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The rorowo soup is a delicacy of the Ekiti people. The main ingredient is the rorowo leaf which has a unique scent that gives the soup a good taste. The soup can be cooked with just pepper and onion and still make for a tasty meal.


  • Rorowo leaves (6-10 cups)
  • Smoked fish
  • Beef (shaki, kpomo, chicken etc.)
  • Snails
  • Stockfish
  • Iru
  • Egusi
  • Crayfish
  • Fresh atarodo (scotch bonnet peppers)
  • Palm oil (2 cooking spoons)
  • 1 large onion
  • Stock cubes
  • Salt to taste

Cooking Directions

  • Begin by properly deboning and washing your smoked fish.
  • Blend the crayfish, atarodo peppers and chop the onion.
  • Thinly slice the rorowo leaves and set aside.
  • Wash your beef, snails and stock fish, then boil them together with the chopped onion, smoked fish and stock cubes in a pot over medium heat. Let it cook till it’s soft and tender.
  • In a clean bowl combine the egusi and a cup of water to form a thick paste.
  • In another clean pot, add about 2 cooking spoons of palm oil and let it heat for a minute or two, then carefully drop in tiny balls of egusi into the pot. This should be done in a quick succession to avoid the egusi balls burning.
  • Once you’ve finished putting the balls, stir with a cooking spoon or ladle so the egusi doesn’t stick to the pot. Stir till egusi is well fried, then pour in your stock, add the iru, crayfish and salt to taste.
  • Allow everything to boil for a couple of minutes, then add the thinly sliced rorowo leaves, let it simmer a little so the vegetables don’t overcook and lose its nutrients, crunch and green colour.
  • Finally turn off the heat and serve with swallow of choice. Enjoy ?

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This article was first published on 17th July 2018


Amara Adanna Ogbonna is a Christian, foodie, and lover of arts. She spends most of her time on Facebook.

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