Nigerian vegetable soup with palm oil and red meat

Nigerian Vegetable Soup with Palm Oil and Red Meat

Nigerian vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of vegetables, red meat, and palm oil. This recipe is easy to follow and can be customized to your own taste.

Ingredients:

• Big bowl Water-leaves
• Big bowl ugu leaves (fluted pumpkin)
• Roasted mackerel
• 1KG or 35 ounces of Goat meat
• 1 cup crayfish
• 6 scotch bonnet peppers
• 400ml Palm oil
• 2 seasoning cubes
• Salt to taste
• 2 tablespoons Ground Ofor

Instructions:

1. Prep the vegetables:

   • Thinly slice the water leaves and fluted pumpkin leaves.
   • Wash the ugu leaves properly before slicing them. You can wash the water leaves after slicing them.
   • Wash the leaves properly and transfer them into a sieve to strain excess water.

2. Prepare the meat and fish:

   • Wash the roasted fish, remove the center bone, and break it into smaller pieces.
   • Season the goat meat with a teaspoon of salt, sliced onions, and two seasoning cubes.
   • Allow the meat to boil, add two cups of water, and let the meat cook until it becomes tender and easy to chew.
   • Pound the scotch bonnet peppers and crayfish together. You could blend them if you like. Set aside on a small plate.

3. Cook the meat and fish:

   • Add the washed, roasted fish to the boiling meat.
   • Allow them to cook together until the water dries. Be careful not to burn it.

4. Add the palm oil:

   • When the meat is cooked and the water is almost completely dried, add the 400ml of palm oil.

5. Add the vegetables:

   • Start by adding the water leaves. You can add them a little at a time so that the pot is not too full and difficult to stir.
   • Allow the water leaves to simmer for 2-4 minutes while you stir occasionally.

6. Add the crayfish and peppers:

   • Add the pounded crayfish and peppers to the pot.
   • Stir everything together and taste for salt. Add salt to your taste.

7. Add the ugu leaves and ofor:

   • Add the ugu leaves (fluted pumpkin) at this point.
   • Stir in 2 tablespoons of ofor, which is used as a thickener. Stir well to prevent the ofor from forming crumbs.
   • Allow the vegetable soup to simmer for three minutes.

8. Serve:

   • Serve the Nigerian vegetable soup with your favorite swallow, such as fufu, eba, semo, or pounded yam.

Tips:

• You can adjust the amount of scotch bonnet peppers to your desired level of spiciness.
• If you don't have palm oil, you can substitute vegetable oil.
• You can also add other vegetables to your soup, such as chopped tomatoes, carrots, or green beans.

Enjoy!

I hope you enjoy this recipe for Nigerian vegetable soup with palm oil and red meat. It is a delicious and flavorful dish that is perfect for a cold winter day.

Additional video content ideas:

• You could show close-up shots of the ingredients being chopped and sliced.
• You could film the boiling process of the meat and fish.
• You could demonstrate how to pound the crayfish and peppers together.
• You could show how to serve the soup with a swallow.