Efo riro soup 


Pomo/kpomo /cowskin. 

Small bunch of spinach /vegetables /alayyaho /efo vegetables etc. 

Small bunch of spring onions 

7 big red bell peppers /tatashe. 

2 big onions 

1 big smoked fish 

3 stock cubes 

Half cup palm oil 

Salt to taste 


-cook cowskin with little salt till soft drain and set aside. 

-roughly blend tatashe and onions together i used mortar and pestle for this kind of blending but feel free to use a blender.  

-chop spring onions wash and allow to drain. 

-chop vegetables /spinach /alayyaho Also wash properly to remove sand particles drain and pour into a medium sized bowl. 

-boil some water and add into the bowl containing vegetable, Cover and allow to steam for 5mins, drain and set aside. 

-in a medium sized pot, add palm oil and bleach, pour the tatashe paste and fry on low heat untill the oil start appearing on top, feel free to add more oil if you like oily soup. 

-add stock cubes, spring onions, pomo/cowskin and salt to taste Stir and allow to simmer for 7 mins on low heat. 

-after 7mins add well deboned smoked fish be sure you removed the bones properly, add steamed vegetable stir and allow to simmer for 5mins. 

-serve with pounded yam, semovita, eba etc. 

NB :you can add meat of choice simply boil meat along side the cowskin, drain and add. 

Gbegiri soup 

This soup has such a great and outstanding aroma and taste, the colour will attract and have you asking for more, this soup needs just a little ingredients and you are set, popular with the yoruba tribe gbegiri is also enjoyed among other natives of Nigeria, Hausa people for example enjoy this soup with tuwon shinkafa.

Let’s look at the recipe


2cups of beans

3 red bell peppers

3 atarodo

1 big onion

3 stock cubes

1 teaspoon potash powder

1 cup palm oil

1 teaspoon iru/daddawa

Salt to taste


-firstly pick, wash and peel the beans, (same method with washing beans used for Akara or moi Moi).

-in a medium sized pot, add 250cl of water, pour in the beans add iru/daddawa, potash, and cook on medium heat.

-cook for about 20mins and add stock cubes and salt to taste.

-roughly blend the red bell pepper, atarodo a onions together set aside.

-in a different pot separately bleach the palm oil/heat the palm oil, add the red bell pepper paste and stir fry for 3mins on medium heat.

-now add the stir fried red bell pepper sauce into the pot of beans.

-using a whisker /kitchen broom, stir vigorously to break the beans even more and keep cooking, add water you feel it will turn out to thick.

-keep cooking till beans is soft and tender.

-when you are satisfied with the thickness. .. Go ahead and enjoy this with amala, ewedu and stew.

Miyar zogale (moringa leaf soup) 

we all know the benefits of moringa, well why not make some delicious soup out of it. .. Another yummy from the northern part of Nigeria. … Arewa soups. 


Moringa leaf (3 handful) 

3/4 cup of raw groundnuts 

1/2 cup of beans. 

Dry fish 

Meat(with bones) 

4 stock cubes 

Salt to taste 

15 medium sized  tomatoes 

5 red bell peppers

1 big onion 

1/cup palm oil 

1 spoon daddawa (Hausa daddawa powder). 

-firstly pick beans. 

-Blend tomatoes with red bell peppers and onions. 

-pick and wash moringa leafs. 

-Remove groundnuts back and finely blend into powder.

-wash dry fish properly and remove bones. 

-now in a medium sized pot pour 150cl of water, add beans little potash and cook properly till very tender, make sure you have enough water remaining inside the pot of beans /beans stock. 

-now into the pot containing beans and beans stock, add meat and dry fish and cook for 10 mins 

-after 10mins pour in the tomato paste, palm oil and daddawa cook for 20mins. 

-after 20mins add the raw ground groundnuts powder stir and keep cooking, add salt, stock cubes and water if it feels too thick add little water , cook this on low heat for 20mins. 

-after 20mins add moringa leaf and allow to steam on low heat till moringa is soft and tender. 

-serve with tuwon masara, tuwon shinkafa, pounded yam, semovita etc. 

Jellof Rice


we all known our popular jellof rice,party jellof rice its so popular that it is enjoyed in each and every house hold here in nigeria and beyond,i made this recipe with extra special features…


  • 2 cups of rice.
  • 1/2 cup chopped green beans.
  • 1/2 cup chopped carrots.
  • chicken breast.
  • 3 stock cubes.
  • 2 onions.
  • 4 red bell peppers.
  • salt to taste.
  • 1 tsp thyme.
  • 1 tsp garlic powder.
  • chicken stock.
  • 1 tbsp tin tomatoes.
  • 1/2 tsp chilli peppers.
  • 1/2 cup vegetable oil.
  • 1/2 tsp ginger powder.

before you cook the jellof rice.

