Talking of a Nigerian soup to a man’s heart, this would top the list. This soup from the Eastern part of Nigeria is a popular delicacy among many. If you’ve always imagined itto be bitter now you know it’s more than delicious to go with just any swallow!
Photo Credit: Sisi Jemimah
Ingredients
1 kg beef
1 cup bitter leaf
5 pcs cocoyam
2 scoop palm oil
2 pcs smoked titus fish
2 pcs medium stock Fish
3 tbsp dried ground pepper
3 tbsp ground crayfish
2 pcs seasoning cubes
1 tbsp ogiri
1 tsp salt
Method
Wash and season the beef and stock fish with seasoning cubes and salt to taste. Boil in a pot over medium heat until tender. You can use any assorted meat of your taste. Also wash the smoked fish and set aside.
While the beef and stock fish are cooking, boil the cocoyam in water over medium heat without salt or until tender. Peel off the skin and pound in a mortar until smooth. Alternatively, you can puree the cocoyam in a blender or food processor then set aside.
Soak the bitter leaf in hot water and wash until there’s no trace of bitterness.
Add the crayfish, smoked fish and pepper to the tender meat and stir. If you are using prawns, add it at this stage. Add the palm oil and allow to cook for about 4 minutes.
Reduce the heat and add the cocoyam puree. This will thicken the soup. Allow to cook and dissolve for about 3 minutes. Add the ogiri and stir. Taste for seasoning and adjust accordingly if necessary.
Add the bitter leaf and cook for about 3 minutes. Stir and remove from heat.
Serve with any swallow of your choice.
Click here to get all the ingredients – https://goo.gl/QESMQX
