Sundays in Edo State are more than just a day of rest — they are a celebration of family, heritage, and delicious traditional foods passed down through generations. Across Benin City, Ekpoma, Auchi, Uromi, and other Edo communities, certain meals have become almost “Sunday signatures,” filling homes with aroma, culture, and identity.

From hearty soups to carefully prepared delicacies, these dishes reflect the rich history of the Edo people, their ancestral cooking methods, and the communal bond around Sunday meals.

Below are the most common Edo dishes enjoyed on Sundays — and the cultural history behind them.

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1. Ogbono Soup (Apon/Ogbono) — The Heritage of Speed and Strength

Ogbono soup is one of Edo people’s favorite Sunday foods because it is fast to prepare yet highly nutritious. The soup is made from wild African bush mango seeds, which were traditionally harvested and ground by hand.

Historical Background:

In ancient Edo Kingdom, ogbono seeds were treasured as a “warrior’s meal” due to their energy-boosting nutrients. It was popular among hunters and farmers because it stayed fresh for long periods and was thick enough to satisfy hunger quickly.

Today, families enjoy ogbono with pounded yam, semovita, or fufu as a comfort meal that brings everyone together.

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2. Owo Soup — The Royal Sauce of Celebration

No Sunday gathering in many Edo homes is complete without Owo soup, a creamy, palm oil–rich delicacy enjoyed mostly in Benin, Esan, and Urhobo communities.

Historical Background:

Owo soup has deep cultural ties to the Benin Kingdom. Traditionally, it was served at weddings, naming ceremonies, and royal celebrations. A popular belief says a bride must cook delicious Owo to prove her culinary skill before entering her new home.

The soup’s bright yellow color comes from palm oil that is never bleached — a symbol of purity and prosperity.

Served with starch, boiled yam, or plantain, Owo soup remains a Sunday special in many Edo homes.

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3. Black Soup (Omoebe / Edo Black Soup) — The Ancient Herbal Power Meal

Black soup is a medicinal, flavorful Edo delicacy made from blended bitter leaf, scent leaf, and sometimes uziza leaf.

Historical Background:

In old Edo times, black soup was known as a “healing meal.” It was given to women after childbirth and elders recovering from illness because of its herbal properties.

The dark color symbolizes purification in Edo cosmology. Traditionally, the leaves were hand-pounded, and the soup was cooked slowly in clay pots for enhanced flavor.

Today, black soup is a Sunday favorite for families who want something hearty, healthy, and deeply traditional.

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4. White Soup (Olode / Osei) — A Symbol of Peace

White soup is a light, peppery delicacy popular among Esan and Afemai people. Unlike many soups, it uses little or no palm oil.

Historical Background:

White soup is believed to represent peace and purity. It was often cooked during reconciliations, family meetings, or times when elders sought unity within the household.

Many Edo families enjoy this soup on Sundays because it is warm, soothing, and perfect for relaxation after church.

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5. Banga Soup — The Ancient Palm Fruit Treasure

Banga soup, made from palm fruit extract, is common in Afemai and southern Edo communities.

Historical Background:

Historically, Banga was a “festival food” enjoyed during harvest seasons. Palm fruit was considered a sacred crop because it provided oil, wine, soap, and food. Kings and chiefs often enjoyed Banga with bush meat and fresh fish.

Today, it remains a beloved Sunday delicacy served with pounded yam, eba, or rice.

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6. Yam and Pepper Sauce — The Classic Sunday Morning Starter

Before the major Sunday meal, many Edo homes begin the day with boiled yam and pepper sauce or fried stew.

Historical Background:

This early morning dish comes from the tradition of farmers eating yam before heading to their farms. It was believed to give strength and endurance.

Even now, it remains a simple, nostalgic Sunday breakfast tradition.

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Why Edo Sundays Are Special

Sunday meals in Edo State are more than food — they are:

• Memory

• Identity

• Generational pride

• A time for families to gather and share laughter

• A moment to pass cooking skills from mothers to daughters and sons

Whether it is the rich aroma of Owo soup simmering or the herbal freshness of black soup, these dishes tell the story of Edo culture and resilience.