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Mgbam Soup

Also known as Mgbam Soup (Crayfish Leaf Soup)

Ofe Mgbam is a relatively little-known but deeply traditional Igbo soup made from the mgbam leaf — a wild leafy vegetable harvested from the forest floors and farmlands of Abia and Imo States. The mgbam leaf (similar in character to wild spinach) has a distinctive earthy, slightly tangy flavour that makes this soup unique.

Mgbam Soup, Nigerian cooking

Ingredients

  • 5 to 6 big handfuls of mgbam leaves (or substitute with fresh tete/amaranth leaves), washed
  • A big handful of beef or chicken, cooked
  • 2 big handfuls of stockfish, soaked
  • 1 big handful of smoked fish, soaked and deboned
  • 2 cooking spoons of red palm oil
  • 3 big handfuls of ground crayfish
  • 3 Atarodo (hot chilli peppers), blended
  • 1 tablespoon of ogiri
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Meat. Season and cook meat in water with onion, salt and seasoning cube for 25 minutes. Add stockfish for the last 10 minutes. Reserve stock.

  2. 02

    Building the Soup. Heat palm oil in a pot. Add ogiri and fry 1 minute. Add blended Atarodo and fry 5 minutes. Add reserved stock, ground crayfish, cooked meat, stockfish and smoked fish. Season with remaining seasoning cubes and salt. Simmer 10 minutes.

  3. 03

    Adding the Leaves. Add the washed mgbam (or substitute) leaves. Stir through. Cook for 10 minutes until the leaves are fully wilted and tender. Taste and adjust all seasonings. Serve hot.

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