Eat Like Royalty on a Budget: 5+ Cheap Nigerian Soups Your Family Will Love

With the price of everything in the market going up, filling a pot with a delicious, steaming soup can feel like a challenge. But as a Nigerian who loves good food, I'm here to tell you it's not only possible, but you don't have to sacrifice flavour! This guide is my collection of the best cheap Nigerian soups that are big on taste but small on your wallet.

We'll break down exactly what makes a soup affordable, give you five detailed recipes you can make today, provide specific market lists for different budgets (from ₦500 to ₦3000), and answer all your burning questions about Nigerian soups. Let's get cooking!

What Actually Makes a Nigerian Soup "Cheap"?

Before we jump into the recipes, let's get smart about our spending. Understanding the "why" behind a soup's cost is the key to mastering budget cooking. This isn't about being stingy; it's about being strategic.

Seasonal Ingredients are King: The number one rule of market shopping in Nigeria is to buy what's in season. When okro is everywhere and cheap, that's the time to make plenty of okro soup. The same goes for vegetables like ugwu or waterleaf. Buying off-season means you'll pay a premium.
Protein Choices Matter Most: This is the biggest cost factor. A pot of soup with fresh fish, beef, and chicken will be expensive. To keep costs down, embrace affordable proteins that still pack a flavourful punch. Think smoked mackerel ('Titus'), panla (stockfish head), smoked shawa (herring), or even just using a generous amount of ground crayfish for that rich, umami flavour.
Your Location Affects Price: It's a fact that food prices in major cities like Lagos or Abuja are often higher than in more rural areas. You can check the latest food price reports from Nigeria's National Bureau of Statistics for detailed information. Keep this in mind and adjust your budget accordingly.
Is it cheaper to make homemade soup? YES, absolutely! When you cook at home, you control the ingredients, the portion sizes, and the quality. You can make a large pot of soup that will last for days, which is far more economical than buying a single plate of food outside.

Quick-Glance Comparison Table

For when you're in a hurry, here's a simple breakdown of the budget-friendly soups we'll cover. This table helps you instantly see which soup fits your budget, time, and cooking skill level.

Soup Name	Estimated Cost (Low End)	Cooking Time	Difficulty	Best Swallow Pairing
Simple Okro Soup	₦500+	15 mins	Very Easy	Eba, Semo
Plain Egusi Soup	₦1500+	30 mins	Easy	Pounded Yam, Fufu
Quick Ogbono Soup	₦1500+	30 mins	Easy	Amala, Wheat
Scent Leaf Soup	₦800+	20 mins	Very Easy	Boiled Yam, Agidi
Groundnut Soup	₦1200+	35 mins	Medium	Eba, Fufu

The Top 5 Cheapest Nigerian Soups

Here are five delicious, nutritious, and incredibly budget-friendly soups. I've broken down the steps for a beginner, so don't be afraid to try them!

1. Simple Okro Soup (The King of Budget Soups)

Why it's cheap: Okro (ila) is widely available and affordable year-round. You only need a few other ingredients to create a rich, viscous, and satisfying soup. Not only is it cheap, but Okro is also packed with nutrients. According to health experts, it's a great source of vitamins and fiber.

Estimated Budget: Perfect for a ₦500 to ₦1000 budget.

Ingredients List:

2 cups sliced Okro (ila)
2-3 tablespoons ground Crayfish
1 Scotch Bonnet pepper (ata rodo), blended or finely chopped
1 small Onion, chopped
1-2 Seasoning cubes (Maggi or Knorr)
Salt to taste
1 piece of Smoked Fish (like Mackerel or Panla), broken into chunks
2 cups of water or meat stock (if available)
A drizzle of Palm Oil (optional)

Step-by-Step Instructions:

Pour 2 cups of water into a clean pot and bring it to a boil.
Add your ground crayfish, chopped pepper, onion, and seasoning cubes. Stir well and let it dissolve, creating a flavourful base.
Add the smoked fish chunks and a pinch of salt. Let this simmer for about 5 minutes for the flavours to marry.
Add the sliced okro to the pot. Stir it in and let it cook for just 3-5 minutes. You want it to be vibrant green and still have a slight crunch. Overcooking makes it dull and less slimy.
If using, add a small drizzle of palm oil now and stir. Taste for seasoning and adjust if needed.
Your delicious, simple Okro soup is ready! Serve hot with your favourite swallow like garri (eba) or semovita.

