A typical Nigerian soup is basically a stew (well most of them) made with varieties of ingredients, such as palm oil, green leafs and mostly assorted meat. Assorted meat is the unusual and uncommon part of the cow that is paid no mind to in the western culture, it consist of several parts of the cows intestine (i.e, tripe, liver e.t.c.). We Nigerians take pride in preparing a homely meal with the best of assorted meats.
It is said that back in the old days, you could tell if a man has wealth by the assorted meat content of his pot. (This is one of the funny and very many sayings of the past).
The time used in preparing such meal is worth all the health benefit and the smile on your taste buds;
In this recipe, I’ve used a variety of fresh assorted meat bought from the market by my mum and It took me about 2 to 3 hours to thoroughly wash, cut and cook them to a tender perfection. To save you the stress you can always buy them cleaned and cut by the butchers and all you’ll have to do is cook them with onions, pepper, salt, ginger and garlic for about 1 hour or until tender.
Most of the ingredients used in this soup were bought fresh from the market, I washed and prepared them myself, I believe, just like my mum taught me, that cooking with fresh vegetables and meats is the best. The time used in preparing such meal is worth all the health benefit and the smile on your taste buds; Yes, they do smile! 🙂
P.S. Sieve and retain water from the cooked assorted meat to use as a stock in the soup.
Here is the recipe for the soup:
- 1kg assorted meat (washed, cut and cooked)
- 1 cup assorted meat stock
- 1kg ugwu leafs (washed and chopped)
- 500g okra (washed and grated)
- 1/2 cup palm oil
- 1 large red onion (chopped)
- 200g fresh tomato
- 1 tbsp Cameron pepper powder
- 1 large red onion (quartered)
- 3 maggi cubes
- Puree the tomatoes,and quartered onions in a blender and set aside.
- Heat the palm oil in a large crock pot on medium heat until its very hot, then fry in the onions for 1 minute.
- Pour in the pureed tomato mixture and fry for 10 minutes or until any excess water is evaporated, stir continuously with a wooden spoon.
- Pour in the assorted meat and stir for another 3 minutes.
- Pour in the grated okra with the meat stock.
- Reduce the heat, then stir and let it simmer for 10 minutes.
- Season the simmering mixture with the maggi cubes and Cameroon pepper powder.
- Stir in the ugwu leafs and continue to simmer for another 5 minutes.
- Serve hot with eba.
P.S. You can also serve this soup with rice, fufu, plantain, yam etc. Seasoning with salt is not required, but you can do so if you please.