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Uziza Soup Recipe

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45 min Cook
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  • Uziza soup is a flavorful Nigerian dish made from uziza leaves and seeds, giving it a distinct peppery taste. Combined with assorted meats, smoked fish, and a rich blend of spices like crayfish and locust beans, this soup offers a bold and hearty meal. Perfect when served with traditional sides like pounded yam or fufu, Uziza soup is a delicious way to experience the authentic flavors of Nigerian cuisine.

Uziza Soup is a beloved dish from Southern Nigeria, renowned for its deep, earthy flavors and peppery kick. The star of the dish is the uziza plant, known for its fragrant leaves and seeds, which infuse the soup with a distinctive aroma and bold taste. Traditionally enjoyed by the Igbo people, this hearty soup has become a favorite across various Nigerian households, offering a perfect balance of spices, meats, and vegetables.

Uziza leaves, often compared to black pepper, bring a natural spiciness to the soup, while the ground uziza seeds add an extra layer of depth and warmth. Combined with assorted meats—such as goat, beef, or even chicken—and optional additions like smoked fish or stockfish, Uziza Soup becomes a wholesome, protein-rich meal. Crayfish and locust beans (ogiri or iru) further elevate the soup, adding umami-rich flavors that take the dish to another level.

This soup is not only flavorful but also highly nutritious. It’s packed with essential vitamins and minerals from the uziza leaves, meats, and vegetables, making it a filling and satisfying meal. Whether you’re looking for a comforting family dish or wanting to explore the traditional tastes of Nigeria, Uziza Soup is a fantastic choice. Best served with pounded yam, fufu, or eba, this recipe promises to bring joy and warmth to your table.

Experience the rich, spicy, and aromatic journey of Uziza Soup—a truly authentic taste of Nigerian cuisine!

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A Hearty Nigerian Classic Packed with Rich, Spicy Goodness

A Hearty Nigerian Classic Packed with Rich, Spicy Goodness

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Uziza soup is a flavorful Nigerian dish made from uziza leaves and seeds, giving it a distinct peppery taste. Combined with assorted meats, smoked fish, and a rich blend of spices like crayfish and locust beans, this soup offers a bold and hearty meal. Perfect when served with traditional sides like pounded yam or fufu, Uziza soup is a delicious way to experience the authentic flavors of Nigerian cuisine.
prep time
20 min
cooking time
45 min
servings
4-6
total time
45 min

Equipment

  • Large cooking pot

  • Wooden spoon (for stirring)

  • Chopping board (for cutting meats and uziza leaves)

  • Knife

  • Blender or grinder (for uziza seeds and crayfish)

  • Measuring spoons and cups

  • Ladle (for serving)

Ingredients

  • 1 bunch of Uziza leaves (fresh or dried), chopped

  • 1 tablespoon of Uziza seeds (ground)

  • 500g assorted meats (beef, goat meat, or a mix)

  • 1 smoked fish or stockfish (optional)

  • 1 cup crayfish (ground)

  • 2 tablespoons palm oil

  • 2 tablespoons ground pepper or fresh Scotch bonnet (ata rodo)

  • 1 large onion (chopped)

  • 1 teaspoon of locust beans (ogiri or iru)

  • 3 bouillon cubes or seasoning to taste

  • Salt to taste

  • Water

Instructions

1

Instructions for preparing Uziza Soup:

Prepare the Meats: In a large pot, add your assorted meats, onions, and seasoning cubes. Add enough water to cover the meats and bring to a boil. Simmer for 30 minutes or until the meat is tender. Add Fish: If you're using smoked fish or stockfish, add it to the pot and cook for an additional 10 minutes to infuse the flavor. Add Uziza Seeds & Pepper: Stir in the ground uziza seeds, ground pepper, and crayfish. Let it cook for 5 minutes, allowing the flavors to blend together. Add Palm Oil & Locust Beans: Pour in the palm oil and locust beans (ogiri or iru), and stir well. Let the soup simmer for another 5-7 minutes. Add Uziza Leaves: Finally, add the chopped uziza leaves. Cook for 3-5 minutes or until the leaves soften. Adjust seasoning with salt and more pepper if needed. Serve: Serve the Uziza soup hot with your favorite side—pounded yam, fufu, or eba.
2

Tips for the Perfect Uziza Soup:

For a spicier kick, increase the amount of ground pepper or Scotch bonnet. Fresh Uziza leaves give the best flavor, but dried leaves work just as well if that’s what you have. Don’t skip the crayfish—it adds depth and enhances the richness of the soup.

Notes

Adjust the Spice Level: Uziza seeds have a natural peppery taste, so adjust the amount of ground pepper or Scotch bonnet to suit your spice preference. Fresh vs. Dried Uziza Leaves: Fresh uziza leaves provide a more vibrant flavor, but dried leaves can be used if fresh ones aren't available. Meat Selection: Feel free to mix and match your choice of meats—goat, beef, or even chicken work well in this soup. Thickening Option: For a thicker consistency, you can add a small amount of cocoyam paste or egusi (ground melon seeds). Serving Suggestions: Uziza soup pairs wonderfully with starchy sides like pounded yam, fufu, or eba for a complete meal.
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