My Secret Tip: To make your okro soup draw even more (become more viscous and slimy), some people add a tiny pinch of kaun (potash) to the boiling water before adding the okro. But be very careful! A little goes a long way, and too much can ruin the taste.

2. Plain Egusi Soup (The Crowd-Pleaser)

Why it's cheap: This version is made without expensive vegetables and uses minimal protein. The egusi (melon seeds) itself acts as the star, creating a thick and hearty soup.

Estimated Budget: Can be made for ₦1500 to ₦2500.

Ingredients List:

1 cup ground Egusi
1/4 cup Palm Oil
2 tablespoons ground Crayfish
1 Scotch Bonnet pepper (ata rodo), blended
1 small Onion, chopped
2 Seasoning cubes
Salt to taste
3 cups of Water
A handful of dried fish or smoked fish

Step-by-Step Instructions:

In a small bowl, mix the ground egusi with a little bit of warm water to form a thick paste.
Place a dry pot on medium heat and pour in the palm oil. Let it heat up for a minute, but don't let it smoke.
Add the chopped onions and fry for a minute until fragrant.
Scoop the egusi paste in small lumps into the hot oil. Let it fry for about 5-7 minutes, stirring gently until it's scrambled and grainy. The frying step is crucial! The first time I made it, I rushed this part, and the soup didn't have that rich, nutty flavour. Be patient with it!
Slowly add your water or stock, blended pepper, ground crayfish, and seasoning cubes. Stir everything together.
Add your fish, cover the pot, and let it simmer on low heat for 15 minutes. The egusi needs time to cook through.
Stir the soup, taste for salt, and adjust. Let it simmer for another 5 minutes. You'll see the oil float to the top, which means it's ready.
Serve with pounded yam or fufu.

My Secret Tip: For a nuttier and more intense flavour, ask the market seller to toast the egusi seeds slightly before grinding them for you. It makes a world of difference!

3. Quick Ogbono Soup (The Slippery Delight)

Why it's cheap: Like egusi, a little ogbono goes a long way. It’s a fantastic thickener, and you can make a delicious pot with just crayfish and smoked fish for flavour.

Estimated Budget: Achievable within a ₦1500 to ₦2500 budget.

Ingredients List:

1/2 cup ground Ogbono
1/4 cup Palm Oil
2 tablespoons ground Crayfish
1-2 Scotch Bonnet peppers, blended
1 small piece of Ogiri Okpei or Iru (locust beans) - optional but recommended
2 Seasoning cubes
Salt to taste
Smoked fish or Stockfish (okporoko)
3-4 cups of water

Step-by-Step Instructions:

In a pot, add your water, smoked fish/stockfish, crayfish, pepper, and seasoning cubes. Bring to a boil and let it simmer for 10 minutes.
In a separate small bowl, pour the palm oil and add the ground ogbono. Use the back of a spoon to mix and dissolve the ogbono into the oil completely. This prevents lumps.
Pour the ogbono-oil mixture into the boiling pot.
Stir continuously until the soup thickens and starts to draw. This should take about 3-5 minutes.
Add your locust beans (iru/ogiri) now if you're using them.
Reduce the heat, cover the pot, and let it simmer gently for another 10-15 minutes for the ogbono flavour to develop.
Taste and adjust for salt. Your budget-friendly Ogbono is ready to be enjoyed with amala or wheat.

My Secret Tip: I remember my grandmother always said to never cover the pot completely right after adding ogbono, warning it would "kill the draw." While some say it's an old wives' tale, I find it really does help keep that perfect slimy viscosity. I always let it simmer with the lid slightly ajar for the first few minutes.

