A complete guide to making all Nigerian soups, from egusi to Ogbolo, achi, Olugbu(bitter leaf), Uha and the all too popular vegetable soup (edikaikong).
I would try my best at delivering all that you would ever want to know about cooking Nigeria soups.
If you ask me, bitter leaf soup happens to be my favorite Nigeria soup nevertheless, egusi soup is somehow the most popular and (easy to make) soup in Nigeria. Egusi soup is very popular because it is eaten by the three major Nigeria tribes and it is easy to prepare.
Here is a list of all the soups eaten in Nigeria and how to make them. The preparation of Nigerian soups take a very simple and easy methods as illustrated below.
I make twin pots of different soups whenever I have to cook soup for the family.
Here is a link to other Nigeria soups
You will find easy steps to making uha soup below
Soups are always eaten alongside Eba, Garri, fufu, semo or pounded yam which happens to be my favorite (When it is nicely done).
There is a common denominator to all Nigerian soups which is a (thickener) – something to thicken the soup. e.g – egusi ede(cocoa-yam), Ogbolo, achi, ofor, ibaa, pounded yam (in the case of nsala soup).
Some of these can substitute one another in a particular soup. Like a bitter leaf soup could be made with either ede, egusi or achi. All Nigeria soups are named after the leaf or the (thickener) used.
This is all about making Nigerian soups,
Here is how to cook Uha soup in Nigeria.
Uha soup is very nice and popularly eaten by the Igbos, It derived its name from the name of the leaf used (uha).
Uha soup follows the same procedure as bitter leaf the different is just the leaf (uha and olugbu). as a matter of fact you can make a pot of soup and divide it at the later end, add uha to one and bitter leaf to the other and it will be just fine.
Ingredients for Uha soup includes
For Six serving
- Uha leaf (a bunch)
- Cocoa Yam (ede) as thickener
- 3 cubes of maggi or 2 knorr cubes
- 15 cl red oil
- meat of choice (beef, chicken assorted etc)
- Uziza (optional)
- salt and pepper to taste
- dried fish (mangala) 2 medium size
- Stock Fish head (medium size)
- 2 cups of crayfish
I usually pieces the uha leaves with my fingers but you can use a knife, just don’t make it very tiny.
wash the meat (preferable) with hot water and parboil with other meat ingredients. Normally I use just 2 cubes of maggi, onions and salt in the case of making uha soup.
Cook the cocoa yam and pound with mortar and pestle
Wash the dry fish (with hot water and add to the boiling meat on fire
blend the crayfish and add when the meat is soft enough for consumption. Add about 15cl of red oil, allow to boil for 10 to 15 minutes
Add more one cube of maggi or knorr (optional), salt, pepper then add the thickener as you can see below
Once the cocoa-yam is dissolved you can add the Uziza leave (optional) and then the Uha leave.
Allow to simmer for 3 to 5 minutes and you just made a very delicious uha soup.
That is just how to make uha soup.
Have you seen the Nigerian Foods Eguide – It is the best guide to making Nigerian foods with both written and video guides made with world class equipment, all for you!
If you still need to cook more Nigerian soups
feel free to ask Nigerians about How To Cook Nigeria Soups.
More interesting facts about
All The Foods Eaten in Nigeria