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Gbure Soup

Also known as Gbure Soup (Waterleaf Soup)

Gbure Soup is a simple, wholesome, economical everyday soup of the Yoruba people made from waterleaf — a soft, succulent, widely available African leafy vegetable (Talinum triangulare) known in some areas as Lagos bologi or winter purslane. Waterleaf has a naturally high water content and mild flavour that makes it an accessible and quick-cooking leafy green.

Gbure Soup, Nigerian cooking

Ingredients

  • 6 big handfuls of fresh waterleaf (Talinum triangulare / gbure), washed and roughly chopped
  • 2 cooking spoons of palm oil
  • 2 big handfuls of ground crayfish
  • 1 big handful of smoked fish (panla), soaked and deboned
  • 1 big handful of stockfish, soaked and shredded
  • 2 to 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Stock or water as needed

Method

  1. 01

    Preparing the Waterleaf. Wash the waterleaf thoroughly in several changes of water. The leaves have a very high water content — squeeze out some of the excess water after washing. Roughly chop or tear into manageable pieces.

  2. 02

    Building the Soup Base. Heat 2 cooking spoons of palm oil in a pot over medium heat. Add the sliced onion and fry for 2 minutes. Add the blended Atarodo and fry for 5 minutes.

  3. 03

    Adding Protein. Add the soaked stockfish and deboned smoked fish. Add ground crayfish, crushed seasoning cubes and salt. Add a glass of water or stock. Stir well and cook for 8 minutes.

  4. 04

    Adding the Waterleaf. Add the chopped waterleaf to the pot. Stir through. The leaves will release a significant amount of water as they cook — this is normal and will provide the liquid base for the soup. Cook for 8 to 10 minutes, stirring occasionally, until the leaves are wilted and fully incorporated into the soup. Taste and adjust all seasonings.

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