- Ujuju Leaves
- Palm oil
- MeatAny kind of meat; beef, tripe...e.t.c. You can also use snails.
- Dried TilapiaYou can use any kind of dried fish.
- Chili Powder
- Seasoning Cubes and Salt
How to make Ujuju Soup
Ujuju soup has its origins in the Igbo speaking part of Delta State, Nigeria. This soup is very easy to make, the only hard thing about this recipe is the leaves itself. The leaves may be a little hard to find if you don’t live in the region and the leaves cannot be substituted with another vegetable, otherwise it won’t be Ujuju Soup anymore 🙂
1. In a pot of boiling water, add the ujuju leaves and boil for 5 to 10 minutes or until the leaves are soft. Bring down the leaves and drain the water off the leaves.
2. Using a mortar and pestle, grind the leaves until they are mashed. If you don’t have a mortar and pestle, you can use a blender.
3. Heat up about 2 cooking spoons of palm oil (not too hot, for about 30 seconds) then add the palm oil to the mashed leaves (add more palm oil if you have more leaves), mix the palm oil with the leaves. Set aside.
4. Wash the meat and fish, add them to a pot. Season with seasoning cube, salt, chili powder and a little onions, add water and boil for about 30 to 45 minutes or until the meat is soft. Add 2 or 3 cooking spoons of palm oil to the stock and stir. Add more salt or seasoning cube if there isn’t enough salt.
5. When the oil has mixed with the stock, add the ujuju leaves and cook for about 7 minutes.
That’s it. Your Ujuju Soup is ready. Serve with any swallow (eba, pounded yam…e.t.c). Mine was served with eba (second picture!)