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Fascinating Facts about the Kabba Tribe

By Nkem Egenuka on Thu, 30/08/2018 - 21:00

Kabba Tribe is a major enthic group in Kogi State, Nigeria. It is surrounded by mountains and a beautiful environment. Kabba is one of the Yoruba-speaking tribes in Kogi State. Located in Okun and are the people are often referred to as Owe people.

Kabba is a trade centre for coffee, cocoa, yams, cassava, maize, sorghum, shea nuts,  groundnuts, beans, cotton.

History of Kabba kingdom has it that formerly, invaders attacked their lands frequently. Every time this happened, the people will run up the hill. One day, the elders sought help from the dieties, such that the next time they were attacked, they elders would command the rocks to fight for them. the rock would form an attachment and roll in the direction of the invaders. This was how the people of Kabba gained the victory over their enemies. However, it is said that the rocks have remained at the spot they rolled to till date. The spot where the rocks are is called “Ilohin”.


About Kabba Kingdom

  • The people of Kabba Kingdom have remained on the ruling structure of Obaro Odide; thereby making the title of a Kabba king- ‘Obaro’.
  • It operates a tripodal ruling system namely The Obaro, The Obadofin, and The Obajemu ruling systems, produced by the Ilajo ruling house, Odolu, and Otu respectively. However, the other two heads are chosen by The Obaro.
  • Kabba is often called “Kabba Oloke meta” which means Kabba with three mountains it has three major communities that make up its tribe. These communities are namely Odolu, Katu, and Kabba.
  • Kabba Kingdom comprises a total of fourteen clans. Odolu has five; Katu has three; and Kabba has six clans under it. These three communities have clans under them. Odolu has five; Katu has three; and Kabba has six clans under it. In total, the Kabba Kingdom is comprised of fourteen clans.
  • There are three main traditional titles in the Kabba Kingdom. They are, Igemo, Orota and Ololu.
  • Kabba people have very peculiar meals. Most of them are prepared with beans. Some of them are ‘ajiere’, prepared by boiling beans, sieving it dry and then frying in palm oil; akara papa, prepared by grinding guinea corn to form a paste, moulding it in between the palms to form shapes and then fried in palm oil and popolo, bean cake fried in palm kernel oil.







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