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NkówáIbaba soup.jpg
English: Ibaba soup is mainly cooked by the efiks, ibibios and also igbos. The soup is basically thickened with ibaba seeds also called ‘okpo’ by the igbos. The seeds are unshelled and then cooked until bleached (the water is not black any more). It is the ground and used as a thickener. To achieve an additional flavour and taste, different vegetables like uziza, oha, ugu, curry leaf or even ukazi are added to this soup and it is totally deliciou
í-kpó-áhà – Ị ga-enyerịrị ugo kwesịrị ekwesị, nye njikọ na ikikere ahụ, ma gosikwa ma emere mgbanwe. Ị nwere ike ime ya n'ụzọ ezi uche ọ bụla, mana ọ bụghị n'ụzọ ọ bụla na-egosi na onye nyere ikikere kwadoro gị maọbụ ojiji gị.
gbásàa kà – Ọ bụrụ na ị tụgharịgharịa, gbanwee, ma ọ bụ wulite n'elu ihe ahụ, ị ga-ekesa ndenye gị n'okpuru otu ma ọ bụ ikike dakọtara dị ka nke mbụ.