Ofe Ugu (Nigerian Ugu Soup)
Ofe ugu is an Igbo soup built around ugu, the leafy pumpkin greens that give it a deep green color and a mild, slightly earthy taste. Palm oil adds richness, while ground crayfish and beef bring savory depth to the broth. The pot comes together quickly, so it suits a weeknight meal. Spoon it alongside plantain fufu, amala or semo, and use the swallow to scoop up the greens.
Instructions
Rinse the ugu leaves well, then put them in a pot with enough water to cook them. Bring to a boil and cook for a few minutes until the leaves have softened.
Stir in the palm oil, ground pepper and sliced onion. Let the pot cook for a few minutes so the oil colors the broth and the onion softens.
Stir again, then add the stock cube, the beef and the ground crayfish. Season with salt to taste and cook for a few more minutes, tasting as you go.
Serve the soup hot with the swallow of your choice, such as plantain fufu, amala or semo.
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