A luxurious seafood soup made with fresh fish, periwinkle, prawns, stockfish, and thickened with yellow pepper and achi—symbolic of Rivers’ culinary wealth. ¹⁾

Palm fruit soup paired with stretchy cassava starch, richly seasoned with native spices like beletete leaves, giving a deeply aromatic, earthy flavor. ²⁾

A fiery, aromatic fish or goat meat soup defined by local spices and “yellow habanero,” known for both healing and celebratory uses. ³⁾

A creamy, slightly sweet blend of yam and ripe plantain, mashed with palm oil and often eaten with fresh pepper fish stew. ⁴⁾

A seafood-heavy soup featuring crab, shrimp, clams, and fish, cooked quickly to preserve freshness—beloved among coastal communities. ⁵⁾

A thick soup made from wild bush mango seeds, spiced strongly with pepper and smoked fish; richer and darker than Yoruba variants. ⁶⁾

Rice cooked in coconut milk with mixed seafood, producing a fragrant, creamy, coastal version of jollof. ⁷⁾

Crispy grated cassava fritters fried in palm oil, commonly sold by fisherwomen on river banks. ⁸⁾

A dense leafy soup with waterleaf and wild afang leaves, thickened with seafood and palm oil—famous among riverine settlements. ⁹⁾

Periwinkle sautéed in pepper sauce with smoked fish and palm oil, producing a spicy, briny snack often eaten with bread or garri. ¹⁰⁾

A smooth, elastic swallow made from highly fermented cassava; known for its pungent aroma and deep sour taste. ¹¹⁾

Whole fish marinated with pepper, herbs, and palm oil, grilled over mangrove wood for a smoky coastal aroma. ¹²⁾

A slippery okra stew loaded with crab, shrimp, and fish, cooked with ogiri (fermented condiment) for umami richness. ¹³⁾

Boiled yam chunks served with a thick, oily pepper sauce containing smoked fish, crayfish, and onions—simple but powerful. ¹⁴⁾

A soft pudding made from grated coconut, eggs, and sugar, steamed in leaves—showing a sweet side rarely documented in regional cuisine. ¹⁵⁾