Ugu Leaf
Grainfield Ugu leaves (fluted pumpkin) are succulent and fresh, dirt free, carefully handpicked and ready for immediate use. Ugu leaves are rich in dietary properties like calcium, iron, potassium, and manganese. They also provide great amount of vitamin A, vitamin B2, vitamin C, and vitamin E. They are packed with antioxidant properties to protect the body.
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EDIKAIKONG (EDIKANG IKONG SOUP) RECIPE
Edikaikong is a delightful delicacy from seven regions of Nigeria (Specifically Akwa Ibom and Cross River State). It is highly nutritious, delicious and savory vegetable soup natively prepared using Ugu leaf (Fluted pump leaves) water leaf.
INGREDIENTS
- 350Grams of Water leaf
- 300Grams of Pumpkin leaves
- 2KG of Goat meat cut into large bite size cubes
- 1 cup of Cooked shelled Apple snails
- 1 cup of Smoked Shrimp
- ½ cup Palm oil
- 2 Red onions
- 2 Scotch bonnet peppers
- 4 tbsp Ground Crayfish
- 3 tsp chicken bouillon
- Salt to taste
INSTRUCTIONS
- Slice both onions and scotch bonnet peppers, and set them aside.
- On low- medium heat in a large stock pot, braise the goat meat with the one of the onions, scotch bonnet peppers, 1 tsp bullion and 1 tsp salt for 30 minutes or until the meat is tender.
- Half way into braising the goat meat, add ½ a cup of water and stir the meat to prevent in from burning. Keep the pot covered at all times during the braising process.
- While the meat is braising, wash the Malabar spinach in cool water to get rid of sand and dirt. Pick off the tough stems, but save the tender stems and leaves. Chop and set aside.
- Wash the pumpkin leaves in cool water to get rid of sand and dirt. Pick off the tough stems, but save the tender stems and leaves. Chop and set aside.
- Once the meat is tender and is done braising. Set aside.
- In a deep pot heat up the palm oil on medium heat (be careful not to over heat the oil on high heat) and sauté the other sliced onion for 10 minutes until it is starting to get caramelized.
- Add in the snails and smoked shrimp, and continue to sauté for another 5 minutes.
- Add in the braised goat meat.
- Add in 2 teaspoons of bullion, crayfish, then add in the chopped water leaves and the pumpkin leaves. Stir and allow to stew uncovered on medium heat for 10 minutes.
- After 10 minutes, taste the stew for seasoning and adjust the salt if necessary. Turn the heat off and allow the stew to sit for 5 minutes, then serve
Always visit here; www.grainfieldfoods.com for your hygienic fresh food stuffs.
AUTHOR ; Grainfield Foods
Prep Time20 mins
Cook Time 45 mins
Total Time1 hr. 5 mins
Course: Main Course
Cuisine: Nigerian
Servings: 10
Calories: 280kcal
VEGETABLE OR UGU LEAF SOUP (FLUTED PUMPKIN) RECIPE
Vegetable soup is a very special soup and is paired with any of the swallows in Nigeria and served as either lunch or dinner. In Nigeria most of the regions cook and enjoy vegetable soup. This recipe shows you how to cook a healthy soup with vegetables I our Nigerian way.
We Nigerian love this soup for many reasons:
For starters, it is made with vegetables which literarily symbolizes health.
AUTHOR; GRAINFIELD FOODS
PREP TIME35 mins
COOK TIME55 mins
TOTAL TIME1 hr 30 mins
COURSE Dinner
CUISINE Nigerian Cuisine
SERVINGS12 People
INGREDIENTS
- 350Grams of Waterleaves
- 1KG or 35 Ounce of Goat meat
- 1cup crayfish
- 6scotch bonnet peppers
- 400ml Palm oil
- 300Grams of ugu leavesfluted pumpkin
- Roasted mackerel
- 2seasoning cubes
- Salt to taste
- 2tablespoons Ground Ofor
- Garlic and ginger
INSTRUCTIONS
- Wash the waterleaf very well
- Also give the ugu or fluted pumpkin a thorough was
- Slice the waterleaves and fluted pumpkin (ugu leaves)
- Allow their water to get drained of the excess water separately using a sieve for each
- Clean and wash the roasted fish, pound your crayfish/peppers.
- Season the meat and let it cook till it becomes tender.
- Add the washed roasted fish to the boiling meat, let them boil together till the water dries.
- To the meat/fish on heat, add palm oil (400ml)
- The vegetables should be added, the water leaves should come first.
- After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally and constantly stir.
- Add the pounded crayfish, ginger, garlic and peppers.
- Add salt to your taste.
- Ugu leaves should follow at this point (fluted pumpkin)
- Stir in 2 tablespoons of ofor (used as a thickener). Stir properly so it doesn’t form crumbs.
- Stir and allow the soup to simmer for 2 minutes, stir and serve.
Always visit here; www.grainfieldfoods.com for your hygienic fresh food stuffs.
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