Food & Recipes Nigerian Dishes Abia’s Indigenous Dishes: Traditional Foods You Must Try Mercy Idoko IfunanyaDecember 6, 2025015 views Food tells the story of a people. And when you talk about the Indigenous food of Abia State, you talk about dishes that carry history, pride, and deep cultural meaning. These meals come from the land, the farms, and the old cooking methods passed down from elders. Many of them are special to Abia alone. They show how the Abia people lived, farmed, and celebrated for generations. In this guide, you will learn about these foods, what makes them special, and how they are made in local homes today. Indigenous Foods of Abia State Just like Abia has beautiful nature spots, it also has tasty dishes. The Abia people love food from their land. Parents and grandparents passed down many of these meals. Below are the most famous foods you can try on your next trip to Abia. 1. Ofe Achara (Achara Soup) Photo: Chris’s Socials/Facebook. Ofe Achara is one of the most popular soups in Abia State and a standout among its indigenous foods. It began in the Ngwa and Umuahia areas many years ago, where families used it for special moments and local celebrations. Achara, which is a type of wild bamboo shoot, grows well in Abia. Because it was easy to find, the people used it to create a rich, tasty soup that quickly became a favourite for festivals, visits, and large family gatherings. How It Is Prepared: The soup is made with: Achara sticks (cut into tiny pieces) Meat or goat meat Stockfish (sometimes) Red oil Crayfish Spices And Mgbam (moulded egusi balls), which is the key ingredient that makes Abia-style Achara soup unique First, the cook boils the meat until it is soft. Then spices, oil, crayfish, and achara are added. Last, the mgbam goes in. It becomes a thick, sweet-smelling soup eaten with fufu or garri. 2. Oto (Yam Pottage from Abiriba) Oto is a native dish from Abiriba in Abia State. Long ago, yam was the main crop in many villages in this area. Families made Oto during festivals, weddings, and special home visits because it was a “pride dish” of the community. How It Is Prepared: Oto is made with: Soft yam Red oil Crayfish Ogiri (local seasoning) Pepper and salt Sometimes vegetables The yam is boiled until very soft. Then it is gently mashed in the pot with oil and spices. The result is a smooth, thick, orange-coloured pot with a strong, sweet local flavour. 3. Ofe Okazi (Okazi Leaf Soup) Photo: The Pretend Chef. Ofe Okazi is common in Abia and other Igbo states, but the Abia people have their own style, making it one of Abia State’s indigenous foods. Okazi grows well in the state, so families used it long ago when vegetables were scarce during dry seasons. It became a strong part of Abia’s cooking culture. How It Is Prepared: Ingredients include: Okazi leaves (shredded) Waterleaf or ugu (to soften it) Meat and/or stockfish Crayfish Palm oil Seasoning and pepper The cook boils the meat, then adds oil, pepper, and crayfish. Waterleaf, or ugu, is added to bring water into the dish. Last, the tough Okazi leaves go in. The soup is thick and chewy, eaten with every swallow. 4. Asusu (Also Called Nsusu or Nsusu Soup) Asusu is a traditional food of Abia State and is one of the proud dishes in its list of indigenous foods. Many families in the Ngwa and Ukwa areas enjoy this meal. It is a rich, smooth soup made mainly from cocoyam (ede). Some people call it Nsusu, but it is the same dish. Asusu has been part of local cooking for many years. It is a comfort soup often served during family events or when visitors come. In the olden days, women used stones to pound the cocoyam and wooden spoons to stir it until it became soft and thick. The soup is respected for its filling, smooth texture, and gentle effect on the stomach. How Asusu Is Prepared The main ingredient is cocoyam. Here is how it is commonly prepared: Boil the cocoyam until soft. Peel and pound it into a smooth paste. Cook your protein, usually meat, stockfish, dried fish, or goat meat. Add palm oil, pepper, crayfish, and seasoning into the pot. Add the cocoyam paste bit by bit. Stir until the soup becomes thick and smooth. Add vegetables like uziza or oha if you prefer. It is usually eaten with fufu, pounded yams, or amala. READ MORE What To Eat in Adamawa: A Simple Guide to Local Meals Christmas Meals