, salt, and goat meat.

Put a clean pot on heat, pour palm oil, and add sliced onions. Add ground tomatoes, pepper, and onions, and cook for 10 minutes. Also, add pumpkin and 2 cups of water, boiled goat meat, and cook for 20 minutes. Add peanut butter, seasoning cubes, salt, and chopped spinach, and let it simmer for 10-15 minutes. Adjust spices if needed. Miyan Taushe is ready to be served with any swallow of choice.

16. Miyan Zogale Soup

Miyan Zogale soup is also a traditional Nigerian soup popular among the Hausa people of Northern Nigeria. This delicious soup is one of North’s most popular soups made from Moringa leaves (Zogale). The soup is highly nutritious and has numerous health benefits. It is often served with rice flour, cornmeal, or millet flour and is a staple dish in many Hausa households, particularly during special occasions. The dish has gained popularity outside of the state due to the renewed interest in the health benefits of Moringa leaves.

How to cook Miyan Zogale soup

To cook Miyan Zogale soup, you will need ground groundnut (Peanut butter), moringa (boiled), beef, palm oil, ground tomato, Daddawa, ground crayfish, seasonings, salt, and pepper.

Boil the meat with onion, seasoning cube, Daddawa, and salt. Ground tomato is fried in palm oil, then meat and stock are added and boiled. Add water, pepper, and crayfish, adjust seasonings, and add groundnut (peanut butter) to thicken the soup and cook for 20 minutes. Add boiled moringa leaves and allow to simmer for 10 minutes.

17. Ofada Stew

Ofada stew is also a traditional Nigerian dish from southwestern Nigeria. It is made from bell peppers, red chili pepper, onions, eggs, and assorted meat and is typically served with Ofada rice. Ofada stew has gained popularity outside of Nigeria, particularly among those seeking authentic African cuisine.

How to cook Ofada stew

To cook Ofada stew, cut assorted meat into bite-sized pieces, season them with salt and stock cubes, and then boil until tender.

Blend onions, red bell peppers, red chili pepper, and scotch bonnet peppers, then add the blended pepper mixture to a pot with hot palm oil and let it cook for 10 minutes or until all moisture is fully absorbed. Add the boiled and well-seasoned assorted meat to the pepper mixture and boiled eggs, then add ground crayfish, smoked paprika, ginger, garlic, and salt. Stir well and cook for another 5 minutes. Taste and adjust the seasoning, then serve hot with Ofada rice or any other type of rice.

18. Nigerian Tomato Stew

Tomato stew has a long history in Nigerian cuisine. The Nigerian tomato stew is typically made with fresh tomatoes, onions, peppers, and various spices, and the preparation methods and ingredients can vary depending on the region and ethnic group. The dish is often served with rice, yams, or plantains and is enjoyed by people of all ages during special occasions and celebrations. Today, tomato stew is also enjoyed in other African countries.

How to cook Nigerian tomato stew

The recipe for Nigerian tomato stew involves cooking onions, bell peppers, garlic, and chopped tomatoes in oil over medium heat until the tomatoes break down and the mixture thickens. Curry powder, thyme, seasoning cubes, salt, and pepper are added for flavor, and the stew is simmered over low heat for 5-10 minutes, add fried meat, and leave it to simmer another 2 minutes. Nigerian tomato stew is ready. Serve with rice, yams, or plantains.

Also read: How To Cook Tomato Fried Rice

19. Buka Stew (Beef stew)

Buka stew is a popular Nigerian beef stew traditionally served at roadside food stalls or local eateries called “bukas.” It is believed to have originated from the Yoruba ethnic group and is made using beef marinated in spices. The recipe for Buka stew has evolved and is now a staple in Nigerian cuisine, often served with rice, yams, or plantains. Its rich history and cultural significance have helped to make it a beloved part of Nigerian cuisine and a favorite among locals and tourists alike.

How to cook buka (beef) stew

For this recipe, you need palm oil, assorted meats, onion, seasoning cubes, tomatoes, green and red bell pepper, scotch bonnet pepper, chili pepper, garlic, Panla fish (optional), salt, and boiled eggs.

The palm oil is bleached, add onions, and blended tomato mix (tomato, scotch bonnet, chili pepper, garlic, and bell peppers). Allow it to cook until the moisture has fully evaporated. The meat is boiled, seasoned, and added to the blended tomato mix with Panla fish. The stew is simmered until the oil settles at the top, then boiled eggs are added. Serve hot with rice, yams, or plantains. The number of peppers can be adjusted to personal taste preferences, and the stew’s thickness can be adjusted by adding less water or allowing it to simmer for longer.

20. Vegetable Stew

Nigerian vegetable stew is a popular and healthy dish with various vegetables and spices. The stew is enjoyed by people of all ages and backgrounds and is a common feature in many households and restaurants nationwide. It is often served with rice, yam, or plantain and is a great way to incorporate more vegetables into one’s diet while still enjoying Nigerian cuisine’s rich and flavorful taste.

How to cook Vegetable Stew

To cook Nigerian vegetable stew, you will need assorted vegetables, meats, onion, red bell pepper, scotch bonnet pepper, garlic, ginger, vegetable oil, seasoning cubes, salt, and water.

Chop your vegetables, Boil the meat, and fry in oil until brown. Set it aside. Add chopped onions, garlic, and ginger in oil and saute it for a few minutes before adding the ground red bell pepper and scotch bonnet pepper. The fried meats and seasoning cubes are then added. Allow the moisture to fully evaporated. Then, add chopped vegetables and salt. Cook it for 5 minutes before serving it hot with rice, yam, or plantain.

Final Note

Nigerian soups and stews are vital to the country’s cuisine, offering various flavors and ingredients passed down through generations. These dishes are delicious and provide vital nutrients for the body. Whether a Nigerian or an international food lover, trying out these soups and stews will give you an authentic taste of Nigerian culture.

How many of these soups and stews have you tried or eaten before? Please, leave a comment. Thank you!


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