Owo Soup

Fufu

A smooth, stretchy swallow made from fermented cassava that has been soaked, pounded or milled into a soft, elastic dough. It is white, mildly sour from fermentation, and has almost no flavour of its own, so it is always eaten with a heavily seasoned soup.

Palm Wine

A naturally fermenting, milky-white alcoholic drink tapped directly from the sap of palm trees, most commonly the raffia or oil palm. It has a slightly sweet, fizzy taste when freshly tapped that becomes more sour and stronger in alcohol as fermentation continues over the following hours or days.

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.

Fisherman Soup

A rich seafood soup built on fresh fish, prawns, periwinkle and crab in a peppered broth thickened lightly with palm oil or ground crayfish. Everything goes in with the shells on, so the broth carries the whole catch.

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.

Itsekiri people

Urhobo people