Sumptuous Nigerian Soups You Have To Eat

The Nigerian soups listed below are simply the best. They are easy to cook, tasty, and highly nutritious. You can’t go wrong with any of these soups.

If you have not tasted any of the four (4) soups I’m about to give you recipes for, please go try it out — I assure you zero regrets.


This soup is a tempting nourishing food that will appease your appetite. And yea… It’s my Man’s favorite.

Egusi soup hails from West Africa (Nigeria) and is usually served with swallows such as Semovita, Eba, Fufu and Pounded yam, etc. Some people even eat Egusi soup with white rice and it’s not a bad combination at all.

Egusi seeds are also known as Melon seeds.

It is a very easy and fast soup to make. You just have to prep properly and there will be no stress making it.


  • 4 cups ground egusi
  • 3 cooking spoons of palm oil
  • Beef
  • Shaki (cow tripe)
  • Stockfish
  • Pumpkin leaves (Ugu)—sliced neatly
  • 2 tablespoons ground crayfish
  • 3 stock cubes
  • Pepper
  • Salt
  • 1 small ogiri okpei—traditional taste (optional)


  1. Soak the stockfish in hot water till soft before preparing the soup.
  2. When the stockfish is soft, using your hands, remove the bones and divide them into sizeable pieces.
  3. Now cook the shaki and after about an hour, add the beef with stock cubes and a pinch of salt and cook all till well done and set aside.
  4. Mix your ground egusi with a little amount of water to make a thick paste.
  5. Pour palm oil into a dry pot and set on low heat.
  6. Immediately the oil is translucent, add the ground egusi and begin to stir fry still on low heat. Stir fry till all parts of the egusi turn yellow and continue for about 10 minutes.
  7. Add the meat stock (water from cooking the meat and shaki) bit by bit while stirring the egusi.
  8. When the stock is finished and you think the soup is still too thick for your taste, add hot water, in the same manner, you added the stock until you get your desired consistency.
  9. Cover the pot and allow to simmer for 15 minutes, stirring from time to time to prevent it from burning.
  10. The Egusi is done when you see that the oil had separated from the mix.
  11. Add the ground crayfish, pepper, salt, and ogiri okpei.
  12. Stir and add the pumpkin leaves
  13. Add the cooked stockfish, meat, and shaki.
  14. Add more water if it’s still too thick.
  15. Cover and leave to simmer for a few minutes and it is ready.


Oha (ora) soup hails from the South-Eastern part of Nigeria. 

I personally love this soup because of the leaves used in cooking it (oha/ora leaves)—this tender leaf makes it so unique

This soup recipe is close to that of bitter leaf soup but the only difference is the leaf used in preparing both soups.


  • Oha (ora) leaves
  • 8 small balls of cocoyam
  • 3 cooking spoons of palm oil
  • Meat
  • Shaki (cow tripe)
  • Stockfish
  • Ground pepper
  • 2-3 tablespoons ground Crayfish
  • 2 stock cubes
  • 1 teaspoon Ogiri Igbo—traditional taste (optional)

Note Before Cooking:

An alternate to cocoyam balls is cocoyam flour. Also, an alternative to cocoyam flour is potato flour.

Before cooking, wash and boil the cocoyam balls till they’re soft. Take off the skin and using a mortar and pestle, pound the balls into a smooth paste (do this while still hot).

Rinse your Oha (ora) leaves and cut them into tiny bits using your fingers. Why you shouldn’t use a knife for this is because using a knife will make the leaves darker in colour.


  1. Boil the stockfish and shaki in one water until they are soft. The first sign of a done shaki is that the cuts will start curling on themselves.
  2. Add the already washed meat to the pot of shaki and stockfish and continue cooking.
  3. Add 2 cubes of stock cubes when the meat is done and cook for another 5 minutes.
  4. Now add the ogiri Igbo, ground crayfish, and pepper, and cook for 10 minutes.
  5. Add the cocoyam paste in small lumps and then the palm oil. Cover and allow to cook on high heat until the cocoyam paste is dissolved.
  6. If the soup is too thick, add water till you get your desired consistency.
  7. Add Oha (ora) leaves and leave to cook for about 5 minutes.
  8. Add salt to taste and stir the soup. It is ready!!!


Banga soup hails from the South-South side of Nigeria, the Urhobo tribe in Delta State to be precise. And yea….that’s my Mommy’s tribe. She cooks this soup so well I almost bite my fingers off.

This soup is also called Palm Kernel soup.  Banga soup is made from palm fruits.


  • 1kg Palm fruits
  • Beef
  • Dry fish
  • Dried and crushed bitter leaves or no vegetables
  • 2 tablespoons ground crayfish
  • 2 medium onions
  • 2 big stock cubes
  • Salt
  • Chilli pepper
  • Ogiri okpei (iru)
  • Banga spice (a mixture blend of Ataiko and Irugeje in a dry mill) 

Note Before Cooking: 

¶ Extract the palm fruit content from the palm fruits. This is how it’s extracted:

  • Boil the palm kernel fruit till it’s soft (this should take about 35-40 minutes).
  • Transfer the nuts into a mortar and pound gently, ensuring that you don’t crush the nuts.
  • Pour some hot water over the pounded palm fruit.
  • Squeeze well and use a sieve to strain out the extract (do this on repeat until you get all the extract from the fruits). 

¶ Cook the beef and dry fish with the stock cubes and 1 bulb of chopped onions.

¶ Using a mortar, pound the ogiri okpei, ground crayfish, and pepper, and set aside.


  1. Put the pot of palm fruit extract in a pot and cook on high heat.
  2. Allow boiling until the soup has thickened and you notice red oil at the surface.
  3. Add the stock, beef, dry fish, onions, pepper, crayfish, Banga spice, and crushed bitter leaf, and leave to simmer for about 5 minutes.
  4. The soup is ready and is best served with Starch, Semolina, or Pounded yam.


This soup hails from the South-Western Part of Nigeria. It’s the soup of the Yoruba.

Ewedu soup is an appetizing soup made using a very nutritious leafy green plant called Jute leaves.


  • Jute leaves
  • Ground crayfish
  • Iru (fermented locust beans)
  • Stock cubes
  • Cayenne pepper
  • Salt


  1. Pluck out the stalk from the leaves and wash.
  2. Pour a cup of water into a pot and leave to boil.
  3. After it boils, add the ewedu leaves and allow them to boil for about 3 minutes. Then add your iru (locust beans) and leave to boil for 10 minutes.
  4. Use Ewedu broom (ijabe) to mash the ewedu leaves till it turns slimy and looks smooth.
  5. Add crayfish, cayenne pepper, stock cubes, and salt to taste.
  6. Cover for another 2 minutes while occasionally stirring to prevent it from burning. Take it out of the heat when done.

Enjoy your ewedu soup with gbegiri and stew or just stew (individual preference) alongside Amala.






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