Traditional Soups & Swallows
Afang soup is a Nigeria delicacy made with afang leaf, water leaf, palm oil, dry fish, stock fish, local spices, and seasoning.
Bitterleaf/onugbu soup is a traditional soup with bitterleaf, cocoyam, ogiri, palm, oil and assorted proteins,stockfish, kpomo, dryfish.local spices and seasoning.
Efo riro (vegetable soup) is cooked with mixed leafy vegetables cooked in oil palm, assorted proteins, locust bean, spices, and seasoning.
Egusi soup is cooked with blended egusi melon seeds, oil palm, dry fish, assorted proteins, spices, and vegetable
Fisherman soup is cooked with fresh fish, sea snails, shrimps, cocoyam, palm oil, local spices and seasonings, and fresh vegetables.
Groundnut (peanut soup) is cooked with blended groundnut – peanut seeds, oil palm, dry fish, stockfish, assorted proteins, spices and vegetable
Ogbono soup is cooked with blended bush mango seeds, palm oil, assorted proteins, dry fish, stock-fish, spices, seasonings, vegetable.
Traditional soup prepared with oha leaf, cocoyam, ogiri, local spices and seasoning, oil palm, and assorted proteins, stockfish, kpomo, dryfish, uziza leaf.
Okro soup is cooked with fresh diced okro, dry fish, stock fish, palm oil, with assorted proteins, spices, seasoning and vegetable.
Sea food okro is cooked with fresh okro, palm oil, fresh prawns, catfish, crab, sea snails, spices and seasonings.
Edikaikong soup is a Nigeria delicacy cooked with fresh pumpkin leaf, water leaf, palm oil, dry fish, stock fish, local spices, and seasoning.
White soup (ofe nsala) is prepared in meat broth, yam puree, assorted meats, dry fish, and local spices and seasoning.