Draw soup is the name of soups from the southeastern and southwestern parts of Nigeria[1] that are made from okra, ogbono (Irvingia gabonensis), or ewedu leaves (jute).[2] The name derives from the thick viscosity characteristic of the broth as it draws out of the bowl when eaten either with a spoon or, more characteristically, by dipping a small piece of solid (fufu)[3] into it. It can be served with numerous Nigerian fufu meals, including eba (garri) and pounded yam. Ọkwụrụ/ọkro and ọgbọnọ seeds are used respectively to prepare ofe ọkwụrụ and ofe ọgbọnọ, an Igbo soup that is traditionally served with ụtara (swallows—semisolids simultaneously eaten with soups). Ewedu[4] can be used to make a Yoruba soup that is traditionally served with amala.
