Black soup: A popular Edo state delicacy, this soup is made using bitter leaf and efirin (scent leaf). It can be eaten with any swallow of choice.
Amala and ewedu soup: This is very popular amongst the Yorubas in South Western Nigeria, especially the
Banga soup and starch: A variation of ofe akwu, banga soup is made sans the scent leaves (nchu anwu) which ofe akwu uses. It is eaten by the Urhobos of Delta state alongside starch (usi).
Onunu and fish stew: Onunu is a swallow dish made from a combination of yam and plantain. Accompanied withfish stew, this is a popular delicacy of the Kalabari people in Rivers state.
Tuwo masara/Tuwo shinkafa and miyan kuka: This is a popular delicacy in Northern Nigeria. Tuwo mara is made from ground corn while tuwo shinkafa is made from ground rice. Both are swallows which are used in eatingsoups like miyan kuka which is made using baobab leaves and ground okra.
Afang soup: Though indigenous to the Efik tribe in Akwa Ibom, it is equally popular among neighbouring tribes (Ibibio, Anang) and even Cross River state. So if you ever find yourself in Akwa Ibom or Cross River.
Ofe Akwu: Though widely popular in Anambra, this delicacy is eaten across the Eastern states Nigeria, and a variation of it (banga) is eaten by Delta stateindigenes. Ofe akwu is eaten with rice.
Ogidigbo: Local chefs often use corn – nutritious and tasty – in their meals. Two delicacies especially beloved by Igala are prepared from it. First is Ogidigbo. It’s a special variant of moi-moi. The recipe is quite simple
Beniseed soup also known as sesame seed soup is a soup that is common in some parts of the south south or middle belt parts of Nigeria. Yes you heard right! Sesame seed soup is a thing in Nigeria. Traditionally, in some parts of Nigeria, it is cooked without fresh tomatoes or red bell peppers
Edikang Ikong: The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so.