Nigerian Vegetable Soup

To make Nigerian vegetable soup, start by boiling cow skin (pomo) until tender. Blend red bell peppers, tomatoes, onions, and scotch bonnet peppers together. In a pot, heat red oil and fry diced onions, then add the blended mixture along with seasoning cubes, curry powder, and salt. Incorporate the boiled pomo and horse mackerel fish, cover, and cook for 5 minutes. Remove the fish to prevent it from breaking, then add spinach and cook until it wilts. Finally, return the fish to the pot, mix, and cook for an additional 5 minutes.

Nigerian vegetable soup is not suitable for strict vegetarians or vegans due to the inclusion of fish and cow skin (pomo). However, you can make a vegetarian version by omitting these ingredients and using tofu or additional vegetables as a protein source. You can also enhance the flavor with vegetable broth and spices.

If you don't have cow skin (pomo), you can substitute it with mushrooms or tempeh for a similar texture. For the fish, consider using canned tuna or chickpeas for a different protein option. If you can't find scotch bonnet peppers, jalapeños or other hot peppers can be used, but adjust the quantity to taste. Additionally, you can replace red oil with olive oil or coconut oil for a different flavor profile.

To store leftover Nigerian vegetable soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup in portions. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.

Nigerian vegetable soup pairs wonderfully with fufu, rice, or pounded yam. You can also serve it alongside plantains or a side salad for a complete meal. The rich flavors of the soup complement starchy sides, making for a satisfying and hearty dining experience.