How to Cook Nigerian Vegetable Soup

Ingredients

• 1 kg Beef Shank (Cow Leg) (cut into large chunks)
• 0.5 kg Goat Meat (Tripper) (trimmed and cut into bite‑size pieces)
• 0.5 kg Chicken Pieces (bone‑in, skin removed)
• 30 g Dried Crayfish (ground to a coarse powder)
• 100 g Ugu (Pumpkin Leaf) (washed and roughly chopped)
• 100 g Spinach (washed and roughly chopped)
• 30 g Bitter Leaf (washed, de‑veined and torn into small pieces)
• 2 medium Onion (peeled and diced)
• 2 large Tomato (peeled, seeded and pureed)
• 1 medium Green Pepper (sliced thinly)
• 2 tsp Salt (adjust to taste)
• 2 cubes Maggi Seasoning Cubes (or any bouillon cube)
• 2 L Water (cold, for simmering)
• 2 tbsp Granulated Palm Oil (or Vegetable Oil) (optional, for richer flavor)
• 1 tsp Ground Black Pepper (optional, for mild heat)

Instructions

1. Prepare the meats

   Rinse beef shank, goat meat and chicken pieces under cold water. Pat dry and set aside. Sprinkle a little salt over each piece and let sit for 5 minutes to reduce any gamey odor.

   Time: PT10M

2. Start the broth

   Place the meat pieces in the large stockpot, add 2 L of cold water, and bring to a gentle boil over medium heat. Skim off any foam that rises to keep the broth clear.

   Time: PT20M

   Temperature: Medium heat

3. Add aromatics

   Add the diced onions, pureed tomatoes, sliced green pepper, and the ground black pepper to the pot. Stir and let simmer for another 15 minutes.

   Time: PT15M

   Temperature: Medium heat

4. Season the broth

   Stir in the Maggi seasoning cubes and the remaining salt. Taste and adjust seasoning if needed.

   Time: PT5M

5. Add the dried crayfish

   Sprinkle the ground dried crayfish over the soup and stir well. Let it cook for 5 minutes to release its aroma.

   Time: PT5M

6. Cook the leafy greens

   Add the chopped ugu, spinach, and bitter leaf to the pot. Stir gently and let the soup simmer for 10 minutes, or until the leaves are wilted but still bright.

   Time: PT10M

   Temperature: Low heat

7. Final check and serve

   Taste the soup; add a pinch more salt or a dash of palm oil if desired. Turn off the heat, let the soup rest for 5 minutes, then ladle into bowls.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

10 g

Fiber

3 g