A FOOD TRADITION

Urhobo Cuisine

Urhobo cuisine is associated with communities in the western Niger Delta, where rainforest farming, rivers and trade shape a cooking tradition related to but not identical with neighboring Ijaw, Edo and Isoko foodways. Cassava, yam, plantain, cocoyam, palm fruit, leafy vegetables, seafood, dried fish and peppers are common ingredients. Techniques include pounding roots, smoking fish, simmering palm-fruit or vegetable soups and preparing starches to accompany thick sauces. Representative dishes include banga soup, starch with owo soup and ukodo, a yam-and-meat or fish dish. Local recipes vary considerably across inland and creek communities.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.