How to Cook Ofe Ujuju Soup: Delta State Native Delicacy

How to Cook Ofe Ujuju Soup

Ofe Ujuju is one of the most common soups from Aniocha-North Delta-State and the Ujuju. And in typical fashion, it’s easy to find in Delta State, but you’ll have to go for a ride to find the leaves in Lagos. And No, you cannot substitute the leaves for another vegetable; otherwise it won’t be Ujuju Soup.

Ujuju soup is a straightforward soup to prepare.  Some people make it alone, while some add Okro or Ogbono or if you’re a super foodie; both.

I prepare mine with little or no ogbono at times. I want to relish just the taste of the Ujuju. Now, let’s move on to the preparation of this delicacy


  • Salt
  • 2cooking spoon of palm oil
  • 2 spoon of Cameroon pepper
  • Stockfish
  • Dry fish
  • 4 Tablespoons of grounded crayfish
  • Locusts bean (okpe)
  • 2 Maggi cubes
  • Onions
  • Shaki
  • Goat meat


  • Remove the midrib from all the leaves.
  • Wash the leaves in a clean pot with enough water covering it, to boil.
  • Cook the leaves until they are soft, and mash the leaves in a mortar.
  • Wash the goat meat and Shaki in a clean pot and season with salt, Cameroon pepper, onions and 1 cube of Maggi, then stir and allow it to cook.
  • When well cooked, wash your stockfish and dry fish and add them to the cooked meat and Shaki then allow it to steam.
  • Add your crayfish and locust beans (Okpe) for some pleasant aroma.
  • Add your palm oil and the mashed Ujuju leaves into the boiling pot.
  • Allow it to cook together without covering the pot in other not to lose its gooey.
  • Then add the 1 cube of Maggi and a pinch of salt for taste. Turn off your fire and let it steam before stirring.

Your Ofe Ujuju is ready to be served with desired swallow (Eba, Fufu, Semovita).

Leave a Reply

Your email address will not be published. Required fields are marked *