Nigerian Ugu & Uziza Coconut Pepper Soup Stew

How to Make It

1. 1

   Prepare and Pre-season the Chicken

   Rinse chicken pieces and pat dry with a clean cloth. In a bowl, combine the grated ginger, half of the minced garlic, turmeric, and a pinch of salt. Rub this mixture all over the chicken pieces and allow to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavour.

   Tip: Marinating with turmeric not only adds anti-inflammatory benefit but gives the chicken a beautiful golden colour when seared.
2. 2

   Blend the Pepper Base

   Add the plum tomatoes, red bell pepper (tatashe), habanero, and the blended half of the onion to a blender. Blend until completely smooth. Set aside. This is your Nigerian tomato-pepper base.

   Tip: For a less acidic stew, pour the blended mixture into a dry pot and cook off the water for 5–8 minutes before adding to the main stew.
3. 3

   Sear the Chicken

   Heat the palm oil in a wide, heavy-bottomed pot over medium-high heat until it liquefies and shimmers (about 1–2 minutes). Add the diced onion and sauté for 3 minutes until softened. Add the remaining garlic and stir for 1 minute. Add the marinated chicken pieces in a single layer and sear for 3–4 minutes per side until lightly browned. Remove chicken and set aside.

   Tip: Searing the chicken first locks in moisture and creates a richer, deeper flavour base — do not skip this step.
4. 4

   Build the Stew Base

   In the same pot over medium heat, pour in the blended tomato-pepper mixture. Stir to deglaze the bottom of the pot, scraping up any browned bits. Cook the pepper base uncovered for 10–12 minutes, stirring occasionally, until it darkens in colour, reduces, and the raw tomato smell disappears. Add the ground crayfish, ground ehuru, curry powder, and ground uziza seeds, stirring well to combine.

   Tip: This reduction step — called 'frying the tomato' in Nigerian cooking — is critical for flavour depth and removes excess acidity.
5. 5

   Simmer the Chicken in Coconut Broth

   Return the seared chicken to the pot. Pour in the low-sodium chicken stock and light coconut milk. Stir gently to combine. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 20–25 minutes until the chicken is fully cooked through and tender. Skim any foam from the surface if it appears.

   Tip: Using light coconut milk instead of full-fat reduces saturated fat while still delivering creaminess and flavour — ideal for heart health and weight management.
6. 6

   Add the Leafy Greens

   In the final 5 minutes of cooking, stir in the torn ugu leaves, sliced uziza leaves, and utazi leaves (if using). Stir gently and allow the greens to wilt into the stew without overcooking — they should remain vibrant green and slightly firm. Taste and adjust seasoning with the sea salt only at this final stage.

   Tip: Never cook ugu or uziza leaves for longer than 5 minutes — prolonged heat destroys their folate, iron, and antioxidant content which are key nutritional benefits.
7. 7

   Rest and Serve

   Remove from heat and allow the stew to rest uncovered for 3–5 minutes before serving. Serve over cooked ofada brown rice, boiled cocoyam, or unripe plantain for a complete low-glycaemic meal. Garnish with a few fresh uziza or ugu leaves for presentation.

   Tip: For diabetic and PCOS management, pair with half a cup of ofada rice or two medium slices of boiled unripe plantain rather than refined white rice to keep the glycaemic load low.