Ohutadi

Ohutadi is a traditional Nigerian dish originating from the Yoruba people. It is a type of soup or stew primarily made with palm nut soup, often referred to as Banga soup. The core ingredient is the pulp extracted from palm nuts, which gives the soup its distinctive rich, reddish-orange color and a unique flavor profile.

The preparation of Ohutadi involves boiling the palm nut pulp and then straining it to obtain a smooth liquid. This liquid is then simmered and seasoned with a variety of spices and aromatics. Common additions include ground crayfish, dried fish, fresh peppers, onions, and various local spices like Iru (fermented locust beans) or dawadawa. The specific spice blend can vary significantly depending on regional and personal preferences.

Ohutadi is typically served hot and is a staple accompaniment to various Nigerian staples such as fufu, eba, pounded yam, or amala. It is often enjoyed during special occasions and gatherings, signifying hospitality and cultural heritage. The dish is known for its hearty texture and its ability to provide a substantial and flavorful meal. While the base is consistently palm nut soup, variations can include the addition of different meats like beef, chicken, or goat meat, as well as various types of fish, further enriching its taste and complexity.