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Nigerian Vegetable Soup

Nigerian Vegetable Soup Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 500g assorted meats (goat, beef, or chicken)
  • 100g stockfish, soaked and cleaned
  • 50g dried fish (optional), deboned
  • 1 medium onion, chopped
  • 3 Scotch bonnet peppers, blended or chopped
  • 3 tbsp ground crayfish
  • 2 bouillon cubes
  • 1 tsp salt
  • 200 ml palm oil
  • 300g ugu leaves, sliced
  • 200g waterleaf, sliced
  • Water, as needed

Method
 

  1. Place meats, half the onion, 1 bouillon cube, and ½ tsp salt in a pot. Add 4 cups water, boil, then simmer 30-40 mins until tender.
  2. Heat palm oil in a separate pot over medium heat. Sauté remaining onion and peppers for 5 mins, then add stockfish and dried fish; cook 2 mins.
  3. Pour in the cooked meat and broth, add second bouillon cube and crayfish; simmer 3-4 mins.
  4. Add ugu and waterleaf in handfuls; simmer uncovered 2-3 mins until just wilted, then remove from heat.
  5. Ladle into bowls and serve hot with pounded yam, fufu, or rice.

Notes

If using tough cuts like cow foot, simmer them for an extra 20 minutes before adding other meats. The soup thickens as it cools; add a splash of water when reheating.