As one of Nigeria’s most popular dishes, I can boldly say we know the name more than we even know the main ingredient behind it. For many Nigerians, it’s that favorite go-to meal simple, tasty, and always comforting. The funny thing is, it’s actually a lot simpler to prepare than most people think! By the end of this cooking mastery, I believe you’ll not only learn how to make it but also feel inspired to add it to your family’s food table — or at least consider making it a regular on the menu.

Okpa, also known as Bambara nut pudding, is a popular and highly cherished delicacy, especially in the eastern part of Nigeria. It is made from Bambara nut flour and cooked using a steaming method, resulting in a soft, moist, and slightly crumbly pudding with a rich, earthy flavor. Preparing okpa is an art on its own, as the texture, taste, and aroma all depend on carefully balancing the ingredients and cooking it patiently until perfection. The steaming process typically takes between 45 to 60 minutes, allowing the mixture to firm up nicely without drying out. As the okpa cooks, your kitchen will be filled with a rich, inviting aroma that signals you’re close to enjoying this delicious treat. When cooked well, okpa has a melt-in-the-mouth feel and a mildly nutty sweetness that makes it an irresistible comfort food.

Okpa is often enjoyed warm, sometimes paired with a chilled drink like zobo, kunu, or fresh juice. It’s filling, nutritious, and naturally gluten-free, making it a perfect option for breakfast, lunch, or a light dinner. Beyond its taste, okpa is also highly valued for its protein-rich content, thanks to the Bambara nuts, which make it both satisfying and nourishing.

Ofe Ugu is one of those soups that truly reminds you of home. Made with fresh pumpkin leaves, thickened with cocoyam paste, and cooked in rich palm oil, it carries that authentic taste we Nigerians love. The meat stock is the heart of the soup, flavored with kpomo, stockfish, or any protein you like, and seasoned with crayfish, ogili, and a touch of uziza leaf for that distinct aroma.

This soup is not just filling, it’s nourishing too – ugu leaves are packed with blood-boosting iron and vitamins. Once it’s ready, it pairs perfectly with any swallow of your choice, whether it’s eba, fufu, pounded yam, or semo.

Ofe Ugu is the kind of soup you serve when you want everyone at the table to eat well and go back for more. It is rich, satisfying, and proudly Nigerian.

Egusi Soup, also known as Melon Soup, Efo Elegusi, Ofe Egusi, or Miyan Gushi, is a savory masterpiece from the Igbo tribe of Nigeria, with culinary roots tracing back as far as 1000 BC. Rich, thick, and delightfully nutty, this traditional dish is crafted from finely ground melon seeds and simmered to perfection with bold African spices.

Its unmistakable flavor is deep, comforting, and aromatic—making it a beloved staple across generations. Majority of those who have shared a taste experience agree that Egusi Soup delivers a deeply satisfying feeling that nourishes both body and soul.

Scroll below to explore the full recipe and recreate this timeless classic in your own kitchen.