Igbere vegetable soup is a traditional Igbo-Nigerian soup made with assorted meats, seafood and vegetable (typically fluted pumpkin leaf called Ugu). In this case, Ugu is the name for the fluted pumpkin leaf, which is grown in Nigeria and other tropical African countries. The ugu leaf is also called ikong ubong by the Efik and Ibibio tribe.
Meats used in Igbo vegetable soup include cow feet, dried cow skin (kanda or komo), beef, trip, goat meat and chicken.
Other condiments used include, cray fish, pepper, salt, maggie cube, palm oil, etc.
The soup is usually served with garri fufu, or pounded yam both or which are rich in carbohydrate.