As featured in
- "West African Soups: When Chicken Noodle Gets Boring"
- "We fell hard for Nigerian-born New Yorker 'Yemisi Awosan and her line of West African soups and stews."
- "Pepper Soups for Chilly Nights - satisfying on their own… also take to creative enhancements."
- "The soups are also great as sauces. I love all of them, but the Egunsi soup is my absolute favorite"
- "Egunsi Foods has the jarred soups we've been wishing for."
- "Yemisi Awosan Has the Secret Sauce to West African Cuisine-And She Wants to Share It With You."
- "West African-Style Food Company Combines Local Produce with Imported Legumes"
- "Yemisi Awosan: Celebrating culture one recipe at a time"
“Densely textured groundnut (peanut) soup has spicy heat and, thinned a bit, is also excellent cold. Melon seed is the most unusual of the lot, packed with vegetables. Thick Gbegiri, made from Nigerian honey peas, combines mellowness with some Chile fire, and does well with chicken added. The smooth, ruddy Obe Ata tomato soup pops with a faintly peppered kick that still shines if you enrich it with some cream.”
— The New York Times