Simple Nigerian Vegetable soup
One of my best Nigerian delicacy
Servings Prep Time
5people 30minutes
Cook Time
16 minutes
Servings Prep Time
5people 30minutes
Cook Time
16 minutes
  1. If you are using stock fish, do soak it overnight (depending on how hard the stock fish it) Remove bones from dry fish and wash properly (put aside: this can be done on the day of cooking) Get your vegetable ready, wash and cut ( my mum always cut it last to keep the juice locked in lol) Put your vegetables in separate bowls Sieve out water from water leaves or spinach
  2. Cook your meat until its semi tender then add your dry and stock fish (make sure to add some seasoning to give the meat some stock cube).
  3. Remember this soup requires little water so make sure the stock from the meat is cooked down before adding other stuffs.
  4. When the meat and fish are properly done, check if it needs little water then add oil (which is optional, I make mine without oil), allow it to cook well, like 10 mins then add onions and crayfish allow to simmer for more 3 mins ( I like my onions a bit crunchy). Taste then add salt and pepper, cover the pot and cook on medium heat for 2 mins
  5. If you are using water leaves (or spinach) and pumpkin vegetable, add the water leave first and allow to cook for 2 mins before adding the pumpkin veg, this is because water leave naturally contains a lot of water.
  6. Add the pumpkin vegetable and cook for 1 minute and put it down (make sure you don’t cook out the green in it)
Recipe Notes


You can use only spinach
You can use only pumpkin vegetable
But you can combine spinach and pumpkin vegetable together or water leaves with pumpkin vegetable
If you are using just one vegetable, add and allow to cook for 30 sec and ready to eat.
Eat with sweet potatoes, yam, rice, oatmeal fufu……………the list goes on