| Type | Soup |
|---|---|
| Region or state | Cross River State |
| Associated national cuisine | Nigeria |
| Main ingredients | Vegetables |
Editan soup is a vegetable soup that originates from the Efik People of Cross River State in South South Nigeria. It is popularly known amongst the Cross River State people. The soup is made from Editan leaf, a bitter leaf. Before being cooked the bitterness must be squeezed out. [1] [2] [3]
The editan leaf is believed to have medicinal values.
Sorrel, also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pig and sheep.
Ẹ̀bà is a staple food mainly eaten in the West African sub-region, particularly in Nigeria and parts of Ghana. It is made from dried grated cassava (manioc) flour, commonly known as garri.
Solanum aethiopicum, the bitter tomato, Ethiopian eggplant, or nakati, is a fruiting plant of the genus Solanum mainly found in Asia and Tropical Africa. It is also known as Ethiopian nightshade, garden eggs, and mock tomato. It is a popular vegetable in north-east India, and is known as khamen akhaba in Manipuri and samtawk in Mizo. They are called Titay bii or simply bii in Darjeeling, Sikkim and Nepal and are relished with meat, particularly pork. These names are a result of its varied morphology, with ripe fruit often looking like a cross between an eggplant and a tomato, which are also from Solanum. In fact, the Ethiopian eggplant was so much confused with the ordinary eggplant that this was considered by some a variety violaceum of S. aethiopicum.
Egusi is the name for the protein-rich seeds of certain cucurbitaceous plants, which after being dried and ground are used as a major ingredient in West African cuisine.
Vernonia is a genus of about 350 species of forbs and shrubs in the family Asteraceae. Some species are known as ironweed. Some species are edible and of economic value. They are known for having intense purple flowers. The genus is named for the English botanist William Vernon. There have been numerous distinct subgenera and subsections named in this genus, and some botanists have divided the genus into several distinct genera. For instance, the Flora of North America recognizes only about twenty species in Vernoniasensu stricto, seventeen of which are in North America north of Mexico, with the others being found in South America.
In West Africa, garri refers to the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.
The Efik are an ethnic group located primarily in southern Nigeria, in the southern part of Cross River State. The Efik speak the Efik language which is a Benue–Congo language of the Cross River family. Efik oral histories tell of migration down the Cross River from Arochukwu to numerous settlements in the Calabar and Creek Town area. Creek Town and its environs are often commonly referred to as Calabar, and its people as Calabar people, after the European name Calabar Kingdom given to the state in present-day Cross River State. Calabar is not to be confused with the Kalabari Kingdom in Rivers State which is an Ijaw state to its west. Cross River State with Akwa Ibom State was formerly one of the original twelve states of Nigeria known as the Southeastern State.
Ogbono soup, is a Nigerian dish made with ground dry ogbono seeds with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and palm oil, it typically contains meat and/or fish seasonings such as chili pepper, leaf vegetables and other vegetables. Typical leaf vegetables include bitterleaf and celosia. Typical other vegetables include tomatoes and okra. Typical seasonings include chiles, onions, and iru. Typical meats include beef, goat, fish, chicken, bush meat, shrimp, or crayfish.
Agenebode is a historical water-side town located by the banks of the Niger River in Edo State, Southern part of Nigeria. It is the headquarters of Etsako-East local Government Area, the host of the local council and the traditional capital of Weppa Wanno Clan/Kingdom.
Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.
Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria.
Ikot Udo Abia is a village in ward four of the Etinan local government area, Akwa Ibom State, Nigeria. "Ikot Udo Abia" means followers of Udo Abia. The villagers are the Ibibio people who are of the Afaha group within the Iman Clan. The language spoken in the village isIbibio. Ikot Udo Abia lies in the area of Africa which was affected by the Atlantic slave trade of the sixteenth to nineteenth centuries.
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but is also eaten in East Asia (Taiwan), the United States and other areas around the world. It is also common in various Latin American regions, such as Argentina, Bolivia and Peru, where it can sometimes be served with bone meat and hollow short pasta or fries. In Ghana it is often eaten with fufu or omo tuo. Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. Some of the essential ingredients used in making it are Piper guineense and Vernonia amygdalina.
Palm nut soup is a soup made from palm fruit and it is common in the African community. It originated from the Urhobo tribe in Delta State, Nigeria. Palm nut soup has become a continental soup.
The Waawa clan of Northern Igboland, also referred to as Ndi Waawa, Wawa People, are a unique sub-group of the Igbo people in Enugu and Ebonyi State, Nigeria, consisting of several communities, who all speak a unique dialect of Igbo called Waawa. The most notable among these are the Agbaja and Ngwo which consist of peoples between the wooded lands of Awka to the rocky valleys of Enugu. The Agbaja are made up of communities in present-day Ngwo clan, Udi, Ezeagu, Umulokpa, Igbo-Etiti, Oji River, greater Awgu, and Enugu East Local Government Areas. Other notable parts of the Waawa clan include Nkanu, Nsukka, Abia, Nike, and other communities in Enugu State. The Waawa are most notably associated with Chief Onyeama's people from Eke, who was the paramount ruler of Agbaja in the early 20th century.
Edikang ikong is a vegetable soup that originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in Southeastern Nigeria. It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. Edikang ikong is a nutritious soup and expensive to prepare, and has been described as being mostly eaten by rich people in Nigeria. Ingredients used in edikang ikong include beef and dried fish, bush meat, crayfish, shaki, kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle, palm oil, salt and pepper.
Afang soup, is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in Southern Nigeria. It is a dish popularly known by Nigerians and also some parts of Africa. It is especially popular among the Ibibio and the Anang people of Akwa Ibom and Cross River state who have adopted this cuisine as part of their cultural identity. It is served at homes and also sometimes at ceremonies such as weddings, burials, festivals etc. mostly in the southern part of Nigeria. Afang soup is very nutritious and cost of preparation can be adaptable based on family needs. The ingredients used to prepare Afang soup include beef, fish, palm oil, crayfish, pepper, Shaki, waterleaf, okazi leaf, onion, periwinkle salt and some other seasonings.
Atama soup is a vegetable and palm nut soup that originates from the Efik People of Cross River State in South South Nigeria. It is popularly known amongst the Cross River and Akwa Ibom People of Nigeria. The soup is made from palm kernel; the extract of oil obtained from the palm kernel is what is used to make the soup. Atama soup is mostly thick and cooked with variety of meat, dry fish and sometimes periwinkle. Ingredients for preparing it include: fresh palm kernel, onions, salt, and others.
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