Hello lovely people
It’s beautiful March and gradually the sun is coming out…
It’s been a busy few weeks for me and the family but thank God I can put my feet up and relax a little lol, we all need it!
So earlier in the week, my son and daughter requested for “native ” soup as its been a few weeks since they last had some… so I thought to make one of their favourites Ugu (pumpkin leaves) and spinach. The soup was oh so yummy the whole family had it for dinner 🙂
2 bunches of Ugu leaves (washed and chopped)
2 bunches of spinach leaves (washed and chopped)
Ground crayfish mixed with ground dryfish
2 scotch bonnet peppers and one medium sized red onion (blended)
2 cooking spoon palm oil
HSS: knorr seasoning, salt to taste
METHOD…. makes approx. 6 servings
In a pot, add the cleaned beef and stock fish. Add some water just enough to cover the surface. Add knorr seasoning and bit of salt to taste. Bring to boil until cooked.
In another clean pot, add the palm oil. Allow to heat up for about 2-3 minutes. Then add the blended scotch bonnet and onion mix. Stir, than add the cooked beef
As it starts to simmer nicely, add the liquid stock from cooking the beef (not too much), stir and allow to simmer till it starts to boil.
Add the ugu leaves first, then the cooked stockfish, followed by some ground crayfish/dryfish mix. Cover and allow to simmer for about 10minutes. Taste as you go along and add salt if needed.
Add the spinach . Allow to simmer for about 5minutes
Taste making sure that both the leaves are cooked and not too crunchy….
Ready to consume 🙂
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Remember, keep making it happen!
Blessings and love
Tracey x x x