Egburegbu Soup

Our weekend menu for this edition features Egburegbu soup. It is one of the Nigerian dishes, popularly patronised by the Ibos.
Egburegbu soup is usually prepared with pumpkin leaf (ugu) kpomo (cow skin), dry fish (mangala), palm oil, onions, seasoning cube, salt, fresh pepper, potash (Akanwu), stockfish/smoked fish and crayfish.
For a delicious egburegbu soup, start by washing the pumpkin leaves thoroughly to get rid of sand. Put a little quantity of water in a pot, add the quantity of potash you need and allow to boil. Add the washed pumpkin leaves and close the pot for about 5 minutes.
Turn with cooking spoon to ensure it is soft, then bring it down and cut into pieces. Cut the kpomo, stock/smoked fish into tiny pieces and boil. Then hit oil in the pot, add sliced onion, salt and pepper to taste, add the boiled kpomo, crayfish and fish. Cook for about 10 minutes. Add the cut pumpkin leaves, cook for about 5 minutes and bring it down.
Serve with fufu or eba. This is good enough for the family and your visitors this weekend. A trial will convince you.
Courtesy of John E (Latest Cookery and Productive Book).