Top 10 Most Loved Yoruba Soup


Step into the world of mouthwatering flavors and rich traditions with our guide to the most loved Yoruba soup. From the vibrant streets of Lagos to the bustling markets of Ibadan, Yoruba cuisine is a treasure trove of culinary delights. 

In this article, we’ll take you on a journey through the aromatic and hearty soups that have captivated taste buds for generations. Yoruba cuisine is deeply rooted in a love for fresh ingredients and bold flavors. 

One such popular soup is Efo Riro, a spinach-based delight packed with an array of vegetables and succulent pieces of meat or fish. If you’re in the mood for something more spicy and unique, the fiery Obe Ata soup is sure to satisfy your cravings with its intense blend of chili peppers and aromatics. 

Whether you’re an adventurous foodie or simply looking to explore the rich tapestry of Nigerian cuisine, this article will guide you through the essentials of a Yoruba soup, its ingredients, and traditional cooking techniques. 

Get ready to savor the delights of Yoruba cuisine and unlock the secrets to creating these beloved soups in your own kitchen. Join us on this culinary journey and experience the flavors that have made Yoruba cuisine a true culinary masterpiece.

1. Obe Ata – Yoruba’s spicy tomato soup


Obe Ata is a delicious and spicy tomato soup from the Yoruba ethnic group in Nigeria. It is a popular soup that is typically served with a variety of side dishes such as rice, yam, or boiled plantains. Here is a quick recipe to make Obe Ata at home:


– 4 large tomatoes
– 2 red bell peppers
– 2 scotch bonnet peppers (adjust amount based on desired spiciness)
– 1 onion
– 3 cloves of garlic
– 2 tablespoons of vegetable oil
– 2 cups of chicken or vegetable stock
– 1 teaspoon of dried thyme, paprika and curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)


1. Start by roasting the tomatoes, red bell peppers, scotch bonnet peppers, onion, and garlic. This can be done by placing them on a baking sheet and roasting them in the oven at 400°F (200°C) for about 20 minutes until they are charred and softened. Alternatively, you can roast them over an open flame if you have a gas cooker or grill.

2. Once the vegetables are roasted, remove them from the oven (or flame) and let them cool slightly. Peel off the charred skin from the tomatoes, bell peppers, and onion.

3. In a blender or food processor, blend the roasted tomatoes, bell peppers, scotch bonnet peppers, onion, and garlic until smooth. You can add a little water if needed to help with blending.

4. In a large pot, heat the vegetable oil over medium heat. Add the blended tomato and pepper mixture and cook for about 5 minutes, stirring occasionally.

5. Add the chicken or vegetable stock to the pot and stir well. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.

6. Add the dried thyme, paprika, curry powder, salt, and pepper to the soup. Adjust the seasoning to your taste preferences.

7. Continue simmering the soup for another 10 minutes, allowing it to thicken slightly.

8. Serve the Obe Ata hot, garnished with fresh cilantro leaves if desired. It pairs well with white rice, yam, or boiled plantains.

2. Efo Riro – Yoruba’s vegetable soup


Efo Riro is a popular Nigerian vegetable soup that originated from the Yoruba tribe. It is made with a variety of green vegetables and typically includes protein such as meat, fish, or shrimp. Here is a quick recipe for Efo Riro:


  • 2 pounds of spinach or any leafy green vegetable of your choice
  • 1 pound of assorted meat (goat meat)
  • Big Mama Goat Meat to taste
  • 1 medium-sized onion, chopped
  • 3-4 red bell peppers, blended
  • 2-3 scotch bonnet peppers, blended (adjust according to your heat preference)
  • 3 tablespoons of palm oil
  • 1 tablespoon of ground crayfish
  • Salt to taste
  • 1 bunch of fresh spinach, chopped (optional)


1. Wash and season the meat with onions, and salt. Cook until tender using water or stock. If using smoked fish or shrimp, soak them in hot water for about 5 minutes to remove any dirt or sand.

2. In a separate pot, heat palm oil over medium heat. Once heated, add the chopped onions and sauté until translucent.

3. Add the blended bell peppers and scotch bonnet peppers to the pot and cook for about 7-10 minutes, stirring occasionally, until the peppers have reduced and the oil begins to rise to the surface.

4. Add the cooked meat to the peppers and stir well. If using smoked fish or shrimp, add them at this point as well.

5. Pour in the chicken or beef stock, followed by crayfish. Stir well and let it simmer for about 5 minutes.

6. Taste for seasoning and adjust salt and spices accordingly.

7. Wash and prepare the green vegetables by removing any tough stems or veins. If using spinach, chop it into smaller pieces.

8. Add the green vegetables to the pot and stir gently. Allow it to cook for about 3-5 minutes until the vegetables wilt.

9. Turn off the heat and let it sit for a few minutes to allow the flavors to meld together.

10. Serve Efo Riro with your choice of swallow (pounded yam, eba, fufu, or amala) or with rice.

11. Enjoy!

Note: This recipe is adaptable, and you can add any additional ingredients or spices to suit your taste. Some people like to add locust beans (iru) or egusi (melon seeds) to their Efo Riro. Feel free to experiment and make it your own!

3. Ewedu – Yoruba’s slimy soup


Ewedu soup is a traditional Yoruba dish from Nigeria, known for its slimy texture and distinct flavor. It is made from the leaves of the jute plant, also known as Corchorus olitorius.

To prepare ewedu soup, the jute leaves are first washed, chopped, and then cooked with locust beans, onions, and a small amount of potash, which helps to give it the slimy consistency. The leaves are typically cooked until they are wilted and soft.

Also read: Top 10 Most Delicious Igbo Soups In Nigeria

The soup is usually served with a side dish called “gbegiri,” which is made from blended beans and can be eaten with pounded yam, amala (a traditional yam flour), or eba (a cassava-based dough). Some people also add fish or meat to the soup to enhance the flavor.

Ewedu soup is not only known for its slimy texture but also for its health benefits. The jute leaves are a good source of dietary fiber, vitamins A, C, and E, and minerals such as iron and calcium. It is also believed to have several medicinal properties, including anti-inflammatory and immune-boosting effects.

Although ewedu soup may not appeal to everyone due to its slimy texture, it is a beloved dish in Yoruba cuisine and often enjoyed as a nutritious and filling meal.

4. Gbegiri – Yoruba’s bean soup

Gbegiri is a Yoruba bean soup, typically prepared with peeled beans. It is served with ewedu soup and is often enjoyed with amala or eba.

5. Efo Shoko:

Efo Shoko is a Yoruba soup made from Shoko leaves. This soup is quite nutritious and is typically prepared with crayfish and smoked fish.

6. Ijebu Garri Soup:

Ijebu Garri soup is a unique Yoruba soup made with fermented cassava granules (garri) and is typically prepared with a light, watery consistency. It is usually accompanied by fried or grilled fish.

7. Ikokore:

Ikokore is a Yoruba dish made from grated water yam. It is cooked with palm oil, vegetables, and an assortment of proteins, creating a rich and hearty meal.

8. Omi Obe:

Black soup is a traditional Yoruba dish made with assorted meats, yam, and native spices. The dark color comes from the slow-cooked meats and spices.

9. Groundnut Soup:

Groundnut soup, also known as peanut soup, is prepared with a rich, nutty peanut sauce and served with assorted meats and vegetables.

10. Okro Soup:

Okro soup is a staple Yoruba dish made from okra and can be prepared with a variety of proteins, including beef, goat meat, or seafood. It has a slimy texture that is characteristic of okra-based soups.

One Comment

Comments are closed.