Cookbook:Nigerian Vegetable Soup

Nigerian vegetable soup is a delicacy popular among the Igbo people, although it is now enjoyed by every tribe in Nigeria.

Ingredients

 * Meat (any type), cut in pieces
 * Onions, chopped
 * Stockfish
 * Maggi (bouillon cubes)
 * Salt
 * Fresh bell pepper
 * Ground crayfish
 * Ogili
 * Kpomo, cut in tiny pieces
 * Palm oil
 * Dryfish, cleaned
 * Ugwu leaf, washed and chopped
 * Waterleaf, washed and chopped

Procedure

 * 1) Heat a pot over the fire. Add your meat, onions, bouillon cube, stockfish, and salt to taste. Allow to cook.
 * 2) Blend the fresh bell pepper, crayfish, and ogili into a smooth paste. Pour the paste into the pot with the meat. Use some water to wash out all the blended paste from the blender, and add this to the meat as well; allow to cook for a few minutes.
 * 3) Add the chopped kpomo to the meat, along with palm oil to taste. Leave to cook for 10 minutes.
 * 4) Add the dryfish to the meat mixture.
 * 5) Make sure the liquid in the meat mixture has reduced to some extent. Add the chopped ugwu and waterleaf. Cook for 3 minutes in order to avoid overcooking the vegetables.
 * 6) Adjust the seasoning to taste salt or bouillon.
 * 7) Serve with the swallow of your choice, such as fufu, eba, or pounded yam.