Soups that can be made without tomatoes

With the scarcity of fresh tomatoes, housewives had to search for alternative soups to keep the family going. These soups can be made without tomatoes. Some of these soups can go with rice, yam, spaghetti as well as solid food, popularly known as swallow.



It is also known as Ofe Akwu by the Igbo. It is a palm-nut stew. Native to the eastern and southern parts of Nigeria. It takes time because of the extraction of palm oil juice from the husks of the palm nuts.

Ingredients required in making it include palm fruits, beef, dry fish, scent leaves, onions, crayfish, stock cubes, iru, salt and pepper.



It is usually made to go with the local rice called Ofada. The sauce can be used to eat regular white rice, yam, plantain and even spaghetti. The ingredients include tatashe, locust beans, red palm oil, onion crayfish, assorted meat and fish.



Oha soup is native to the South eastern Nigeria. It is similar to bitter leaf soup but cooked with oha leaves.

The ingredients used are Oha leaves, cocoyam, palm oil, assorted fish, pepper, crayfish and salt to taste.



Edikang Ikong soup is native to the Efik, people from Akwa Ibom and Cross River state of Nigeria. Prepared with a generous quantity of pumpkin and water leaves. Edikang Ikong is regarded as a nutritious soup in every sense of the word.

Ingredients used are pumpkin and water leaves, beef, shaki, dry fish, pepper, salt, crayfish and palm oil.



Ogbono soup or draw soup is a popular Nigerians soup made with Ogbono seed (wild African bush mango seed), periwinkle, crayfish, chili pepper, salt. It has a slimy texture similar to okro soup.

Ingredients used for making it are Ogbono seed powder, assorted meat and fish (beef, cowfoot, shaki, ponmo, dry fish and stock fish), palm oil, pumpkin leaves or bitter leaf, crayfish, pepper, salt.



Atama is a delicious palm nut soup native to the Efik, Ibibio or Southern Nigeria. It is similar to Banga soup. The only difference is that Atama soup has a distinctive taste and aroma. Atama leaf is an aromatic vegetable widely grown in the southern parts of Nigeria.

Ingredients used in making it include palm fruit pulp, assorted meat (beef, cow foot, goat meat, ponmo), dried fish, smoked fish, stock fish, fresh fish, periwinkle, crayfish, chili pepper, salt.



Nsala or white soup is very tasty, fast and easy to prepare. It has its origin in the riverine areas of Nigeria. White soup is perfect for a cold rainy day.

Ingredients used to prepare are cat fish, fresh or dry utazi leaves, thickener, raw white yam or yam powder, potato, habanero pepper, salt, crayfish, ogiri okpei (Nigeria traditional seasoning).



Just like Edikang Ikong soup, Afang is native to the Efik, Akwa Ibom and Cross River state of Nigeria but enjoyed by all Nigerians. It is a very nutritious soup because it consists mainly of vegetables.

It is made with Afang leaves, water leaves, palm oil, beef, dry fish, ground crayfish, pepper and salt.



It is one of the quickest and easiest Nigerian soups to prepare. You can add Ogbono or vegetables to it or leave it bare.

Made from Okro, palm oil, beef, shaki, fish (fresh or dry), stock fish, pepper, salt, onions, vegetable or ogbono, stock cubes.



It is one of the most expensive Nigerian soups. It is made with assorted meat. It is common to eastern parts of the country most especially Owerri. It is made with assorted meat, snails, dry fish, stock head, sliced uziza leaves, pumpkin leaves, maggi, palm oil, salt and pepper to taste.



It is peculiar to Edo people, Benin to be specific. A delicious and easy soup to prepare. Made from three basic leaves, the leaves are ground together. Made from bitter leaves, scent leaves, uziza leaves, roast fish, assorted meat, ground crayfish, pepper, maggi, stock fish, palm fruit sauce, salt.


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