Food-Tips: Nigeria a Country Blessed with Soups- The Nigerian Soups Competition Part 3

It’s a brand new week for brand new activities, goals, focus, achievements and also a brand new week for trying out a brand new Nigerian soup. The Nigerian soup comparison is just going to get better as we are going to be having new soups this week and this time we are traveling to the Calabar state in Nigeria.

 Our previous soups are mainly from the Igbo, Urhobo and Isoko tribe, but this week we are adding the Calabar tribe to our collections of soups, so just relax and learn about the Calabar tribe and soups that this tribe enjoy cooking and eating.

We are going to start with the introduction to these soups, first the names then we’ll share some insight about the required ingredient needed to cook these soups. It’s important you note that the preparation of these soups is strictly based on local experience and it’s not from an expert point of view.

Read Also: Food-Tips: Nigeria a Country Blessed with Soups- The Nigerian Soups Competition Part 2

 First on the list is the Editan soup, then the Atama soup and lastly for this post the Ekpankoko soup. Local method of preparing these soups will be discussed in our subsequent posts (articles about soups).

The Editan Soup: From our post about Igbo tribe soups, we can understand that the Igbo soups are mostly leaf related like the Okazi leaf. Now this is a similarity that the Calabar tribe share with the Igbo tribe as most of the Calabar soups are also leaf related. 

The Editan soup is cooked with a leaf known as the Editan Leaf, and according to local source this leaf is very bitter that it requires the individual cooking this soup to wash the Editan Leaf with Hot water at the least four times. Other ingredient require for cooking this soup include the Water leaf, periwinkle, cray fish, stock fish, fresh fish, meat, oil seasoning (this varies according to your location).

The Atama Soup: Next in our list is the Atama soup, according to our local source this soup has same similarity with the Editan soup with slight difference been the leaf and additional option of cooking the Atama soup with the Palm fruit. 

The Atama soup like the Editan also make use of a leaf but a different leaf known as the Atama leaf and also unlike the Editan, the Atama soup can be cooked with the Palm fruit (locally called The Banga). All other secondary ingredients like the fish, meat, periwinkle and others still remain same.

The Ekpang Nkukwo Soup: It’s usually said that save the best for the last, let’s say that’s what the Ekpankoko soup is in this post. The Ekpankoko soup is very different from other soups previously mention as this soups main ingredient is gotten from the most unlikely source (unbelievable source). 

Unlike any of the soups above, there is no Ekpankoko leaf that is needed or used in preparing this very unique soup. But to my amazement, this soups main ingredient is “The Water Yam and Coco Yam food”. Aside from the different ingredients, according to local source the mode of preparation is also very different from those of the other soups.

So it’s obvious that the Igbo tribes are not the only tribe blessed with soups after all, we have seen the Urhobo, Isoko and Calabar tribe come into the picture with interesting soups. So far, we have talked about four different Nigerian tribes and their soups meaning there are still soups to come as there are still lots of tribes in Nigeria.

 If you want us to take a look at the soups cooked by your tribe, feel free to tell us via your comment below or send an email to cleopetraluv@gmail.com.