Draw soup

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Draw soup
Okro soup with shrimps,dried fish,cow leg and tail with meat.jpg
Okro soup
Alternative namesOkra soup
Type Soup
Place of origin Nigeria
Main ingredients Okra, ogbono seeds or ewedu leaves

Draw soup is the name of soups from the southeastern and southwestern parts of Nigeria [1] that are made from okra, ogbono (Irvingia gabonensis), or ewedu leaves (jute). [2] The name derives from the thick viscosity characteristic of the broth as it draws out of the bowl when eaten either with a spoon or, more characteristically, by dipping a small piece of solid (fufu) [3] into it. It can be served with numerous Nigerian fufu meals, including eba (garri) and pounded yam. Ewedu [4] can be used to make a Yoruba soup that is traditionally served with amala.

Contents

Preparation

The ingredients for draw soup include:

See also

Related Research Articles

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Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high.

<span class="mw-page-title-main">Eba</span> West African staple food

Ẹ̀bà (Yoruba) also known as Ebe or Pinon' is a staple swallow from Togo and Benin, also eaten in the West African sub-region and other African countries. The term èbà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all across West Africa. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.

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<span class="mw-page-title-main">Amala (food)</span> Nigerian food of the Yorubas

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<span class="mw-page-title-main">Igbo cuisine</span> Culinary traditions of the Igbo people

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<span class="mw-page-title-main">Cuisine of the Central African Republic</span> Culinary traditions of the Central African Republic

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<span class="mw-page-title-main">Liberian cuisine</span> Cultural aspect of Liberia

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<span class="mw-page-title-main">Palm nut soup</span> Palm nut soup

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<span class="mw-page-title-main">Okra soup</span> Soup prepared with okra

Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, much like the okra plant itself. Okra can have a slippery or "slimy" mouthfeel. The edible green seed pods can also be used in other stews and soups, such as the American dish gumbo.

<span class="mw-page-title-main">Abula (soup)</span> Soup of Yoruba people in Nigeria

Àbùlà is a soup of Yoruba people from Western Nigeria. It is typically eaten together with amala, but can be eaten with other swallow foods. Abula literally means a mixture of soups but is mostly associated with a mixture of gbegiri, ewedu and ọbẹ̀ata (stew).

<span class="mw-page-title-main">Oha soup</span> Nigerian soup

Oha soup is a soup mostly eaten in the south eastern part of Nigeria.

<span class="mw-page-title-main">Pounded yam</span> Yam-based staple food from West Africa

Pounded yam or Iyán (Yoruba) or Ruam-Yo (Tiv) or "Akpu, Utara-ji or Nni-ji" (Igbo) is a Nigerian swallow or Okele food native to the Yoruba, Edo, Igbo Tiv and Ebira ethnic groups. It is a traditional food prepared by pounding boiled yam with a mortar and pestle. Pounded yam is similar to mashed potatoes but heavier in consistency. It is a smooth and tasty delicacy traditionally eaten with the hands.

<span class="mw-page-title-main">Ewedu soup</span> Nigerian soup

Ewedu soup is a Nigerian soup created by the Yoruba ethnic group. It is made from jute leaf, hence it is known as jute leaf soup. Similar to Okra soup, the soup is mucilaginous in texture and is a typical accompaniment to Yoruba beef stew and fish stew. Ewedu soup takes about 12 minutes to prepare and is often served with Iyan, fufu or Amala.

Eka soup, also known as ekuku, is a delicacy of three tribes in the Eastern region of Nigeria. It is prepared from mashed palm kernel, roasted groundnut and benne seeds. Eka soup is commonly eaten with starchy foods such as fufu. Eka Soup is a popular dish among the Idomas of Benue State, the Ogojas in Cross River and the Ibirams of Kogi state.

<span class="mw-page-title-main">Yoruba cuisine</span> Foods of the Yorùbá People

Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland. Some notable Yoruba food include : Ọ̀fadà, Àsáró, Mọ́í Mọ́í, Ẹ̀gúsí soup, Àbùlà, Àkàrà, Ilá Alásèpọ̀, Ẹ̀fọ́ rírò with Òkèlè, etc.

References

  1. ImmaculateBites (2022-04-06). "Ogbono Soup". Immaculate Bites. Retrieved 2022-08-31.
  2. "How To Cook Ogbono Soup | Nigerian Draw Soup Recipe". All Nigerian Foods. Retrieved 2022-08-31.
  3. "fufu | food | Britannica". www.britannica.com. Retrieved 2022-08-31.
  4. "Ewedu - Jute Leaves Soup". Chef Lola's Kitchen. 2022-03-05. Retrieved 2022-08-31.
  5. 1 2 vanguard (2019-06-13). "Traditional dishes going into extinction are back". Vanguard News. Retrieved 2022-08-31.
  6. ""By Their Foods, Ye Shall Know Them"". The Guardian Nigeria News - Nigeria and World News. 2021-10-03. Retrieved 2022-08-31.
  7. Rapheal (2018-05-31). "Which oil is best for you? (1)". The Sun Nigeria. Retrieved 2022-08-31.