Nigerian food is surprising, many-sided, and of course, absolutely delicious. With just a few ingredients, we create the most memorable dishes; and this happens all over the country. Today, we’re talking about our favourite dishes from south-eastern Nigeria, Akwa Ibom specifically.
Being surrounded by bodies of water, the people of Akwa Ibom use a lot of seafood like periwinkles, fish, and shrimp in their meals. Here are some of our favourite recipes from the state.
This pottage dish is similar to one called Ikokore from Ijebu. It is made with grated cocoyam wrapped in leaves. The process is a tedious one, which is why indigenes only prepare it on special occasions. Periwinkles, crayfish, and other proteins, are other vital ingredients.
Click here to see a great recipe.
Afang is a vegetable soup that is native to the Ibibio people of Akwa Ibom. They share this with their Efik neighbours- native to Calabar. The soup gets its name from the popular Afang leaves- which is the star of the dish. It is often prepared with Okazi leaves and loaded with all forms of protein, including periwinkles.
Here’s a pretty good recipe!
One can argue that Edikang Ikong is the most popular dish to come out of the Southeast. Made with pumpkin leaves and of course, pours of protein. You can never go wrong with Edikang Ikong, but you have to make sure you cook it right. Check out a great recipe here.
Also, know as ‘white soup’, Afia Efere is so named because palm oil is not an ingredient, unlike other traditional soups. It is often cooked with (cat)fish, beef or goat meat. It is similar to Ofe Nsala, a traditional Igbo soup. Find a great recipe for Afia Nfere here.
What other recipes from native to Akwa Ibom do you enjoy? Share with us in the comment section below!