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Many
people prepare ugwu leaves in different ways and you can be inventive in your
own way of preparation. I learnt this recipe from my elder sister some years
back and I tried it for my hubby last week and he so much enjoyed it. I served
it with boiled yam and stew. Now the recipe:
Ingredients
1. Some
shredded ugwu leaves (enough to serve three persons).
2. One
large bulb of onion (chopped)
3. Two
pieces of yellow pepper or any other fresh pepper
4. One
cooking spoonful of vegetable oil
5. Two
tablespoonfuls of grounded crayfish
6. One
stock cube
7. Salt to
taste
Procedure
1. Add the
vegetable oil in a pot over low heat and when the oil is a bit hot, add the
chopped onions and stir until the aroma enters the oil.
2. Grind
the pepper and add and stir for one minute
3. Add the
grounded crayfish and one maggi cube and continue stirring
4. Add a little
water and cover the pot for about five minutes.
5. Add the
shredded ugwu leaves and after two minutes, add salt to taste and your sauce is
ready after another two minutes. Always be careful not to overcook your ugwu so
as not to lose the nutritional contents.
NB: You can serve with white
rice, boiled yam, potatoes or eat just that way. Enjoy!
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