This is a delicious vegetable soup very popular in Southwest Nigeria among the Yoruba tribe.
Shoko – Celosia Argentia (A leafy vegetables very popular in Southwest Nigeria)
Assorted Meat 1 kg
6 Peppers (Tatashe or Bell pepper)
6 Fresh Tomatoes
1 large Onions
1 cup ground cray fish
1/2 handful of iru (locust beans)
2 medium size smoked fish
4 tbsp of Palm oil
2 knoor cubes
Salt to taste
Wash up the Shoko thoroughly, making sure there are no sand residue.
Boil a pot of water, soak the Shoko in the boiled water, cover and set aside.
Wash pepper, tomatoes and half of the onion. Combine all three in a blender and process, set aside.
Wash the meat thoroughly with water, boil in about 2 cups of water seasoning with 1/4 of the onion, salt and a cube of knoor. Allow to cook until tender and soft.
If the stock fish is had boil separately until soft.
Wash up the smoked fish and set aside. De bone if necessary.
Place a pot on fire, add 4 table spoon of Palm oil, remaining 1/4 onion chopped up, and a dash of salt.
(When you put the onions, salt and Palm oil in a hot pot at the same time, it prevents bleaching of the Palm oil by the heat. The nutrients in the palm oil is in the red color).
Allow to cook for about 5 minutes, while turning it to prevent it from being burnt.
Add the processed pepper, tomatoes and onions. Allow to cook for 15 minutes.
Add the per boiled meat and stock fish, smoked fish, cray fish and iru. Stir all together and allow to simmer for 5 minutes.
Drain water from the soaked Shoko, press on chopped board to remove extra water and cut up with kitchen knife. Add to the simmering source, turn the vegetables into the source and allow to cook under low heat for 3-5 minutes. Add required salt to taste. Bravo! Your delicious vegetable soup is ready.
Enjoy this soup with Rice (brown rice/Ofada rice) Amala, Semolina or Pounded yam.
Remember small potions is the key.
This soup serves 8 people.
Please note that if you are cooking this soup with Spinach, you do not have to soak the vegetables in hot water. Just wash the Spinach thoroughly and add to the simmering source.