Author: Adewale Kupoluyi
Bitterleaf soup, popularly known as Ofe Onugbu in Igboland, is one of Nigeria’s most iconic soups. Loved for its rich flavours, satisfying texture, and deep cultural roots, this hearty dish is more than a comfort food. It is a nutrient-dense, health-supportive meal loaded with vitamins, antioxidants, and minerals. Prepared with washed bitterleaf, cocoyam paste (or achi/ofo), palm oil, assorted meats or fish, and aromatic spices, bitterleaf soup has remained a staple in many Nigerian homes and ceremonies for centuries. What is bitterleaf soup? Bitterleaf soup originates from the Igbo-speaking regions of Nigeria, although it is now enjoyed nationwide. Its characteristic ingredient, Vernonia amygdalina, commonly…
Moi-moi, also spelled moin-moin, is more than a beloved Nigerian bean pudding; it is a nutrient-dense, heart-healthy, and versatile meal enjoyed across generations. Prepared from blended peeling beans, peppers, onions, and spices, this steamed delicacy has earned its place on Nigerian menus because of its rich flavour, soft texture, and impressive nutritional profile. What is moi-moi? Moi-moi is a steamed bean pudding widely eaten in Nigeria. It is traditionally made from black-eyed peas or honey beans (oloyin beans) blended with onions, peppers, crayfish, oil, and seasonings. The smooth batter is wrapped in leaves or poured into molds before steaming. This dish is a staple…
The Federal College of Animal Health and Production Technology, Moor Plantation, Apata, Ibadan, Oyo State, in collaboration with the World Bank and the Nigeria’s Innovation, Development, and Effectiveness in the Acquisition of Skills (IDEAS) and Technical and Vocational Education and Training (TVET) Initiative, is organising a free practical poultry training programme for young men and women between 15 and 35 years of age. FarmingFarmersFarms gathered that the venue of the programme is the Federal College of Animal Health and Production Technology, Ibadan, and it would commence from January 12, 2026. The programme is designed to equip participants with modern skills…
Kaduna State grain farmers in Nigeria, numbering 2,143 have reported losses estimated at N10.16 billion during the 2025 farming season and have appealed to the Federal Government for urgent intervention in the form of free or subsidised farm inputs. The farmers, spread across the 23 local government areas of Kaduna State, were said to have been pushed to the brink by a sudden crash in maize prices nationwide, despite unprecedented increases in the cost of agricultural inputs. The farmers made their petition in a letter addressed to the Secretary to the Government of the Federation, the Minister of Agriculture, the Governor of…
Black soup popularly cooked in Edo and Delta States, known as omoebe, is more than just a traditional Nigerian dish. It is a nutrient-dense, herbal, detoxifying powerhouse that has been enjoyed for centuries for both its flavour and medicinal qualities. The soup is a native dish of the Edo people of Nigeria. The Ondo people have a variation called Marugbo. Prepared using a blend of leafy greens usually bitterleaf, uziza, scent leaf, or pumpkin leaf. Black soup gets its rich dark colour from the process of blending and lightly frying the leaves. When paired with proteins like fish, beef, goat meat, or stockfish, it becomes a wholesomely…
Introduction Nigeria is blessed with legendary delicacies, okpa and moi-moi stand out as two of the most iconic, protein-rich meals enjoyed across the country. Although both are steamed puddings made from legumes, their taste, texture, nutrition, and cultural relevance differ greatly. Whether you’re choosing between them for health reasons, weight-loss goals, or simply to diversify your diet, this guide breaks down everything you need to know about okpa and moi-moi. What is okpa? Okpa, also known as bambara nut pudding, is made from finely milled bambara groundnut flour. It is most popular in Enugu and southeastern Nigeria, where it is celebrated for its simplicity and nourishing flavour. Okpa has: · A distinct yellow colour · A firm,…
Introduction Among all the rich and flavourful soups in Nigerian cuisine, Edikang Ikong stands tall as a true powerhouse. Originating from the Efik and Ibibio people of Akwa Ibom and Cross River states, this delicious vegetable soup is deeply-rooted in culture, wellness, and nourishment. Often called the king of vegetable soups, Edikang Ikong blends fresh ugu (fluted pumpkin leaves) and waterleaf with proteins, palm oil, and seasonings creating a nutrient-dense meal that both satisfies and energises. What is edikang ikong soup? Edikang Ikong (often spelled Edikakong) is a premium vegetable soup traditionally prepared with: · Fresh ugu leaves · Fresh waterleaf · Palm…
The National Agricultural Development Fund has engaged agricultural processors and other stakeholders in a roundtable discussion to review the first phase of its Farm Input Supply Programme and refine strategies for improved delivery in the next phase.The General Manager, Partnerships and Investor Relations, Nasir Ingawa, in a statement, said the programme is designed to address one of the major constraints facing Nigerian agriculture, timely access to quality farm inputs.Ingawa explained that NADF was established to mobilise and deploy sustainable financing to support agricultural productivity, resilience, and inclusive growth, with a particular focus on smallholder farmers.”The NADF’s Farm Input Supply Programme…
Introduction When it comes to Nigerian cuisines, rice is a star ingredient. But not all rice is created equally. Beyond the popular white rice lies a local treasure, ofada rice. Known for its unique aroma, flavour, and rich nutrients, ofada rice is more than just food, it’s a cultural symbol and a superfood with powerful health benefits. If you’ve ever attended a Nigerian party, wedding, or Sunday lunch, chances are you’ve seen a steaming plate of ofada rice served with its signature spicy stew. But what exactly makes ofada rice special? And why should you add it to your diet? Let’s dive…
