How to prepare vegetable soup with Ugu and waterleaf, 15 easy steps

Have you been searching for how to cook vegetable soup with Ugu and waterleaf, do you want to surprise your spouse with this soup, do you want to have a taste of this soup and why most people like it so much?

Ugu is a name given to pumpkin leaf in Nigeria, most people enjoy eating Ugu because it adds blood to them and also nourishes their body. Ugu and waterleaf soup is a wonderful combination for Nigerians because they are going to be highly enrich with those vegetables in same meal. Ugu and waterleaf amounts to more vitamins, minerals, and fibre.

Some people eat their soup with rice while majority eat this soup with, pounded yam, pounded cassava, popularly know as fufu, some enjoy this soup with plantain flour, while others eat the soup like that for blood and strength.

Most people do not know how to cook with this combination; do you want to learn how to make this soup then you are reading the right article. I am going to list out the recipe and also go further to show you how to make Ugu and waterleaf soup, also called edikaikong soup.  This soup is said to have originated from Calabar, as they are mostly know for making this soup. They have a lot to do with vegetables because they have so many edible vegetables been grown there.

Recipe for Cooking Ugu and waterleaf Soup

1. 0.5 kilos of roasted/dried fish;
2. 1 cup of crayfish;
3. 10 to 12 cups of waterleaf;
4. 6 cups of ugu leaf;
5. 1 cup of palm oil;
6. Average-sized stockfish head Meat you prefer (assorted is the best);
7. Salt and pepper to taste;
8.  3-4 cubes of Maggi or Knorr;
9. 1 cup of periwinkles (to taste);
10. Two tablespoons of ofor or achi; Half a cup of onions
11. Half a cup of onions.

These ingredients and measurements is according to the size of your soup, you can increase or reduce what you use based on how big you want your soup or how small you want it to be.

Procedures on how to cook Ugu and waterleaf soup

1. Rinse the meat underwater and put it in a large pot. Add the onion, spices, and cook the mixture for half an hour.
2. Wash the crayfish and periwinkles under cool water and add them to the pan.
3. Wait until the meat is about 3/4 soft compared to full readiness.
4. Rinse the stockfish head in hot water to get rid of dirt and sand, mix it with the rest of the ingredients.
5. If the fish is very dry, add it at the very beginning.
6. Slice ugu and waterleaves into small pieces.
7. It’s convenient to buy already sliced leaves. Sellers often slice the leaves themselves. If you need to cut the leaves yourself, use a chopping board and a sharp knife.
8. Put the leaves in separate dishes and rinse them with water to get rid of sand. Ugu can be washed before slicing, but you have to wash waterleaf after cutting.
9. Add 1 cup of palm oil (250 milliliters) to the boiling ingredients.
10. Add spices according to your taste.
11. The dish should then be cooked for another 10 minutes.
12. Make sure all ingredients boil with a little water.
13. Mix the soup, taste it a little and decide whether you need to add spices before putting waterleaf in. Stir and wait for 3 more minutes before adding the waterleaf.
14. Mix and add seafood, periwinkle, Knorr, or Maggi. If desired, add ground ofor or achi (1 big spoon). Then add your ugu leaves.
15. Ugu is the last thing to put in the pot because it doesn’t waste time to get cook, and just so the heat doesn’t overcook it.