Nigerian vegetable soup with assorted meats, fresh spinach, and palm oil simmered in a rich traditional broth
Vegetable Soup

6 Servings

45 Minutes

400 Calories/Serving

Best Served with Swallow or Rice

INGREDIENTS

Proteins

Vegetables

Soup Base/Seasonings

Step 1: Cook the Meats:

  • Add the assorted meats to a pot.
  • Season with salt, cubes, and onions
  • Steam, then add water to cook until soft.
  • Add stockfish to soften.
  • Add smoked fish last.
  • Reserve the meat stock.

Step 2: Prep the Vegetables:

  • Rinse and chop waterleaf
  • Rinse and chop ugu
  • Keep separately.

Step 3: Start the Soup with Palm Oil

  • Heat ¾ cup of palm oil gently in a pot.
  • Do not bleach.

Step 4: Add Waterleaf

  • Add all the waterleaf.
  • Stir and cook for 3–5 minutes until it releases liquid.

Step 5: Add Crayfish & Pepper

Step 6: Add Meats & Stock

  • Add cooked meats, stockfish, and smoked fish.
  • Add a small amount of meat stock (avoid making the soup watery).
  • Stir and allow flavors to combine.

Step 7: Add Ugu

  • Add the ugu leaves
  • Stir gently.
  • Cook for 2–3 minutes only to keep the color bright.

Step 8:  Final Taste & Adjustments

  • Add periwinkle (optional).
  • Adjust salt/seasoning.
  • Reduce liquid by cooking uncovered if needed.

Step 9: Serve