A beloved Anambra evening meal made from cow foot simmered in spicy palm oil sauce thickened with potash. Served in wooden bowls (isi ewu bowls) and garnished with utazi leaves — it’s both a comfort food and a cultural icon. ¹⁾

Perhaps Anambra’s most famous delicacy. The goat head is chopped, boiled, and tossed in a fiery mix of palm oil, crayfish, and traditional spices. It’s eaten communally, often with cold palm wine — a social ritual as much as a meal. ²⁾

The king of Igbo soups — made from washed bitter leaves, cocoyam paste, and assorted meats. Anambra’s version is notably thicker, smokier, and richly flavored with dry fish and ogiri (fermented seed paste). ³⁾

Made with tender oha leaves, cocoyam, and palm oil — a delicate and aromatic soup symbolizing hospitality. Oha leaves are hand-torn, never cut with knives, to preserve their softness and traditional respect. ⁴⁾

A deeply red stew made from pounded palm nuts, local spices, and fish or meat — often served with rice or yam. In Anambra, it’s particularly thick, with layers of smoky flavor from dried fish. ⁵⁾

A festive dish made from dried, shredded cassava, soaked and mixed with palm oil, ugba (fermented oil bean), and vegetables. Served cold, tangy, and spicy — it’s one of Anambra’s most recognizable culinary symbols. ⁶⁾

A lively local snack made from fermented oil bean (ugba) and stockfish (okporoko) tossed in pepper sauce with onions and garden egg leaves. Served at gatherings, it’s both street food and social food. ⁷⁾

A light, peppery soup made without palm oil — traditionally served to nursing mothers or guests. Anambra versions often include fresh catfish, yam thickener, and aromatic utazi leaves. ⁸⁾

Less known but deeply traditional — a creamy soup made from ground roasted peanuts, cooked with meat, dry fish, and vegetables. Its nutty flavor and smooth texture make it both rich and soothing. ⁹⁾

A simple but quintessentially Anambra dish: boiled yam chunks mixed with palm oil, pepper, and onions. Rural cooks often enrich it with smoked fish or scent leaf — humble yet deeply flavorful. ¹⁰⁾

A luxurious traditional soup made from giant land snails, pepper, and ogiri, simmered in palm oil. Its rich, earthy aroma makes it a centerpiece for celebrations or royal feasts. ¹¹⁾

An inventive Anambra street dish pairing akidi beans (small red legumes) with abacha salad. It balances sweetness, tanginess, and crunch — a great example of local creativity with familiar ingredients. ¹²⁾

A sweet-salty pudding made from overripe plantains, cornmeal, and crayfish, wrapped in leaves and steamed. It’s soft, aromatic, and lightly spiced — comfort food that bridges dessert and main course. ¹³⁾

An Egusi (melon seed) soup variant unique to Anambra, enriched with uziza leaves for a peppery undertone. The combination gives the soup depth and warmth, often served with pounded yam. ¹⁴⁾

A soft cornmeal dough used as a base for soups like ofe onugbu or egusi. Made by fermenting and steaming ground corn — a subtle sourness enhances its flavor. It’s the Anambra cousin of eba or semovita, earthy and traditional. ¹⁵⁾