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By Damilola Faustino

Ibaba soup is a very delicious and tasty delicacy that is mostly prepared by the Efiks of Cross River, South-South, Nigeria. It is a soup that is made from self-thickening Ibaba seeds or Pumpkin leaves.


Beef/meat, smoked fish, and stockfish head
Periwinkle (without shell)
Ground Ibaba
Pumpkin leaves
Dry pepper
Palm Oil
Salt to taste


Wash the meat/beef thoroughly and place in a pot. add salt, ground pepper and water. Place on heat and cook for 1O minutes or until almost tender.

Add the stockfish head, smoked fish, periwinkle, and palm oil to the pot of meat. Stir and allow to cook for about 10 minutes.

Make a paste of the Ibaba by gradually stirring in palm oil to seeds of Ibaba.The paste should be very smooth.

Stir the paste into the pot. Do not cover the pot. Add seasoning cubes, pepper, crayfish and stir. Cook for 10 minutes. Stir and reduce the heat.

Allow cooking for about 5 minutes. Add the shredded tender pumpkin leaves and stir. Add salt to taste. Simmer for a few minutes.

If too thick, adjust consistency by adding more water as required. It should lightly coat the back of a spoon.

Remove from heat and serve with pounded yam or eba.

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