EFORIRO (VEGETABLE SOUP) 

**INGREDIENTS:

_Big bowl Waterleaves

_1 KG or 35 Ounce of Goat meat

_1 cup crayfish

_6 scotch bonnet peppers

_400 ml Palm oil

_Big bowl ugu leaves fluted pumpkin

_Roasted mackerel

_2 seasoning cubes

_Salt to taste.

**HOW TO COOK VEGETABLE SOUP:

_Thinly the slice the waterleaves and fluted pumpkin (ugu leaves)

_Wash the ugu leaves before slicing it.

_Slice the water leaves then wash it.

_Allow them to strain seperately using a sieve to remove excess water

_Clean and wash the roasted fish, pound your crayfish/peppers.

_Season the meat and let it cook till it becomes tender.

_Add the washed roasted fish to the boiling meat, let them boil together till the water dries.

_To the meat/fish on heat, add palm oil (400ml)

_The vegetables should be added, the water leaves should come first.

_After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally.Keep stirring.

_Add the pounded crayfish and peppers.

_Add salt to your taste.

_Ugu leaves should follow at this point (fluted pumpkin)

_Stir and allow the soup to simmer for 2 minutes, stir and serve.