What's The Difference Between Gravy, Sauce, Soup And Stew?

Hello Aunty, please do not laugh at me. I need help with differentiating some of our Nigerian meals, knowing where they qualify. Gravy, soup, stew and sauces, I don't know the difference. Who knows should please help a sister out. Also list Nigerian food that fall under these categories. Like white soup, does it come under sauce or soup? I'm confused because other world culture soups that
I see on the Internet are very watery while our Nigerian white soup is  thickened yet, we call it soup. Even afang soup, egusi soup  and ogbono etc etc  are thick, compared to what I see when I Google soup. Who can help?.


  1. Anonymous2/22/2016

    STEW: a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. Eg, Nigerin tomato stew falls under stew babe.

    GRAVY: a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan, Most times thickened with some flour. Eg. The gravy we serve with rice or macaroni.
    CLAP FOR ME noni.

  2. Chop knuckle Anony.
    Who knows the best Government hospital in Abuja? It's urgent please.

  3. Sauce: Liquid or semi liquid substance served with food to add flavour and moistnesss. Like roast plantain or yam with pepper sauce. That pepper fried with onion to serve with the roast plantain is an example of "sauce"

  4. Mufy's Mum2/23/2016

    To me dey are all d same just depends on d chef dat prepared it. If u r comparing soup in 9ja n abroad dey are entirely diff but we all call dem soup. My def: soup is any liquid which may be clear or opaque with veg and served as a single meal for appetizers. Stew is slowly cooked thickend "soup" with meat or fish and eaten aside rice/bread etc. Gravy is the resultant liquid after roasting meat. Sauce is usually stir fried veggies with either meat or egg, contains less liquid than soup n cooks faster than stew. As the case may be they are all liquid used to accompany major meals or carbohydrates.


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