Waterleaf Soup

What we know so far

Waterleaf soup is the simple, rainy-season vegetable soup of southern Nigeria, made when the soft, slightly slimy waterleaf (gbure in Yoruba, mmong mmong ikong in Efik) is cheap and everywhere: a rich stock of beef, cow leg or tripe with dried prawns, smoked fish and plenty of crayfish, palm oil, dried pepper, and then a big pile of shredded waterleaf and a little bitter leaf stirred in at the very end and barely cooked. Waterleaf gives off a lot of water, so the stock is reduced hard before the leaves go in. It is eaten with fufu, pounded yam or eba. Edikang ikong is its grander cousin with ugu added.

The draft was written from 2 published sources and holds 8 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting