Nwandong

Nwandong is a traditional dish originating from the Igbo people of Nigeria. It is a type of soup or stew, often prepared with a variety of meats and vegetables. The primary ingredients typically include ground egusi seeds, palm oil, and a selection of proteins such as fish, beef, or chicken. Various leafy green vegetables are also common, with bitter leaf being a popular choice, though others like pumpkin leaves or spinach can be used.

The preparation of Nwandong involves a process of simmering these ingredients together to create a rich, flavorful broth. The egusi seeds are usually ground and sometimes fried before being added to the soup, contributing to its distinctive texture and taste. Spices and seasonings, including chili peppers and iru (fermented locust beans), are often incorporated to enhance the depth of flavor. Nwandong is typically served hot, often accompanied by staple carbohydrate foods such as fufu, pounded yam, or rice. It is a significant dish in Igbo cuisine, enjoyed during special occasions and everyday meals alike.