Served with Choice of Swallow
All soups can be paired with: Pounded Yam, Eba (Garri), Amala, Semovita, Wheat, or pounded yam.
A rich melon seed soup made from ground egusi seeds cooked in palm oil with spinach or bitterleaf, peppers, onions, and traditional spices. Prepared with assorted meats (beef, tripe), smoked fish, and stockfish. Thick, hearty, and deeply flavorful.
Made from ground wild mango seeds (ogbono), this soup has a smooth, slightly stretchy texture. Cooked with palm oil, leafy vegetables, crayfish, and assorted meats and fish. Comforting and savory.
A Yoruba-style vegetable soup made with spinach (or efo shoko), palm oil, blended peppers, onions, locust beans (iru), assorted meats, and smoked fish. Rich, spicy, and packed with vegetables.
A highly nutritious soup from Cross River/Akwa Ibom made with a generous blend of pumpkin leaves (ugu) and waterleaf, cooked in palm oil with assorted meats, periwinkle, stockfish, and crayfish. Thick with vegetables and protein-rich.
Native to the Efik/Ibibio people. Made from afang leaves and waterleaf, palm oil, assorted meats, dried fish, and seafood. Slightly chewy leaves with bold, smoky flavor.
An Igbo delicacy made with washed bitterleaf, cocoyam paste (for thickening), palm oil, assorted meats, and dried fish. Slightly bitter, rich, and very aromatic.
Traditional Igbo soup prepared with fresh Oha leaves, thickened with cocoyam paste, and cooked with palm oil, assorted meats, stockfish, and crayfish. Light, earthy, and comforting.
Fresh chopped okra cooked with palm oil, peppers, seafood, and assorted meats. Slightly slippery texture and very flavorful.
Made from palm fruit extract, blended spices, scent leaves, assorted meats, and fresh fish. Deep reddish color with a rich palm fruit flavor.
A seafood-based soup made with fresh fish, prawns, crab, periwinkle, and traditional spices in a rich palm oil base.