Ofe Ujuju (Nigerian Ujuju Soup)
Ofe ujuju is a soup from southeastern Nigeria built around ujuju, a leaf that is boiled, de-ribbed and pounded into a smooth mash before it goes into the pot. The broth is rich with goat meat, stockfish, dryfish, ground crayfish and fermented locust bean, and finished with palm oil. Some cooks add okra or ogbono. Serve it hot with eba or any swallow you like.
Instructions
Wash the ujuju leaves well and strip out the middle ribs. Boil the leaves for a few minutes until they soften, then drain off the water.
Put the drained leaves in a mortar and pound them until they form an even, uniform mash. Set the mash aside.
Put the washed goat meat in a pot with the salt, seasoning cubes, Cameroon pepper and chopped onion. Pour in enough water to cover the meat and bring it to a simmer. Cook until the meat is cooked through.
Add the washed stockfish and dryfish, the ground crayfish and the fermented locust bean. Let them cook for just a few seconds so the flavors join the broth.
Stir in the palm oil and the pounded ujuju leaves. Leave the pot uncovered and simmer for a few minutes.
Take the pot off the heat and serve the soup hot, with eba or another swallow of your choice.
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