After washing all the loads of clothes, I was famished. Then, I walked into my kitchen hoping to see what to eat, and graciously, I had some bread and groundnuts left. I took that, and I was able to think straight.
Coming to Bauchi, I noticed they love veggies, and I decided to try using this green leafy vegetable for soup. I hadn't done that before, but I heard about it from my colleagues at work.
I went to the market and bought the green leaf. It was fresh, and I needed just something as fresh as that knowing it would give me a delicious meal, and that was how my trying green vegetable soup began.
Since it was a vegetable just like any other, I used the method I usually use when making my "vegetable soup." I couldn't achieve this without other ingredients. So, for the ingredients, I used:
Meat
Shombo
Crayfish
Stock fish
Seasoning cube
Salt
Palm oil
THE STEP BY STEP PROCESS OF HOW I PREPARED IT
With everything available, I began the process. I love using Shombo to cook because it adds a reddish color to food and is not peppery. You can see it looking plentiful in my pot, but the end result was moderate.
I steamed the meat with my ingredients and added a small quantity of water since it was a vegetable. I was inhaling an inviting aroma as I watched all my ingredients dance in the pot.
I plucked the green leaf off its stem, washed, and shredded it into tiny pieces. After the meat had boiled properly, I added the leaf into the pot and stirred.
The green color wilted, and by then, the aroma was already filling the air. I tasted my soup and shook my head, my adventure was going well.
The last magical ingredient that transformed the color, bringing out two color combinations, green and red was my palm oil. I covered it and allowed it to cook. I tasted it, and I was proud of what I was able to come up with. It was delicious, and I'm in love with making the soup over and over again. It's a nice thing that leafy vegetables are affordable here.
Without wasting time, I boiled hot water and made my eba. I scooped some into a plate, with my eba by the side, and devoured it like it was my reward for running a marathon. Right now, I'm very full, and I feel like I have been cheating myself by cooking lighter meals all this while. Maybe next Sunday will still be soup, but this time, another recipe.
I would love to know how your Sunday has been for you. Thanks for reading this far; you are indeed a treasure, and I love you. Do have a blessed day and a beautiful new week.
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What's shombo? Not sure in familiar with that name 🥲 is it a leaf name or just an ingredient you add to the soup?
The soup looks really good, I love any meal with veggies so I'm very sure I'll enjoy this one if I try it out.
Aplogies for my late response and the confusion with the name Shombo. Shombo is actually a type of pepper.
It's long, red, just like Tatashe but smaller in size. It's seen mostly here in North. it's often used to add little hotness and reddish colour to meals. I enjoy it in dishes like vegetable soups, spag, noddles when i don't want my food peppery but just a little bit of hotness.
Oh I do know it, it's a good ingredients in meals.
I haven't seen this before.
It looks really delicious too.
Definitely worth trying out.
Pardon my late reply please, I think Green leaf is in other states in Nigeria but more rampant in North. It's here I found out it can be use to cook soup and even stew. I decided to give the soup version a try and i enjoyed it.
Wow. That is wonderful.