Corchorus soup is highly rich in vitamins and nutrition.
This soup is eaten in the cuisine of diverse countries.
The middle east and North Africans refer to the leaves as malukhiyah.
The West Africans refer to the leaves as crain crain or ewedu.
Indians refer to it as nalta sag, the Thai refer to it as bai po.
It is just a super appetising soup.
Ingredients:
- 1 bunch of coschorus leaves
- Assorted meat
- Dried fish and stock fish
- 1 sliced onion bulb
- Pepper to tatse
- 1/2 bunch of lettuce
- 2 stock cubes
- 3 tbsps. red oil
- 1 sliced tomato
Instructions:
- Wash, season and allow meat with stockfish to cook until tender.
- Meanwhile pick, wash and shred both the coschorus and lettuce leaves separately.
- Slightly heat up red oil, then stir in onions to blanch for 2mins.
- Stir in tomatoes, lettuce leaves and allow to fry for 5mins.
- Afterwards add the coschorus leaves and stir together.
- Wash the dried fish with hot water and add into the soup pot.
- Add boiled meat with stockfish, stock cubes, pepper and salt to taste.
- Cover pot and allow to simmer for 4mins.
- Bring down from heat and serve warm with either pounded yam or fufu.
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