Has anyone ever tried the following tip: boiling ujuju (water) leaves, blending them and adding to the soup?

Why do that when you can simply grate part of your okra, then cut up the rest?

mariahAngel:
Why do that when you can simply grate part of your okra, then cut up the rest?

Na for food matter dem dey see you

Gluttonous Mariah

Davash222:

Na for food matter dem dey see you

Gluttonous Mariah

You no know before? I be food goddess!

mariahAngel:


You no know before? I be food goddess!

Jisie ike

mariahAngel:
Why do that when you can simply grate part of your okra, then cut up the rest?

Because not everyone likes blended/pounded/grated okra. Water leaves, on the other hand, appeal to most people and they’re readily available in communities where people are more likely to only chop their okro (southeastern Nigeria). So it’s not a bad idea for someone from Imo state who refuses to process okra via any other means than a knife and no get kaun or thickeners (ogbono, ugiri, pumpkin seeds).

Probz:

Because not everyone likes blended/pounded/grated okra. Water leaves, on the other hand, appeal to most people and they’re readily available in communities where people are more likely to only chop their okro (southeastern Nigeria). So it’s not a bad idea for someone from Imo state who refuses to process okra via any other means than a knife and no get kaun or thickeners (ogbono, ugiri, pumpkin seeds).

It also comes with a separate taste which it adds to the concoction.

Probz:


Because not everyone likes blended/pounded/grated okra. Water leaves, on the other hand, appeal to most people and they’re readily available in communities where people are more likely to only chop their okro (southeastern Nigeria). So it’s not a bad idea for someone from Imo state who refuses to process okra via any other means than a knife and no get kaun or thickeners (ogbono, ugiri, pumpkin seeds).

If you do that, it’ll alter the authentic taste of the soup.
Unless you’re going for something else altogether.

Kobojunkiee:
It also comes with a separate taste which it adds to the concoction.

Kobo, are you sure you’re not a cook?

...and I’ve been meaning to ask you how you came about the moniker kobojunkie

mariahAngel:
Kobo, are you sure you’re not a cook?

...and I’ve been meaning to ask you how you came about the moniker kobojunkie

The Kobo is the Nigerian coin. Reminds of when you could purchase ewa going and bread for 10kobo from the tapkwa babes in the morning on the way to school back while growing up in ikorodu.

Like many, I love food.

mariahAngel:


If you do that, it’ll alter the authentic taste of the soup.
Unless you’re going for something else altogether.

And how would it alter the taste?

Kobojunkiee:
It also comes with a separate taste which it adds to the concoction.

There’s something called ujuju soup (I don’t know if the more nuclear-Asaba-type Enuani Igbos of Delta cook it but Kwale-Bendel-Ika people at least definitely do) that’s essentially okra/ogbono soup made with water leaves (some people only use the ujuju/water-leaf vegetables, though). I’m sure the taste is there for them (otherwise they wouldn’t keep making it, nor would it be a recognised staple in those Delta Igbo/id communities) so the combination of okra and water leaves mustn’t be that bad.

Kobojunkie:
The Kobo is the Nigerian coin. Reminds of when you could purchase ewa going and bread for 10kobo from the tapkwa babes in the morning on the way to school back while growing up in ikorodu.

Oh...OK.
What about the junkie part? Is it that you were obsessed with and a collector of kobo coins?

Like many, I love food.

Your case is not just about "loving food", it goes beyond that.
You understand the concept of flavours in food.

Probz:


And how would it alter the taste?

Water leaves have slightly bitter taste, unlike ugu (fluted pumpkin) that is sweet.

Probz:
There’s something called ujuju soup (I don’t know if the more nuclear-Asaba-type Enuani Igbos of Delta cook it but Kwale-Bendel-Ika people at least definitely do) that’s essentially okra/ogbono soup made with water leaves (some people only use the ujuju/water-leaf vegetables, though). I’m sure the taste is there for them (otherwise they wouldn’t keep making it, nor would it be a recognised staple in those Delta Igbo/id communities) so the combination of okra and water leaves mustn’t be that bad.

I wouldn't ordinarily think to add waterleaf to my okra soup but now that you say it is not so bad, I am willing to try it.

mariahAngel:
Oh...OK.
What about the junkie part? Is it that you were obsessed with and a collector of kobo coins?
Your case is not just about "loving food", it goes beyond that.
You understand the concept of flavours in food.

Nah! Added the Junkie part for fun.

Flavors? Oh. When I said I loved food, I didn't mean that I love shoving it into my mouth abeg! I love the many possible flavors available even when you cook with simple ingredients.

Kobojunkiee:
I wouldn't ordinarily think to add waterleaf to my okra soup but now that you say it is not so bad, I am willing to try it.

Not that it'll be bad, but expect a slightly different taste from your usual.

I enjoy exploring and experimenting with ingredients anyways.

Kobojunkiee:
Nah! Added the Junkie part for fun.

