- Preparation time
- 25 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 5 people
- Meal course
- Lunch
- Posted by
- Posted on
- April 18, 2023
- 1 Cup
- Palm oil
- 200 Gram
- Waterleaf
- 5 Cooking spoon
- Pepper mix
- 1 Cup
- Water
- 1 Bowl
- Goat meat/ Cow leg/assorted/fish/turkey/beef
- 3 Teaspoon
- Seasoning cubes
- 1 Teaspoon
- Salt
- 1 Cup
- Periwinkles
- 150 Gram
- Stock fish
Hello beautiful people,
The first recipe I’d be sharing originally hails from the southern parts of Nigeria. It is famously known in Cross-River and Akwa-Ibom Nigeria and is now eaten in most parts of Nigeria.
This soup is well eaten with Eba(fried cassava flakes mixed with hot water) or semolina or any swallow of your choosing.
There are different methods to prepare this soup, so here’s mine.
- Wash all the leaves well to remove dirt.
- Wash the proteins, fish cook and fry then set aside.
- Heat up 1/2 cup of palm oil in a pot and add the pepper mix(onions, Scotch bonnet peppers, bell peppers and chilli peppers) and fry for 3-5 minutes.
- Add crayfish and little seasoning and salt.
- Add proteins, cook for 2 minutes
- Add water leaves and little meat stock and stock fish.
- Add ugwu/ efo Tete/ spinach, cook for 2-3 minutes
- Add uziza leaves, remaining crayfish and prawns, panla.
- Taste for more salt or seasoning cubes.
- Add the remaining 1/2 cup of palm oil and allow to cook for 4 minutes more.
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