Nigerian Green Soup with Ugu and Spinach

Nigerian green soup is a leafy, peppery soup made with greens such as ugu, spinach, and waterleaf, often seasoned with palm oil and fermented locust beans. This meatless version uses egusi for a gently nutty body and is served with a Nigerian swallow, rice, or another simple starch; family and regional versions vary in their greens and seasonings.

Ingredients

1/3 cup (80 ml) red palm oil
1 medium yellow or red onion, finely chopped, about 1 cup (150 g)
1 red bell pepper, seeded and chopped, about 1 cup (150 g)
1 small Scotch bonnet pepper, seeded for less heat if desired, about 10 g
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 tablespoon (6 g) finely grated fresh ginger
1 tablespoon (12 g) iru, also called fermented locust beans; or 1 teaspoon (5 g) white miso as a substitute
1/2 cup (60 g) ground egusi, or ground melon seeds
3 cups (710 ml) low-sodium vegetable stock
4 cups (about 180 g) chopped waterleaf, thick stems removed
8 cups (about 200 g) chopped ugu, or fluted pumpkin leaves
4 cups (120 g) baby spinach, roughly chopped
1 teaspoon (6 g) fine salt, plus more to taste
1/2 teaspoon (1 g) ground black pepper
1/2 cup (120 ml) water, only if needed to loosen the soup

Instructions

Wash and prepare the leaves. Sort through the waterleaf, ugu, and spinach, discarding damaged leaves and tough stems. Wash them in several changes of cool water until no grit remains, then drain well. Chop the ugu and waterleaf into bite-size pieces and roughly chop the spinach. If the leaves are wet when they go into the pot, they can dilute the seasoning, so shake or spin off as much water as practical. Measure and prepare the remaining ingredients before heating the oil.
Soften the aromatics. Set a large, heavy pot over medium heat and add the palm oil. Warm it for about 1 minute; it should shimmer but should not smoke. Add the onion, bell pepper, Scotch bonnet, garlic, and ginger. Cook for 5 to 6 minutes, stirring often, until the onion softens and the pepper smells fragrant. Keep the heat moderate so the garlic does not brown or turn bitter. Stir in the iru and cook for 30 seconds to distribute its savory, fermented flavor.
Toast the egusi. Sprinkle in the ground egusi and stir well so it is coated with the seasoned oil. Cook for 2 to 3 minutes, stirring continuously. The mixture will look thick and slightly sandy rather than like a smooth paste. This short cooking step deepens the seeds’ nutty taste; do not leave them unattended, because ground seeds can catch on the bottom of the pot.
Make the soup base. Pour in the vegetable stock gradually while stirring to break up any clumps of egusi. Add the salt and black pepper. Bring the mixture to a gentle simmer, then cook uncovered for 6 to 8 minutes, stirring once or twice. The egusi should thicken the broth modestly, but the soup should still be loose enough to scoop. If it becomes very thick, stir in some or all of the measured water.
Cook the waterleaf. Add the chopped waterleaf and stir it into the hot base. Simmer for 3 minutes, uncovered. Waterleaf softens quickly and releases moisture, so wait until it has wilted before deciding whether more water is needed. The soup may look a little thinner at this stage; the remaining greens and egusi will bring it together.
Add the ugu and spinach. Stir in the ugu in two batches if it is bulky. Once it begins to wilt, add the spinach. Cook for 4 to 5 minutes, stirring gently, until all the greens are tender but still visibly green. Avoid boiling the soup hard or cooking it for a long time after the leaves wilt, which can dull their color and make the texture overly soft.
Finish and adjust. Taste a spoonful after the greens have cooked. Add salt or black pepper as needed, and add a splash of water if the soup is thicker than you like. Let it stand off the heat for 2 minutes so the egusi settles into the broth, then serve hot. The flavor should be savory and leafy, with a pleasant palm-oil aroma and heat that suits your pepper choice.

Tips

Use the greens you can find. Ugu is fluted pumpkin leaf, a popular Nigerian soup green that may be sold fresh or frozen at African grocery stores. If it is unavailable, use chopped pumpkin leaves, kale, or Swiss chard. Kale is sturdier and needs a few extra minutes; chard and spinach soften faster. Waterleaf can be replaced with chopped Swiss chard or extra spinach, though the soup will be less juicy and may need a little more stock.
Control the heat in the pepper. Scotch bonnet brings a fruity, direct heat, but its strength varies. Remove the seeds and pale inner ribs for a milder soup, use half a pepper, or leave it out and serve sliced fresh pepper separately. Add a small amount first; you can increase the heat near the end, but it is difficult to take it back out.
Balance substitutions for iru and palm oil. Iru gives the soup a distinctive fermented, savory depth. White miso is a convenient substitute, but it is milder and saltier, so start with the listed amount and adjust the salt after simmering. Red palm oil supplies its characteristic aroma and color; neutral vegetable oil works if necessary, but the result will taste less traditionally rich and look less red.
Keep the leaves from turning limp. Add the tougher ugu before the spinach, and do not simmer for long once both have wilted. If using frozen greens, thaw them and drain excess liquid first; otherwise they can water down the soup and extend the time it takes to return to a simmer.

