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
- 2cooking spoon of palm oil
- 2 spoon of Cameroon pepper
- Dry fish
- 4 Tablespoons of grounded crayfish
- Locusts bean (okpe)
- 2 Maggi cubes
- 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).