Making Waterleaf soup had been on my mind for a while but I had given up all hopes for it. Last week, I was strolling through the aisles of the Tropical foods grocery store in Boston searching for my Nigerian food ingredients. My eyes scanning every section and shelf wondering what new item would inspire a new blog post.
At this point, I already had my basket filled with what I assumed I needed but who just goes to the grocery store to buy just what they need? While I wandered to the fruits and vegetable section, I saw what might have looked like waterleaf in the fridge section.
I let out a loud scream, in my head of course. The lady beside me could see how perplexed I was but I had to fix up, look sharp, pick up the bunch of watercress leaves and scurry away. Waterleaf in this part of the world is called watercress. There are different varieties so pick wisely. The ones in Nigeria I remember have slightly larger leaves and have a tiny pink flower on it that we usually pick off.
Health benefits of waterleaf
– These leaves are high in fibre.
-They contain anti-oxidants.
-Waterleaves are rich in Vitamin C which helps boost your immune system.
– They are a great source of Iodine that helps prevent goitre.
– It provides a great source of Iron which makes it perfect for people that are anaemic.
Recipe for Waterleaf Soup
Ingredients (Serves 2 people)
5 medium pieces of beef
4 pieces of shaki (beef tripe)
1 small bunch of waterleaf
One handful of washed bitter leaves
1/2 cup of crayfish pieces
2 scotch bonnet peppers (chopped)
Seasoning cubes
1 tablespoon of crayfish powder
1.5 cooking spoons of palm oil
Method
Season and boil your beef and tripe and whatever other protein you may wish to add.
Once the water starts to reduce significantly, add the crayfish powder, chopped pepper, crayfish pieces and more seasoning cubes if need be and reduce the heat.
Wash and shred the waterleaves thinly. Shred the bitter leaf as well.
Allow the water in the pot of the beef reduce drastically then add the oil and immediately add the bitter leaf and water leaf and stir. Take off the heat immediately and allow the vegetables cook itself in the warm pot without being on the fire so you don’t lose the nutrients from the vegetables.
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