This is a meal originating from the Efik and Ibibio tribe of Nigeria,It is prepared majorly with Ugwu(Pumpkin leaves) and Malabar Spinach(Water leaf).The beauty of this soup is in its garnishing with the sea food delicacies.
This soup is one of my favorite dish because of it's savory taste.😋😋😋
Ingredients, for a family of four
. 1kg of Pumpkin leaf (Ugwu
. 500 g of Water leaf
. 3 table spoon of grinded fresh Pepper or black pepper
. 2 cups of palm oil
. 2 handful of scent leaves( optional)
. 1 kg of Assorted meat
. 6 pieces of Ponmo
. 1 cup of periwinkle
.1 medium Onion
. I large stock fish
. 1 cup of pounded crayfish
. Half cup of dried shrimps
. 2 stock cubes
. Salt
Note: Ingredients especially in the garnishing can be adjusted to one's financial budget and health status.
Water is not needed because the water leaves can produce it's own water
Procedure
Before cooking, the vegetables ( pumpkin and waterleaf) should be picked separately, washed and allowed to drain then sliced separately in different bowls
. Wash and season the meat and ponmo with onions, stock cubes, salt and cook till it is almost tender then add the washed stock fish head and cook
. Before the stock dries out, add the water leaves, the periwinkle, the grinded fresh pepper or black pepper and stir properly. Allow to cook for 5 mins
. Add the handful of scent leaves together with the palm oil, stir properly and allow to cook for 3mins
. Add in the Ugwu, pounded shrimps, a little more Pepper and cube if required
. Stir the content of the pot very well and leave to cook for 5 mins
. Add the pounded crayfish and maybe some salt, give it a stir and leave it to cook for 2 mins
.food is ready
Note: Be careful of salts and cubes in vegetable soups.
This soup can be consumed with Fufu, pounded yam and any other swallow
The presence of folic acid, vitamin B 1, vitamin B2 provides the body with high energy, maintains the bone health, the nervous system, respiratory system. Hope you try this
Enjoy, Enjoy....
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