Edo, the heart of Nigeria, is not only home to a number of national tourist attractions within its locales, but it's also home to some of the best and most delicious local soups. It's safe to say that the Edo people are known for their soups. Aside the state's rich history and dazzling festivals, its widely recognized indigenous soups should be relished when visiting its locales. Jumia Travel, the leading online travel agency, shares 4 delicious soups the Edo people are known for.
Black Soup (Omoebe)
This is a popular delicious Edo soup made from the combination of three basic leaves (bitter leaves, scent leaves and uziza leaves) which are ground together with the native edo grinding stone. It's the grounded leaves that give off a very dark colour and coupled with the fact that palm fruit sauce rather than palm oil is used, the combination gives the soup it's black colour. Asides being tasty the soup is also very nutritious because of the herbs used in making it. It's best served with pounded yam, Eba or starch.
Omi Ukpoka (Corn Soup)
This is another delicious edo soup with a unique aroma. The various spices added to the soup is what gives the soup its unique aroma. The soup is mainly made with ground dry corn (the type used for Ogi) and blended with smoked fish. The soup is mainly from the northern part of the state, and common to the Afemai people. The texture of the soup is much like Ofe Nsala or light Egusi Soup. Because of it's high carbohydrate content, the soup is not recommended for those on a diet. It is mostly served with pounded yam, Eba, Fufu or semo-vita.
Omisagwe (Groundnut Soup)