Ujuju soup is a traditional Nigerian soup native to the Ika people of Delta State and other neighboring communities. It’s made from the leaves of the ujuru or ujuju plant (commonly known as African Jointfir or scientifically as Gnetum africanum), which are known for their unique, earthy flavor. This leafy green is highly nutritious and often compared to vegetables like ugu (pumpkin leaves) and spinach in texture and nutrient content.

The soup is typically prepared with ingredients like:

• Ujuju leaves (the primary ingredient, which gives the soup its name and distinct flavor)
• Palm oil for richness and color
• Crayfish and other dried seafood for a savory, umami flavor
• Protein options such as fish, bush meat, goat meat, or snails
• Seasoning and spices like onions, chili peppers, and local seasoning cubes
• Sometimes thickening agents like cocoyam or yam are used to give the soup a thicker consistency

Ujuju soup is often enjoyed with traditional Nigerian swallow foods like pounded yam, eba (garri), or fufu, making it a hearty and satisfying meal. The soup is popular in Delta State and parts of the Niger Delta region, cherished for its distinct taste and cultural significance.