SOUP

Nigerian soup is a fundamental part of the country’s diverse and flavorful cuisine, offering a rich tapestry of tastes and textures that vary by region. These soups are typically thick and hearty, often prepared with a base of leafy vegetables, meats, fish, and an array of aromatic spices. Ingredients like palm oil, crayfish, and fermented locust beans (iru) add depth and complexity. Popular varieties include Egusi, made from ground melon seeds; Ogbono, which uses ground wild mango seeds for a unique, slimy texture; and Bitterleaf soup, known for its slightly bitter, earthy flavor. These soups are usually enjoyed with starchy accompaniments such as pounded yam, fufu, or garri, making them a central feature of Nigerian dining, cherished for their warmth, nourishment, and cultural significance.