The 4 Best Types of Vegetable Soups Recipe.

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vegetable soups

Vegetable soups hit differently. If you are a fan, you should know the best types of vegetable soups satisfying for any occasion in Nigeria. Cooking these soups is dependent on the leaf and other ingredients used.  

Types of vegetable soups.  

1. Efo Riro

Types of vegetable soup

This vegetable soup is quite popular among the Nigerian Yoruba tribe. It is easy to make if you use the right ingredients and follow the instructions. 

Please note that the ingredients listed for each type of vegetable soup are dependent on the quantity you want to make. 

Ingredients 

  •  Spanish or Ugwu leaves (Also called Soko) 
  • Bell peppers (Also called Tatashe)
  • Scotch Bonnet (Rodo) 
  • Palm oil 
  • Onions 
  • Assorted meat of your choice. 
  • Dried Fish 
  • Locust beans (Iru) 
  • Knorr chicken cubes 
  • Grounded Crayfish 

Locust beans

Directions

  1. Season the meat or fish, add sliced onions, and boil on medium heat 
  2. Wash your vegetables thoroughly with hot water to get rid of dirt. Don’t soak it for too long so it retains its nutrients. 
  3. Blend the scotch bonnets, bell pepper, and onions. 
  4. Add palm oil to a pot and heat up on medium heat for 2 minutes. 
  5. Fry your pepper, and add locust beans for about 4-5 minutes. 
  6. Add the seasoning cube and salt. Then leave to cook for about 5-10 minutes after adding your assorted meat. 
  7. Add your vegetables thoroughly and switch off the heat after 2-3 minutes. 
  8. Leave to simmer for another 4 minutes with the residual heat, and it is ready. 

2. Ofe Ugu

Scotch bonnet

It is made with Pumpkin Leaves (Ugu). Ofe Ugu is popular among the Igbo tribe in Nigeria. 

Ingredients

  • Meat
  • Stockfish
  • Dry fish
  • Scotch bonnet
  • Palm oil
  • Ede paste
  • Uziza seed
  •  Ogili isi
  • Crayfish
  • salt
  • Uziza leaves
  • Ugu leaves

seasoning

Directions 

  1. Wash and shred the Ugu and uziza leaves. 
  2. Season the meat and stockfish with salt and seasoning cubes. Cook until tender
  3. Add Palm oil and let it simmer in the meat for about 7 minutes, 
  4. Add cocoyam (ede) paste in large lumps and ground uziza seed
  5. Cook until the soup thickens and has a uniform orange color.

  1. Add ogili isi, crayfish, seasoning cubes, and shredded uziza leaves.
  2. Stir and taste, add salt.
  3. Cook for 3- 5 minutes
  4. Add shredded ugu to the soup.
  5.  Stir, reduce heat, and cook for 2-3 minutes, depending on the type of ugu.
  6. Bite a piece of the cooked leaf to know if it is ready and finally, take off the heat.

3. Edikang Ikong 

This is a soup the Efik people from the Cross River and Akwa Ibom states in Nigeria love. Edikang Ikong is prepared using Waterleaf (Malabar spinach) and Ugwu leaves (fluted pumpkin leaves).

Ingredients

  • 1kg Pumpkin leaves
  • 500g Water leaves 
  • 600g Beef, Kanda, shaki, and Dry fish
  • Pepper, salt, and ground crayfish: to taste
  • 200ml Palm oil
  • 1 cup Periwinkle
  •  Onions
  • 2-3 stock cubes

Directions 

  1. Wash and cut the pumpkin and water leaves into tiny pieces. Drain all the water as much as possible.
  2. Season the beef and the dry fish with little water. 
  3. When the meat is ready, add a generous amount of palm oil, the crayfish, and pepper and leave to boil for about 10 minutes.
  4. Add the periwinkle and water leaves and leave to cook for another 4 – 5 minutes.
  5. Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.

4. AFANG 

Types of vegetable soup

The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, the people of Akwa Ibom, and the Cross River states of Nigeria. 

Ingredients 

  • Sliced Okazi/Afang leaves 
  • Water leaves
  • Palm oil 
  • Beef, Pomo, and Dry fish
  • crayfish
  • Pepper and salt (to taste)
  • stock cubes
  • Salt 
Types of vegetable soup

Afang and Garri

Directions 

  1. Grind or pound the sliced Okazi leaves
  2. Blend your pepper and crayfish and cut the onions into tiny pieces.
  3. Season the beef with diced onions and stock cubes. Then add the dry fish when it is almost ready. 
  4. Now add the palm oil, crayfish, and pepper.
  5.  Once it starts boiling, add the afang (okazi) leaves, water leaves, and periwinkle. 
  6. When the okazi leaves are soft, Let the water dry up a bit, add salt to taste, and leave to simmer for about 5 minutes. 

Try to serve these types of vegetable soups with Garri (Eba), Semolina, Fufu, Amala, or Pounded Yam.  Lastly, if you are not signed up for the cooking stress, get your soup bowls here.

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