Ugu soup
Like most Nigerian vegetable soups, the ugu vegetable still has to retain its freshness in the soup
Ingredients
- Meat
- Stock fish
- Dry fish
- 6 cups stock and water
- 6 Scotch bonnet
- ¾ cup palm oil*
- 2 ¼ cups Ede paste
- ½ teaspoon ground Uziza seed
- 1 tablespoon ogili isi
- ¼ cup ground crayfish
- 3 Seasoning cubes
- salt
- Uziza leaves
- 450 g ugu leaves
Instructions
- Pick Ugu and uziza leaves wash and shred. Set aside.
- Wash and season meat and stockfish with salt and seasoning cubes. Cook until tender.
- Place dry fish in boiling hot water for 2 minutes, drain and rinse well in cold water, remove bones.
- Add dry fish, pepper and palm oil to boiling meat. Add cocoyam (ede) paste in large lumps and ground uziza seed.
- Cook until soup thickens and has a uniform orange colour.
- Add ogili isi, crayfish, seasoning cubes and shredded uziza leaves.
- Stir and taste, add salt. Cook for 3- 5 minutes.
- Add shredded ugu to the soup.
- Stir, reduce heat and cook for 2-3 minutes, depending on the type of ugu.
- Bite a piece of the cooked leaf to know if it is ready.
- Take off the heat.
- Serve with a swallow of your choice.
Notes
- *1 standard cooking spoon of oil = 1/4 cup.
- Some types of ugu are more tender than others.
- If the soup has thickened enough and there is still undissolved cocoyam, scoop it out.
