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A thick tomato, smoked-fish and palm-oil soup, traditionally finished with a small amount of culinary potash.

A light, gently drawing soup of tender jute leaves, iru, and a little crayfish.

A thick tomato and pepper sauce that works with rice, boiled yam or eggs. From Emeka's Home Kitchen.

Small scoops of grated water yam cooked in a palm-oil broth with beef, fish and crayfish.

Tender achara shoots and okazi in a fish-rich soup with firm, seasoned egusi discs.

A loose, deeply savoury pepper sauce with tender goat, smoked fish and fermented seasonings.

A thick melon-seed soup with leafy greens, tender beef, smoked fish, and softly set egusi curds.

Finely chopped okra, tender fish and a little palm oil make a quick soup for your favourite swallow. From Nnenna's Soup Corner.

Ground melon seeds thicken a pepper base into a hearty soup, finished with leafy greens. From Ada's Family Table.

A palm-fruit soup scented with finely prepared atama leaves and enriched with fish and beef.

A smooth, drawing soup made with ground ogbono and finished with greens and cooked beef. From Folake's Greens.

A light red stew in which fresh fish gently poaches in tomatoes, peppers and palm oil.

A savoury, spoonable fonio porridge with groundnuts, peppers and plenty of greens.

An oil-free chicken soup scented with uyayak and lightly thickened with pounded yam.

Pumpkin, groundnuts, beef and leafy sorrel make a thick, sweet-savoury soup.

A smooth, drawing soup made with ground ogbono and finished with greens and cooked beef. From Nnenna's Soup Corner.

Ground melon seeds thicken a pepper base into a hearty soup, finished with leafy greens. From Chidi's Soup Pot.

Tender akidi and yam finished in a tomato, pepper and palm-oil sauce with greens.

Soft beans with peppers, onion and palm oil; a simple, filling pot to serve with ripe plantain. From Sade's One Pot.

Tiny leaf-wrapped cocoyam parcels simmered together in a savoury palm-oil and seafood broth.