Nigerian Soup (Ugwu with assorted meat)

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 not commonly used 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.

I have been told 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. 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. Then all you’ll need 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 purchased fresh from the market, I cleaned and cooked 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 keep water from the cooked assorted meat to use as a stock in the soup.

Here is the recipe for the soup:

Print Recipe
Nigerian Soup (Ugwu with assorted meat) Yum
Nigerian Soup
Course Main Dish
Cuisine Nigerian
Servings
Course Main Dish
Cuisine Nigerian
Servings
Nigerian Soup
Instructions
  1. Blend the tomatoes,and one red onions in a blender and set aside. Chop the other red onion.
  2. Heat the palm oil in a large pot on medium heat until its hot, then fry in the chopped onions for 1 minute.
  3. Pour in the blended mixture and fry for 10 minutes or until any excess water is evaporated, stir continuously with a wooden spoon.
  4. Pour in the assorted meat and stir for another 3 minutes.
  5. Pour in the grated okra with the meat stock.
  6. Reduce the heat, then stir and let it simmer for 10 minutes.
  7. Season the with the Maggi cubes and Cameroon pepper powder.
  8. Stir in the ugwu leafs and continue to simmer for another 5 minutes.
  9. Remove from heat and serve hot.
Recipe Notes

You can serve this soup with rice, eba (garri), fufu, plantain and yam etc. Seasoning with salt is not required (because the stock and Maggi cubes usually have enough salt already).

Try it and do not hesitate to let me know what you think in the comment section below.

Immaculate xo

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