Anụ – Different Types of Meat in Igbo Food
In Igbo cuisine, Anụ (meat) is not just a source of protein—it is a key ingredient in celebratory meals, cultural rituals, and daily cooking. The type of Anụ used in a meal can signify the importance of the occasion, the status of the people eating, and even the spiritual purpose of the dish.
From goat meat in Isi Ewu to cow meat in Nkwobi, and bush meat in ancestral feasts, Anụ is an essential part of Igbo hospitality and feasting traditions. Different types of meat carry unique cultural meanings. For example, goat meat is considered a delicacy for titled men, while bush meat is highly prized for its rarity and deep flavor.
Across Igboland, meat is prepared in various ways—grilled, stewed, spiced, or roasted—depending on the dish. Whether served in a traditional dish like Ofe Egusi, added to spicy sauces, or enjoyed fresh off the grill, Anụ remains a beloved and indispensable part of Igbo cuisine.
