Nigerian Vegetable Soup (Edikaikong) with Fufu

Ingredients

• 4 cups Waterleaf
• 4 cups Pumpkin leaves (ugu)
• 1 medium Onion
• 1 medium Red bell pepper
• 0.5 small Scotch bonnet pepper
• 1 cup Smoked fish
• 2 tablespoons Ground crayfish
• 4 tablespoons Palm oil
• 2 Vegetable bouillon cubes
• 1 teaspoon Salt
• 2 cups Plantain flour or cassava flour (for fufu)

Instructions

1. 1Wash the 4 cups of waterleaf and the 4 cups of pumpkin leaves. Slice them into bite-sized pieces and set them aside.
2. 2Combine the 1 medium onion, 1 medium red bell pepper, and 0.5 small Scotch bonnet pepper in a blender. Blend until smooth.
3. 3Heat the 4 tablespoons of palm oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the blended pepper mixture and cook for 5 minutes, stirring occasionally, until fragrant.
4. 4Add the 1 cup of smoked fish and 2 tablespoons of ground crayfish to the pot. Cook for 3 minutes, stirring gently.
5. 5Stir in the 2 vegetable bouillon cubes and 1 teaspoon of salt until the bouillon cubes have dissolved.
6. 6Add the prepared 4 cups of waterleaf and 4 cups of pumpkin leaves to the pot. Stir well to combine with the other ingredients. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and wilted.
7. 7While the soup is cooking, prepare the fufu. Bring 4 cups of water to a rolling boil in a separate medium pot over high heat (212°F / 100°C). Gradually add the 2 cups of plantain flour or cassava flour, stirring vigorously with a wooden spoon to prevent lumps. Continue to cook and stir for 5-10 minutes until the mixture forms a smooth, stretchy dough.
8. 8Serve the Nigerian Vegetable Soup hot with a portion of the prepared fufu.

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