For some reason, I assumed that every Nigerian should know how to make the basic soups, and so I usually don't write recipes of soups. I'm so sorry for this assumption. This slip up was brought to my attention by a subscriber on my bbm channel - the ketogenic klinic. There are so many ways to make vegetable soups in Nigeria, so use only two types of leaves, while others use three; some add thickener, while others don't. The type of protein (fish and meat) you add is dependent on your budget. I prefer the one with three vegetables and no thickener. This is called "afang soup". Here goes the recipe:
Ingredients:
Meat (either goat meat, organ meat, cowleg, beef, snail e.t.c.) - I used a mixture of goat meat and organ meat for this soup.
Dried Fish
2 cooking spoons of red palm oil
Waterleaves - chopped
Pumpkin (Ugwu) leaves - chopped
Ukazi Leaves
Ground fresh peppers to taste
Ground crayfish - 2 tbsps
Meat stock
Chopped Onions
Periwinkle or Kpomo (chopped into tiny bits)
Salt to taste
Preparation:
In a cooking pot over medium heat, add palm oil and allow to heat up for 30-60 seconds
Add chopped onions and peppers and stir until onions are translucent, add salt and stir.
Add the dried fish, stir until soft. Alternatively, you can parboil the fish before adding to the palm oil.
Remove the fish to prevent it from scattering with the constant stirring required in the making of this soup.
Add chopped waterleaves and stir until it produces its own fluid.
Add the ukazi leaves (sliced), sometimes, I pound the leaves before adding them - that's when I'm not in a hurry.
Stir until soft
Add a small amount of meat stock, just so the vegetables don't get burnt and stir.
Add the meat of your choice, stir.
Add periwinkle or tiny-chopped kpomo and stir.
Add the ugwu leaves in batches and stir. Turn off heat and cover the pot for a few minutes to help the ugwu leaves soften with the steam.
Enjoy with keto cabbage swallow or any other swallow if you aren't on a lowcarb diet.
Note** stir the ugwu leaves over heat with perish them and make them turn very dark and mushy.
Ingredients:
Meat (either goat meat, organ meat, cowleg, beef, snail e.t.c.) - I used a mixture of goat meat and organ meat for this soup.
Dried Fish
2 cooking spoons of red palm oil
Waterleaves - chopped
Pumpkin (Ugwu) leaves - chopped
Ukazi Leaves
Ground fresh peppers to taste
Ground crayfish - 2 tbsps
Meat stock
Chopped Onions
Periwinkle or Kpomo (chopped into tiny bits)
Salt to taste
Preparation:
In a cooking pot over medium heat, add palm oil and allow to heat up for 30-60 seconds
Add chopped onions and peppers and stir until onions are translucent, add salt and stir.
Add the dried fish, stir until soft. Alternatively, you can parboil the fish before adding to the palm oil.
Remove the fish to prevent it from scattering with the constant stirring required in the making of this soup.
Add chopped waterleaves and stir until it produces its own fluid.
Add the ukazi leaves (sliced), sometimes, I pound the leaves before adding them - that's when I'm not in a hurry.
Stir until soft
Add a small amount of meat stock, just so the vegetables don't get burnt and stir.
Add the meat of your choice, stir.
Add periwinkle or tiny-chopped kpomo and stir.
Add the ugwu leaves in batches and stir. Turn off heat and cover the pot for a few minutes to help the ugwu leaves soften with the steam.
Enjoy with keto cabbage swallow or any other swallow if you aren't on a lowcarb diet.
Note** stir the ugwu leaves over heat with perish them and make them turn very dark and mushy.
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