Nigeria is a country of immense cultural diversity, and this is vividly reflected in its food. One of the most fascinating and flavorful regional cuisines belongs to the Itsekiri people—a riverine ethnic group residing predominantly in Warri, Delta State, in the Niger Delta region of southern Nigeria. With strong influences from their Ijaw, Yoruba, Edo, and Portuguese heritage, the Itsekiri boast a culinary tradition that is both rich and unique.
Drawing from the abundance of the Niger Delta’s rivers, forests, and fertile soil, Itsekiri cuisine makes generous use of seafood, palm oil, native spices, and locally grown vegetables. These ingredients are transformed into delicious and deeply symbolic meals that go beyond sustenance—they represent identity, culture, and community.
In this blog post, we explore the best traditional foods of the Itsekiri people, their preparation methods, cultural importance, and what makes them stand out in Nigeria's rich culinary landscape.
1. Owo Soup (Obe Owo)
Owo Soup is arguably the signature dish of the Itsekiri people. It’s not just a food item but a cultural emblem, traditionally served during weddings, funerals, and festivals. The preparation of this soup is an art that involves mixing palm oil with potash (akanwu) and blending until it thickens into a rich yellow paste. Protein sources like smoked fish, meat, or stockfish are added, along with seasoning and crayfish to enhance flavor.
What makes Owo soup stand out is its rich, velvety texture and mildly tangy flavor. It is most commonly eaten with "Usin" (starch), a stretchy, dough-like side made from cassava. However, it can also be enjoyed with boiled yam, plantain, or pounded yam.
Owo Soup is not just a culinary delight but a symbol of hospitality and tradition, especially during rites of passage.
2. Banga Soup (Obe Eyen)
Known locally as Obe Eyen, Banga Soup is a flavorful Itsekiri delicacy made from palm fruit extract. It is thick, oily, and infused with a variety of ingredients such as fresh fish, beef, snail, periwinkle, and local spices. Unlike other Nigerian variants of Banga, the Itsekiri version is often more aromatic and seafood-rich, reflecting their close relationship with the river.
This soup is usually paired with starch (Usin) or pounded yam. Banga Soup is highly regarded for its nutritional richness, thanks to the high content of palm fruit oil and natural proteins from seafood.
3. Epuru (Mashed Beans Dish)
Epuru is a traditional Itsekiri dish made from mashed black-eyed beans, mixed with palm oil, pepper, and onions. It’s a humble, yet highly satisfying meal often served as a side dish or a light main course. Epuru is known for its smooth texture and earthy flavor.
This dish is most popular during fasting periods, casual family meals, or as part of a ceremonial spread. While it might seem simple, its preparation requires attention to detail, particularly in getting the right texture and seasoning balance.
4. Egun Obobo (Ripe Plantain Mash)
A dish with a unique name and flavor, Egun Obobo is a creative way of using overripe plantains. The plantains are mashed and mixed with garri (cassava flakes) or eba, then lightly steamed or sautéed in palm oil.
Sweet and savory at once, this meal is often served for breakfast or light dinner. It is inexpensive to prepare and cherished by the Itsekiri for its nostalgic flavor and resourcefulness in using aging ingredients to create something delicious.
5. Gbagbafofo (Okra Pepper Soup)
Gbagbafofo is the Itsekiri adaptation of okra soup, but with a distinctive twist. It combines the slimy texture of okra with spicy, peppery broth, offering a double layer of flavor and sensation. The soup is typically loaded with crayfish, shrimp, fish, or meat, and is seasoned with traditional spices.
It is commonly eaten with starch, amala, or fufu, and is loved for its quick preparation and nutritional benefits. It’s especially appreciated during the rainy season when hearty and spicy dishes are in demand.
6. Igbagba Kpogiri (Egusi Pepper Soup)
While many ethnic groups in Nigeria have variations of Egusi Soup, the Itsekiri version—Igbagba Kpogiri—is distinguished by its spicy, soup-like consistency, unlike the thicker egusi stews in the Yoruba or Igbo traditions. Made from ground melon seeds, this soup is spiced with pepper, crayfish, and often cooked with seafood or beef.
It pairs excellently with starch, yam, or plantain. The light, spicy nature of the soup makes it a favorite during festive seasons and traditional ceremonies.
7. Ogolo Ale (Vegetable Soup)
Ogolo Ale is a native vegetable soup made with a medley of locally sourced greens, often combined with seafood and flavored with indigenous spices. Though less mainstream than Owo or Banga soup, Ogolo Ale is an important part of traditional Itsekiri diets.
This soup is seen as a nutritious alternative and is particularly favored by the elderly or those seeking a lighter, vegetable-based meal. It is commonly served with pounded yam or starch.
8. Usin (Starch)
Though not a standalone dish, Usin or starch is a fundamental part of Itsekiri meals. It is made by dissolving cassava starch in water and stirring over low heat until it becomes stretchy and gelatinous. The preparation requires skill to achieve the right consistency.
Usin is the go-to companion for rich soups like Owo, Banga, and Gbagbafofo. Its neutral taste makes it the perfect vehicle for savoring deeply flavored soups, and it holds a central place in traditional dining settings.
Culinary Traditions and Cultural Context
For the Itsekiri people, food is more than just nourishment—it is a language of culture, love, and unity. Traditional meals are usually prepared by women and passed down through generations. Meals are shared during ceremonial events, family gatherings, and community celebrations, reinforcing bonds and expressing hospitality.
Dishes like Owo Soup or Banga Soup often headline traditional marriages, where the quality and authenticity of the meal reflect the bride’s upbringing and family values. Similarly, during festivals or funerals, the preparation of traditional foods is done communally, fostering unity and social cohesion.
Final Thoughts
The traditional foods of the Itsekiri people represent a delicious intersection of culture, history, and environment. Drawing from riverine resources, indigenous ingredients, and centuries of culinary evolution, these meals are flavorful, nourishing, and deeply meaningful.
Whether it’s the hearty Owo Soup, the spicy Gbagbafofo, or the humble Epuru, every dish tells a story—of people, place, and purpose. Exploring Itsekiri cuisine not only delights the taste buds but also offers a rich cultural experience, showcasing the enduring heritage of one of Nigeria’s most culturally vibrant ethnic groups.
