Edikaikong soup is a luxurious and nutrient-rich Nigerian dish originating from the Efik and Ibibio people of Cross River and Akwa Ibom states in southern Nigeria. This vibrant vegetable soup is made with a generous mix of ugwu (fluted pumpkin leaves) and waterleaf..
Afang soup is a flavorful and nutritious Nigerian dish originating from the Efik and Ibibio people of Cross River and Akwa Ibom states in southern Nigeria. This rich, leafy green soup is made from ground afang leaves (Gnetum africanum) and waterleaf (Talinum triangulare),
Okro soup, also known as okra soup or ila alasepo in Yoruba, is a vibrant and flavorful Nigerian dish cherished across various ethnic groups, particularly in southern and western Nigeria. Made from fresh okra (okro), which gives the soup its signature slimy
Ogbono soup, also known as draw soup, is a rich, hearty Nigerian dish popular among the Igbo people and widely enjoyed across Nigeria. Made from ground ogbono seeds (wild mango seeds), this soup is characterized by its thick, slimy texture
Hello from Memphis! I’m Susan, a 47-year-old stay-at-home mom, and today I’m writing about something that’s become very special in our home: Egusi Soup.
Garri is a staple food in Nigeria and much of West Africa, made from fermented and dried cassava tubers that are ground into coarse or fine granules. It is versatile, serving as the base for dishes like Eba (a swallow paired with soups), a soaked cereal with milk and sugar
Pounded yam is a cherished Nigerian dish, particularly among the Yoruba, Igbo, and other ethnic groups in Nigeria. It is a smooth, stretchy, and dough-like swallow made by pounding boiled yam tubers into a soft, elastic consistency or by mixing yam flour with hot water.
When my husband got an IT job in Lagos, Nigeria, I packed my life in Kolkata into two suitcases and followed him, not knowing what to expect. Like most Bengali women, I am rooted deeply in my culture — from the aroma of mustard oil in the kitchen to the quiet comfort of a cup of cha..
Eba is a popular Nigerian swallow, widely enjoyed across various ethnic groups, particularly in southern Nigeria. It is made from garri (fermented and dried cassava granules) mixed with hot water to form a soft, dough-like consistency.
Amala is a traditional Nigerian dish, popular among the Yoruba people of southwestern Nigeria. It is a smooth, thick, and slightly stretchy swallow made from yam flour (elubo), plantain flour, or cassava flour, served alongside rich, flavorful soups like egusi, okra, or vegetable stew (efo riro).