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Ẹ̀bà also known as Utara or Pinon is a staple swallow from Nigeria, also eaten in the West African sub-region and other African countries. The term èbà originates from the Yoruba people of southwest Nigeria. It is also called Utara by the Igbo People of Southeast Nigeria. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri. 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.
Egusi, also known as agusi, ohue, Ikpan, Ikon, agushi or mbíka) 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.
In West Africa, garri is the flour of the fresh starchy cassava root.
Àmàlà is a staple swallow food native to the Yoruba ethnic group of Southwestern Nigeria. 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.
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.
Egusi soup is a soup prepared with egusi seeds as a primary ingredient. Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous plants. Egusi soup is common and prevalent across Central Africa as mbíka, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken, beef, or fish. It may also be served atop fufu, omelettes, amala, and eba, among other foods. Egusi soup is also consumed in West Africa, sometimes with chicken.
Palm nut soup or banga is a soup made from palm fruit and it is common in the Ghanaian, Nigerian and Ivorian communities. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with starch, fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Nigerian, Ghanaian and other West African cuisine.
Miyar kuka or miyan kuka, also known as luru soup, is a type of soup popular among West Africa’s Sahelian ethnic groups. The soup is made from powdered baobab leaves. It is usually served with tuwo or fufu. A seasonal variant of this soup is made using fresh mashed baobab leaves. This variant is only available during the rainy season when fresh baobab leaves are available.
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 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.
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 is literally means a mixture of soups, but it is mostly associated to gbegiri, Ewedu and ọbẹ̀ata (stew).
Ofe Oha is a soup mostly eaten in the south eastern part of Nigeria.
Pounded yam or Iyán (Yoruba) or Ruam-Yo (Tiv) is a Nigerian swallow food native to the Yoruba, Igbo, Tiv and Ebira and the Okun ethnic groups. It is a traditional food. It is prepared by pounding boiled yam with a mortar and pestle. Pounded yam is similar to mashed potatoes but heavier. It is a smooth and tasty delicacy traditionally eaten with the hands. Although there is an alternative for pounded yam which is called poundo yam, the pounded yam still remains the favorite of most Nigerians.
Spicy cow feet is a delicacy commonly found in restaurants, it is otherwise known as nkwobi. The cuisine is common among the people of Igbo ethnic group. it is a soup made up of cuts from cow feet.
Oghwo Evwri, often called Owho or Oghwo soup is a native soup of the Urhobo people of southern Nigeria. The soup is made with garri soaked in water after palm oil and potash mixture has been added. It is an important delicacy in gatherings or events of the Urhobo people & its absence on the food menu can be considered insulting to guests.
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.
Miyar zogale is an hausa dish also known as morning soup. It is made with moringa leaf as the main ingredient, others include groundnut paste, grounded tomato,beef, cubes, daddawa and palm oil.
Ofe achara is an Igbo soup made mainly from Achara and mgbam. Ofe In the language refers to soup.
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.
References
- ↑ "NIGERIAN FOOD RECIPE: PAWPAW SOUP OF THE TIVS". EveryEvery. 2019-05-01. Retrieved 2022-06-23.
- ↑ "Pawpaw Soup- A Special Tiv Delicacy". The Guardian Nigeria News - Nigeria and World News. 2018-06-23. Retrieved 2022-06-23.
- ↑ Headliners (2018-06-23). "Pawpaw Soup- A Special Tiv Delicacy — Guardian Life — The Guardian Nigeria Newspaper – Nigeria and World News | Nigeria News Headlines Today" . Retrieved 2022-06-23.
- ↑ AL, Ayo (2020-01-22). "Pawpaw Soup Recipe: How To Prepare | FabWoman". FabWoman | News, Style, Living Content For The Nigerian Woman. Retrieved 2022-06-23.
- ↑ "Pawpaw Soup Archives". The Guardian Nigeria News - Nigeria and World News. Retrieved 2022-06-23.
- ↑ "PAWPAW SOUP". Epicurious. Retrieved 2022-06-23.