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NIGERIA TO THE WORLD: Delicacies That Can Never Go Wrong Pt. 2


Last week we talked about some African delicacies, their origins and ingredients. Today we’ll look at part two of it.

Pepper soup is a beloved traditional dish from Nigeria, known for its rich flavors and aromatic spices made using various meats or fishes, chili peppers, salt, scent leaves and calabash nutmeg as its primary ingredients. It is a spicy soup that has a light, watery texture and sometimes served with side dishes such as rice or boiled tubers, or served atop these ingredients.

Bush meat on its own is a delicacy. It is mainly used for pepper soup but can also be used for any other meal, depending on the creativity of the chef.

Kekefia is a plantain porridge prepared with water, salt, onions, pepper, palm oil and of course, plantain. It is a traditional dish that is indigenous to the people of Bayelsa. For extra aroma and flavor, you can add scent leaves when the plantain is boiling. It would also make it look more appealing. 


Afang soup is a vegetable soup that originates from the Efik People of Cross River in the South-South of Nigeria. They share this soup with their neighbors the Oron people of Akwa Ibom State. The ingredients used to prepare Afang soup includes: beef, fish (dried and stock), palm oil, crayfish, pepper, kpomo (dried cow skin), shaki (cow tripe), waterleaf, okazi leaf, onion, periwinkle, salt, seasoning and some other local seasonings.


Owho Soup is a soup eaten in the south-central region of Nigeria. It is common among the Urhobo, Isoko and Itsekiri.  The soup is made from fish, beef, crayfish, palm oil, 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. That’s to tell you how much of a big deal this is! Owho soup is typically eaten with a starch (usi).


Palm nut soup or banga is a soup eaten by the Urhobo people of Southern Nigeria. It made by extracting the liquid of palm kernels. Thereafter, other ingredients like crayfish, meat, fish, pepper and cow tripe are added. It is eaten with eba or usi (starch). Banga Soup can be prepared using fresh catfish (fresh fish Banga soup) or dried/smoked fish. Now I’m telling you, that’s a banga!

Ewedu soup is a traditional soup native to the Yoruba part of Nigeria. It is often served with Amala or any other traditional swallow like eba, semo or fufu. It is very delicious and nutritious and it has a slimy effect when it’s cooked.  It is also eaten with Nigerian stew such as buka stew or gbegiri then you add iru popularly known as locus beans to give it that finishing touch.


Abacha and Ugba: This much-loved dish that’s especially popular with the Igbo people of Eastern Nigeria. Abacha is prepared from cassava, which is cooked, then grated before being sun-dried. The resulting flakes are used to prepare Abacha. This delicious delicacy is made with sliced Ugba (oil bean seed) and fresh local vegetables. It is mainly served with fried fish and ponmo (cowskin).

 


That is all on Nigeria to the World!  Thank you for watching. Don’t forget to subscribe, like, leave a comment and share with friends. 

 


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