Serving Suggestions

Serve the soup warm in bowls alongside a Nigerian swallow such as eba, fufu, pounded yam, or amala. These soft, dough-like starches are traditionally pinched off in small portions and used to scoop up the leafy soup. If you are serving a mixed table, offer more than one starch so guests can choose the texture they prefer. This version is also satisfying with plain boiled rice, steamed rice, or boiled yam, which are easy options when you do not have swallow flour.

For a simple meal, serve a generous bowl with one starch and keep the soup as the main event. A little extra chopped pepper can be offered at the table, along with water or another nonalcoholic drink. Because the greens and egusi make the soup substantial, a small portion of starch is often enough; add more according to appetite rather than thinning the soup to fill the bowl.

Variations

Make it richer with protein. This recipe is meatless, but many Nigerian green-soup preparations include meat, fish, or both. For a separate variation, stir in cooked beans or cooked mushrooms for a hearty plant-based bowl. If adding cooked meat or fish, prepare it safely on its own and add it near the end just to warm through; the soup’s cooking time is written for the greens and does not guarantee that raw protein will reach a safe temperature.

Adjust the egusi. The ground melon seeds give this version a gently thick, nutty texture. For a lighter, more broth-forward soup, reduce the egusi to 1/4 cup (30 g) and use the full 1/2 cup (120 ml) of water if needed. For a thicker result, use up to 2/3 cup (80 g), but add stock gradually and stop when the consistency is right. Egusi varies in how finely it is ground, so a little adjustment is normal.

Change the greens or seasoning. Use a mix of ugu, spinach, kale, and chard according to availability, keeping the total leafy volume close to the recipe amount. For a brighter finish, stir in a handful of chopped scent leaf if you can find it; its aromatic flavor changes the character of the soup, so start with a small amount. You can also leave out the egusi for a less thick, more leaf-forward version, adding stock as necessary.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. If the pot is large, divide it into smaller containers so it cools more quickly, and avoid leaving it on the counter while everyone serves themselves over an extended meal.

Reheat only the portion you plan to eat in a small saucepan over medium-low heat, stirring regularly. Add a tablespoon or two of water or stock if the egusi has thickened the soup in the refrigerator. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, and serve promptly. Microwave portions in a covered, microwave-safe bowl, stirring halfway through and checking more than one spot for an even temperature.

You can freeze the soup in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little headspace for expansion, label the container with the date, and thaw it in the refrigerator before reheating. The greens may be softer after freezing, but stirring the soup as it warms helps bring the broth and egusi back together. Do not refreeze a portion that has been reheated and served.

Frequently Asked Questions

What is ugu, and what can I use instead?
Ugu is the leaf of the fluted pumpkin plant and is widely used in Nigerian cooking. Look for it fresh or frozen at an African grocery store. If you cannot find it, chopped pumpkin leaves, kale, or Swiss chard are practical substitutes. The flavor and cooking time will change slightly, but the soup will still work well.

Is Nigerian green soup the same as efo riro?
They are related leafy Nigerian soups, but names and recipes vary from cook to cook and from region to region. Efo riro is often associated with a pepper-and-tomato base and may include meat or fish, while green-soup recipes commonly emphasize a mix of green leaves. This recipe is one meatless, egusi-thickened interpretation rather than a definitive version.

Can I make it without egusi?
Yes. Leave it out for a lighter soup and add stock gradually until the broth has the consistency you want. Egusi adds a nutty flavor and body, so the finished soup will be thinner and less rich without it. Stir regularly after adding the leaves so they remain evenly coated.

Can I prepare the greens ahead of time?
Yes. Wash, dry, and chop the greens up to a day ahead, then refrigerate them in a covered container lined with a clean paper towel. Keeping them as dry as possible helps prevent excess water from collecting. For the freshest color and texture, cook the soup close to serving time rather than fully cooking it a day in advance.

How do I make the soup less spicy?
Use half a Scotch bonnet or remove its seeds and inner ribs before chopping. For very mild soup, omit it and let each person add pepper at the table. The bell pepper still contributes sweetness and flavor, so you do not need to replace the Scotch bonnet with another hot pepper.

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