Top 6 most Popular Nigerian soups

Nigeria boasts a vibrant culinary heritage, with its soups standing out as a highlight. The mere thought of a rich, aromatic egusi stew or the sweet, nutty flavor of ogbono soup is enough to make anyone's mouth water. Cooking these favorites transports me back to the bustling food markets and cozy kitchens of Lagos and Abuja. Nigerian soups pair perfectly with staples like eba (garri), fufu, and pounded yam, creating a delightful dining experience.

Here are the Top 6 Most Popular Nigerian Soups

1. Egusi Soup

Arguably Nigeria’s most popular soup, egusi soup is a staple in many households. The ground melon seeds, or egusi, serve as the base for this hearty stew, which is rich in protein and essential fatty acids. Cooked in palm oil with leafy greens such as spinach or bitterleaf, chilies, and assorted meats or fish, egusi soup culminates in a thick, richly colored dish that's best enjoyed with eba or pounded yam.

2. Ogbono Soup

Known as draw soup for its unique texture, ogbono soup is made from the seeds of the African bush mango. This soup offers a thick, gelatinous consistency and a subtle nutty flavor, perfectly complementing assorted meats, dried fish, leafy greens, and spices. Packed with nutrients like vitamin E and calcium, ogbono soup is typically served with eba or agidi.

3. Afang Soup

Originating from the Efik and Ibibio peoples of Cross River State, afang soup gets its name from the afang leaves, its key ingredient. These leaves provide essential nutrients like protein, iron, and vitamins A and C. Along with afang leaves, the soup features okazi leaves, assorted meats, palm oil, and spices, resulting in a thick consistency and unique taste. It's best paired with eba or fufu.

4. Efo Riro

A Yoruba specialty, efo riro is a celebration of leafy greens, with “efo” meaning greens and “riro” referring to how the soup is prepared. This vibrant dish incorporates spinach or amaranth, tomatoes, onions, ginger, and assorted proteins. The result is a rich, peppery stew with a stunning green hue, ideal for serving with amala, ewedu, or white rice.

5. Okro Soup

Okro soup is another beloved Nigerian dish, celebrated for its rich fiber and nutrient content. The unique viscosity of okra pairs wonderfully with assorted meats and traditional Nigerian ingredients like palm oil and spices. The sweet, grassy flavor of okra enhances the hearty broth, making it a delicious choice with eba or semovita.

6. Banga Soup

Also known as palm fruit soup, banga soup originates from the oil-rich Niger Delta region. Its vibrant red color comes from palm fruit oil and is enhanced by crayfish and periwinkles. Made by boiling palm fruit pulp and mixing it with meats, fish, and leafy greens, this soup offers a sweet taste and oily mouthfeel. It’s best enjoyed with starchy sides like eba, fufu, or starch.

Nigerian soups are more than just meals; they’re a celebration of culture and flavor that brings people together.