Hello lovers of food. Happy amazing Sunday. It another day of carving for ugu and uzizza soup.
I had been craving for a pot ugu and uziza soup all day, and finally, I had all the ingredients ready. I gathered my ugu leaves, uziza leaves, stock fish, Kanada Dry ice fish, fresh fish, palm oil, seasoning cubes, salt, pepper, and onions.
I started by washing the ugu and uziza leaves, then set them aside. Next, I chopped the onions and heated some palm oil in a large pot. I added the chopped onions and sautéed them until they were soft and fragrant.
Then, I added the stock fish, Kanada Dry ice fish, and fresh fish, stirring well to coat them with the palm oil and onions. I seasoned with some salt, pepper, and seasoning cubes, and let it simmer for about 20 minutes.
After that, I added the chopped ugu and uziza leaves, stirring gently to combine. I let it cook for another 10-15 minutes, allowing the flavors to meld together.
Finally, my delicious ugu and uziza soup was ready! The aroma wafting from the pot was irresistible. I served it hot with some warm fufu, and it was absolute heaven. The combination of the tender fish, flavorful palm oil, and slightly bitter ugu and uziza leaves was pure perfection. I savored every spoonful, feeling satisfied and content. It was the perfect meal to end the day 😋
