Vegetable soup remains a popular and nutritious choice in many Nigerian homes, valued for its rich combination of leafy vegetables, palm oil and assorted proteins.
Known by different names across the country, including Efo among the Yoruba and Ofe Nri in some Igbo communities, vegetable soup can be served with traditional swallows such as pounded yam, fufu and eba, as well as rice.
For a family of four to five, the following ingredients are recommended: two bunches of spinach or ugu, one bunch of waterleaf, half a cup of palm oil, 250g of beef, two pieces of stockfish, two pieces of dry fish, kpomo, three tablespoons of ground crayfish, two to three Scotch bonnet peppers, one medium-sized onion, two stock cubes and salt to taste.
Ogbono or achi may be added as optional thickeners, while periwinkle and other proteins can be included according to preference.
To begin, wash and season the beef, stockfish and kpomo with sliced onion, salt, pepper and one stock cube. Add a little water and cook until the meat and other ingredients are tender. Add the dry fish towards the end of the cooking process to reduce the risk of it breaking apart. The resulting stock should be retained as the base of the soup.
In a clean pot, heat the palm oil gently over low heat. Add the sliced onion and fry lightly for about 30 seconds. Pour in the meat stock, followed by the cooked meat and fish.
Add the ground crayfish, blended pepper and the remaining stock cube. Allow the mixture to simmer for about five minutes, giving the ingredients time to combine.
For those who prefer a thicker or more viscous soup, dissolve the ogbono or achi in a little warm water and add it to the pot. Stir thoroughly and allow it to cook for about three minutes.
The waterleaf should be added before the ugu or spinach because it releases water during cooking. Allow the waterleaf to cook for about two minutes before adding the ugu or spinach.
Stir the soup thoroughly, adjust the seasoning if necessary and allow it to cook for another two minutes. Overcooking the vegetables should be avoided, as prolonged cooking can affect their colour, texture and nutritional quality.
The finished soup can be served hot with pounded yam, fufu, eba or white rice.
For a richer flavour, cooks can combine different types of protein. Gentle heating of the palm oil is also advisable rather than excessively heating or bleaching it before adding the other ingredients.
Easy Guide to Preparing Nutritious Vegetable Soup for Nigerian Families
