How to Cook Nigerian Vegetable Soup With Ugu
Step 1 of Preparing Vegetable Soup
Wash the assorted meats well under running water, and place the meats in a large soup or stew pot. Meats used in Nigerian vegetable soup include oxtail, beef, trip, goat and chicken.
Step 2 of Ugu Soup Preparation
Add the medium onion and stock to the pot. Add the ground chillies or hot pepper to taste, if you desire, and cook the mixture over a medium heat for 30 minutes.
Step 3 of How to Prepare Ugu Soup
Rinse the prepackaged snails and periwinkles well in cool, running water.
Step 4 of Vegetable Soup Preparation
Rinse the smoked dried fish well under running water, and place them in salt water for about 5 minutes to loosen dirt and kill insects. Rinse with cold water.
Step 5 of How to Prepare Vegetable Soup
Clean the other seafood ingredients by washing them under running water.
Step 6 of How to Prepare Vegetable Soup
Add the seafood ingredients to the pot, and cook on the stove over medium heat for 10 minutes. Add more stock to the pot if necessary.
Step 7 of How to Prepare Vegetable Soup
Rinse the ugu and waterleaf well, and use a knife to cut the leaves into thin strips.
Step 8 of How to Prepare Vegetable Soup
Add the ugu leaves and the waterleaf to the pot, stir to mix thoroughly, and allow the ingredients to simmer for 15 minutes.
Add the crayfish, stir to mix the ingredients, and simmer for 10 minutes. If desired, add salt to taste and a few tablespoons of palm oil to the pot.
Remove the pot from the heat, and serve.
Things You’ll Need:
- 2 lbs. assorted meats
- 1 medium onion
- 2 cups stock
- Hot pepper or chiles, ground, to taste
- 4 snails, prepackaged
- Lemon or lime juice
- 1 lb. smoked, dried fish
- 1 lb. stockfish, soaked overnight
- 1 lb. periwinkles, prepackaged
- 8 oz. whole dry prawns
- 8 oz. ground crayfish
- 3 lb. fresh ugu leaves, or 6 packs of dried ugu leaves
- 2 1b. fresh waterleaf
- Palm oil, optional
- Salt, to taste
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