A beloved Igbo classic perfected in Ebonyi kitchens — made from tender oha leaves, cocoyam paste, palm oil, and assorted meats. Ebonyi cooks often add crushed locust beans or smoked fish for depth, giving it a comforting, foresty flavor. ¹⁾

Boiled yam chunks simmered in a spicy broth of goat meat, uziza seeds, uda pods, and ehuru. A cold-weather favorite — both nourishing and fiery, it’s said to “warm the bones.” ²⁾

Made from shredded dried cassava, tossed with palm oil, potash, crayfish, garden egg, and ugba (oil bean). Ebonyi’s version often includes salted fish and bitterleaf, giving it an umami twist not found elsewhere. ³⁾

A hearty soup made with achara (bamboo shoots) and either egusi or cocoyam thickener, cooked with stockfish and meat. The crunch of achara adds a delightful texture — it’s rustic, aromatic, and celebratory. ⁴⁾

Thick and bold — washed bitterleaf, egusi, and ogiri come together in a richly flavored palm oil base. Ebonyi locals prefer it very bitter and thick — a taste that symbolizes endurance and vitality. ⁵⁾

A palm-oil-free broth made from yam puree, catfish, and white pepper, often brightened with utazi leaves. It’s clean, spicy, and delicate — eaten during festive or healing occasions. ⁶⁾

A smooth, savory pudding made from fresh corn paste, palm oil, and seasonings, wrapped in leaves and steamed. It’s light, subtly sweet, and very aromatic — a seasonal dish marking the corn harvest. ⁷⁾

A silky, nutty stew made from ground roasted peanuts, smoked fish, and local vegetables. Ebonyi’s version is often richer and slightly smoky, sometimes combined with pounded yam or rice. ⁸⁾

A creative Ebonyi variant — local rice served with afang and palm oil sauce, thickened with ground crayfish and pepper. It’s both everyday food and comfort food — especially for farmers after long workdays. ⁹⁾

A lesser-known traditional soup made from ujuju leaves, cooked with meat, ogiri, and palm oil. The leaves impart a deep green color and a mild sourness — a hidden gem of Ebonyi’s forests. ¹⁰⁾

A humble yet iconic dish — boiled yam served with palm oil mixed with pepper, onions, and utazi. It’s rustic simplicity at its finest, representing traditional communal eating. ¹¹⁾

Though also popular in Enugu, Ebonyi’s okpa is distinct — made with locally ground bambara beans, palm oil, pepper, and a hint of ogiri. It’s steamed in leaves and often eaten with cold palm wine — a perfect street or farm snack. ¹²⁾

Ground melon seeds cooked with ogiri (fermented locust bean paste) and crayfish, creating a deep, nutty stew. Ebonyi cooks are known for balancing bitterness and smoke — making their egusi unforgettable. ¹³⁾

Young cocoyam leaves cooked like spinach, with palm oil, pepper, and ground melon seed. When cooked properly, it turns creamy and slightly tangy — a rare but elegant dish. ¹⁴⁾

A refined delicacy of snails sautéed in pepper, palm oil, and uziza leaves, yielding a spicy, aromatic dish. It’s usually served with pounded yam or plantains, and it’s considered a special-occasion food. ¹⁵⁾