This is a very delicious and nutritous soup,even more nutritous than Efo Riro and guess what ,it is very easy to prepare.Ugu soup is very common among the Igbos but its a dish that is loved by all tribes.Here is the method for preparing your delicious Ugu Soup.
INGREDIENTS
2 lbs. assorted meats
1 medium onion
2 cups stock
Hot pepper or chiles, ground, to taste
4 snails, prepackaged
Lemon or lime juice
1 lb. smoked, dried fish
1 lb. stockfish, soaked overnight
1 lb. periwinkles, prepackaged
8 oz. whole dry prawns
8 oz. ground crayfish
3 lb. fresh ugu leaves, or 6 packs of dried ugu leaves
2 1b. fresh waterleaf
Palm oil, optional
Salt, to taste



DIRECTIONS
Wash the assorted meats well under running water, and place the meats in a large soup or stew pot. Meats used in Nigerian vegetable soup include oxtail, beef, trip, goat and chicken.

Add the medium onion and stock to the pot. Add the ground chillies or hot pepper to taste, if you desire, and cook the mixture over a medium heat for 30 minutes.

Rinse the prepackaged snails and periwinkles well in cool, running water.

Rinse the smoked dried fish well under running water, and place them in salt water for about 5 minutes to loosen dirt and kill insects. Rinse with cold water.

Clean the other seafood ingredients by washing them under running water.

Add the seafood ingredients to the pot, and cook on the stove over medium heat for 10 minutes. Add more stock to the pot if necessary.

Rinse the ugu and waterleaf well, and use a knife to cut the leaves into thin strips.

Add the ugu leaves and the waterleaf to the pot, stir to mix thoroughly, and allow the ingredients to simmer for 15 minutes.

Add the crayfish, stir to mix the ingredients, and simmer for 10 minutes. If desired, add salt to taste and a few tablespoons of palm oil to the pot.

Remove the pot from the heat, and serve