Soup > African Soups > Nigerian Soups

Ujuju Soup Recipe

Ingredients with Measurements:
- 1 pound of goat meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of palm oil
- 1 teaspoon of ground crayfish
- 1 teaspoon of ground pepper
- 2 cups of water
- 1 bunch of ugu leaves, chopped
- Salt to taste

Special equipment needed:
- Large pot
- Wooden spoon

Step-by-step instructions:

1. In a large pot, heat the palm oil over medium heat.

2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.

3. Add the goat meat to the pot and cook until browned on all sides.

4. Add the ground crayfish, ground pepper, and salt to the pot and stir to combine.

5. Pour in the water and bring the mixture to a boil.

6. Reduce the heat to low and let the soup simmer for 30 minutes, or until the goat meat is tender.

7. Add the chopped ugu leaves to the pot and stir to combine.

8. Let the soup simmer for an additional 10 minutes.

9. Taste the soup and adjust the seasoning as needed.

10. Serve hot with your choice of side dish.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 3g
Sugar: 2g
Sodium: 300mg

Substitutions for ingredients:
- Beef or chicken can be used instead of goat meat.
- Spinach or kale can be used instead of ugu leaves.
- Vegetable oil can be used instead of palm oil.

Variations:
- Add chopped tomatoes to the soup for a tangy flavor.
- Add chopped okra to the soup for a thicker consistency.
- Add smoked fish or shrimp to the soup for a seafood twist.

Tips and tricks:
- To make the soup spicier, add more ground pepper.
- To make the soup thicker, let it simmer for a longer period of time.
- To make the soup more flavorful, use homemade stock instead of water.

Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in a large bowl with a ladle.
- Garnish the soup with chopped ugu leaves or chopped scallions.

Garnishes:
- Chopped ugu leaves
- Chopped scallions

Pairings:
- Eba (cassava flour)
- Fufu (yam flour)
- Rice

Suggested side dishes:
- Fried plantains
- Steamed vegetables
- Salad

Troubleshooting advice:
- If the soup is too thick, add more water or stock to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.

Food safety advice:
- Make sure the goat meat is fully cooked before serving.
- Store the soup in the refrigerator within 2 hours of cooking.

Food history:
- Ujuju soup is a traditional Nigerian dish that originated in the Igbo tribe.

Flavor profiles:
- Savory
- Spicy
- Earthy

Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- Serve the soup at a dinner party or gathering.

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Taste: Savory, Tangy, Spicy, Herbal, Aromatic