Southern Nigeria is known for its rich cultural diversity and heritage that is second to none. You can argue all you want, but I think the South of Nigeria offers the best flavours and aromas as far as food is concerned. The foods are both tasty and nourishing to the body, hiding within them thousands of stories and traditions of a people blessed and gifted. Let’s go on this journey together. I have tried all these foods personally, and this is my submission.
✍🏾Afang Soup
Afang is an Efik-Ibibio delicacy, a blend of afang (wild spinach) and waterleaf, cooked with dried fish, periwinkle, and meat. Nutritious and satisfying, Afang soup is best enjoyed with fufu or pounded yam. The taste and aroma are alluring.
✍🏾Banga Soup
Originating from the Edo and Niger Delta region, Banga soup is made from palm nut extract and flavoured with local spices such as ataiko, irugeje, and oburunbebe stick. Often paired with starch or eba, this soup is a favourite for its distinct aroma and taste. It is native to the Urhobos, Ijaws, Edo, and almost all Niger Delta communities.
✍🏾Edikang Ikong Soup
Another Efik-Ibibio classic, Edikang Ikong is a rich vegetable soup made with waterleaf and ugu (fluted pumpkin leaves). It is cooked with assorted meat, fish, and stockfish, making it a hearty meal that symbolizes wealth and hospitality.
✍🏾Ukodo (Yam Pepper Soup)
An Urhobo specialty, Ukodo is a spicy pepper soup prepared with yam and a combination of meats or fish. It’s a go-to dish during cold seasons or as a remedy for mild colds and other ailments.
✍🏾Edo Black Soup
This unique soup from Edo State gets its dark colour from ground leaves such as scent leaf and bitter leaf. Cooked with assorted meat, fish, and local spices, black soup offers a flavour-packed experience.
✍🏾Owo Soup
A delicacy among the Edo, Urhobo and Itsekiri people, Owo soup is a simple yet delicious mix of blended tomatoes, palm oil, and potash. It is typically served with starch or boiled yam or plantain.
✍🏾Peppered Snails
A popular delicacy across Southern Nigeria, peppered snails are a spicy, chewy snack often served as an appetizer. The snail meat is cooked with a blend of hot peppers, onions, and spices, making it a favourite at home and social gatherings.
✍🏾Fisherman Soup
This coastal dish is a seafood lover’s delight. Common among the Rivers and Akwa Ibom people, fisherman soup is loaded with fresh fish, crabs, prawns, and periwinkles, cooked in a light, spicy broth.
✍🏾Beans Porridge
Southern Nigeria’s take on beans porridge is a hearty mix of beans, yam, or plantain, flavoured with palm oil, crayfish, and pepper. It is a versatile meal enjoyed by people of all ages.
✍🏾Ekpang Nkukwo
This particular meal is time-intensive but rewarding. Ekpang Nkukwo is made by grating cocoyam and wrapping it in cocoyam leaves before steaming. Ekpang is cooked with periwinkle, fish, and meat, and is loved for its rich, creamy taste.
Southern Nigerian cuisine reveals the traditions of this rich and diverse people. These dishes come with unique flavours and textures that embody the heritage of the South.
Ubong Usoro for Nigeria Magazine