Delicious UJUJU Soup Recipe | Authentic & Easy to Make

 

Delta State, nestled in the southern region of Nigeria, is renowned for its rich cultural heritage and diverse culinary traditions. One of its many delectable dishes stands out for its unique flavour and cultural significance—Ujuju Soup, also known as Veronica Comforter. This traditional soup is a beloved delicacy among the Urhobo and Isoko people, celebrated for its 

nourishing qualities and complex flavours. In this article, we will explore the history, ingredients, preparation, and cultural importance of Ujuju Soup.

 Ujuju Soup has deep roots in the culinary traditions of the Urhobo and Isoko ethnic groups. It is often prepared during special occasions such as festivals, weddings, and communal gatherings. The soup is named after the Ujuju leaf, a critical ingredient that imparts its distinctive taste and aroma. Over generations, this dish has been cherished for its deliciousness and role in bringing people together and preserving cultural identity.

 

The Star Ingredient at the heart of Ujuju Soup lies the Ujuju leaf, also known as Veronica Comforter. This leafy green vegetable is native to the region and is known for its slightly bitter taste, which adds a unique depth to the soup. The leaves are typically harvested fresh and carefully washed before being incorporated into the dish. They are rich in vitamins and minerals, making the soup flavorful and nutritious.

 

Nutritional Value

Beyond its delightful taste and cultural importance, Ujuju Soup has numerous nutritional benefits. Here are some of the health advantages offered by its ingredients

 

•     Ujuju Leaves (Veronica Comforter)Vitamins and Minerals

Ujuju leaf is rich in vitamins A, C, and K, which support immune function, skin health, and bone health.

•     The soup contains antioxidants that help combat oxidative stress and inflammation.

•     High in dietary fibre, promoting digestive health and aiding in weight management

•     Provides essential fatty acids and energy.

•     High-quality protein that helps maintain muscle mass and supports overall health. Minerals

•     It provides essential minerals like calcium, phosphorus, and iron for bone health and oxygen transport.

 

How to Prepare Ujuju Soup 

Ingredients

•     Ujuju Leaves (Veronica Comforter) finely chopped
•     ½ Cup of Palm Oil
•     ¼ Cup Crayfish (ground)
•     Two medium-sized smoked fish (deboned and cut into chunks)
•     1medium-sized Stockfish (soaked, deboned, and cut into pieces)
•     1 Cup Periwinkles (cleaned and shelled)
•     1lb Beef or Goat Meat (cut into bite-sized pieces)
•     Seasoning Cubes
•     Salt to taste
•     2 Tablespoon Pepper (ground and adjust to taste)
•     1 Scotch Bonnet (finely chopped) optional for extra heat
•     1 Large Onions (chopped)
•     Water or Meat Stock

 

 

Method

•     Wash the Ujuju leaves thoroughly under running water to remove dirt or sand. Chop them finely and set aside.

•     Season the beef or goat meat with salt and one seasoning cube. Cook in a pot with enough water until tender. Remove the meat and set aside, reserving the stock.

•     Soak the stockfish in water to soften it. Debone and cut into pieces.

•     Then boil the periwinkles for a few minutes to clean. Remove the shells.

•     Blend the Crayfish, onions, and pepper to form a smooth mixture. Then set aside 

•     Add the palm oil to a clean large pot, and fry over medium heat until it melts and becomes clear. Add the blended crayfish, onions, and pepper mixture to the pot. Fry for 5 minutes until fragrant, stirring constantly to avoid burning.

•     Add the cooked meat, smoked fish, and stockfish to the pot. Stir well to combine.  Pour in the reserved meat stock or water enough to cover the ingredients. Bring to a boil, then reduce to a simmer.

•     Stir in the chopped Ujuju leaves and periwinkles. Allow the soup to cook for 10-15 minutes or until the leaves are tender.

•     Add the remaining seasoning cube, salt, and ground pepper. 

 

Tips for the Perfect Ujuju Soup

•     Ensure the Ujuju leaves are fresh for the best flavour and nutritional benefits.

•     You can customise the soup by adding your preferred proteins, such as chicken, shrimp, or even snails, for extra texture and flavour.

•     Adjust spice levels according to your preference for heat.

•     Stir the soup occasionally to prevent it from sticking to the bottom of the pot and burning.

  

Preparing Ujuju Soup is a rewarding process that results in a hearty, nutritious, and flavorful dish. With its rich blend of ingredients and cultural significance, this soup is more than just a meal—it celebrates Delta State’s culinary heritage. Enjoy making and sharing this delicious soup with family and friends and