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Located in the south eastern part of Nigeria, and one of Nigeria’s popular ethnic groups. The Ibibios are predominately found in present day Akwa Ibom State with her sister group – Efik – found in Calabar, Cross River State. Known for their excellent culinary skills, they have some of Nigeria’s delicious cuisines. So when next in Akwa Ibom or any Ibibio dominated area, try and savour any of these delicacies.
Unarguably the most popular of the soups of the Ibibios. It is prepared using Afang leaves with water leaf, which are sliced in
tiny pieces. Not just popular, but extremely delicious.
Traditional meal made up of cocoyam (ditto its leaves), water yam, periwinkle (aka Mfi). Not commonly cooked as it is reserved mainly for special occasions and takes time to prepare.
A less known but bitter version of Afang soup. Made using Editan leaves and waterleaf. Editan soup has medicinal benefits than Afang.
Yet another export by the Ibibios to the world. It is prepared using pumpkin leaf and water leaves. Preferably eaten with Pounded yam or fufu.
Made from palm fruit concentrate and Atama leaves. Although, it is similar to Ofe Akwu (eaten mostly the Igbos) by the usage of the palm fruit concentrate. The difference lies in the vegetables and spices used for the soups. Of all the delicacies eaten by the Ibibios, this soup is best enjoyed with more fish, meat, snails, periwinkle than any other (Nigerians term such “obstacles”).