- The Ibibio people of Nigeria are known for their vibrant and flavourful cuisine, with their soups blending rich flavours, textures and nutrients
- Their soups are made from fresh, local ingredients, known for their rich taste and high nutritional value
- Here are five Ibibio soups and a brief description of how to prepare them
The Ibibio people, located in the southern part of Nigeria, are known for their rich cultural heritage, which is deeply reflected in their cuisine. One of the standout aspects of Ibibio cooking is its diverse variety of soups, which are flavourful, nutritious, and often made from locally sourced ingredients.
Here are five soups from the Ibibio tribe and how they are prepared.
1. Edikang Ikong soup
Credit: Daniel Ochuko
Edikang Ikong is one of the most well-known soups in Nigeria, originating from the Ibibio and Efik people. This rich, hearty vegetable soup is packed with nutrients and typically made with a combination of fluted pumpkin leaves (ugwu) and waterleaf. It is often served with eba, fufu, or pounded yam.
How to prepare: Start by boiling the assorted meats (like beef, goat meat, or snails) and stockfish without water to extract its stock. Once tender, add palm oil and waterleaf, allowing it to simmer for a few minutes. Then, add the washed and shredded pumpkin leaves. Season with salt, crayfish, and seasoning cubes. Let it cook until the vegetables are soft but not mushy, and the oil blends well with the soup.
2. Afia Efere (White soup)
Credit: 9jafoodie
Afia Efere, also known as white soup, is a light, broth-like soup without the red palm oil commonly used in most Nigerian soups. It is often made with chicken, fish, or goat meat, and thickened with yam.
How to prepare: Boil your choice of meat or fish with Uyayak, salt, seasoning cubes, and a little water. Once the meat is tender, add pounded yam as a thickener. The soup is then flavoured with pepper, crayfish.
3. Atama soup
Credit: Faith Vibes
Atama soup is made from Atama leaves (bush apple leaves) and palm fruit extract. It is a savoury, oily soup typically served with swallows like fufu or pounded yam. Atama leaves give the soup its distinctive, slightly bitter taste.
How to prepare: Extract palm oil from fresh palm fruits and boil assorted meats and fish. Once the meats are cooked, pour in the palm fruit extract and let it boil. Add ground crayfish, periwinkle, and seasonings. Lastly, add the Atama leaves, which have been washed and shredded, and cook until everything is well incorporated.
4. Ekpang Nkukwo
Credit: Grandeur Catering
Ekpang Nkukwo is not exactly a soup, but more of a pottage made from grated cocoyam and wrapped in cocoyam or pumpkin leaves. It’s a unique dish in the Ibibio community, typically reserved for special occasions.
How to prepare: Grate the cocoyam, wrap small portions in washed cocoyam or pumpkin leaves, and place them in a pot. Add water, crayfish, periwinkle, stockfish, and palm oil. Cover the pot and cook for about an hour. Once done, stir gently, allowing the rich sauce to mix well with the wrapped cocoyam.
5. Afang Soup
Credit: All Nigerian Recipes
Though Afang soup is more commonly associated with the Efik people, it is also enjoyed by the Ibibio. Afang soup is made with a combination of Afang (wild spinach) and waterleaf. Like Edikang Ikong, it is a highly nutritious vegetable soup, often cooked with assorted meats, snails, and periwinkles.
How to prepare: Cook meats and fish until tender, then add palm oil, ground crayfish, and pepper. Add waterleaf, periwinkle and shredded Afang leaves, and let it simmer. Let everything cook together until the vegetables are well-blended.
TheRadar Kitchen: How to prepare Goat Meat Pepper Soup
Meanwhile, TheRadar earlier reported on the recipe for Goat Meat Pepper Soup, a beloved Nigerian dish that is known for its spicy and savoury taste.
It has also been known to help with postpartum recovery because it is packed with healing properties, providing nourishment and energy to new mothers.