I am not sure I have met any nigerian that doesn’t like vegetable soup. Regardless of what vegetable they use, vegetable soup is a must in every Nigerian household alongside Jollof Rice of course. The method for this was very reminiscent of Edikang Ikong except in this, I did not use Ugwu leaves (Pumpkin leaves) as it was not available to me. For that reason, I have decided to call this soup Vegetable soup.
It is important to try as much as possible to incorporate vegetables in your daily meals. The vitamins they provide are necessary to repair destroyed cells, improve the appearance of your skin and your overall wellbeing. For example, in this soup, I used spinach which is a great source of Vitamin C. Depending on the vegetables you choose to use, be sure to research on the benefits of the vegetable. For this spicy and tasty recipe for Nigerian Vegetable Soup, continue reading…
Recipe for Nigerian Vegetable Soup
Ingredients
A small bunch of Spinach (chopped)
A small bunch of Waterleaf (chopped)
A handful of chopped Bitter leafs (Already washed)
2 cups of Chopped Beef
1 cup of Chopped Shaki (Tripe)
1 cup of Stockfish bits
4-5 pieces of Cow foot
1 cup of dried Prawns
2-3 small fresh mackerel
Seasoning Cubes
1 tablespoon of Crayfish powder
2 Yellow Peppers
1 tablespoon of Chilli Powder
1 cooking spoon of Palm Oil
Method
Wash, season and bring all your meats to boil except the Mackerel. You may need to check the shaki and the beef to see if it’s done and take out while the cow foot boils. Once all the meats are soft, add the mackerel and allow to steam in the stock for about 3-5 minutes and take out.
Add all meats to the pot again and add the crayfish powder and chopped yellow pepper.
Toss in the dried prawns at this time and add the palm oil and stir.
Sprinkle the chopped bitter leaves into the pot and reduce the heat and allow to simmer for 3-5 minutes.
When the stock is almost dry in the pot, add the waterleaves and stir and immediately add the chopped spinach and stir. At this point gently place the mackerel in the pot and stir gently so it does not break apart.
Turn off the heat but leave the pot on the same burner so the steam cooks the vegetables.
Serve with any swallow of your choice.
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