UZIZA SOUP RECIPE
Uziza soup is one of the most expensive Nigerian soups; it is made with assorted meat (which is different parts of cow meat), dried fish and stock fish.
I think you would spend between 4000-10000 Naira if you are looking to make a delicious pot of this soup, there is even a popular Igbo song that suggest that a poor man does not eat ofeowerri. (Uziza soup).
Uziza soup is delicious. It is one of the Nigerian indigenous soups when well-prepared could be irresistible and appetizing.
In this recipe, I used just about 100grams of uziza, 300grams of fluted pumpkin (ugu leaves) and other carefully selected ingredient to make a mouthwatering Uziza soup.
AUTHOR: GRAINFIELD FOODS
Recipe Category: NIGERIAN SOUPS
Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hour 25 mins
300g bunches of Ugu leaves
100g of Uziza leaves
Palm fruit extract – substitute with palm oil
Ponmo – optional
Cocoyam – you can use achi or ofor
Start with seasoning and boiling of your meats till it gets tender, leaving a little stock in the pot
Carefully wash your picked leaves and shred the leaves and set aside
Boil the cocoyams until tender. Peel the skin and pound in a food processor until smooth
Boil the palm fruits till the skin is tender almost peeling off, transfer to a food processor, pulse, to rid to turn the skin into mush, pour hot water over the shredded skin and extract the juice, or, good oil Palm oil.
Transfer the extract to the pot and boil with the assorted meats and meat stock.
Add some ground crayfish, fresh pepper, smoked fish, stock fish, and 1 – 2 wraps of Ogiri, depending on the volume of stock you are working with, and let it boil.
When the Ogiri dissolves, you should be able to taste and smell it. Adjust for seasoning, and let it boil till the beef stock and palm fruit extract have properly combined.
If you are satisfied with the taste, scoop in the cocoyam and keep boiling till it dissolves
Once the cocoyam lumps have dissolved, your soup should take on a mustard-ish shade of yellow. It should not be thick too, because the vegetables you are about to add will thicken it some more. With Igbo soups, you are best going watery, than too thick, trust me.
With the consistency of your cocoyam thickened stock perfect, add the vegetables and stir. Give it another 3 – 5 minutes max, and serve. See the video on Instagram @dooneyskitchen.
At this point, you can serve the soup with any swallow of your choice.
Always visit here; www.grainfieldfoods.com for your hygienic fresh food stuffs.
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