Snail pepper soup is a local side-dish of the South-eastern region of Nigeria. It is prepared with Africa giant snail is the main ingredient. The soup is popular in the Niger Delta and with people from the upper region of Cross River State. [1]
The slime is removed from the snail using lime,salt, Garri or Alum. Other ingredients include pepper, uziza powder, scent leaf, ehuru and Utazi leaf. [2] The soup is expensive during dry season since snail aestivate while they are abundant in the rainy season. Cooked snail is preserved by smoking or sun-drying since the shelf-life is short. [3]
Snail pepper soup is eaten with rice or maize pudding. It can also be eaten as a food supplemented with drinks. [4]
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.
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 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. It is also called the Las Vegas of Africa, due to the night life of the city and the numerous hotels, casino and leisure parks all over the city.
Egusi (Yoruba) 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.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a 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 jollof rice, soups, and stews appear red or orange.
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.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.
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.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punic-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Luosifen is a Chinese noodle soup and specialty of Liuzhou, Guangxi. The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. It usually does not contain snail meat, but it is instead served with pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green vegetables, peanuts, and chili oil added to the soup. Diners can also add chili, green onions, white vinegar, and green peppers to suit their taste.
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple in 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: Ugu, Oziza leafs 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.
Ofada rice is a Yoruba dish. It is the name of an indigenous rice from a small community called Ofada, located in the Obafemi Owode Local Government Area of Ogun State. It is not exclusively grown in the community, but it is an indigenous rice grown in southwest Nigeria but named after the Ofada community. It is used in making a variety of dishes. Ofada rice are mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State, a state in southwestern Nigeria. Ofada rice is grown on free-draining soil where the water table is permanently below the root of the plant.
Edikang ikong is a vegetable soup that originated among the Efik people of Cross River State and 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 also called Banga Soup in pidgin English(Nigerian English) It is a kind of palm-fruit vegetable soup that originates from the Efik people of Cross River 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 or Amme-edi(Banga) 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 of 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).
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.
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.
Ofe Owerri is an Igbo delicacy in the South-Eastern part of Nigeria. The soup is made with snails, beef,assorted meat and fishes.