UGU LEAF STEW COOKED WITH FRESH TOMATOES EGGS AND FISH

Ugu leaves stew served with fish

Ugu leaf vegetable stew can be served with rice, boiled unripe plantain, boiled yam and any fufu of choice. This stew is easy to cook. We have a recipe on ugu leaf stew posted here on the blog already. The reason we are sharing this recipe too is because that did not include tomatoes and eggs. For a change, after cooking this ugu leaf stew, you may also try the vegetable stew on the old post and see which you enjoyed most. I can't really say because I love both and they are both very easy and quick to cook.
If you have oil, salt and seasoning cubes at home, with 
 one thousand Naira you can make this stew that serves a large family, five servings if you serve a piece of fish each, about  8 servings if some family members share their fish, Lol. This is very affordable compared to the cost of making stews and soups in Nigeria today.


tOMATOES, EGGS AND GREEN LEAF VEGETABLES

COOKING SAUCE IN HOT OIL

fish cooking in the sauce

cooked fish in sauce


Adding whisked eggs to cooking sauce

ADDING GREEN VEGETABLES TO SCRAMBLED EGGS

COOKING GREEN VEGETABLES IN THE POT

sERVING OF UGU VEGETABLE STEW WITH FISH AND BOILED RICE

HOW TO COOK UGU GREEN VEGETABLE STEW WITH EGGS AND TOMATOES

INGREDIENTS:
1 cup vegetable oil (I used soya oil)
1/2 cup palm oil
1 large onion
 5 large plum tomatoes
Pepper to your tolerance level
1 medium sized mackerel (Titus fish)
 seasoning cubes to your taste
4 eggs
1 bunch ugu leaves (fluted pumpkin)
1 bunch water leaves (You can use spinach if you like)

Before you cook this ugu leaf vegetable stew, you need to wash all green vegetables with plenty water and rinse again and again to remove sand and dirt from the farm. Chop,  rinse again and set aside. Wash the fish and set aside, chop the fresh tomatoes and set aside. The onion too, dice and set aside. Whisk the eggs with 1 tablespoon water, a seasoning cube and half the diced onion, chop or blend your peppers and set everything aside ready for cooking.

DIRECTION
  1. In a cooking pot, heat both the palm oil and vegetable oil.
  2. Add the onion, tomato and one seasoning cube to hot oil and stir, let them cook till onion turns translucent before you add the fish.
  3. Leave fish to cook in one side for about three minutes before you flip. Cook another three minutes and flip again to top. Do this for all four sides of the pieces of fish and in about 10 to 12 minutes the fish would have cooked all sides. 
  4. Remove the fish from the tomato sauce and set aside.
  5. Add the whisked eggs and cook like when you make scrambled eggs or egg sauce. Once they scrambled, you can add the veggies.
  6. Add the vegetables and cover to cook till they look wilted, that shouldn't take long. Once the vegetables in the pot look reduced in size, it's time to stir very well, check for salt, taste and bring back the fish into the pot if you want. Press the fish down in the stew without stirring and leave to simmer for about a minute let it cook in the stew too. You may choose not to bring back the fish because it's cooked already. I brought it back in the pot to cook more in the tasty stew for added taste.
  7. Serve with boiled rice and enjoy.


Comments

SHARE POST

RELATED

BLOG VIEWS