Up Your Swallow Game With These Nigerian Soups

Swallow is never complete until it meets the right soup. You probably have been enjoying yours with everyday Vegetable, Ogbono and Egusi soups, right?

These are great soups no doubt, but we’re double sure you’re craving for a change. Shake things up and step up your swallow game with these great tasting, healthy and easy to prepare soups.


When most people think of beans soup, it never readily comes to mind. Guess what, if you’re craving a little change from the regular soups you’ve been having with swallow, Gbegiri soup is worth the try.

The soup is indigenous to the Yoruba and Hausa tribes in Nigerian. Known as Gbegiri to Yorubas and Miyan Wake to the Hausas. It’s made with cooked dehulled beans that have been mashed and enriched with palm oil, fish and spices. It can be served with Ewedu (Jute leaves) or stew, and it goes well when eaten with Dangote whole wheat meal and Dangote semolina.

Gbegiri is not just tasty and nutritious, it’s also easy to prepare. Check out the recipe here and give it a try!



  • 1/2 cup of Beans
  • Red Oil
  • Stock (Dry) Fish
  • Grounded Crayfish
  • Dry Pepper
  • Dangote Salt
  • DanQ Seasoning cubes


  • Soak dry fish in boiling water, cover until softened.
  • Boil beans in 3 cups of water, cook on low-medium heat until beans is extremely soft.
  • Add cooked beans to a blender and blend to a smooth paste. Alternatively, mash the beans with a wooden spoon or use a mashing broom.
  • Pour the mashed beans into pot and add in the soaked fish, grounded crayfish, pepper, salt. Cover and let it simmer for 3 minutes. Add seasoning, stir and gauge the water level so as to get the desired thickness
  • Simmer for 10 more minutes on low-medium heat
  • Serve hot with either Dangote Whole wheat meal or Dangote Semolina.



Palm oil is a common ingredient in almost all Nigerian soups. What if we told you there’s a healthy and great tasting soup you can prepare without a drop of palm oil?

If you are not a fan of palm oil or you are simply looking to try out something different, the next soup on your menu should be White Soup.

Popularly known as Ofe Nsala, White Soup is most popular amongst the Igbos and Efik, and its name was derived from the fact that it’s not made with Palm Oil, unlike many other traditional soups.

Traditionally made with Catfish, Ofe Nsala is rich and highly nutritious. If you are not a fan of fresh fish, you can prepare Ofe Nsala with other kind of fishes as well as chicken, goat meat and even turkey.

White Soup’s characteristic thickness is achieved with yam flour or Cocoyam. Click here for steps to prepare a great tasting pot of Ofe Nsala. 




  • Assorted Meat
  • Catfish
  • Stockfish
  • Grounded crayfish
  • Dry Ground Pepper
  • Ground Uziza Seeds
  • Uziza and Utazi Leaves
  • Pepper Soup Spices
  • Coco yam/Yam flour
  • DanQ Seasoning cubes
  • Dangote Salt to taste


  • Peel and boil the cocoyam.
  • Once boiled, pound with a mortar and pestle to serve as thickener.
  • Parboil the assorted meat with all necessary ingredients – DanQ seasoning cubes, a pinch of Dangote salt, half cup of sliced onions.
  • After meat has been softened, add the hot-water-washed stockfish, catfish and about 3 cups of cold or boiled water.

The amount of water for Ofe Nsala soup depends on the ingredients/thickener available and the number of people that you are making the soup for.

  • Boil the combination for another ten to twenty minutes until they are both soft for consumption, add the ground crayfish, uziza seeds, ground pepper and pepper soup spices.
  • Add the pounded cocoyam or yam flour. You can add half and watch the soup for the next five minutes, if it is not thick enough, you can then add a little more.
  • Add the sliced uziza and utazi leaves. The utazi should be used sparingly for white soup; it’s meant to add a faint bitter taste to the soup.
  • Leave to boil for a few more minutes, then go ahead and serve your delicious Ofe Nsala with Dangote Semolina or Dangote Whole wheat meal.




If you’re looking to bring your swallow to life, Banga soup should do the magic!

Made from palm fruit, Banga Soup is native to the Southern parts of Nigeria, particularly, the Urhobo ethnic group. It’s mostly prepared using catfish, dried/smoked fish or meat and can be flavoured with scent or bitter leaves.

Although this soup is eaten ceremoniously with starch by the Urhobos, it gets even better when eaten with wheat meal or semolina.

What’s more, the Banga Soup palm fruit oil is extracted at a very low temperature with a mixture of water and contains less saturated fat than palm oils. See here for directions on how to make it come out perfect when you prepare yours.




