Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria.
The core of Igbo food is its soups. The popular soups are Ofe Oha, Onugbu, ofe akwụ, Egwusi and Nsala (White pepper soup). Yam is a staple food for the Igbos and is eaten boiled or pounded with soups. [1]
Owerri is the capital city of Imo State in Nigeria, set in the heart of Igboland. It is also the state's largest city, followed by Orlu, Okigwe and Ohaji/Egbema. Owerri consists of three Local Government Areas including Owerri Municipal, Owerri North and Owerri West, it has an estimated population of about 1,401,873 as of 2016 and is approximately 100 square kilometres (40 sq mi) in area. Owerri is bordered by the Otamiri River to the east and the Nworie River to the south. The Owerri Slogan is Heartland.
Egusi, also known as agusi, ohue, Ikpan, Ikon, agushi or mbíka) 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.
Draw soup is the name of soups from the southeastern and southwestern parts of Nigeria that are made from okra, ogbono(Irvingia gabonensis), or ewedu leaves (jute). 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) into it. It can be served with numerous Nigerian fufu meals, including eba (garri) and pounded yam. Ewedu can be used to make a Yoruba soup that is traditionally served with amala.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African 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.
Palm nut soup or banga is a soup made from palm fruit common in the Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, fufu, omotuo, banku, fonio, or rice. The use of the palm fruit in cooking is significant in Nigerian, Ghanaian and other West and Central African cuisine.
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, Odume, Ndiagbor, Nenwe, Mpu, Okpanku and Enugu East Local Government Areas. Other notable parts of the Waawa clan include Nkanu, Nsukka, Abia, Nike, Agbani, Owo, 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.
Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigeria. Goat meat is used as a primary ingredient, and some versions may use crayfish. For variations boiled yams, potatoes, or plantains may be added. Versions of the soup may be spicy and hot. The soup is always served hot and is made with a blend of different spices which gives an intense spiciness and flavor to the soup. The dish has been described as being the most popular out of all the Nigerian pepper soups. It is a light soup that is often prepared without the use of oil, and may also be drunk in the style of a beverage. Owing to the ‘light’ texture of the soup, it is typically eaten alone but it can be accompanied by a side-dish known as agidi. White rice is also a common side-dish served with goat meat pepper soup. It has been described as pairing well with palm wine and beer.
The pigeon pea is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
Yam is a staple food in West Africa and other regions classified as a tuber crop and it is an annual or perennial crop. The New Yam festival is celebrated by almost every ethnic group in Nigeria and is observed annually at the end of June.
Ofe Oha is a soup mostly eaten in the south eastern part of Nigeria.
Pounded yam or Iyán (Yoruba) or Ruam-Yo (Tiv) is a Nigerian swallow food native to the Yoruba, Igbo, Tiv and Ebira and the Okun ethnic groups. It is a traditional food. It is prepared by pounding boiled yam with a mortar and pestle. Pounded yam is similar to mashed potatoes but heavier. It is a smooth and tasty delicacy traditionally eaten with the hands.
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.
Ofe achara is an Igbo soup made mainly from Achara and mgbam. Ofe In the language refers to soup.
Okazi soup is an Igbo soup similar to Afang soup of the Efik tribe; the difference between the two is that okazi is thicker than Afang aside the peculiarity to each tribe. The soup is made majorly from two leaves: okazi and water leaf.
Ofe Owerri is an Igbo delicacy in the South-Eastern part of Nigeria. The soup is made with snails, beef,assorted meat and fishes.
Fio Fio is a Nigerian food peculiar to the South-Eastern part, the soup is made guinea pea and cocoyam as the major ingredients.
Afia Efere is a Nigerian soup popular amongst the Efik tribe, the soup is also known as white soup due to absence of palm oil in it.
Yam pepper soup is a Nigerian dish made using soft white puna yam. It is necessary for the yam to be soft.
Mahogany Seed Soup (Ofe Akparata) is a soup made from Mahogany seed traditional known as Akparata among the Igbo tribe. The soup originates from the Eastern part of Nigeria and it is a favourite dish among the Enugu indigenes. The Mahogany seed is widely used as a thickener used in soups and other dishes, besides using it as a thickener it can also be used in making the sauce used in the preparation of Cowleg or Goatleg Nkwobi and Abacha.
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