Flavors? Oh. When I said I loved food, I didn't mean that I love shoving it into my mouth abeg! I love the many possible flavors available even when you cook with simple ingredients.

OK. Food is fun.

mariahAngel:
Not that it'll be bad, but expect a slightly different taste from your usual.

I enjoy exploring and experimenting with ingredients anyways.

I know, right?

Waterleaf and then Okra.... I would probably not blend the water leaf, at least until I am sure I can handle okra and waterleaf together in the same soup.

Probz:
Has anyone ever tried the following tip: boiling ujuju (water) leaves, blending them and adding to the soup?

I love ujuju. I miss that vegetable

I don't like it being mix with anything. Just ujuju soup and some dried fish and crayfish.

People add it to okra or ogbono cuz it is naturally drawy vegetable.

Op,
Ujuju leaf is not the same as water leaf.

mariahAngel:


Water leaves have slightly bitter taste, unlike ugu (fluted pumpkin) that is sweet.

To be fair, some conc. Anambra people add onugbu leaves to their draw soup (which I personally don’t rate) so it’s not as if more bitter things than ujuju haven’t been used for okra soup before.

I know what you mean about okra needing to be relatively sweet but I don’t think the addition of ujuju will negatively impact the flavour of the soup any more than uziza leaves or seeds (which a lot of people definitely do add to their okra soup). And like I said ofe okwuru/ogbono-ujuju is a whole thing in certain parts of Delta State and all those people who regularly cook and eat it can’t be terribly wrong.

armyofone:


I love ujuju. I miss that vegetable

I don't like it being mix with anything. Just ujuju soup and some dried fish and crayfish.

People add it to okra or ogbono cuz it is naturally drawy vegetable.

Op,
Ujuju leaf is not the same as water leaf.

Is it easily obtainable East of the Niger? Or would one have to trek to Asaba (or even further west) to get the leaves?

Probz:


Is it easily obtainable East of the Niger? Or would one have to trek to Asaba (or even further west) to get the leaves?

Trek to Umudike village -

And yeah, I’m aware that there are minor differences between water leaves proper (whatever the scientific name/designation is) and ujuju but if memory serves they fall into the same category (or at least a similar one). I know because I was reading an article about the traditional Igbo food system and listed under water leaves (or at least leaves allied/pretty similar to it) were different leaves, including ujuju. It was also there that I learnt that there’s actually a minor difference between ugu (fluted pumpkin leaves) and regular, non-fluted pumpkin leaves (ugboguru) and that it’s actually the latter that’s most appropriate for okra soup.

Also, does anyone here have experience using pumpkin seeds either as an adjunct to or substitute for ogbono (or ugiri) when making okra soup?

armyofone:


Trek to Umudike village -

Awka na my backyard (when I’m in Nigeria) so that’s actually very okay.

armyofone:

I love ujuju. I miss that vegetable
I don't like it being mix with anything. Just ujuju soup and some dried fish and crayfish.
People add it to okra or ogbono cuz it is naturally drawy vegetable.

Op,
Ujuju leaf is not the same as water leaf.

What is Ujuju then?

Ujuju leaf grows on ujuju tree, a not too tall tree at maturity. The leaf is shiny and pale green. The young leaf is used in making soup and very slimy unlike water leaf.

Water leaf is thick and doesn't grow on tree. Matured water leaf has tiny pod with little seeds inside and beautiful little flowers.

Use water leaf to make your soup and it fills your pot due to the water contents in the vegetable.
The slight slimy nature of water leaf is no match for ujuju.

You can cook ujuju alone or mix with other drawy soup - okra or ogbono.

The Igbos and Agbors know ujuju. Maybe the Edos
too.

Ujuju is not water leaf (gbure in yoruba)

Culled from Omoge childhood memory.

Kobojunkiee:
What is Ujuju then?

I look forward to eating it too. My mom cooked hers by first boiling to soften and pounding in little nwa mortar before adding to stock or base.

Probz:


Awka na my backyard (when I’m in Nigeria) so that’s actually very okay.

armyofone:
I look forward to eating it too. My mom cooked hers by first boiling to soften and pounding in little nwa mortar before adding to stock or base.

That’s actually the best thing (using a mortar instead of a blender/processor).

Does your mum make ofe ujuju plain or with okra/ogbono?

We (kids) liked it plain. Straight plain ujuju vegetable soup for us.
We don't like any vegetable added to okra or ogbono soup too. To me, it's too stuffy.

Probz:


That’s actually the best thing (using a mortar instead of a blender/processor).

Does your mum make ofe ujuju plain or with okra/ogbono?

Kobojunkiee:
I know, right?

Waterleaf and then Okra.... I would probably not blend the water leaf, at least until I am sure I can handle okra and waterleaf together in the same soup.

Why would you need to add the waterleaf though?
Do you like your okra soup extra slimy?

I remember when my mum would boil (or blanch) our waterleaves before adding to the ( vegetable) soup.
I wonder what purpose that served. Probably to reduce the excess water.