How To Prepare Vegetable Soup With Waterleaf And Ugu Leaf:::

How to prepare vegetable soup in a spectacular way .Well, there are some handy recipes and instructions. They can direct you through the preparation process and help you handle the cooking properly. Let’s see what can be done with waterleaf and ugu so that there is a tasty lovely soup.

The most popular vegetable soup with ugu and waterleaf recipe

Here we have several variations of this extremely popular edikaikong soup, and it will leave you wanting more and more of it!


  • 2 pounds of different types of meat
  • 1 onion of medium size
  • 2 cups of meat stock (or fish, whatever you like)
  • Ground hot pepper (to taste)
  • 4 snails
  • Lemon juice
  • 1 pound of dried smoked fish
  • 1 pound of stockfish (this needs to be soaked for a night)
  • 1 pound of periwinkles
  • 8 ounce of dry prawns (whole)
  • 8 ounce of crayfish (ground)
  • 3 pounds of fresh ugu leaves (you can take dried ugu leaves and so you will need 6 packs)
  • 2 pounds of fresh waterleaf
  • Palm oil
  • Salt

To prepare this soup, wash the meat (all the sorts that you have chosen for this soup) under running water and place them into a big pot. As a rule, the types of meat used for this soup include beef, chicken, goat meats, ox tails, and some tripe.

When the meat is there, add the stock and finely peeled onion. Then, add the pepper to taste. If you like spicy meals, add more. This content of the pot should be cooked for 30 minutes on a medium fire.

Now, take the snails and periwinkles and wash them carefully under running water. Then, rinse the dried fish and put it into a vessel with properly salted water to let the dirt soak and peel off, and to kill possible insects. This should take about 5 minutes. Then, take the fish out and rinse with cold water. Do the same to all the other seafood pieces.

Add them to the pot with the meat and other ingredients. If you see that there’s not enough liquid, add more stock. Cook for 10 minutes more.

Now it’s time to get down to vegetables. Use the running water to rinse clean the waterleaves and ugu leaves that you have and then slice them into thin strips with a sharp knife. Then, add them to the pot and keep on cooking the mixture for 15 minutes more, stirring it from time to time.

This done, add crayfish and simmer for 10 minutes more. Stir well to mix the ingredients properly. At this stage, it’s time to taste the soup and add some salt if you want it. finally, add several teaspoons of palm oil but if you want the soup to be less nourishing, you can do with the fats the stock, meat and fish have given.

The soup is ready, you can take the pot away from the fire and serve. This soup is traditionally served with fufu or pounded yam. Sometimes, some other side dishes like rice are offered to match with this soup.

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