🍳 Delicious Recipes

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6 portions
• Difficulty: Medium

Ingredients

You will need the following ingredients:

• 2 bunches of ugu (fluted pumpkin) leaves, washed and chopped
• 1 cup waterleaf or spinach (optional, for added freshness)
• 500g assorted meats (beef, tripe, and cow skin)
• 200g stockfish and dried fish (soaked and cleaned)
• 2 tablespoons ground crayfish
• 2 tablespoons palm oil
• 2 seasoning cubes (or to taste)
• 1 small onion, chopped
• 2 tablespoons ground pepper or fresh blended pepper mix
• Salt to taste
• Fufu (yam, cassava, or plantain variety) for serving

Instructions

Follow these steps carefully:

1. Wash and chop all vegetables (ugu and waterleaf or spinach) thoroughly, then set aside.
2. Season the assorted meats with salt, onions, and seasoning cubes. Add a little water and cook until tender.
3. Add stockfish and dried fish to the pot and cook for another 10 minutes until soft and flavorful.
4. Pour in palm oil and allow it to blend with the broth for 3–5 minutes on medium heat.
5. Stir in the ground pepper and crayfish, mixing well to combine all flavors.
6. Add the chopped vegetables (starting with waterleaf or spinach if using), then stir and cook for 5 minutes.
7. Add the ugu leaves last and simmer for another 3–5 minutes until the vegetables are just tender and vibrant.
8. Taste and adjust seasoning or salt as needed, then remove from heat.
9. Serve hot with fufu — yam, cassava, or plantain — and enjoy this hearty Nigerian classic!

Nutrition Facts

Per serving (1 portion with fufu):

* Percent Daily Values are based on a 2,000 calorie diet.