Vegetable Soup

Ingredients

• 6 big handfuls of fresh shoko leaves (Celosia argentea / Yoruba spinach) or regular fresh spinach
• 2 big handfuls of fresh waterleaf — optional, for extra volume
• 3 cooking spoons of palm oil
• 3 big Tatashe (red bell peppers), blended
• 3 Atarodo (hot chilli peppers), blended
• 1 big onion, sliced
• 3 big handfuls of ground dried crayfish
• 1 big handful of stockfish, soaked and shredded — optional
• 1 big handful of smoked fish, soaked and deboned — optional
• 3 seasoning cubes (Knorr), crushed
• Salt to taste
• 2 glasses of water

Method

1. 01

   Frying the Pepper Base. Heat 3 cooking spoons of palm oil in a wide pot over medium heat. Add the sliced onion and fry for 2 minutes. Add blended Tatashe and Atarodo. Fry for 12 to 15 minutes, stirring regularly, until well-cooked and oil floats on top.

2. 02

   Adding the Optional Fish. If using stockfish and smoked fish, add them now along with the ground crayfish, seasoning cubes and salt. Add 2 glasses of water. Stir and bring to a simmer. Cook for 8 minutes.

3. 03

   Adding Waterleaf First. If using waterleaf, add it first and stir through. Cook for 3 minutes — waterleaf cooks faster than shoko.

4. 04

   Adding the Shoko. Add the washed and chopped shoko or spinach. Stir through vigorously. Cook for just 5 to 7 minutes until the leaves are wilted and well-incorporated into the sauce but still vibrant and slightly textured. Do not overcook. Taste and adjust all seasonings. Serve immediately.

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• Fried Rice60 min
• Coconut Rice45 min
• Ofada Rice with Ayamase Sauce75 min
• Concoction Rice45 min
• Rice and Beans60 min