Nigeria, also known as the giant of Africa for its economic prowess, is a western African country on the gulf of Guinea, which boasts a population of about 174 million.
Nigerians are undoubtedly proud of their culture, especially their food. It is very difficult to meet a Nigerian who is not big on food and this has led to different debates around social media, for which they always end up victorious. Each State in Nigeria, has her unique delicacy, but today, would like to focus on that of Rivers State, Port-Harcourt to be precise.

Port-Harcourt is one of the biggest cities in Nigeria, commonly known as “THE GARDEN CITY”. They are most famous for their culture and heritage and a major part of that culture is their mouth-watering native dishes. In Nigeria, cooking is a form of art, the different ethnic groups showcase or exhibit different cooking practices and dishes which makes the Nigerian cuisine amongst the best in the world.
Let’s talk about some mouth watering Port-Harcourt dishes that will get your hands dirty and leave you craving for more…


Afang soup is identified to be one of the richest Nigerian soups and it’s also richly medicinal. The Afang soup is known to be owned by the Efik and Ibibio in Nigeria, but the igbos have a similar soup known as Okazi soup. A thickener is always added to the Okazi soup to increase its viscosity while that of Afang gets thick from the bulk vegetables. so it’s safe to say that’s the major difference they have.
This sumptuous soup has a slight bitter taste and it’s rich in vitamins and minerals. Some variants contain high level of laxatives. Afang must always be cooked under a particular heat temperature so as to help it retain its fresh green color of vegetables
listed below are the ingredients used to prepare this delicacy;
  • Sliced fresh water leaves (1kg)
  • 1/2 cup of ground crayfish
  • Ground fresh Ukazi leaves (200g)
  • 3 cubes of knorr (sweetener)
  • 1 stock fish head (medium size)
  • 2 medium sized dried or roasted fish 1.5 cups of palm oil
  • 1 cup of Periwinkles (optional)
  • Snails (optional)
  • Salt and Pepper to taste
  • (red fresh pepper)
  • Pkomo (Optional)
  • 1-2KG of any meat of choice


Do not stir the water leaves right after you added it to the pot it could become slimy, ensure that the soup is boiling when adding periwinkle else it becomes difficult to suck out of the shell. Afang soup can be eaten with fufu, garri, pounded yam or any other swallow of your choice.
Too busy to try it out yourself? Don’t worry Afang soup is also that Nigerian dish that is easily seen everywhere you go. The taste is yummy and will get you craving for more.


Egusi soup is one of the most popular meals in Port-Harcourt, Nigeria. It is prepared with seeds of the egusi (melon). For it to be rich, various types of ingredients are normally added like meats, seafoods, vegetables, fermented beans, onions and spices, etc
Culture yet comes into play with this delicious dish, as different ethnic groups prepare it in different ways, which makes the taste differ slightly. Not forgetting, the right ingredients makes the egusi soup as yummy as it should.
Egusi soup is mostly enjoyed with fufu, Eba(baked garri) or pounded yam. It’s easy to prepare and found in almost every restaurant on every street in Port-Harcourt, so, if you’re thinking of having a taste of this yummy dish, you know where to find it, or you can prepare it yourself using the ingredients listed below;
  • 1 cup of blended onions
  • about 3-5 fresh chillies, to taste.
  • 4 cups of whisk melon seeds,ground or milled
  • 1/2-1 cup Palm oil
  • 2 teaspoons fresh une Iru, locust beans
  • salt to taste
  • Ground crayfish to taste
  • 7-8 cups stock
  • cooked meat and fish quantity and variety to personal preference
  • 2 cups cut pumpkin leaves
  • 1 cup water-leaf cut
  • 3 tablespoons bitter leaf washed.

3) Rivers Native Soup

Rivers native soup is characterized by one thing and one thing only – SEAFOOD! loads of them, which makes it a very unique and distinctive delicacy in Rivers State, Nigeria.
The proper name of this yummy soup is “Odu Fulo” or “Guru Fulo”. It is prepared with the freshest of seafoods, like fresh fish, nsam (blue periwinkles), ngolo (white periwinkles), ofingo (clams) and any other sea food that might tickle your fancy, most of which are expensive, but you can cut down on some items, so you don’t have to break the bank.
The ingredients used to prepare this delicacy are listed below;
  • 1KG of meat
  • 10 pieces of stock fish ear (nti okporoko)
  • 2 cups of sliced uziza leaves
  • 2 medium size dry fish
  • Cocoa yam as thickener (see image)
  • 15-20cl of palm oil
  • 2-3 cubes of maggi or knorr
  • 1-2 cups of periwinkles
  • 1-2 cups of ngolo
  • 1 cup of ground crayfish
  • Salt and pepper to taste.
  • two handful of fresh prawns
  • 2 spoons of ofor (alternative thickener)
Rivers native soup can be eaten with fufu, garri, pounded yam or any other swallow of your choice.
So, if you ever find yourself in Port-Harcourt in Rivers State, Nigeria, you know what soups you should look forward to eating.  We have it all in our a la carte menu right here at Londa hotels, we are ready to serve you!

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