  • shred the chicken breast.
  • in a bowl marinate the chicken breast with chilli peppers,1/2 tsp garlic powder,ginger and stock cubes.
  • heat 3 spoons of vegetable oil in a non sticky pan.
  • add the chicken and stir fry till the chicken is tender.
  • set the chicken aside.
  • now parboil the rice wash and drain,set aside.
  • blend the red bell peppers with onions set aside.


  • heat the half cup of vegetable oil with diced onions and stir fry for 2mins.
  • add the red bell pepper paste,tin tomatoes and stir fry for few minutes.
  • add the chicken stock,stock cubes,salt to taste,half tsp garlic and bring to boil.
  • now add the parboiled rice stir and allow to cook on low heat.
  • when 70% of the rice is done add the green beans, carrots and chicken breast,stir and allow to cook completely.
  • serve with coleslaw,fried chicken,plantains etc.


Miyar Kuka



This is a popular soup here in the north and common among the hausa people,it is prepared using boabab leaves powder and can be enjoyed with tuwo,semovita,cous cous etc.


  • 1 cup baobab leaves powder.
  • 1/2kg meat.
  • dry fish.
  • 1/2 tsp potash.
  • 5 red bell peppers (blend).
  • 1 piece of dry ginger.
  • 5 pieces of cloves.
  • 1 tbsp powdered iru/daddawa.
  • 1 cup palm oil.
  • 3 stock cubes.
  • 2 atarodo/scotch bonnet.
  • 1 diced onion.
  • salt to taste.


  • grind the daddawa/iru,scotch bonnet,ginger cloves together using a dry mill.
  • wash the dry fish and pick out bones.
  • in a medium sized pot heat the palm oil with diced onions.
  • allow to fry well and add the red bell pepper paste,meat,grinded daddawa,scotch bonnet etc.
  • stir fry this for 10mins or untill you can percieve the aroma coming out.
  • now add some water to desired amount depending on how thick you want your soup to be.
  • allow to boil untill the content of the pot starts to dry up,add salt and stir.
  • now remove the meat from the pot leaving only the stock.
  • add the potash and add half cup of water into the pot this will make the boiling drop and will prevent the soup from lumping.
  • now start adding the baobab powder in bits slowly while you whisk the soup vigrously.
  • whisk very well to get rid of lumps.
  • when you are done whisking pour in the meat and dry fish.
  • allow to cook on low heat for 7mins.

Ogbono Soup


  • meat,shaki,intestine,cow skin.
  • dry fish.
  • stock fish.
  • 1 cup ogbono seeds.
  • 3 tbsp palm oil.
  •  handfull pumpkin leaves (ugu leaves).
  • 1 tbsp cray fish.
  • salt to taste.
  • 1 chopped atarodo/scotch bonnet.
  • 1 diced onion.
  • 3 stock cubes.


  • wash the dry fish and pick out bones.
  • grind the ogbono,cray fish with a dry mill.
  • wash,pick and chop the pumpkin leaves.
  • cook the meat,intestine,shaki,cowskin and stock fish together with onions and small salt.
  • after cooking drain them in a colander and set aside (dont throw away the stock you will need it soon).
  • now in a dry pot melt the palm oil (do not allow it to get hot).
  • turn off the cooker and add the ogbono powder.
  • mix very well till incoperated.
  • now start adding the meat stock bits by bits slowly and stirring as well.
  • now put it back on the cooker,stir on low heat vigrously untill it start to thicken and draw.
  • if it feels thick add hot water to desired amount of thickness.
  • cook on low heat for 20mins,stirring at intervals to avoid sticking to the pot.
  • after 20mins add the atarodo and salt,stir.
  • if it still feels thick add some water.
  • now add the dry fish,meat,shaki,stock fish,intestine and allow to cook for few mins.
  • add the pumpkin leaves and allow to simmer for 3mins.
  • enjoy.


Egusi Soup

we all have come across this delicious nigerian soup made from melon seeds,its has a great taste and aroma.

  • 3 cups melon seeds/egusi (ground)
  • 2 handsfull chopped ugu leaves (pumpkin leaves).
  • handfull properly washed bitter leaves
  • Quarter cup palm oil
  • 1 tbsp grinded cray fish.
  • stock fish.
  • pomo.
  • 1/2 kg beef meat,cowstrip,intestine etc.
  • 4 atarodo/scotch bonnet
  • 1 onion (chopped).
  • 4 stock cubes.
  • salt to taste.


