A FOOD TRADITION
Igbo Cuisine
Igbo cuisine is rooted in southeastern Nigeria, with related practices shaped by farming, forest ecology and riverine trade. Common foundations include yam, cassava, cocoyam, plantain, rice, beans, leafy greens, palm fruit, fermented locust bean and dried or fresh fish. Techniques include pounding tubers, simmering thick soups, roasting roots and preparing palm-fruit sauces. Representative dishes include oha soup, bitterleaf soup and abacha, a cassava-based preparation. Variations are substantial across Igbo-speaking communities, especially between inland and riverine areas, and ingredients and methods also show long-standing exchange with neighboring peoples.
Dishes linked to this cuisine
1–5 of 5
Abacha
An Igbo Nigerian cassava-flake salad dressed with palm oil, fermented oil bean, pepper, onions, aromatic leaves, and often fish or crayfish.
Ofe Akwu
Igbo palm-fruit stew, often served with rice and cooked with meat or fish, aromatics and regional herbs.
Ofe Okazi
An Igbo soup of finely sliced okazi leaves thickened with cocoyam and enriched with palm oil, meat and dried fish.
Oha Soup
A rich Nigerian soup made with oha leaves, a thickened palm-oil broth, and commonly meat, stockfish, or crayfish.
Okpa
Savoury southeastern Nigerian steamed pudding made from milled Bambara groundnut, palm oil and seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.