Calabar is renowned for its rich and flavorful cuisine, often considered some of the best in Nigeria. The city’s culinary traditions are deeply rooted in the culture of the Efik people, known for their elaborate and well-seasoned dishes. Here are some of the most delicious delicacies and cuisines from Calabar:
1. Afang Soup
Description: Afang soup is a hearty and nutritious dish made from Afang leaves (wild spinach) and water leaves. It\\\’s cooked with assorted meats, snails, dried fish, and periwinkles, all seasoned with spices, crayfish, and palm oil. Afang soup is typically served with pounded yam, fufu, or eba.
2. Edikang Ikong Soup
Description: This is another popular soup made from a blend of fluted pumpkin leaves (Ugu) and water leaves. It\\\’s rich in nutrients and often includes meats like beef, goat meat, and offal, as well as fish and seafood. The soup is thickened with crayfish and palm oil, creating a savory and delicious flavor. It\\\’s often enjoyed with pounded yam or eba.
3. Ekpang Nkukwo
Description: Ekpang Nkukwo is a traditional Efik dish made from grated cocoyam and wrapped in cocoyam leaves or pumpkin leaves. The wrapped cocoyam is then cooked with palm oil, periwinkles, dried fish, and crayfish, giving it a rich and earthy flavor. This dish is a special delicacy often prepared for significant occasions.
4. Atama Soup
Description: Atama soup is a fragrant and flavorful dish made with Atama leaves, palm nut extract, and assorted meats and fish. The soup is thick and rich, with a slightly bitter taste from the Atama leaves, which balances well with the richness of the palm oil. It\\\’s commonly served with pounded yam, fufu, or garri.
5. Pepper Soup
Description: Calabar’s version of pepper soup is a spicy and aromatic broth made with a blend of traditional spices, herbs, and hot peppers. It\\\’s usually prepared with goat meat, chicken, or fresh fish, and it\\\’s known for its intense, peppery flavor. Pepper soup is often served as an appetizer or a remedy for cold and flu symptoms.
6. White Soup (Afia Efere)
Description: White soup, or Afia Efere, is a light and flavorful soup made from a combination of goat meat, chicken, or fish, thickened with pounded yam and spiced with traditional seasonings like uda (Negro pepper) and utazi leaves. Unlike many other Nigerian soups, it does not contain palm oil, giving it a \\\”white\\\” appearance. It’s typically served with pounded yam or fufu.
7. Ukodo (Yam Pepper Soup)
Description: Ukodo is a type of yam pepper soup made with chunks of yam and meat (usually goat or fish), cooked in a spicy broth. The dish is hearty and warming, making it perfect for cooler weather or as a comforting meal. The yams absorb the flavors of the broth, making each bite deliciously spicy.
8. Oto Mboro (Plantain Porridge)
Description: This dish is made from unripe plantains, cooked until tender and then mashed and mixed with palm oil, spices, and vegetables. Sometimes it’s cooked with dried fish or meat for added flavor. Oto Mboro is a popular meal in Calabar and is often enjoyed for its simple yet satisfying taste.
9. Editan Soup
Description: Editan soup is similar to Afang soup but is made with Editan leaves, which are more bitter than Afang leaves. The bitterness of the Editan leaves is balanced with palm oil, crayfish, and assorted meats. This soup is particularly enjoyed by those who appreciate complex, bold flavors.
10. Usung Efere (Pounded Yam and Vegetable Soup)
Description: This dish combines pounded yam with a variety of leafy greens, such as fluted pumpkin or water leaves, cooked in a seasoned broth with meats or fish. The pounded yam is sometimes mixed directly into the soup, creating a thick, hearty dish that’s full of flavor.
11. Native Jollof Rice (Efik Style)
Description: The Efik-style Jollof rice is distinctively prepared with palm oil instead of the more common vegetable oil. It’s often cooked with a variety of meats, dried fish, crayfish, and native spices, giving it a rich, smoky flavor. This dish is a favorite at parties and celebrations.
12. Snail Delicacies
Description: Snails are considered a delicacy in Calabar and are often prepared in various ways, such as in peppered snail dishes or as part of soups and stews. The snails are usually cooked in a rich, spicy sauce that enhances their unique texture and flavor.
13. Boli (Roasted Plantain)
Description: Boli, or roasted plantain, is a popular street food in Calabar. It’s typically served with groundnut (peanut) sauce or as a side to grilled fish or meat. The plantains are roasted over an open flame, giving them a slightly charred, sweet flavor.
14. Fisherman Soup
Description: This soup is a seafood lover’s delight, made with a variety of fresh fish, prawns, crabs, and sometimes snails, cooked in a spicy broth seasoned with local herbs and spices. Fisherman soup is a reflection of Calabar’s coastal location and its abundance of fresh seafood.
15. Pounded Yam and Nsala Soup
Description: Pounded yam is a staple in Calabar, often served with Nsala soup, a white soup made with fresh fish or chicken, flavored with utazi leaves, crayfish, and a blend of traditional spices. The combination of soft, smooth pounded yam and the spicy, aromatic Nsala soup is a favorite among locals.
These dishes reflect the rich culinary traditions of Calabar, characterized by bold flavors, fresh ingredients, and a deep connection to the local culture. Whether you\\\’re a fan of spicy soups or hearty stews, Calabar’s cuisine offers something for every palate.