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Crayfish and Pawpaw Leaf Soup

Also known as Crayfish and Pawpaw Leaf Soup (Anti-Malarial)

Crayfish and Pawpaw Leaf Soup is a therapeutic preparation rooted in the deep knowledge of Nigerian traditional medicine regarding the medicinal properties of pawpaw (Carica papaya) leaves. Pawpaw leaves contain acetogenins, flavonoids, alkaloids and phenolic compounds that have been extensively studied for anti-malarial, anti-parasitic and immune-boosting properties — pawpaw leaf tea and extract are among the most widely used natural malaria treatments across West Africa.

Crayfish and Pawpaw Leaf Soup, Nigerian cooking

Ingredients

  • 3 big handfuls of fresh young pawpaw leaves (small, tender leaves only — old leaves are too bitter)
  • 4 big handfuls of ground dried crayfish — the primary protein and flavour
  • 1 big handful of smoked fish, soaked and deboned
  • Half a medium chicken — optional
  • 2 cooking spoons of palm oil
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 1 teaspoon of ground uziza seeds
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 4 glasses of water

Method

  1. 01

    Preparing the Pawpaw Leaves. Wash the fresh young pawpaw leaves thoroughly. The leaves are very bitter — do not reduce this bitterness further by blanching. The bitterness contains the medicine. Roughly tear or chop the leaves.

  2. 02

    Building the Therapeutic Soup Base. Heat palm oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended Atarodo and fry 5 minutes. Add cooked chicken if using. Add ground crayfish, smoked fish, uziza seeds, seasoning cubes and salt. Add 4 glasses of water. Bring to a vigorous simmer. Cook 10 minutes.

  3. 03

    Adding the Pawpaw Leaves. Add the torn pawpaw leaves to the simmering broth. Stir through. Cook for 12 to 15 minutes on medium heat. The soup will taste distinctly bitter from the pawpaw — this is the medicine and should not be reduced. The seasoning should balance the bitterness to an acceptable, medicinal flavour.

  4. 04

    Serving. Serve hot. The soup will be green and intensely flavoured with the bitter-herbal quality of the pawpaw leaves clearly present.

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