4. Scent Leaf Soup (Eferin/Nchanwu Soup)

Why it's cheap: This is a simple, broth-based soup where the hero is the highly aromatic and affordable scent leaf. It’s light, medicinal, and incredibly cheap to prepare.

Estimated Budget: Can easily be made with ₦800 to ₦1500.

Ingredients List:

1 large bunch of Scent Leaf (efirin or nchanwu)
A handful of smoked fish or dry fish
2-3 fresh peppers, blended
1 small Onion, chopped
2 tablespoons ground Crayfish
2 Seasoning cubes
Salt to taste
3 cups of water

Step-by-Step Instructions:

Wash the scent leaves thoroughly and slice them finely.
In a pot, add the water, fish, blended pepper, crayfish, onion, and seasoning cubes.
Bring to a boil and cook for about 10 minutes until the fish is tender and the flavours have infused the water.
Add the sliced scent leaves to the pot. Stir and let it cook for only 2-3 minutes. You want to retain its fresh aroma and colour.
Taste for salt and adjust.
This soup is best served piping hot on its own or with boiled yam or plantain.

My Secret Tip: This soup is fantastic for clearing a cold or flu. For an extra kick, add a small piece of crushed ginger to the boiling broth.

5. Groundnut (Peanut) Soup

Why it's cheap: Groundnut soup is a creamy, nutty, and satisfying alternative to egusi. Roasted groundnuts are generally cheaper than melon seeds and are widely available.

Estimated Budget: A good pot can be made for ₦1200 to ₦2000.

Ingredients List:

1.5 cups of raw, peeled Groundnuts
1/4 cup Palm Oil
A handful of Smoked Fish
1 small Onion, chopped
1-2 Scotch Bonnet peppers, blended
2 tablespoons ground Crayfish
2 Seasoning cubes
Salt to taste
3 cups of water
A small handful of bitterleaf or uziza leaves (optional, for flavour)

Step-by-Step Instructions:

Roast the raw groundnuts in a dry pan over medium heat until lightly browned and fragrant. Let them cool completely, then blend them into a smooth, thick paste (like a natural peanut butter).
In a pot, heat the palm oil. Add the onions and fry for a minute.
Add the groundnut paste and stir-fry it in the oil for 3-4 minutes.
Gradually add the water, stirring constantly to prevent lumps, until you have a smooth, creamy soup base.
Add the crayfish, pepper, smoked fish, and seasoning cubes. Stir well.
Cover and let it simmer on low heat for about 15-20 minutes. The soup will thicken, and you'll see a lovely reddish oil settle on top.
If using, wash and add the bitterleaf or uziza leaves in the last 2 minutes of cooking.
Taste for seasoning and serve hot with eba or semo.

My Secret Tip: When blending the roasted groundnuts, add a tiny bit of the crayfish and one of the peppers into the blender. This infuses the groundnut paste with flavour from the very beginning.

A Note on Regional Variations

While these recipes are a great starting point, remember that Nigerian cooking is wonderfully diverse! A recipe can change from state to state, and even from family to family. In the East, for example, you might find Ogbono prepared with Ugu leaves for added greens. In some parts of the West, they make their Egusi soup much drier, almost like a stew. Don't be afraid to experiment and make these recipes your own—that's the beauty of our food!

What to Serve With Your Soup: A Guide to "Swallow"

"Swallow" is the essential accompaniment to most Nigerian soups. It's a soft, dough-like food used to scoop up the soup. Here are the most popular types:

Eba (Garri): Made by mixing dried cassava flakes (garri) with hot water. It has a slightly tangy taste and a firm texture. It's one of the most common and versatile swallows, pairing well with almost any soup, especially Okro and Egusi.

Pounded Yam: Often called the king of swallows, this is made by pounding boiled yam until it becomes smooth, heavy, and stretchy. It's a special treat and is perfect for soaking up rich soups like Egusi.

Amala: Made from yam flour (elubo), which gives it a distinctive dark, brownish-grey colour. It has a soft, earthy flavour and is the classic pairing for Ogbono and Ewedu soup.

Semovita / Wheat: These are popular, lighter alternatives made from semolina or whole wheat flour. They are very easy to prepare, resulting in a smooth, dough-like ball that goes well with any soup.

