A FOOD TRADITION
Edo Cuisine
Edo cuisine is centered in and around the historic Benin cultural area of southern Nigeria, with foodways influenced by forest agriculture and exchange across the Niger Delta and southwestern regions. Staples include yam, plantain, cassava, rice and beans, accompanied by leafy vegetables, peppers, palm oil, dried fish and game where locally used. Soups and sauces are commonly simmered, pounded ingredients are incorporated for body, and tubers may be boiled or pounded. Representative dishes include black soup, banga soup and pounded yam with egusi or vegetable-based sauces. Preparations vary among Edo-speaking communities and neighboring groups.
Dishes linked to this cuisine
1–5 of 5
Bini Owo Soup
A Benin-Edo tomato and palm-oil soup or sauce traditionally paired with starch, yam or other swallows.
Edo Black Soup
A dark, intensely herbal Edo soup made from finely processed bitter and aromatic leaves, commonly enriched with meat, fish and palm oil.
Izoko Leaf Rice
An Edo rice dish identified by the Edo State Government as leaf rice, locally called Izoko.
Omi Ukpokpa
An Esan-Edo corn soup named by the Edo State Government as one of the state's notable foods.
Omisagwe
An Esan-Edo groundnut soup, identified by the Edo State Government among the state's distinctive foods.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.