How to Cook Ofe Ujuju Soup

Contents

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

INGREDIENTS:

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

PREPARATION:

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).