Pumpkin Leaf (Ugu) Soup

Finishing up pumpkin leaves with meat in a peanut sauce.

Smoked meat and fish with ugu leaves in a groundnut sauce tastes so sensational. Pair this creamy, saucy veg with fufu, plantains, or rice for a completely appetizing meal.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 448kcal

Author Imma

Ingredients

8 ounces (225g) groundnuts or skinless peanuts (about 1 cup)
1 pound (450g) fresh pumpkin leaves or spinach (or more)
boiling and ice water for blanching
¾ pound (350g) assorted meat (beef, smoked turkey, etc.)
¼ pound (120g) stockfish (see notes)
1 medium onion, coarsely chopped (for the broth)
salt to taste
1 tablespoon (15ml) cooking oil
1 large onion, sliced and divided
4 cloves garlic
2 tomatoes, chopped
½ cup (31g) ground crayfish
1 tablespoon (15g) Maggi or bouillon (optional)
salt and pepper to taste

Instructions

Boil peanuts for about 10 minutes in a saucepan. Let them cool.
Bring a pot of lightly salted water to a boil. Strip the tough fibers from the pumpkin leaf stalks, chop the stalks and leaves into thin strips, and blanch them for 2-3 minutes. Remove them from the boiling water, place them in ice water, drain (squeezing out excess water), and set aside.
In a large pot, season the meat with salt, Maggi, and a chopped onion, cover with water, and boil until the meat is tender. How long it takes depends on the cut of meat.
Meanwhile, make fish stock by simmering the stockfish in water to barely cover for 3-10 minutes. Drain, reserving the broth.
Remove the meat from the broth and set it aside. Add the fish broth to the meat broth, and use about 3 cups for the sauce. Reserve the rest for another recipe (or freeze it for later).
Blend or pulse groundnuts (or peanuts), half of the sliced onion, and the garlic in a food processor or blender into a fine consistency. Use water to facilitate the blending.
Heat oil in a large saucepan over medium heat. Add the rest of the sliced onion, sweat it for about 2 minutes, followed by tomatoes, crayfish, and the stock. Simmer for 5 more minutes, adding stock as needed.
Pour the peanut mixture into the pot and simmer for 10 minutes, stirring frequently to prevent burning, adding stock as needed. Season to taste with salt and Maggi. Go slow because you might want to add more later.
Add the pumpkin leaves or spinach to the pot. Stir and simmer for several minutes more. Adjust for seasonings and the soup’s thickness.
Stir for a few minutes and serve hot with any of the sides mentioned above.

Notes

If using fresh pumpkin leaves, slice the leaves and soft stems. Discard the hard stems.
If using dried ugu leaves, soak them for 25-30 minutes before making the soup.
You can skip blanching if using frozen leaves.
Stockfish is dried, unsalted fish with a pleasant smoky flavor from the drying process. If you can only get salted dried fish, reduce the amount of salt in the recipe.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition