Soups are a big part of the African cuisine. In fact, it’s safe to say that African soups are the main attraction of cuisine in the continent.
African soups can be made with a combination of vegetables and ingredients that are native to the countries where they are mostly eaten.
Very many African soups are usually eaten with other food staples such as rice, fufu, banku, sadza, garri, pounded yam, and so on.
Below are some of our favorite soups from different African countries.
1. Okra soup
Okra soup is a popular West African dish with okra as its main ingredient. It is one of the quickest and easiest soups to prepare with the only task being the cutting of the two vegetables used in preparing the recipe. Although this deliciously slimy dish can be cooked with the local palm oil, it is also a good choice for people who are wary of adding oil to their soups.
Abenkwan is a Ghanaian soup made from the nuts of the palm tree. The pulp is extracted from the palm fruits and cooked in combination with spices and preferred meat of choice.
Abenkwan has an earthy flavor thanks to the addition of the palm fruit pulp (which is different from the palm oil). Serve warm with rice balls or Kokonte and you will be satisfied to the moons and back.
3. Muriwo na Nyama
Muriwo na nyama is also known as leafy-beefy or high fields stew. It is native to Zimbabwe, highly nutritious and is typically served with sadza, a porridge made with cornmeal.
4. Pepper soup
Pepper soup is a spicy African soup that will make your taste buds tingle with excitement. The soup is gotten from the stock of the meat or fish used. It is also spiced with local ingredients, giving it a tantalizing aroma and taste that will make you hungry even if you just had dinner.
For the best experience, have your pepper soup hot–not scalding hot of course– and thank us later.
5. Agushie/Egusi soup
Agushie (Ghana)/Egusi(Nigeria) is a delicious soup cooked with shelled melon seeds. It is one of the most popular soups, if not the most popular of all. The method of preparation might differ across the different regions in which this soup is eaten but it ultimately includes the addition of leafy greens, seasoning and palm oil. In Nigeria, its best served with freshly pounded yam.
Domoda is the Gambia’s national dish, second only to Yassa. It is a a yummy soup cooked with unsweetened peanut butter with whatever vegetables are available. It might also contain sweet potatoes. Domoda is better enjoyed with rice.
Afang is a delightful and satisfying soup from southern Nigeria. It is similar to the eru soup in Cameroon. They both make use of the afang/okazi leaves. However, the afang leaves are pounded and used in addition to water leaf. Afang soup is rich in deliciousness and best served hot with fufu and lots of meat.
Ndole is another leafy vegetable soup with its home in Cameroon and is often considered the national dish of the central African country. It’s a creamy and nutritious soup cooked with pureed peanuts, bitter leaf, ndoleh and fish or beef. It may also contain shrimp or prawns. The soup is traditionally eaten with plantain or cassava meal.
9. Afia efere/ Ofe nsala
In the Nigerian local languages of Annang and Igbo, afia efere and ofe nsala respectively mean ‘white soup’ in English. Technically, this mouth-watering spicy soup should be called ‘brown soup’ but where’s the fun in that? It is apparently called ‘white’ for the lack of palm oil use.
10. Ewedu Soup
Ewedu is a Nigerian soup which is popular among the Yorubas. It’s a leafy vegetable soup but unlike other African soups, the greens (jute leaves) are pureed and cooked with nothing more than salt, locust beans and often potash.
It is usually served in addition to peppered stews (as pictured above) or gbegiri (beans soup). Yorubas love to eat this with amala, a starchy swallow made from yam peels and sometimes plantains.
Featured Image: Chef Fregz