Vegetable soups are a staple in Nigerian cuisine, and there are so many different types to choose from when you cook a delicacy. There’s efo riro, edikang ikong, and so many others. Vegetable soups can be eaten with a variety of “swallows”, like pounded yam, eba, amala, starch, etc. In this blog post, we’ll be introducing you to a delicious Ugu and Waterleaf soup that will leave you licking your fingers after the meal.


Goat meat




1 cup palm oil

1 medium onion

8 scotch bonnets

2 cups periwinkle

1 ½ cups ground crayfish

4 seasoning cubes

Salt to taste

750g ugwu

900g waterleaf

Ugwu and Waterleaf Soup – Directions

  • Wash meat and stockfish, put in a pot with some water to just cover the meat, season with salt and seasoning cube, boil till a fork can pass through.
  • Soak dry fish in boiling hot water for 2 minutes, drain and rinse well with cold water. Add to the boiling meat and cook till meat is tender. The stock should be about 2 to 3 cups if it is more take out some and preserve.
  • Clean snail, season with little salt and boil till a fork can barely pass through. Set aside (Snail should not be cooked till it is soft and floppy, it should still have a discernible crunch).
  • To the cooked meat with 2 or 3 cups of stock, add palm oil, onions and pepper, cook for 5 minutes.
  • Add, periwinkle, 1/2 cup of crayfish and seasoning cubes. Stir and taste, add salt.
  • Cook for 10 minutes until palm oil loses its raw taste.
  • Add waterleaf, ugu, and cooked snails, stir and cover, cook for 3 minutes.

This soup is easy to cook and takes little to no time to get done. Enjoy this as a side to your midday meal of any swallow or even yam, pasta, fried plantains, and rice.