Your Nigerian Soup Budget Guide: What to Cook with...

This is the practical part. You have the cash, now what can you actually buy at the market? Here are some realistic breakdowns. (Note: I did my market shopping in Lagos on October 18, 2025. Prices can change, but this gives you a realistic starting point!)

What can I use 500 naira to cook?

With ₦500, your best bet is a simple, delicious Okro soup without any frills. It will be nutritious and fill your belly.

Your Market List:

Okro: ₦100
Ground Crayfish (a small wrap): ₦100
Pepper & Onions: ₦100
Seasoning cube & salt: ₦50
One piece of smoked *panla* fish: ₦150
Total: ₦500

What soup can I cook with 2000 naira?

A ₦2000 budget opens up more options! You can make a rich Egusi soup. This allows you to buy a good amount of ground egusi and maybe even some affordable greens.

Your Market List:

Ground Egusi (1-1.5 cups): ₦600
Palm Oil (small bottle): ₦300
A small bunch of Ugwu or Waterleaf: ₦200
Smoked Mackerel ('Titus') - 2 pieces: ₦500
Crayfish, Pepper, Onion, Seasoning: ₦400
Total: ₦2000

What can I use 3k to cook?

With ₦3000, you can make a fantastic Ogbono soup that will last for a few days. You can afford a decent amount of the main ingredient and better protein.

Your Market List:

Ground Ogbono (1 cup): ₦800
Palm Oil: ₦300
A good piece of Stockfish (*okporoko* head): ₦700
Dry Fish: ₦500
Crayfish, Pepper, Iru, Seasoning: ₦700
Total: ₦3000

FAQs

What is the best soup in Nigeria?

It really depends on personal taste and where you're from! But Egusi soup is arguably the most popular and widely eaten soup across the entire country.

Which soup is the most expensive in Nigeria?

Often, soups like Afang Soup or Edikang Ikong are considered the most expensive. This is because their recipes call for a large quantity and variety of specific, costly vegetables (like afang and waterleaf) and a rich assortment of proteins like beef, snails, periwinkles, and fresh fish.

Which Nigerian soup is best for weight loss?

Lighter, broth-based soups are your best friend. A Scent Leaf soup, a simple fish pepper soup, or a vegetable-heavy Efo Riro made with very little oil are excellent choices. They are low in calories but high in nutrients.

What is a good soup for beginners?

Okro soup is the easiest and most forgiving soup for a beginner to cook. It's hard to get wrong, and the cooking time is very short.

How do I make my soup taste richer?

The secret to a richer flavour is in the base ingredients. Use stockfish (*okporoko*) for a deep, umami flavour. Always add crayfish. Don't be afraid to use traditional seasonings like iru/ogiri/dawa dawa (locust beans). Toasting your egusi seeds before grinding also adds incredible depth.

How long will homemade soup stay fresh?

Properly stored, your homemade soup will stay fresh for 3-4 days in a cold refrigerator. If you want to keep it longer, portion it into containers and store it in the freezer, where it can last for months.

What can I use to pound yam in Nigeria?

Traditionally, a large wooden mortar and pestle is used to pound boiled yam into a smooth, stretchy dough. Modern alternatives include purpose-built Pounded Yam machines or very powerful, durable food processors, though many swear the traditional method gives the best texture.

How to package homemade soup for sale?

If you're starting a small food business, presentation and safety are key. Use clean, spill-proof plastic bowls with tight-fitting lids. Create simple labels with your brand name, the name of the soup, and the date it was made. Market on social media platforms like Instagram and WhatsApp with delicious-looking photos!

Conclusion

See? Eating delicious, authentic Nigerian food doesn't have to break the bank. With smart shopping, seasonal ingredients, and these simple but flavour-packed recipes, you can keep your belly full and your wallet happy. For even more inspiration, check out a fantastic resource like All Nigerian Recipes.

Now I want to hear from you! What is your go-to cheap Nigerian soup? Share your favourite recipe or money-saving market tip in the comments below!