A luxurious soup loved across the southeast. Made with cocoyam as a thickener, ugu (pumpkin leaves), and assorted meats and fish — it’s rich, colorful, and often called “the king of Igbo soups.” Abia versions sometimes add periwinkles for a coastal twist. ¹⁾

A tomato-free stew made from palm nuts, flavored with smoked fish, crayfish, and scent leaves. It’s eaten with rice or yam and prized for its deep red color and silky texture. In Abia, it’s often cooked outdoors in clay pots for an earthy aroma. ²⁾

Made from oha leaves, cocoyam, and stockfish, this soup is velvety and herbal. The leaves are tender and slightly floral — a dish symbolizing comfort and home in Abia villages. ³⁾

A spicy, fragrant broth with yam chunks, goat meat, and local spices like uda (Negro pepper) and ehuru (African nutmeg). It’s restorative and often served at festive or healing gatherings. ⁴⁾

Roasted peanuts are ground and cooked into a thick, nutty sauce, enriched with dried fish or bushmeat. The Abia version often includes bitterleaf or uziza for a fragrant contrast. ⁵⁾

Shredded cassava (abacha) is tossed with ugba (oil bean slices), palm oil, potash, onions, and garden eggs. In Abia, it’s a social dish — eaten at festivals or served to guests with palm wine. ⁶⁾

A coastal delicacy from the Ukwa and Ndoki areas — periwinkles, snails, and fish simmered in pepper sauce with palm oil and onions. Curious and indulgent, it’s a true taste of Abia’s riverine borderlands. ⁷⁾

A rich, nutty porridge made from African breadfruit, cooked with palm oil, crayfish, and soft beans. Slow-cooked until creamy, it’s a delicacy symbolizing abundance and hospitality. ⁸⁾

A light soup made with catfish, uziza, and yam puree, notable for being palm-oil-free. Its peppery, clean flavor makes it a favorite for new mothers or special occasions. ⁹⁾

A rare and deeply traditional dish — tiny black beans (akidi) cooked with yam chunks, palm oil, and pepper. It’s rustic and earthy, and almost exclusive to southeastern farmlands like Abia. ¹⁰⁾

Rice cooked in palm oil with smoked fish, crayfish, and uziza leaves, creating a rich, spicy base. Unlike the tomato-heavy northern jollof, this one is smoky and deep orange — a countryside favorite. ¹¹⁾

A highly aromatic stew made from fermented oil beans, egusi, and palm oil. It has a bold, tangy flavor — truly “curious” and original — and pairs beautifully with pounded yam. ¹²⁾

Boiled cow foot is tossed in a rich sauce of palm oil, potash, and pepper, then served warm in wooden bowls. Abia’s variant sometimes includes ukpaka (ugba) or utazi leaves, adding a bitter-herbal note. ¹³⁾

An indulgent dish of goat head meat, cooked in palm oil and hot spices, and served with onions and utazi leaves. It’s a delicacy for celebrations — rich, spicy, and incredibly aromatic. ¹⁴⁾

Ripe or unripe plantains are boiled or fried and served with smoked fish in pepper-tomato sauce. In riverine parts of Abia, this dish reflects trade connections with nearby Cross River and Rivers States. ¹⁵⁾