Today’s Kitchen Holy Ghost Soup Ukazi/Bitte Leaf

Holy Ghost soup is a fresh fish soup that calms the nerves. It is sweet and stress free. It lifts you and helps one to think positively.

Ingredients

Fresh fish, fresh prawns or fresh cray fish

Fresh pepper

Periwinkles, Ngolo, mgbe (sea foods)

Snails (Depending on choice)

Palm oil

Onions

Ukazi leaf

Bitter leaf

Soup thickener

It can be cocoya, offor or achi depending on choice

Water

Seasoning-magi cube, knorr cubes

Salt

Method

Scale off fresh fish properly, cut into desirable size and wash properly and keep. Better still, you can steam with a little onion, a pinch of salt and a knorr cube and keep. Grind onion and fresh pepper and keep. Wash bitter leaf to remove bitterness. Pound ukazi very well and keep also. Wash the snails with alom to remove slimy substance if you are also using snails.

Put pot on fire, add enough water and allow to boil. Add a little oil, allow to boil together, wash periwinkle and the other sea foods and keep. If you may use melon (Egusi), dissolve and pour into pot and stir together. Allow to cook for about five minutes, put the snails and the grind onions with fresh pepper cover pot and allow to cook for seven minutes. Later put the thickener and fresh prawns or fresh cray fish.

Add some magi cubes and knorr cubes for taste. Put the periwinkles with other sea foods and cover pot, allow to cook for five minutes. Put the steamed fresh fish. Be careful in order not to scatter the fish while stirring. Allow to boil together. Add the bitter leaf and finally the ukazi leaf, stir sparingly and add a little pinch of salt.

Bring down

Serve with garri, fufu semo vita, pounded yam, plaintain flour, depending on choice.

Delicious indeed.

Try the Holy Ghost soup you will be glad you did, it refreshes the body and lifts your soul above board.

Julie Jumbo