It has its origins in the Igbo speaking part of the Ika/Agbor and other Anioma people of Delta State, Nigeria. Ika is one of the minority ethnic groups.
Ujuju leaf botanical name is Myrianthus arboreus.
Myrianthus is a genus of flowering plants in the nettle family (Urticaceae).
They are mainly found in Tropical Africa.
The leaves of Myrianthus arboreus are an important food source in the Delta and Edo States of Nigeria where the plant is known locally as ujuju.
How to Cook Ujuju Soup
Above all, ujuju soup is a very simple soup to prepare. Some people prepare it alone, while some add okro or ogbono or both to their soups.
Ingredients
Ujuju leaf,
Crayfish,
Mushroom,
Pepper,
Assorted meat,
Fresh and smoked fish,
Snail,
Onion,
Salt,
Ogiri-ofe
Palm oil and stock fish
Method
- Firstly, pluck the ujuju leave.
- Secondly, parboil ujuju leave with salt, mash and keep aside from the parboil water
- Thirdly, cut the meat to size – season and boil.
- After that, when the meat is almost ready, add your washed fish, stock fish, snail and then, cover the pot.
- Then, add your pepper, crayfish, onion, mushroom, salt, for taste-add Maggi, ogiri-ofe, palm oil and cover for ten minutes.
- Lastly, add the mashed ujuju leave and stir, then allow boiling for seven minutes. Then, your soup is ready!
Enjoy this African pride with (Nni Akasi) pounded cocoyam mixed with fufu, fufu, or any swallow of choice.
