Catfish Pepper Soup

Afang Soup

Afang Soup is made from finely sliced afang leaves (wild spinach leaves) combined with waterleaf, cooked with palm oil, meat, dried fish and stockfish. It has a dense, vegetable-heavy texture and is one of the signature soups of south-eastern coastal Nigeria.

Afia Efere

A pale, pepper-forward soup thickened with pounded boiled yam rather than seeds or palm oil, so it stays close to white. It is heavily spiced with uyayak and utazi and cooked with goat meat, chicken or fish.

Atama Soup

Atama Soup is a soup built around atama leaf, a strongly aromatic wild leaf, cooked with periwinkle, fish, meat and palm oil. Its distinctive character comes from the atama leaf's pungent flavour, which is milder than bitterleaf but similarly bracing.

Banga Soup

Banga Soup is a palm-fruit soup from the Niger Delta made by extracting fresh palm-fruit pulp and cooking it with a distinctive mix of spices, notably banga spice blend, along with meat or fish. It has a rich orange colour and a savoury, slightly bitter, aromatic flavour distinct from other palm-nut soups.

Bitterleaf Soup

Bitterleaf Soup is made from bitterleaf that has been washed to reduce its bitterness, cooked with cocoyam or another thickener, palm oil, meat, fish and stockfish. The result balances a residual bitter edge against a rich, savoury stock.

Chicken Pepper Soup

Pepper soup made with chicken, usually hard or old layer chicken simmered long enough to soften, in a broth of ground pepper soup spices and scotch bonnet. The broth is lighter than the goat meat version.

Delta State