Nigeran Vegetable Soup: How to Prepare Vegetable Soup with Ugu And Waterleaf Soup

Vegetable soup is one of the easiest Nigerian dishes to make. Also, it is a very versatile soup, which can be served with different types of swallow; it can be eaten with yam, plantains, potatoes, and even rice. In fact, coupled with ugu and waterleaf, vegetable soup is highly rich in nutrients like vitamins, fibers, and minerals. If you would like to learn how to make this delicious and mouth-watering delicacy, this is your best place for that. Here is everything you need to know about vegetable soup and how to prepare it.

Ingredients Needed to Make Vegetable Soup, With Ugu And Waterleaf

Actually, this soup is also known as edikaikong soup. The ingredients needed to make the delicious Nigerian vegetable soup include; one cup of crayfish, ten to twelve cups of waterleaf, six cups of ugu leaf, one cup of palm oil, three or four cubes of Maggi, one cup of periwinkle (optional), two tablespoons of ofor or achi, half cup of onions, roasted or dried fish. Finally, include your salt and pepper to taste.

Note, however, that you can choose to adjust the measurements, depending on how much or how less you want the soup.

How to Prepare Nigerian Vegetable Soup with Ugu And Waterleaf?

Season Your Meat and Leave to Boil

You may decide to use either chicken or beef. Whatever choice you make, just make sure you rinse the meat in a bowl of water and put it into a large pot. Afterward, add your diced onions, and other spices. Allow the mixture to cool for about half an hour.

Add the Crayfish and Periwinkle

While the meat is boiling, you can start washing the crayfish and periwinkles, in a bowl of water as well, before you add them to the boiling meat. Actually, it is advisable to wait until you notice the meat is tender, which is usually about 3/4 soft, compared to full readiness.

Add the Stock Fish

Make sure to rinse the head of the stockfish 9if you are adding a full one) in a bowl of hot water, to get rid of the dirt and sand. Afterward, mix it with the rest of the ingredients and stir evenly. If you notice that the fish is very dry, you can add it at the very beginning, to make it tender.

Slice the Ugu, And Waterleaf, And Rinse Them

It is usually convenient to buy already sliced leaves from the market. If yours is not sliced, ensure you slice them into small pieces. Actually, some people prefer cutting the leaves themselves, and if this is the case with you, use a chopping board and sharp knife for it.

Once you are done slicing the leaves, put them into a bowl of water and rinse thoroughly. Don’t forget to separate the leaves, especially the waterleaf, since you have to wash them after cutting.

Add Your Palm Oil And Other Spices

Add your one cup of palm oil, which is usually 250 milliliters. Add it to the boiling ingredients, and also add the other spices according to your taste. Allow it to boil for about ten minutes, and make sure to add enough water. Stir evenly and leave for extra three minutes, before you finally ad the waterleaf. You can also take the opportunity to mix and add the periwinkle, and extra Maggi.

Add Your Achi Or Ofor

Add your desired amount of achi or ofor (usually one tablespoon), after which you can finally add your ugu. At this point, cover the pot with a lid, leave a small opening to allow it to steam. Allow boiling for another 5-7 minutes.

Serve and Enjoy!

Congratulations! You’ve just prepared a mouth-watering soup. It’s to serve and enjoy its special taste. You can always complement this feast with a second dish like fufu, wheat, pounded yam, or semolina!

 

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