Nsala soup, Ofe Nsala, White Soup is basically thickened pepper soup. That thickener blends and binds the flavours of the ingredients so well, that it takes the soup from the ordinary to the extraordinary… talk about synergy. Nsala soup should not be eaten with any utensils, just use your fingers for […]
Ogbono soup is one of the universal soups we have in Nigeria. Kids usually have their first introduction to “swallow” using ogbono soup. This is due to its mucilaginous nature—the ease with which it slides down the throat, its lack of obstructive ingredients and its simplicity in taste. Ogbono has […]
My first knowledge of Anala soup, Ofe ukpom was from a conversation between my mother and my paternal grandmother. They had both just devoured two bowls of some soup and were talking about how they couldn’t taste the salt in any other thing they ate subsequently. Furthermore, the soup barely […]
Afang soup is a vegetable soup indigenous to the Efik people of Akwa-Ibom and Cross River states of Nigeria. It is also loved and devoured by non-indigenes as well especially when loaded with a combination of delicacies from both land and sea. The afang leaf from which the soup got […]
Utazi soup (Ofe Utazi) is made with Utazi leaf which is bitter and best known for being used in pepper soup to give it a slightly bitter note. Really, utazi leaf is much more than that, it has its own distinct flavour and that is what you harness for this […]
I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food... Read More
