HOW TO COOK NIGERIAN VEGETABLE SOUP

 

INGREDIENTS. 

• Pumpkin leaves (ugu) – 2 bunches (washed & sliced)
• Waterleaf – 2–3 bunches (washed & chopped)
• Palm oil – 1 cup
• Assorted meat (beef, goat meat, kpomo)
• Stockfish (optional)
• Dry fish or smoked fish
• Periwinkle (optional)
• Crayfish (ground) – 3–4 tbsp
• Pepper (to taste)
• Seasoning cubes – 2–3
• Salt (to taste)
• Onions (optional)

Steps to Cook

1. Prepare the meat

• Wash your meat, stockfish, and kpomo.
• Season with salt, seasoning cubes, onions, and pepper.
• Add a little water and cook until tender.
• Keep the stock (don’t throw it

2. Cook the waterleaf

• Put the chopped waterleaf in a pot.
• Allow it to cook for about 5–10 minutes.
• It will release a lot of water—this is normal.

3. Add palm oil and protein

• Add palm oil into the cooked waterleaf.
• Stir and let it cook for 3–5 minutes.
• Add your cooked meat, stockfish, dry fish, and periwinkle.
• Pour in some of the meat stock for flavor.

4. Add crayfish & seasoning

• Add ground crayfish, pepper, seasoning cubes, and salt.
• Stir well and let it cook for about 5 minutes.

5. Add ugu (pumpkin leaves)

• Add the sliced ugu leaves last.
• Stir and allow it to cook for just 2–3 minutes (don’t overcook so it stays green and fresh).

Final Result

• The soup should be thick, rich, and slightly oily on top.
• Taste and adjust seasoning if needed.