Yam pepper soup is a Nigerian dish made using soft white puna yam. It is necessary for the yam to be soft. [1] [2]
The soup is common amongst the South-Eastern part of Nigeria and some of the ingredients required to make it are ehuru, chili pepper, varieties of meat, salt and scent leaf. [3] [4]
These ingredients are added when the yam is soft such that it start to form porridge. [5]
Fufu is a swallow found in West African cuisine. It is found in Nigeria, Ghana, Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It is often made in the traditional Ghanaian, Ivorian, Liberian, and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adjusted to personal preference, and it is eaten with broth-like soups. Some countries, particularly the Igbo tribe in Nigeria, call Fufu (Akpu) and make it from fermented cassava and eat with thick soup with vegetables and lots of beef and fish. Other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. Fufu is traditionally eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.
Egusi, also known as, agusi, ohue, Ikpan, Ikon, or agushi) 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 is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers and onions. As a result, most of the Ghanaian soups and stews are red or orange in appearance.
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 in Nigeria. In the Igbo speaking region it is called 'ogbono/ugiri' depending on the variety of Igbo. In Nupe, it is called 'pekpeara', 'ogwi' in Bini, 'uyo' in Efik, and 'oro' in Yoruba.
Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.
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 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.
Pepper soup is a soup from parts of West Africa, notably Nigeria that is prepared using various meats, chili peppers and calabash nutmeg as primary ingredients. It is a spicy soup that has a light, watery texture. The name is a misnomer because the soup is not necessarily defined by a pepper-forward flavor profile, that is, the flavors are much more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered to be a delicacy by some people in Western Africa, and some West Africans believe that the soup has some basic medicinal qualities.
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.
Efo riro is a vegetable soup and a native soup of the Yoruba people of western Nigeria. The two vegetables most commonly used to prepare the soup are Celosia argentea and Amaranthus hybridus.
Edikang ikong is a vegetable soup that originated among the Efik people of Cross River State and Akwa Ibom State in Southeastern 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 is a vegetable and palm nut soup that originates from the Efik People of Cross River State in South South Nigeria. It is popularly known amongst the Cross River and Akwa Ibom State People of Nigeria. The soup is made from palm kernel; the extract of oil obtained from the palm kernel is what is used to make the soup. Atama soup is thick and cooked with varieties of meat, dry fish and sometimes periwinkle. Ingredients for preparing it include: fresh palm kernel, onions, salt, and others.
Ofe Oha is a soup mostly eaten in the south eastern part of Nigeria.
Ogwho Evwri (also called owho soup by non indigenes is a soup of the Urhobo people of southern Nigeria.
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 best taken with starchy foods such as fufu.
Miyar zogale is an hausa dish also known as morninga soup. It is made with moringa leaf as the main ingredient, others include groundnut paste, grounded tomato,beef, cubes, daddawa and palm oil.
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.
Fio Fio is a Nigerian food peculiar to the South-Eastern part, the soup is made guinea pea and cocoyam as the major ingredients.
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 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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