Oghwo evwri is a soup eaten in the south-central region of Nigeria. It is common among the Urhobo and Isoko. 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.
The soup is also called oghwevwri, oghwoevwri,oghwo or owo. It is also called oghwo ofigbo, ogwofibo and multiple other names. The name "Oghwo evwri" means "palm oil soup"; palm oil is a critical ingredient. [1]
Oghwo soup is a soup traditional to the south-central region of Nigeria. [2] It is common among ethnic groups such as Urhobo. [3] [4] [5] [6] [7] The soup is made with garri soaked in water after palm oil and potash mixture has been added. [3]
There is controversy about the origination of the soup. According to history, the soup is either from the ,Urhobo people . Owho soup is commonly taken in Delta State as well as Edo state where the two tribes are populous. [5] It is especially revered by the Urhobo people. [3]
Owho soup is made from fish, Banga oil, beef, crayfish, palm oil, potash where Garri is poured into palm oil thickened with potash. [4] [9] Sometimes, it is made with other ingredients such as bush meat. [10] The Garri is blended initially to smoothen it, adding other ingredients like cray fish the soup is ready when there's floating oil on it. [6]
Owho soup is typically eaten with a starch (usi) such as boiled yam, boiled bananas, boiled plantain or sweet potatoes or other types of swallow but is sometimes eaten alone. [3] [5] [7] [2]
The soup is also sometimes served as a sauce. [11]
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.
Ẹ̀bà (Yoruba) also known as Ebe or Pinon' is a staple swallow from Nigeria, 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.
In West Africa, garri is the flour of the fresh starchy cassava root.
Moin-Moin, Moi-Moi or Olele is a steamed or boiled bean pudding made from a mixture of washed and peeled beans and onions, fresh red peppers, spices, and often fish, eggs,chicken and/or crayfish. It is a protein-rich Yoruba food that is commonly eaten across Yorubaland and close regions in West Africa.
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.
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.
Kuli-kuli is a West African snack primarily made from peanuts, first made by the Nupe people of Nigeria. It is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. Today kuli-kuli is accepted across the globe. It is often eaten alone or with a mixture of garri also known as cassava flakes, sugar and water, popularly called "garri soakings". It is also eaten with Hausa koko, fura, and akamu, and is sometimes ground and put into salad. It is often ground and used as an ingredient for suya and kilishi.
Isi ewu is a traditional Igbo dish that is made with a goat's head.
The Urhobos are people located in southern Nigeria, near the northwestern Niger Delta. They are the major ethnic groups in Delta State. The people in this ethnic group speak the Urhobo language. Their population is approximately 7 million.
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.
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.
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.
Àbùlà is a soup that originated from 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).
Banga Rice is a traditional Nigerian food prepared with palm fruit like in palm nut soup. The dish is common among the Urhobo people of southern Nigeria. Banga is the juice extracted from palm nut fruit. It is called Banga rice after the juice extracted from the palm nut is cooked with parboiled white rice.
Oha soup is a soup mostly eaten by the Igbo people in the south eastern part of Nigeria.
Nkwobi is a delicacy commonly found in restaurants. The cuisine is common among the people of Igbo ethnic group. It is a soup made up of cuts from cow feet.
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.
Edo black soup also known as omoebe is a Nigerian soup made mainly from three leaves namely scent leaf, uziza leaf and bitter leaf. Other ingredients include beef, onion, crayfish, pepper and palm oil.
Edo traditional food consists of dishes or food items common among the people of Edo State. The State is home to various ethnic groups including the Binis, Ishan (Esan), Afemai, Etsako, Uzebba Iuleha people [Owan] and others. The Traditional food found among these people usually involves soup and swallow. 'swallow' is a term for Nigerian meals that are taken with soup and ingested without chewing.
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