Let’s eat Ugu the Ikwuano way…

Ugu is now a very common vegetable. Some call it “ugwu”, but that notwithstanding, we all know that it is a very nutritious vegetable used in cooking special, delicious soups.

This week, I invite us to vary the way we know how to cook ugu soup. We are going to Ikwuano Local Government Area of Abia State; where ugu is normally cooked green, simple, and often eaten once or at most, two servings.

Ingredients:

• Plucked Ugu leaves
• Okro
• Fresh pepper, preferably red ball pepper
• Dried fish, tilapia (Ngbakwu)
• Crayfish
• Beef (optional)
• Salt
• Seasoning cubes (optional)
• Small amount of potash (optional)

Preparation:

Note that if you would use beef, you must have boiled it in a separate pot

• Wash the ugu leaves and cut them smoothly but sizable.
• Cut the okro too
• Pound some of the dry fish, including the head. Of course, they must have been peeled. You may also pound the crayfish together with the fish, in a mortar.
• Boil the beef or other meat with really frugal seasoning if you must season…but salt.
• Bring a sizable amount of water to boil. Put the pounded fish/crayfish in the boiling water. Also add the peeled fish to the cooking so as to get softened.
• Include your seasoning cubes to taste and add some potash. These are optional.
• After a few minutes, put the meat and leave to boil for a few minutes
• Put the ugu and add the okro together. Also add salt to taste.
• Cover the cooking for about two minutes and watch it for steaming… you might have to slightly close the pot.
• Stir and it’s ready!
• Serve hot with drops of fresh palm oil in the serving bowl

Courtesy : Sam Nwaoko

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