Summary Report on Itsekiri Traditional Cuisine and Service

  • Itsekiri NextGen Project: 2022 Session 23 Report
  • Topic: Itsekiri Cuisine
  • Date: Saturday 18/06/2022 
  • Volunteers Present: 5
  • Total Number of Attendees: 56
  • Timings: 9:00am – 1:00pm
  • Venue: Former Caravan 4, Aja-Pessu (Pessu Town), Warri
  • Main Topic/Activity: Itsekiri Traditional Cuisine & Service
  • Resource Person: Itsekiri NextGen team


The 23rd session of the 2022 Itsekiri NextGen project focused on Itsekiri traditional cuisine and service, and the related cultural relevance. The session focused on how to prepare owo soup, serving it with starch and eba respectively.

As we prepare these youngsters to become better leaders of our society, it is also expedient that we also introduce them to different aspects of our culture; including our traditional cuisine. This is part of our social and cultural mandate, with the aim of inspiring and preserving the best of Itsekiri values and traditions.

Itsekiri Traditional Cuisine and ServiceItsekiri Traditional Cuisine and ServiceItsekiri Traditional Cuisine and ServiceItsekiri Traditional Cuisine and Service

Session Delivery

The session began with an opening prayer in the Itsekiri language by Electra Tuedor. Mitchell Tuedor led the singing of the Itsekiri National anthem.

Sholaye Edun did a review of the previous session with the participants to get them busy before Uwala Tedeye came up to take them on the various Itsekiri cuisines and their cultural relevance.

The participants were not familiar with the word cuisine. This was explained to them as a style or method of cooking, especially as a characteristic of a particular country, region, or establishment. Cuisine became a new word in their vocabulary.

We asked the participants to mention the Itsekiri delicacies they know, as well as how to prepare them. They did well to mention banga soup, owo soup, Epuru, Igbagba, Igbagba kpogiri (Egusi pepper soup), Igbagba ofofo ( okra pepper soup), ogolo ale, egun obobo, usin, etc.

It was surprising to hear some participants mention ingredients for Banga soup like ataiko, iyereje, beletietie, etc and that of pepper soup like Iwo, omilo, iyereje, gbafilo, yanyan etc. They could also mention the process of making some Itsekiri delicacies.

Owo soup was the main dish that was served. It was served with starch and eba for the Itsekiri NextGen team and participants.

It is primarily served in Itsekiri traditional marriages, as the bride’s mother cooks it for the groom’s family. Not only that, but it is served at funerals. Owo can be served with starch, yam, plantain or eba.

Other key activities during the session

Participants borrowed books from the Itsekiri NextGen library.

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