in Cross River: A Guide from Edikang Ikong to Street BBQs Beyond Okpa: 10 Must-Try Local Delicacies in Enugu State Must-Try Akwa Ibom Delicacies: Traditional Dishes Every Visitor Should Taste 5. Okazi Agwolu Agwo Photo: The Pretend Chef. Okazi Agwolu Agwo is another native delicacy widely enjoyed in Abia State, especially among the Igbo communities in the Arochukwu and Bende areas. The name “Agwolu Agwo” loosely means a “mixed soup” or a soup that “draws everything together.” The soup is built around Okazi leaves, which grow naturally in the rainforests around Abia, Ebonyi, and Cross River. Okazi has a firm, slightly chewy texture, which is why it has been part of Igbo cooking for many years. In the middle of the recipe, what makes this dish special among indigenous foods of Abia State is the rich mix of okazi, thickener, spices, and proteins. Traditionally, people cooked Okazi Agwolu Agwo during farming seasons to give energy. Hunters also ate it because the soup is thick, warm, and highly nutritious. Today, it remains one of the respected soups served in homes, at events, and at village gatherings. How It Is Prepared Okazi Agwolu Agwo is made by combining thickening agents, proteins, and the unique okazi leaf. Here is how it is usually prepared: Boil your meats, which can be beef, goat meat, stockfish, and dried fish. Add palm oil, pepper, crayfish, and seasonings. Add thickener such as achi, ofo, or cocoyam paste. Pour in the shredded okazi leaves, which cook slowly and release their special flavour. Stir until the soup becomes thick and rich. Some people add periwinkles or snails to make the soup taste more traditional. The soup is best enjoyed with garri (eba), fufu, or pounded yam. Tips for Enjoying Indigenous Foods of Abia State Eating local dishes in Abia is about experiencing culture. Here are some tips to get the most out of your food adventure: Eat with the Right Accompaniments Most soups like Ofe Achara, Ofe Okazi, and Asusu are traditionally eaten with fufu, pounded yam, garri (eba), or amala. Using the traditional accompaniments enhances the taste and authenticity. Try Seasonal Ingredients Many Abia dishes rely on fresh, seasonal ingredients. Ask locals what’s in season—they often make the soups taste richer and more authentic. Enjoy It Fresh and Hot These meals are best eaten right after cooking. Freshly prepared soups are thicker, more aromatic, and have the perfect texture. Visit Local Homes or Markets For the most authentic experience, try these foods at family-run eateries, village gatherings, or markets like Ariaria and Sunrise Markets. You get the authentic taste of Abia cooking and local hospitality. Don’t Be Afraid to Ask Questions Locals love sharing how they cook these meals. Asking about ingredients or preparation tips can lead to deeper cultural insights and a cooking lesson! Pace Yourself Some soups, like Okazi Agwolu Agwo or Asusu, are very filling. Start small if you’re trying multiple dishes in one sitting. Pair with Local Drinks To complete the experience, pair dishes with traditional drinks, like palm wine or zobo, which complement the spices and flavours of the meals. Conclusion Abia State is a treasure trove of flavours, cultures, and traditions. The indigenous foods of Abia State tell stories of the land, the people, and the celebrations that bring communities together. By tasting these dishes, you don’t just enjoy food; you experience Abia’s heart and heritage in every bite. Plan your food journey today and discover the flavours that make Abia truly special. FAQs 1. What Are The Most Famous Indigenous Foods Of Abia State? Some of the most popular meals include Ofe Achara, Ofe Okazi, Asusu, Oto, Ukodo, Abacha, and Okazi Agwolu Agwo. 2. Where Can I Try These Foods In Abia? Local homes, small eateries, and markets like Ariaria Market and Sunrise Markets offer authentic experiences. 3. What Should I Eat With These Soups? Traditionally, soups are eaten with fufu, pounded yam, garri (eba), or amala for the best taste. 4. Are These Foods Spicy? Many Abia dishes have a mild to medium spice level, but you can ask for less or more spice depending on your taste. 5. Can I Try These Foods If I’m Visiting For A Short Time? Yes. Many eateries and markets serve these dishes daily. It’s best to try a few small portions to experience a variety of flavours.