10 Traditional Dishes From Akwa Ibom You Must Taste

Akwa Ibom State, located in the coastal region of Nigeria, is not just known for its hospitality and scenic beauty—it's a culinary powerhouse. The people of Akwa Ibom take immense pride in their cuisine, which is deeply rooted in tradition, fresh ingredients, and bold flavors. Whether you’re a food lover or an adventurous eater, here are 10 traditional dishes from Akwa Ibom you absolutely must taste.
🥣 1. Afang Soup

Afang soup is one of the most iconic dishes from Akwa Ibom. Made from two key vegetables—afang (okazi) and waterleaf—this soup is rich in flavor and nutrients. It typically includes periwinkle, meat, fish, stockfish, and palm oil, and is often spiced with crayfish and seasoning cubes. Afang is thick, hearty, and best enjoyed with fufu, eba, or pounded yam.

    Cultural Note: Afang is commonly served at weddings, traditional ceremonies, and festive occasions.

🌿 2. Editan Soup

Editan is a slightly bitter leafy vegetable, but when cooked properly, it becomes a delicacy. The bitterness is usually reduced by squeezing or soaking the leaves before cooking. Like Afang, Editan soup is made with a variety of proteins and seasoned with crayfish, pepper, and palm oil.

    This soup is considered medicinal and is often believed to have cleansing properties.

🥘 3. Atama Soup

Atama soup is another beloved dish, prepared using atama leaves, which give it a distinct aroma and taste. It’s often made with palm fruit extract (like banga), assorted meats, fish, and sometimes snails or periwinkle. Atama soup is deeply rooted in the Oron and Ibibio culture and is usually served with starch, semovita, or eba.

    Tip: If you love Banga soup, you’ll find Atama a flavorful upgrade.

🍚 4. Ekpang Nkukwo

A traditional masterpiece, Ekpang Nkukwo is a grated cocoyam and water yam dish, wrapped in cocoyam or pumpkin leaves. It’s layered with meat, fish, periwinkle, crayfish, and palm oil, and then steamed until fully cooked.

    This dish is labor-intensive but absolutely worth every bite. It's a special meal served during celebrations and family gatherings.

🐚 5. Abak Atama (Palm Fruit Soup)

Made from palm fruit extract and spiced with atama leaves, Abak Atama is a silky, flavorful soup that is common among both the Ibibio and Annang people. It typically includes meat, dry fish, and periwinkle.

    This soup is often eaten with starch, semo, or pounded yam, and is a comfort food for many in the region.

🍲 6. Editan Ikong (Mixed Leaf Soup)

This is a fusion soup that combines multiple leafy greens including editan, afang, and waterleaf. The result is a nutrient-dense, delicious meal that balances bitterness and sweetness with a rich, meaty flavor.

    It's a great choice for those looking to experience multiple layers of traditional flavor in one dish.

🐠 7. Ukwoho Soup

Ukwoho soup is one of the more unique offerings in Akwa Ibom cuisine, made from the ukwoho seed (a local spice) and flavored with meat, dry fish, and crayfish. It has a distinct taste and aroma that stands out from more common soups.

    Ukwoho soup is known for its medicinal and digestive benefits and is often served to new mothers.

🥥 8. Efere Ibaba (Black Soup)

This soup is made from fermented ibaba seeds, which gives it a strong, rich, and slightly bitter flavor. It's often combined with meats and fish and cooked slowly to allow the flavors to marry perfectly.

    Efere Ibaba is an acquired taste, but once you get used to it, it becomes a favorite.

🥩 9. Unye Eka Iwa (Goat Meat Pepper Soup)

A light, spicy broth made with goat meat and local herbs like nchuanwu (scent leaf), Unye Eka Iwa is commonly enjoyed as a starter or during cold weather. It's perfect for gatherings and local bars and is sometimes served with white rice or yam.

    “Unye Eka Iwa” translates to “mother’s goat meat soup,” signifying its homely comfort.

🥗 10. Nsala Soup (White Soup)

Although Nsala is popular across the southeastern region of Nigeria, the Akwa Ibom version is distinct. Made with catfish or goat meat, and thickened with yam or achi, this soup is light in color but rich in flavor, often spiced with local seasonings and pepper.

    Traditionally eaten without palm oil, Nsala is often served to nursing mothers and is considered a delicacy.