A signature Efik dish — made with afang (wild spinach) and waterleaf, cooked with assorted meats, fish, and periwinkles. Rich, green, and hearty, it’s famous for its deep earthy flavor and nutritional balance. ¹⁾

Another iconic masterpiece — a thick, vegetable-rich soup of pumpkin leaves (ugu) and waterleaf, with palm oil, crayfish, and meats. It’s said to be “food for the strong” because of its density and the sheer abundance of ingredients. ²⁾

A delicate, palm-oil-free soup made with goat meat or fish, yam thickener, and aromatic spices like uda and ehuru. Efik cooks are known for their precise balance of flavors — peppery but not overwhelming, simple yet elegant. ³⁾

Made from pounded palm fruit extract, cooked with fish, meat, and spices. In Cross River, it’s slightly tangier than the Delta versions, often enhanced with fermented ogiri or smoked prawns. ⁴⁾

One of the most intricate dishes in Nigeria — grated cocoyam and water yam wrapped in cocoyam leaves, layered with smoked fish, periwinkles, and palm oil. Slow-cooked until creamy and aromatic, it’s both a meal and an art form — traditionally reserved for celebrations. ⁵⁾

A richly orange yam dish cooked with crayfish, palm oil, onions, and pepper — sometimes with spinach or smoked fish added. It’s hearty, homey, and deeply satisfying. ⁶⁾

The coastal answer to abundance — a peppery, palm-based soup brimming with fresh fish, prawns, crabs, and periwinkles. It’s both festive and restorative — often eaten after long days of fishing or labor. ⁷⁾

A creative fusion dish — afang leaves folded into a yam pottage base, creating a soft, green, earthy meal that combines soup and porridge in one. A modern Efik innovation gaining popularity in urban homes. ⁸⁾

Rice cooked in palm oil with smoked fish, crayfish, and pepper, giving it a deep reddish hue and intense umami aroma. Unlike typical Jollof, this dish leans savory, smoky, and local — a celebration of river and land. ⁹⁾

Made from editan leaves, which are bitter and must be washed repeatedly before cooking. Once prepared, the soup is aromatic, bold, and slightly herbal — a culinary symbol of patience and mastery. ¹⁰⁾

A luxurious delicacy — snails and periwinkles sautéed with pepper, onions, and palm oil, often served with boiled plantains. The sauce is thick, spicy, and irresistible; a perfect balance of sea and spice. ¹¹⁾

A rare variant of pepper soup infused with shredded afang leaves, giving the clear broth a subtle green tint and earthy aroma. It’s a local innovation served at coastal taverns — warming yet fresh. ¹²⁾

A creative twist on Ekpang Nkukwo — made with grated unripe plantains and cocoyam, wrapped in leaves and cooked in palm oil. The texture is soft and elastic, and the taste — sweet, smoky, and peppery — is completely unique. ¹³⁾

Boiled yam served with a spicy, coconut-infused fish sauce. Though modern, it reflects ancient Efik trade routes with Portuguese and Cameroonian influence — combining local roots and tropical touches. ¹⁴⁾

A rare, traditional dish made from fermented cassava mash steamed in leaves, served with pepper sauce and smoked fish. Its flavor is slightly sour, earthy, and bold — one of Cross River’s hidden heritage recipes. ¹⁵⁾