OFE - UJUJU

How to prepare OFE - UJUJU

       Ujuju soup has its origins in the Igbo speaking part of Delta State, Nigeria. This soup is very easy to make, the only hard thing about this recipe is the leaves itself. The leaves may be a little hard to find if you don’t live in the region and the leaves cannot be substituted with another vegetable, otherwise it won’t be Ujuju Soup anymore.. ☺

              INGREDIENTS

- 1½kg Bush meat

- 1 medium size Smoked fish

- 1 medium bunch Ujuju leaves

- 1 tablespoon Dried Pepper (ground)

- 3 cooking spoons Palm oil

- 2 Maggi Cubes

- 1½ litres Water

- Salt to taste.

                 COOKING DIRECTION

1). Scrub the bush meat and smoked fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.

2). Pick the tender Ujuju leaves and remove the mid rib from all the leaves. Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste. Set aside.

3). Pour water into the pot, add the washed bush meat, smoked fish, pepper, Maggi, Crayfish stir and allow boiling for 10 minutes.

4). Add some oil and continue cooking for another 10 minutes. Stir and add the ground Ujuju leaves. Whisk to increase resilience.Keep pot open and simmer for few minutes and add salt to taste.

5). Serve with boiled white rice or pounded yam or eba. ♨♨♨

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