Let’s eat Ugu the Ikwuano way…

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4 years ago

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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