  • wash and cook the meat, stock fish, cow intestine, pomo, cow strip with onions,salt to taste and stock cubes together.
  • Now remove the meat from the pot leaving only the meat stock and set on the cooker.
  • Boil the meat stock, add ground egusi and ground cray fish into the pot of meat stock.
  • Now keep cooking, stiring the egusi while add water if it dries up, this process should take at least 30mins on low heat.
  • Cook the egusi till very tender or till you notice some oil puree on top.
  • Keep stiring and cooking while adding water when every it dries up.
  • After 30mins and you are satisfied it the thickness of the egusi if you are not add little water to your taste.
  • Add the palm oil and blended atarodo and cook on low heat while stiring for another 15mins.
  • After 15mins pour back the meat /stock fish etc back into the pot.
  • Add ugu /bitter leaf depending on which ever one you are using.
  • Allow to simmer for 5mins and it’s ready.
  • serve with eba pounded yam etc.

Ewedu Soup


This delicious delicacy will make you fall in love with the soup over and over again,very easy to make and tasty as well.


  • jute leaves (ewedu leaves).
  • 1 tbsp daddawa/iru powder.
  • 1/2 tsp potash powder,
  • 2 stock cubes.
  • 1/3 cup egusi seeds powder (optional).
  • salt to taste.


  • wash and cut the jute leaves set aside.
  • add small amount of water in a pot depending on how thick you want the soup to be.
  • add daddawa/iru and allow to boil untill the content of the pot starts to dry up.
  • add the jute leaves and potash and cook for 7mins.
  • whisk using a kitchen broom properly.
  • add salt and stock cubes and allow to simmer for 5mins.
  • off the cooker and sprinkle the egusi powder,allow to stand like that for 1 minute (if you are not using egusi skip this part).
  • stir and its ready
  • serve with stew,amala etc.



Nsala soup (white soup)



  • 3 utazi leaves.
  • 10 uziza leaves.
  • 1 tsp iru/dadawa powder.
  • hebanero peppers.
  • 1/2 tsp uda seeds(ground).
  • 1/2 tsp ground ehuru seeds.
  • 1 tsp crayfish powder.
  • stock fish.
  • 6 pieces of meat.
  • 1 medium sized catfish.
  • salt to taste.
  • 2 stock cubes.
  • 2 tbsp pounded yam.

Before you prepare the soup

  • Soak catfish in boiled water remove imediately and wash with cold water with salt drain and set aside.
  • blend hebanero peppers and set aside.
  •  wash and chop utazi and uziza leaves set aside.
  • cook meat with salt,hebanero pepper paste and stock cubes till tender.
  • add more water to desired amount and add the crayfish,ehuru,uda,iru/dadawa,stock fish and cook for 20mins
  • add the catfish and allow to cook for 10mins.
  • add the pounded yam which is the thickner stir and cook untill it dissolves.
  • add uziza and utazi leaves .
  • allow to simmer on low heat for 5mins.
  • enjoy with pounded yam etc.

Banga Soup


This particular kind of soup can be enjoyed with pounded yam,semovita,eba etc.


  • I kg or 4 cups palm fruits/ 1 tin palm fruits.
  • 5 pieces dry fish.
  • 6 pieces of meat.
  • 1 onion.
  • 1 tbsp crayfish powder.
  • 4 stock cubes.
  • salt to taste.
  • dry bitter leaves or scent leaves.
  • 2 atarodo/scotch bonnet.


  • extract the palm fruits by cooking the palm fruits in a pot untill you notice some foam of red oil on top of the pot/cook till very tender.
  • drain the palm fruit in a colander and pound while its very hot using a mortar and pestil.
  • pound well till the palm fruits chaff seperates from the palm fruit seed.
  • rinse the nuts with warm water.
  • add the warm water you used to rinse the nuts to the chaff and using a siever with tiny holes, sieve out the chaff and add warm water  to a desired thickness.
  • the amount of paste should be at desired limit to how thick you want your soup to be.
  • set the palm fruits paste aside.

prepare the soup

  • wash the dry fish,pick out bones and set aside.
  • chop onion and atarodo set aside.
  • cook the meat with onions,atarodo, and stock cubes.
  • when the meat is properly cooked set aside.
  • now pour the palm fruits into a pot and cook on high heat untill some red puree settles at the top surface .
  • when you acquire a desired thickness add beef including the beef stock,dry fish,cayfish, and salt to taste cook till the content of the pot is thick again to your taste.
  • add bitter leaves or scent leaves (please use small amount of bitter leaves).