You are welcome to Chefsabase, the home of food-related articles and more. On this page, we are going to talk about Nigerian vegetable soup recipes.

This vegetable soup recipe is good for you if you live outside Nigeria and can’t buy traditional vegetables for preparing Nigerian vegetable soup, Edikang Ikong.

There are many cultures in Nigeria, just so is the diversity of the vegetable soups of different kind. Nigerian Vegetable soup differs from tribe to tribe and the only headway is that some vegetables are more popular than others.

Eforiro, Afang, Edikaikong, etc are some of the popular ones around. These vegetables are the constants in their native kitchens.

As much as we like trying our hands on something different, it wouldn’t be an anomaly for the Yoruba kitchen for example to try out Edikaikong soup, which is themed as a vegetable soup from the east. Follow the instructions below to try the vegetable soup at home.

Vegetable Soup Ingredients

Here are the vegetable soup’s ingredients:

1. Fresh clean water

2. 1 cup of palm oil

3. 6 cups of ugwu leaf

4. Chicken/Beef/fish

5. 2 spoons of ofor

6. 12 cups of waterleaf

7. 2-3 onion bulbs

8. 500g dried fish

9. 1 cup of grounded crayfish

10. Salt (to taste)

11. Pepper (to taste)

12. 1 cup of periwinkle

13. Stock fish head (medium size)

How to Make Nigerian Vegetable Soup

Here are the steps to follow:

1. Cut and wash the meat to prepare it for cooking.

2. Parboil the meat, slicing in 2 onion bulbs, seasoning cubes (to taste), and any other spice. Cook till meat is almost soft for consumption.

3. Boil water and wash the stock fish, removing the sand and other particles, then add to the meat on fire.

4. Rinse the vegetables in cold water and slice them into separate bowls (the water leaf aside and the ugwu aside).

5. Pour hot water into the bowls to soak the leaves for at least three minutes, then sieve out the leaves and throw away the water.

6. Repeat the process until you are sure there is no more sand.

7. Add 1 cup of palm oil to the boiling meat on fire, add salt and pepper to taste.

8. Cook for 6-10 minutes, until there is very little trait of water.

9. Add ground crayfish, periwinkles, a spoon of ground ofor (sprinkled), and stir.

10. Leave to cook for four to five minutes.

11. Add the water leaf, stir very well, and allow to cook for 2-3 minutes, then add the ugwu leaf and stir.

12. Leave to simmer for three minutes.

13. Turn off the heat and allow it to cool off.

Your vegetable soup is ready to be served with your favorite solid meal, be it Eba, Wheat, Semo, Pounded yam, or Fufu.