Nigerian Waterleaf and Pumpkin Leaf Soup with Assorted Meats

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A beloved Cross River State specialty from the Efik and Ibibio peoples, this hearty Nigerian soup combines two leafy greens — waterleaf and pumpkin leaves — with richly boiled meats, dried fish, and red palm oil for a deeply savory, lightly peppery dish traditionally eaten with fufu or pounded yam.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 8 gCarbs
• 3 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the proteins and stock

• 600 g assorted meats (beef chunks, tripe, and cow foot), cleaned and cut
• 200 g smoked dried fish, deboned
• 1 piece stockfish (about 80 g), soaked and broken
• 1/2 cup periwinkle, rinsed
• 3 tablespoons ground crayfish
• 1 large onion, quartered
• 2 bay leaves
• Water to cover

For the greens

• 4 cups fresh pumpkin leaves (ugu), washed and finely shredded
• 3 cups waterleaf, washed and chopped

For the soup base

• 1/2 cup red palm oil
• 1 medium red onion, finely chopped
• 2-3 tablespoons ground Cameroon pepper (or to taste)
• 2 Maggi or Knorr seasoning cubes
• 1 teaspoon salt, plus more to taste

Directions

1. Place the assorted meats, quartered onion, and bay leaves in a large pot, cover with water, and boil for 30-35 minutes until the beef and tripe are very tender and the broth is richly reduced.
2. Add the smoked fish and stockfish to the pot and simmer for 5-7 minutes so they soften and infuse the stock.
3. Stir in the palm oil, chopped red onion, ground pepper, seasoning cubes, salt, and periwinkle; simmer for 3 minutes until the oil floats and turns a deep orange-red.
4. Add the shredded pumpkin leaves, stir well, and cook for 4-5 minutes until wilted but still vivid green.
5. Add the chopped waterleaf and ground crayfish, stir gently, and cook for another 3-4 minutes until the greens have reduced and the soup is thick but not dry; adjust seasoning with salt.
6. Remove from heat, taste, and let rest 2 minutes so the palm oil rises to a glossy layer on top.
7. Serve hot in deep bowls alongside pounded yam, eba, fufu, or garri for dipping.

Cook’s Notes

• Pre-boil the assorted meats with a sliced onion, thyme, and a stock cube for extra tenderness and flavor before adding to the soup.
• Do not overcook the greens — pumpkin leaves should stay bright green and waterleaf should just wilt to preserve their nutrients and color.
• Adjust the palm oil quantity up or down depending on how rich and red you want the finished broth.
• Traditional versions sometimes include a small handful of dried bitterleaf for an authentic earthy undertone — add during the last 2 minutes if desired.
• Always serve with a starchy swallow like pounded yam, eba, or fufu to soak up the flavorful palm-oil broth.

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