Uziza soup is a traditional Nigerian soup made with uziza leaves, known for its unique spicy flavor. Here’s a general procedure on how to prepare uziza soup:
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Ingredients:
500g assorted meat (beef, goat meat, or any other meat of your choice)
200g dried fish or smoked fish
One medium-sized stockfish head (optional)
1-cup of crayfish, ground
2-cups of uziza leaves chopped
Two tablespoons of palm oil
One medium-sized onion, chopped
2-3 scotch bonnet peppers (or to taste), chopped
Two seasoning cubes
Salt to taste
Water
Instructions on how to prepare uziza soup
- Prepare the assorted meat by washing thoroughly. If using tough meats like beef or goat meat, you may need to pre-cook them in a pressure cooker or regular pot until tender. You can also use precooked meats if you have them.
- Soak the dried or smoked fish in warm water for about 10 minutes to soften it. If using stockfish head, you can also soak it in warm water overnight to soften it. Once softened, clean the fish, removing any unwanted parts or bones.
- In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
- Add the assorted meat and fish to the pot and stir fry for a few minutes.
- Add the chopped scotch bonnet peppers and stir-fry for an additional 2 minutes.
- Pour in enough water to cover the ingredients in the pot. Add the seasoning cubes and salt to taste. Stir well and let it simmer for 10-15 minutes or until the meat is fully cooked and tender.
- Add the ground crayfish to the pot and stir to combine. Let it simmer for another 5 minutes to allow the flavors to meld.
- Finally, add the chopped uziza leaves to the pot. Stir well and let it cook for another 5 minutes until the uziza leaves wilt and release their flavor into the soup.
- Taste the soup and adjust the seasoning if needed. If you prefer a thicker consistency, allow it to simmer slightly longer to reduce the liquid.
- Once the uziza leaves are cooked to your desired consistency, your uziza soup is ready to be served.
Uziza soup is usually served with a side of fufu, pounded yam, or any other swallow you choose. Enjoy!
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