How to Prepare Egburegbu Soup

Egburegbu soup is a well-known soup in the eastern part of Nigeria, particularly in the Edda community of Ebonyi State. This soup is more than just a meal; it is a symbol of the cultural heritage of the people. While not widely known across Nigeria, those who have had the opportunity to taste Egburegbu often regard it as one of the best vegetable soups available.

The name “Egburegbu” translates to “to be slaughtered into pieces” or “to cut into tiny pieces,” a reference to the traditional method of preparing the vegetables using a large wooden chopping board. This name reflects the intricate and meticulous process involved in making this soup, which sets it apart from other vegetable soups in Nigeria.

In this guide, I will walk you through the procedure of making this unique vegetable soup. Unlike other vegetable soups commonly prepared in Nigeria, Egburegbu has a distinct method of preparation that enhances its rich flavor and cultural significance.

Ingredients for Egburegbu Soup

To prepare Egburegbu soup, you will need the following ingredients:

• Ugwu (Fluted Pumpkin Leaves): This is the main vegetable used in the soup. It is available in any local market for about ₦200, though the price may vary depending on the size and quantity you need. Note that not every vegetables can be used for this soup (Edda vegetables , ngwa vegetables and cross river vegetables are the best for this soup)
• Waterleaf: Another essential vegetable for this soup, typically costing around ₦100.
• Onions: You’ll need about ₦300 worth of onions to add a deep, savory flavor to the soup.
• Pepper: To bring some heat to the dish, ₦200 worth of pepper will suffice.
• Ise Okproko (Head of Stockfish): This ingredient adds a rich, smoky flavor to the soup, making it a key component.
• Goat Meat or Cow Meat: Choose between these meats based on your preference. Both are commonly used in Egburegbu soup.
• Seafood Proteins: While not essential, seafood proteins are often used by Edda people, especially those living in riverine areas such as Rivers State, as well as by seafood enthusiasts. Common options include:
  • Periwinkles (Ikom)
  • Snail (Ikolo) These seafood options can be found in some local markets across Nigeria, with prices varying depending on the location.
• Palm Oil: One bottle of palm oil, currently priced at about ₦1200, is used to give the soup its distinctive color and richness.
• Potash or Potassium (Akawa): This is also a part of the ingredients to be purchased. It is used to enhance the texture and flavor of the soup

Traditionally, the Edda people favor the proteins listed above, but you can customize the soup with your preferred proteins. However, using the traditional ingredients will give you the most authentic Egburegbu soup experience.

Traditional Items Used

• Very Well-Carved Log (Wooden Chopper): This is the traditional tool used for chopping vegetables when preparing Egburegbu soup. It’s a large wooden chopping board, expertly carved for this purpose.

Procedure for Preparing Egburegbu Soup

1. Select and Prepare the Vegetables:
   • At the market where you purchased the vegetables, carefully select the leaves from the stems.
   • Wash the vegetables thoroughly with clean water and a pinch of salt to remove any dirt or impurities.
2. Prepare the Potash:
   • In a separate container, add potash (akawa) to some water. Mix it well to dissolve the potash completely.
3. Cooking the Vegetables:
   • In a clean pot, add the washed vegetables along with enough water to cover them.
   • Before cooking the leaves, add the dissolved potash water to the pot. This will help make the leaves much softer
4. Prepare the Vegetables:
   • Scoop out the cooked or slightly parboiled vegetables using a sieve or slotted spoon.
   • Place the vegetables on the wooden chopper and chop them into small pieces. Continue chopping until they are finely cut. Transfer the chopped vegetables to a clean bowl. Repeat this process for the waterleaf.

1. Chop Additional Ingredients:
   • On the chopping board, finely cut the onions into small pieces.
   • Blend or pound the pepper and crayfish together until they are well combined.
2. Prepare the Meat and Stockfish:
   • Boil hot water and soak the stockfish head to kill any tiny insects.
   • Wash the meat thoroughly to clean it, then place it in a clean bowl.
3. Cook the Soup:
   • Pour the palm oil into a clean pot and heat it.
   • Add the chopped onions, blended pepper, and crayfish to the pot. Allow it to steam for a while.
   • After steaming, add the stockfish, along with salt and seasoning powder or cubes.
4. Combine Ingredients:
   • Once the meat has cooked well and is tender, add the chopped vegetables and waterleaf to the pot. Stir to combine all the ingredients and allow them to cook together for a few more minutes.

Allow the soup to cook for just 7 minutes to preserve the nutrients in the vegetables and ensure they do not lose their vibrant color. After 7 minutes, check the soup for taste and adjust the seasoning if necessary by adding a little more salt if desired.

Final Cooking

Serve: Your Egburegbu soup is now ready! Serve it hot with your choice of accompaniment, such as fufu. Enjoy the rich flavors and cultural heritage of this delightful dish!

Conclusion

Egburegbu soup is more than just a meal; it’s a rich cultural experience rooted in the traditions of the Edda people of Ebonyi State. The unique preparation process, from chopping the vegetables on a wooden board to using traditional proteins and ingredients, makes this soup stand out among Nigerian vegetable soups. By following this guide, you can enjoy the authentic taste and flavor of Egburegbu, preserving its cultural significance while savoring a delicious and nutritious meal. Whether served with fufu or other accompaniments, this soup is sure to impress.