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Ogbono soup, is a Nigerian dish made with ground dry ogbono seeds. Ogbono seeds are originated and were first grown in south east Nigeria. It can be eaten with fufu, or with pounded yam.
The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables.
Ofe Akwu is one of the Igbo people of Eastern Nigeria’s most popular soups. It is the Igbo version of the all-too-popular Banga soup. It is a very rich soup made with Palm nut extract/juice.
Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
Bitter Leaf Soup, also known as Ofe Onugbu is a popular Nigerian soup. Bitter leaf Soup is peculiar to the Igbo tribe of Eastern Nigeria.
Ofe Nsala is a delicacy peculiar to the Igbo tribe of Nigeria, especially the people of Anambra state. Ofe Nsala is known as white soup because palm oil is not used for the preparation, unlike other traditional soups. While it is traditionally made with catfish, one can also make use of chicken.
Ofe Owerri is usually prepared with four different vegetable leaves, Okazi, Ugu and Uziza, Oha, although Uziza, which is quite aromatic and Oha aren’t as popular as Ugu and Okazi
Ora (Oha) soup is native to the South Eastern Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves. Ora (Oha) Soup is special because the tender ora leaves used in preparing this soup recipe are seasonal unlike their bitterleaf counterpart which can be found all year round.
