Vegetable soup.Ingredients:0.5 kilos of roasted/dried fish1 cup of crayfish10 to 12 cups of waterleaf6 cups of ugu leaf1 cup of palm oilKpomoAverage-sized stockfish head Meat you prefer (assorted is the best)Salt and pepper to taste3-4 cubes of Maggi or Knorr or your preferred choice1 cup of periwinkles (to taste)Fresh fish 2 tablespoons of ofor or achi; Half a cup of onions. Cooking directions:
Wash your fresh (iced) fish and parboil with your favourite ingredients. Set aside. -Rinse the meat under water and put it in a large pot. -Add the onion, spices, and cook the mixture for half an hour. -Wash the crayfish, periwinkles under cool water and add them to the pan. Wait until the meat is about 3/4 soft compared to full readiness. -Rinse the stockfish head in hot water to get rid of dirt and sand, mix it with the rest of the ingredients.
If the fish is very dry, add it at the very beginning. -Slice ugu and waterleaves into small pieces. It’s convenient to buy already sliced leaves. -Put the leaves in separate dishes and rinse them with water to get rid of sand. Ugu can be washed before slicing, but you have to wash waterleaves after cutting.-Add 1 cup of palm oil (250 millilitres) to the pot.-Add spices according to your taste. The dish should cooked for 5 minutes.
Make sure all ingredients boil with a little water. -Mix the soup, taste it a little and decide whether you need to add spices before putting waterleaves in. -Stir and wait for 3 more minutes before adding the waterleaves. Mix and add already cooked fish, periwinkle, kpomo, Knorr, or Maggi. If desired, add ground ofor or achi (1 big spoon).-Add your ugu leaves. Cover the pan with a lid, leaving a small opening for steam and let the soup boil for another 5 minutes. Serve soup with your preferred African swallow, yam, plantains etc..
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