👨‍🍳 조리법

1. 1

   Prepare the meat and stockfish: In a large pot, combine the assorted meat and soaked stockfish. Add chopped onion, a seasoning cube, and a pinch of salt. Cover with water and bring to a boil. Reduce heat, cover, and simmer until the meats and stockfish are tender. This can take 1 to 1.5 hours, depending on the type of meat. Skim off any impurities that rise to the surface during cooking. Reserve the cooking liquid (stock).

   ⏱️ 1 hour to 1 hour 30 minutes
2. 2

   Prepare the vegetables: While the meat is cooking, wash the fluted pumpkin leaves (Ugu) and waterleaf thoroughly. Finely shred both vegetables. Note that waterleaf will significantly reduce in volume when cooked, so don't be alarmed by the quantity.

   ⏱️ 15 minutes
3. 3

   Combine the soup base: Once the meat and stockfish are tender, add the palm oil to the pot. Stir well to combine with the meat and stock. Add the cleaned periwinkles, ground crayfish, chopped scotch bonnet pepper, and the remaining seasoning cubes. Stir and let it simmer for about 10 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
4. 4

   Add the waterleaf: Add the shredded waterleaf to the pot. Stir gently and allow it to cook for about 5 minutes. Waterleaf releases a lot of water, so the soup will become quite liquid at this stage. Do not overcook at this point.

   ⏱️ 5 minutes
5. 5

   Add the fluted pumpkin leaves: Now, add the shredded fluted pumpkin leaves (Ugu) to the pot. Stir them into the soup. Cook for another 5-7 minutes, or just until the leaves are wilted and tender. The key is to preserve the vibrant green color and nutrients of the vegetables, so avoid overcooking.

   ⏱️ 5-7 minutes
6. 6

   Adjust seasoning and serve: Taste the soup and adjust seasoning with salt as needed. If the soup is too thick, you can add a little more water or reserved meat stock. If it's too thin, let it simmer uncovered for a few more minutes to reduce. Serve hot with traditional Nigerian swallows like Fufu, Eba, Semovita, or Pounded Yam.

   ⏱️ 5 minutes