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Gbure Soup

Also known as Gbure Soup (Waterleaf Soup — Vegetarian)

Vegetarian Gbure Soup celebrates waterleaf — one of the most widely available and nutritionally rich leafy vegetables in Nigeria — in a purely plant-based preparation. Waterleaf (Talinum triangulare) has a naturally high water content and mild, slightly succulent flavour that pairs beautifully with palm oil, crayfish and peppers.

Gbure Soup, Nigerian cooking

Ingredients

  • 7 to 8 big handfuls of fresh waterleaf (Talinum triangulare), washed and chopped
  • 2 cooking spoons of palm oil
  • 3 big handfuls of ground dried crayfish
  • 2 Tatashe (red bell peppers), blended
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 1 big handful of stockfish, soaked and shredded — optional for non-strict vegetarian
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Preparing the Waterleaf. Wash the waterleaf very thoroughly in several changes of cold water — it can carry sand. Squeeze some of the excess water out. Chop roughly. Set aside.

  2. 02

    Building the Base. Heat 2 cooking spoons of palm oil in a wide pot over medium heat. Add sliced onion and fry 2 minutes. Add blended Tatashe and Atarodo. Fry for 8 minutes. Add ground crayfish, stockfish if using, seasoning cubes and salt.

  3. 03

    Adding the Waterleaf. Add the waterleaf to the pot. Stir through. The waterleaf will release a large amount of water as it cooks down — this provides the soup's liquid base. No additional water is needed. Cook for 10 minutes on medium heat, stirring occasionally. The soup should be well-seasoned, vibrant and slightly thick from the waterleaf. Taste and adjust.

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