The Ijaw people, otherwise known as the Ijo people, are an ethnic group found in the Niger Delta in Nigeria, with significant population clusters in Bayelsa, Delta, and Rivers. They also occupy Edo, Ondo, and small parts of Akwa Ibom. Many are found as migrant fishermen in camps as far west as Sierra Leone and as far east as Gabon. They account for about 1.8% of the Nigerian population according to CIA Factbook. The Ijaws are one of the most populous tribes inhabiting the Niger Delta region and the eighth largest ethnic group in Nigeria.
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, where African culinary influence is high.
Ugali, also known as posho, nsima, and other names, is a type of corn meal made from maize or corn flour in several countries in Africa. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.
The Idomas are people that primarily inhabit the lower western areas of Benue State, Nigeria, and some of them can be found in Taraba State, Cross Rivers State, Enugu State, Kogi State and Nasarawa State in Nigeria. The Idoma language is classified in the Akweya subgroup of the Idomoid languages of the Volta–Niger family, which include Igede, Alago, Agatu, Etulo, Ete, Akweya (Akpa) and Yala languages of Benue, Nasarawa, Kogi, Enugu, and Northern Cross River states. The Akweya subgroup is closely related to the Yatye-Akpa sub-group. The bulk of the territory is inland, south of river Benue, some seventy-two kilometres east of its confluence with River Niger. The Idoma tribe are known to be 'warriors' and 'hunters' of class, but hospitable and peace-loving. The greater part of Idoma land remained largely unknown to the West until the 1920s, leaving much of the colourful traditional culture of the Idoma intact. The population of the Idomas is estimated to be about 3.5 million. The Idoma people have a traditional ruler called the Och'Idoma who is the head of the Idoma Area Traditional Council. This was introduced by the British. Each community has its own traditional chief such as the former Ad'Ogbadibo of Orokam, Late Chief D.E Enenche. The Palace of the Och'Idoma is located at Otukpo, Benue State. The present Och'Idoma, HRM, Elaigwu Odogbo John, the 5th Och'Idoma of the Idoma People was installed on the 30th of June, 2022 following the passing of his Predecessor HRH Agabaidu Elias Ikoyi Obekpa who ruled from 1996 to October 2021. Past Och'Idomas also include: HRH, Agabaidu Edwin Ogbu, who reigned from 1996 to 1997, HRH, Abraham Ajene Okpabi of Igede descent who ruled from 1960 to 1995 and HRH, Agabaidu Ogiri Oko whose reign took place between 1948 and 1959.
Àmàlà is a staple swallow food originating from Nigeria popularized by the Yoruba ethnic group of Southwestern Nigeria and other parts of Yorubaland. It is made of yam, cassava flour, or unripe plantain flour. Tubers of yams are peeled, sliced, cleaned, dried and then ground into flour. It is also called èlùbọ́. Yams are white in colour but turn brown when dried which gives àmàlà its colour. It is a popular side dish served with ewédú and gbẹ̀gìrì, but is also served with a variety of other ọbè(soups), such as ẹ̀fọ́, ilá, and ogbono.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Nigerian cuisine consists of dishes or food items from the hundreds of Native African ethnic groups that comprises Nigeria. Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Alago, or Idoma Nokwu, is an Idomoid language spoken by the Sub-Saharan peoples of Nigeria. The alago people were originally one with the Idoma people of mordern day Benue state in Nigeria. However, the Alago people are believed to have broken up with their Idoma counterpart around 1200 AD.
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple African cuisine but is also eaten in East Asia (Taiwan), the United States and other areas around the world. It is also common in some regions, such as Argentina's northwest, 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, omo tuo and banku often very spicy. 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 or banga is a soup made from palm fruit common in the Cameroonian, 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 Ivorian, Cameronian, Nigerian, Ghanaian, Liberian and other West and Central African cuisine.
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.
Pounded yam or Iyán (Yoruba) or Ruam-Yo (Tiv) is a Nigerian swallow food native to the Yoruba, Igbo Edo, 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.
Owo is a soup eaten in the south-central region of Nigeria. It is common among the itsekiri, Urhobo and Isoko such as. The soup is made with garri soaked in water after palm oil and potash mixture has been added. It is traditionally served at weddings in the Delta State; its absence at a wedding celebration is considered insulting to guests. It is also served at other traditional celebrations. It is especially important among the itsekiri, Urhobo, and Isoko people.
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.
Miyan taushe is a soup made from pumpkin, it is commonly eaten by Hausa tribe in the northern part of Nigeria. The soup is mostly prepared with yakuwa leaf, dawadawa, crayfish, meat, onions, and spices.
