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Anaang is an ethnic group in Southern Nigeria, whose land is primarily within 8 of the present 31 Local Government Areas in Akwa Ibom State: Abak, Essien Udim, Etim Ekpo, Ika, Ikot Ekpene, Obot Akara, Oruk Anam, Ukanafun in Akwa Ibom State. The Anaang are the second largest ethnic group after the Ibibios in Akwa Ibom state.
Telfairia occidentalis is a tropical vine grown in West Africa as a leaf vegetable and for its edible seeds. Common names for the plant include fluted gourd, fluted pumpkin, ugu, "Eweroko" ,okwukwo-wiri, and ikong-ubong, "Akwukwor ri". T. occidentalis is a member of the family Cucurbitaceae and is indigenous to southern Nigeria. The fluted gourd grows in many nations of West Africa, but is mainly cultivated in southeastern Nigeria and it is used primarily in soups and herbal medicines. Although the fruit is inedible, the seeds produced by the gourd are high in protein and fat, and can, therefore, contribute to a well-balanced diet. The plant is a drought-tolerant, dioecious perennial that is usually grown trellised.
Talinum fruticosum is a herbaceous perennial plant that is native to Mexico, the Caribbean, West Africa, Central America, and much of South America. Common names include Ceylon spinach, waterleaf, cariru, Gbure, Surinam purslane, Philippine spinach, Florida spinach, potherb fameflower, Lagos bologi, sweetheart, and Kutu bataw in Ghana from the Akan language It is widely grown in tropical regions as a leaf vegetable.
The Efik are an ethnic group located primarily in southern Nigeria, and western Cameroon. Within Nigeria, the Efik can be found in the present-day Cross River State and Akwa Ibom state. The Efik speak the Efik language which is a member of the Benue–Congo subfamily of the Niger-Congo language group. The Efik refer to themselves as Efik Eburutu, Ifa Ibom, Eburutu and Iboku.
Ogbono Soup is a Nigerian dish made with ground dry ogbono seeds. Ogbono seeds are originated and were first grown in Southern Nigeria with considerable local variation. According to research by Chris Chinaka and J.C. Obiefuna, Ogbono is an indigenous forest tree associated with plants classified as 'non-timber forest products. It goes by various indigenous names among Nigerians. The Common use of the word “ogbono” in general Nigerian parlance stems from the Igbo name for the word. Among the Nupe, it is called 'pekpeara', 'ogwi' in Bini, 'uyo' in Efik, and 'oro' or ‘apon’ in Yoruba. Although ogbono and ugiri, the Igbo name for bush-mango, are very similar indeed and often regarded as equivalents, there is technically a distinction.
Draw soup is the name of soups from the southeastern and southwestern parts of Nigeria that are made from okra, ogbono , 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 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.
The Oron people are a multi-ethnic tribal grouping that make up the Akpakip Oro or Oron Nation. The Oron people (Örö) are located primarily in southern Nigeria in the riverine area of Akwa Ibom State and Cross River State and in Cameroon. Akpakip Oro are regarded as an ancient warrior people, speaking the Oron (Oro) language which is in the Cross River language family of the Benue–Congo languages. They are ancestrally related to the Efik people of the Cross River State, the Ibeno and Eastern Obolo in Akwa Ibom, the Andoni people in Rivers State, Ohafia in Abia State and the Balondo-ba-Konja in the Congo.
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.
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.
Okra or Okro soup is primarily associated with the Igbo tribe of Nigeria and 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.
Nsala soup, also known as white soup, and called ofe nsala by the Igbo people, is a delicacy that originates from the eastern part of Nigeria. A major ingredient is catfish, which gives the soup a unique taste. It also contains small pieces of yam or cocoyam with utazi leaves. Nsala is similar to Afia Efere, which is common among the Efik ethnic group.
Edikang ikong is a vegetable soup that originated among the Efik people of Cross River State and Ibibio people of Akwa Ibom State in Southsouthern 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 Ibibio People of Akwa Ibom in Southern Nigeria. They share this soup with their neighbors the Efik people of in Calabar, Cross River 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. The Efik of Cross River state adopted this cuisine as part of their cultural identity. It is served at homes and also sometimes in ceremonies such as weddings,birthdays, burials, festivals etc. mostly in the southern part of Nigeria. Afang soup is very nutritious and the cost of preparation can be adaptable based on family needs.
Atama soup or Amme-Eddi is a kind of palm-fruit vegetable soup that originates from the Ibibio people of Akwa Ibom state, Urhobo and Isoko people of Delta State in South South Nigeria. It’s a popularly food among the Delta, Cross River and Akwa Ibom State People of Nigeria. The Urhobo people of Delta state called it Amme-edi or Banga soup. The soup is made from palm fruit-pulp that is derived from palm fruit; the extracted palm-pulp is base primary ingredient for the soup. Atama soup is thick and dark brown in color. It’s normally prepared with choice of protein like fresh meat or dry meat(mostly bush meat), dry fish, fresh fish and sometimes shrimp(dry or fresh), periwinkle as added proteins for more enhanced flavor. Ingredients: primary ingredients are fresh palm-pulp sourced from palm fruit, salt and pepper and secondary ingredients which are decided based on preference of the cooker are onions, salt, pepper(different kinds of pepper are preferences) and different kinds of spices could be added depending on the cooker preferred or desired taste or flavor. This soup could be styled into different flavors depending on cooking preferences. Every added ingredient could drastically change the taste of the food.
Pounded yam is a Nigerian swallow or Okele food. It is traditionally prepared by pounding boiled yam with 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.
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.
Ukazi or Okazi soup is an Igbo soup similar to Afang soup of the Efik tribe; the difference between the two is that Afang is thicker than Okasi aside the peculiarity to each tribe. The soup is made majorly from two leaves: okazi and water leaf.
Afia Efere is a Nigerian soup popular amongst the Ibibio/Efik tribe, the soup is also known as white soup due to absence of palm oil in it.
Potato fufu is a staple swallow food taken by the northern region of Nigeria. It is popular among the Yoruba tribe living in Kwara state. The swallow food is easy to make compared to pounded yam and its unique taste is why the food is prepared at weddings, parties and other occasions.
References
- ↑ "How To Make Otong Soup". The Guardian Nigeria News - Nigeria and World News. 2021-10-24. Retrieved 2022-06-30.
- ↑ Online, Tribune (2019-06-29). "Here's finger-licking OTONG soup". Tribune Online. Retrieved 2022-06-30.
- ↑ Online, Tribune (2021-10-30). "Make Okra soup the Efik way". Tribune Online. Retrieved 2022-06-30.