  • 1 kg Palm Fruits or tinned Palm Fruit Concentrate
  • Beef/Fresh fish
  • Dry Fish
  • Scent leaves or bitter leaves (Dried/Crushed)
  • Onions
  • Crayfish
  • Pepper
  • Ogiri (Local locust beans)
  • DanQ Seasoning cubes
  • Dangote Salt


  • Boil the palm fruit till soft and extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.
  • Cook the beef and the dry fish with diced onions and seasoning cubes till soft.
  • Cut some onion & set aside, Ground the crayfish, and pepper in a dry mill and set aside.
  • Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice some red oil at the surface or till it has thickened to your desired consistency.
  • Add the stock, beef/fresh fish, dry fish, onions, crayfish, ogiri, pepper and Dangote salt. Leave to boil for some minutes. Then, add your vegetable and DanQ seasoning.
  • Leave to simmer for about 2 minutes and serve with either Dangote Whole wheat meal or Dangote Semolina.




Did you know groundnuts can do more than you’ve been using it for? The next time you sight groundnut, think of turning it into a tasty plate of groundnut soup.

Groundnut Soup is a blend of sweet and savory; a sure way to excite your taste buds.

The soup is popular amongst the Edos and is similar to the Miyan Taushe delicacy from Northern Nigeria. Its Asian relative to a little extent is Satay Sauce.

Groundnut soup is very easy to prepare. What’s more interesting is the fact that the cooking method is same as your regular Egusi soup. Although, the preparation method is same, the taste of Groundnut is on a different level. It’s best enjoyed with well-made Dangote Semolina.

We’ve put up steps to achieve great results when preparing Groundnut Soup. See it here, give it a try and tell us what you think.



  • Raw peeled groundnuts
  • Assorted meat & fish
  • Stock fish
  • Smoke Fish
  • Palm Oil
  • Chopped Onions
  • Chopped Efinrin/Scent leaves – basil leaves can be used as a substitute
  • Chopped Pumpkin leaves
  • Grounded crayfish
  • DanQ Seasoning cubes
  • Dangote Salt


  • Season and boil the assorted meat with chopped onions.
  • Dry roast the groundnuts for 2 – 3 minutes in a frying pan while shaking the pan regularly. Grind the groundnuts after cooling.
  • When the meat is tender, cut the stock fish into small portions, shred the smoked fish and add to the pot. Allow to cook for 5 minutes.
  • Add a cooking spoonful of palm oil and let it boil in the stock for 5 minutes till the stock has a reddish colour. Groundnuts already contain oil, so use palm oil sparingly.
  • Once your mix is bubbly and boiling, add a hot cup of water and groundnut powder. Allow to cook for 10minutes. If you get a watery result, add extra powder till you get your desired consistency.
  • Add chopped scent leaves and pumpkin, stir and let this cook for 2 – 3 minutes under low heat. Stir again afterwards and taste for salt and seasoning.
  • Serve hot with Dangote Semolina or Dangote whole wheat meal.



Fisherman soup is predominantly made and eaten by people who are from the riverine areas of Nigeria. The soup is popular in Calabar and Akwa Ibom.

Call it the king of soups, and you won’t be far from the truth. The freshness of the fish and beauty of the crabs and prawns bring this traditional dish to life. It is one of those soups that should be on your must-try list.

With all of this hype, you may think it’ll be a difficult one. Surprisingly, it’s one of the easiest and fastest soups to prepare, and can be made under half an hour.

There are several recipes for the Fisherman Soup. While some people add tomatoes and pepper, others add only pepper. Whatever your preference might be, it’ll always come out great. Check out the preparation steps here. 




  • Fresh fish
  • Prawns
  • Dried or smoked fish (or both)
  • Crayfish
  • Fresh Pepper
  • Pumpkin leaves (ugwu)
  • Scent leaves (Efirin) Or Basil leaves
  • Okro
  • Onions
  • Palm oil
  • Dangote Salt
  • DanQ Seasoning cubes


  • Chop the onions into large chunks then chop the peppers and scent leaves
  • Add in the fresh fish, prawns, boiled dry fish, along with chopped onions, peppers and dried crayfish then cook for 5 minutes
  • Add Okro and gently mix with the rest of the ingredients. Cook the soup for another 5-7 minutes until the Okro is well cooked.
  • Pour in the palm oil and cook for another 5 minutes
  • Wash and chop the pumpkin leaves, add to the soup and cook for about 5 more minutes.
  • Your soup is ready! Serve hot with healthy ball foods such as Dangote whole wheat meal or Dangote Semolina. Enjoy!

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