Each ethnic community has distinctive dishes that match the flavor profile of their people. The Ika people take pride in our delicacies since it fills the body with nutrition while contributing to the establishment of our cultural identity. We invite everyone to try the dishes below and appreciate our culture through taste.
i. Ukpa (Black Walnut)
Photo by: https://ng.opera.news/ng/en/food/31d85eeafa9bfb21cff9d50c6673455e
ii. Ukpo Ukpaka or Ihiehie or Mai Mai (Moi Moi)
Photo by: https://www.allnigerianrecipes.com/
Photo by: https://www.afrizar.com/blog-detail/akara
iv. Akara Ne Akamu (Akara and Corn Pap)
Photo by: https://www.wivestownhallconnection.com/home-made-akara-balls
v. Ofe Nsala (White Soup)
Photo by: https://guardian.ng/life/how-to-make-ofe-nsala-white-soup/
vi. Ofe Ogili (Egusi Soup)
Photo by: https://www.allnigerianrecipes.com/soups/nigerian-egusi-soup-festive/
vii. Ofe Ogbono (Ogbono Soup)
Photo by: https://www.allnigerianrecipes.com/soups/ogbono-soup-recipe/
viii. Ofe Okwulu or Ofe Okuru (Okra Soup)
Photo by: https://www.allnigerianrecipes.com/soups/okra-okro-soup/
ix. Ofe Mkpa Akwukwo (Vegetable Soup)
Photo by: https://www.allnigerianrecipes.com/soups/vegetable-soup-recipe/
x. Ofe Ujuju
The Recipe as provided by: https://ng.opera.news/ng/en/food/834469872db1a24ed183c627595b5699
“Ujuju leaf”, Water, Assorted meat, Fresh and Smoked fish, Snail, Crayfish, Mushroom, Pepper, Onion, Salt, “ogiri-ofe”, Palm oil and Stock fish.
Method of preparation:
- Pluck the “ujuju” leaf
- Parboil “ujuju” leaf with salt, mash and keep aside.
- Cut meat to size, season, and boil.
- When the meat is 90% cooked, add your washed fish, stock fish, snail, and cover the pot.
- Add your pepper, crayfish, onion, mushroom, salt, for taste add Maggi, “ogiri-ofe”, palm oil and cover for ten minutes.
- Add the mashed “ujuju’ leaves and stir, then allow to boil for seven minutes.
- Ready for serve.
Best served with pounded yam, garri, or corn meal.