Your fish guide to Nigeria

An Igbo Nigerian cassava-flake salad dressed with palm oil, fermented oil bean, pepper, onions, aromatic leaves, and often fish or crayfish.

Efik-Ibibio palm-fruit soup perfumed with atama leaf and commonly cooked with fish, meat and crayfish.

Afang Soup is a richly seasoned Nigerian leafy soup made with afang leaves and waterleaf simmered with meat or fish, crayfish, palm oil, and peppers.

An Efik-Ibibio white soup made without palm oil, thickened with yam and flavoured with meat or fish and warming spices.

A Nigerian soup made from palm-fruit extract and aromatic spices, commonly enriched with meat, fish, or crayfish.

A Benin-Edo tomato and palm-oil soup or sauce traditionally paired with starch, yam or other swallows.

A Nigerian soup of washed bitterleaf simmered in a palm-oil broth commonly enriched with cocoyam, meat, stockfish, or crayfish.

Port Harcourt street meal of fire-roasted plantain and seasoned mackerel served with a hot palm-oil pepper sauce.

Ripe or unripe plantain is roasted over heat and commonly served with spicy pepper sauce, onions, and fish or another accompaniment.

Edikang Ikong Soup is a Nigerian vegetable-rich soup combining pumpkin leaves and waterleaf with meat, dried fish, crayfish, palm oil, and peppers.

A dark, intensely herbal Edo soup made from finely processed bitter and aromatic leaves, commonly enriched with meat, fish and palm oil.

A Nigerian vegetable stew of leafy greens cooked down with palm oil, peppers, onion, and commonly meat, fish, or crayfish.

Egusi soup is a thick Nigerian soup prepared with ground egusi seeds, palm oil, vegetables, aromatics, stock, and commonly meat or fish.

An Efik-Ibibio cocoyam pottage formed from grated cocoyam wrapped in leaves and slowly cooked with palm oil, seafood and aromatics.

An Urhobo soup combining ground egusi seed and okra with palm oil and optional fish or meat.

Fisherman Soup is a Nigerian seafood soup prepared by simmering fish and shellfish with seafood stock, peppers, onion, and palm oil.

A rich Cameroonian soup of ground peanuts and tomato simmered with aromatics and commonly served with beef or another protein.

Ijaw unripe-plantain pottage from Bayelsa, cooked with dried fish, crayfish, onion, pepper and red palm oil.

Ijaw ogbono and smoked-fish soup mixed in a mortar with hot water rather than simmered directly over a fire.

A hot Nigerian okra soup made with okra, aromatics, oil, and commonly meat or dried fish.

Miyan Kuka is a simmered Sahelian soup built around powdered baobab leaves with seasoned meat or dried fish, onion, chili, and oil.

A Nigerian bean soup centered on cooked cowpeas with onion, oil, and optional meat or fish.

A Hausa-style moringa leaf soup commonly prepared with groundnut, meat, tomatoes, onion, oil, water, and salt.

A Nigerian steamed bean pudding made from puréed black-eyed peas with onion, pepper, seasoning, and optional fillings.

A Nigerian tomato-based stew in which seasoned fish is simmered with onions, peppers, oil, and aromatic vegetables.

A hot, brothy Nigerian soup seasoned with chilli, onion, garlic and aromatic spices and prepared in meat, fish or other regional variations.

A savory Nigerian soup of leafy vegetables and aromatics cooked with palm oil and often enriched with fish or meat.

Igbo palm-fruit stew, often served with rice and cooked with meat or fish, aromatics and regional herbs.

An Igbo soup of finely sliced okazi leaves thickened with cocoyam and enriched with palm oil, meat and dried fish.

Ogbono soup is a viscous Nigerian soup thickened with ground ogbono seeds and cooked with palm oil, vegetables, aromatics, stock, and commonly meat or fish.

A distinctive Urhobo palm-oil soup made with dried or smoked fish, meat and regional seasoning, often paired with usi starch.

A rich Nigerian soup made with oha leaves, a thickened palm-oil broth, and commonly meat, stockfish, or crayfish.

A Liberian soup of sliced or ground okra simmered with palm oil, aromatics, and commonly meat or fish until thick and mucilaginous.

A Ghanaian soup centered on okra, typically cooked with a savory palm-oil broth and variable fish, seafood, or meat proteins.

An Esan-Edo groundnut soup, identified by the Edo State Government among the state's distinctive foods.

Seasonal Ijaw prawn soup from Bayelsa, combining fresh prawns with dried fish, crayfish, palm oil and ground ogbono.

A traditional Ghanaian soup prepared from a creamy palm-nut base with tomatoes, aromatics, and commonly fish or meat.

Urhobo yam and unripe-plantain pepper soup or one-pot dish cooked with meat, fish and fragrant spices.

A Ghanaian one-pot dish of yam pieces simmered until tender in a tomato, onion, pepper, and oil-based sauce, sometimes with fish or meat.