Ujuju Soup: A Delicacy from Agbor, Delta State

Ujuju soup is a traditional dish enjoyed by the Agbor people of Delta State, Nigeria. It is a lesser-known but highly nutritious soup made from **Ujuju leaves**, a type of wild vegetable rich in vitamins and minerals. This soup is commonly prepared with a variety of proteins, including fish, meat, and sometimes snails, depending on personal preference and availability.  

Ingredients

- Ujuju leaves (finely chopped)  

- Palm oil  

- Crayfish (ground)  

- Smoked or dried fish  

- Stockfish (optional)  

- Meat (goat meat, beef, or chicken)  

- Periwinkle (optional)  

- Pepper (ground or blended)  

- Onions (optional)  

- Seasoning cubes  

- Salt to taste  

Preparation Steps  

1. Wash and cook the meat and fish – Boil your choice of protein with seasoning until tender.  

2. Add palm oil – Once the meat is soft, add a generous amount of palm oil to the pot.  

3. Incorporate crayfish and pepper – Stir in ground crayfish and pepper for flavor.  

4. Introduce the Ujuju leaves – Add the finely chopped Ujuju leaves and let the soup simmer.  

5. Final seasoning – Adjust salt and seasoning cubes to taste.  

6. Serve – Enjoy with starch, pounded yam, fufu, or eba.  

Why You Should Try Ujuju Soup

- Highly nutritious– Rich in vitamins and minerals from the Ujuju leaves.  

- Delicious and unique – Offers a distinct taste compared to other Nigerian soups.  

- Cultural heritage – A proud delicacy of the Agbor people, keeping tradition alive.  

If you ever visit Delta State, especially Agbor, be sure to try Ujuju soup for a taste of authentic local cuisine!