Delta’s most famous dish — a palm nut soup made with fresh palm fruit extract, catfish, meat, and local spices like banga spice blend, ataiko, and beletete leaves. It’s silky, aromatic, and uniquely earthy — the scent alone can fill a home. ¹⁾

A smooth, stretchy dough made from cassava starch, often served with Banga Soup. It’s lightly yellow from palm oil and has a distinct chew that locals adore — a texture unlike anything else in Nigeria. ²⁾

A beloved Urhobo and Isoko dish combining palm oil, potash, smoked fish, and sometimes ground crayfish or meat, thickened with starch. It’s slightly tangy and oily — an acquired but addictive taste that defines Delta home cooking. ³⁾

A hearty yam pepper soup made with goat meat or fish, richly spiced with uda seeds, ehuru, and fresh herbs. It’s both a meal and medicine — served for warmth, healing, and celebration. ⁴⁾

Ground melon seeds cooked with banga base or palm oil, smoked fish, bush meat, and bitterleaf. Delta’s version is thicker and spicier than elsewhere, often layered with ground crayfish for a sea-rich flavor. ⁵⁾

A coastal feast — crabs, prawns, catfish, periwinkles, and snails simmered in a spicy, tangy broth thickened with palm fruit extract. It’s both luxurious and rustic — a dish that embodies the riverine spirit. ⁶⁾

A deeply traditional Urhobo soup made from red palm oil, potash, and ground crayfish, cooked until foamy and aromatic. Eaten with starch or pounded yam, it’s simple yet remarkably rich — a culinary symbol of identity. ⁷⁾

Rice cooked in palm oil, smoked fish, crayfish, pepper, and local spices, producing a reddish, smoky, umami-filled dish. Each community has its variation, but all versions sing with flavor. ⁸⁾

Unripe plantains cooked with periwinkles, palm oil, crayfish, and pepper, creating a textured, savory, and sea-scented meal. It’s a creative way to combine local produce and river bounty. ⁹⁾

Okra cooked with smoked fish, meat, crayfish, and a touch of banga juice for depth. Sticky, spicy, and rich, it’s the Delta answer to comfort food. ¹⁰⁾

A coastal adaptation that uses fresh coconut milk, catfish, and bell peppers, spiced with local chiles and herbs. It shows the Itsekiri’s trade influences — elegant, tropical, and inventive. ¹¹⁾

A rich, green soup made from ugu leaves, waterleaf, and catfish, often cooked with ogiri and palm oil. The blend of river fish and garden vegetables gives it a gentle, earthy sweetness. ¹²⁾

A rare dish made from fermented cassava paste, wrapped in leaves and steamed, then served with spicy pepper sauce or fish stew. It’s tangy, filling, and one of the Delta’s most traditional meals. ¹³⁾

Boiled yam served with a reduced banga extract spiced with pepper and dried prawns — a quick yet deeply flavorful home meal. Perfectly balances the plainness of yam with the lushness of palm fruit. ¹⁴⁾

A stunning, lesser-known variant of jollof rice cooked directly in palm nut extract, seasoned with crayfish, prawns, and banga spices. It’s glossy, fragrant, and unlike any other rice dish in Nigeria — sweet, spicy, and smoky all at once. ¹⁵⁾