Welcome to the SoupFactory Blog - where we talk Health, Soups and Nutirtion

No more posts
August 22, 2017

  • Ingredients for Preparing Edikaikong Soup

Protein – Beaf/Goat meat/Chicken/Turkey/Assorted; Stock fish; Smoked fish; Dry fish; Pomo; Periwinkle (optional); Shrimps/Prawn; Seasoning; Salt; Cray fish; Palm oil; Water leaf; Pumpkin leaf (Ugu); Pepper; and Onions.

  • How to Prepare Edikaikong Soup

First, depending on how you like to consume your stock fish, you can per boil it for few minutes and wash out the first water before putting your washed very clean choice of protein or add the choice of protein on the already boiling stock fish. The reason you need to start boiling the stock fish is to enable soften before the protein is cooked. In parallel, you need to add your periwinkle, dry fish and pomo together with the protein to boil together. The ongoing boiling of the different stuffs in the pot (orishirishi) is then spiced with onions, pepper, salt, and the seasoning of your choice for a tasty taste. Cover the pot and allow it to cook until the orishirishi is tender.

Now you add the smoked fish, shrimp/prawns cray fish and palm oil. Always remember to wash very clean your sea foods properly to avoid food poisoning and irritation. Stir the mixture and cover your pot and allow it to cook for like 5 minutes. Afterwards, pour your water leaves and allow it to cook for 5 minutes with the pot led open. This is to allow for evaporation and to avoid over cooking of the leaves. Finally, it is now time for the ugu leaves to go into the pot. Make sure you stir it properly to help all the content mix well. At this point you can add extra pepper, salt, seasoning to bring out the taste you want. Leave it to cook for another 5 minutes and your edikaikong is ready to be served.

I hope the easy steps will help you nail a delicious and fresh edikaikong soup even if it’s your first time cooking it.

  • How to Best Preserve Edikaikong Soup

Most times in Nigeria we do not cook soup to be consumed in a single feast, rather we make to preserve. So I will share with you my method of preserving that fresh and delicious pot of edikaikong soup you spent time and energy making. Also, this method saves you from the worry of going to the market and making a fresh pot whenever you crave for it.

First, scoop your edikaikong soup into portions, so you would not need to microwave or warm the whole soup when needed just to get some out. This way portions that are not to be eaten immediately still stay fresh. Try to make use of a transparent plastic container that are safe to store foods in. The transparency will help you identify which soup to take out of the freezer, in case you have other soups or stuffs in the freezer. Plastic is easier to remove from freezer compared to glass containers. More so, you do not want to put a glass container in the microwave. Now ensure your freezer settings is in a good condition because edikikong is best preserved in the freezer to keep its freshness in the same state until you are ready to eat it again. Your freezer should always be set to 0 F or below, that is, -1 downwards depending on what settings your freezer has.

When you need to consume from your preserve, all you need to do is take the portion out of the freezer an hour or more before you will be eating it, and allow it defrost in room temperature. Depending on how best you prefer to warm your food, you can put it in the microwave or heat it on the gas cooker and make it ready to be enjoyed with the swallow of your choice.

I really hope this tips go a long way to help someone out there save money and time. Please remember to share your experience or other tips you may know or have heard of here. Do not forget to leave comments on what your cooking experience was and the outcome. Also, remember to follow us on Instagram: soupfactoryng, Facebook: soupfactoryng and Twitter: @soupfactoryng while checking out our website for all your delightful delicacies.

Thank you!


Carbohydrate remains one of the most accessible and widely consumed foods in Nigeria. Thank God for cassava and its produce. However, while glucose is the end-product of carbohydrate, swallow seems to be the starting-product of carbohydrate in Nigeria. Swallow is a Nigerian term for starchy solids made from cassava or manioc plants. It usually goes with most Nigerian soups when molded into small balls flexible enough to be swallowed. It includes eba, fufu, semovita, amala, wheat, pounded yam etc. Often many people believe that “swallows” like fufu and pounded yam are a 12hrs sustainable meal. Some think swallow is a heavy meal and not appropriate for the weights losers. Either way, swallow has come to stay in most Nigeria homes as life saver meal, less expensive compared to some intercontinental dishes and sustainable.

That said, what now becomes the most suitable soup for each type of swallow? While you are thinking, it is important to note that no one soup is dedicated for any swallow, as every individual has his or her taste when it comes to soups and swallow. For instance, people from the Eastern part of Nigeria might prefer taking fufu with Oha soup or bitter leaf soup; while somebody from the Western part of the country might prefer fufu with eferiro soup or vegetable soup. The bottom line is palatability and choice.

@ we offer and deliver different kinds of Nigerian soups that will go with the swallow of your choice. Freshly made with carefully selected ingredients. Now tell us which soup you will prefer to go with your choice of swallow. Kindly follow us on our social media handles for kitchen updates, posts, and interactive discussions. Facebook – @soupfactoryng, Twitter – @soupfactoryng, and Instagram – @soupfactoryng.


Banga soup is a cultural soup of the Niger Delta people of Nigeria, particularly the urhobo ethnic group of Delta state. They popularly refer to it as oghwo amiedi. Although the Isoko ethnic group of the Delta state call it izuwo ibiedi, it remains a south-south delicacy that has crossed the shores of its river.

Banga soup is basically made with palm fruits, oburunbebe spices, and banga leaves called beletete aside your choice protein. The Urobo and Isoko people prefer to make it with fresh fish, arguably maybe, because they are surrounded by rivers. Worthy of note that the beletete leaf can be substituted with a dry bitter leaf or scent leaf. Bang soup is served with starch by the Niger Delta people, but can also be consumed with eba, semo, wheat, or fufu (akpu).

This soup is often mistaken for ofe-akwu. However, ofe-akwu is a soup by the Igbo’s of Nigeria and share similarities with banga soup even though there are distinctive differences. The differences between banga soup and ofe-akwu will be better understood when we bring to you our post on the origin, ingredients, and recipe of the later in our subsequent posts.

Kindly follow us on our social media handles for kitchen updates, posts, and interactive discussions. Facebook – @soupfactoryng, Twitter – @soupfactoryng, and Instagram – @soupfactory.

June 30, 2017

It is not enough to eat food and fill up our tummies when we are hungry, it is most important to nourish our bodies when we eat. That is why at food is not just for survival but for nourishment and enjoyment.

Soup factory is established to meet the needs of food lovers, busy people, health watchers etc. that is why our soups are made with fresh, healthy, and hygienic food produce to give you that fresh soup that tastes like mamas’. As the saying goes “health is wealth”, hence, amongst our write up series, we will bring to you the health benefits of some of the Nigerian delicacies, best ways of preserving foods, ingredients required to prepare certain types of foods, origin of some foods, and our recipes.




We are available 24/7 for you to place your orders.
However, no deliveries on Sundays

28 Felly Akurunwa Street
Ago Palace Way
Lagos State