soups contd.

 

AFIA EFERE YE USONG UDIA (WHITE SOUP WITH POUNDED YAM): This is a compulsory meal at traditional marriages. It is also mostly cooked at Christmas, child dedications, ordinations, and at New Year festivals.

METHOD

INGREDIENTS FOR SOUP: yam, dryfish, goat meat, stockfish, uyayak, cent leaf, maggi, pepper, salt, periwinkle, water.

POUNDED YAM:  white garri, yam, water.

METHOD TO MAKE POUNDED YAM

•     Peel the yam.
•    Slice the yam into tiny pieces.
•     Wash the yam with water.

PREPARATION

• Rinse the pot and set it on fire.
• Add water to the pot.
• Pour the yam into the pot and allow to boil.
• When the yam is soft, use a fork and pick it and place inside a mortar.
• Use a pestle and pound the yam.
• Use hot water and soak the white garri.
• Add the white garri to the yam and pound continuously till a fine pulp is achieved. 

METHOD FOR SOUP PREPARATION

• Cut the goat meat into moderate pieces and wash with clean water.
• Grind the pepper and crayfish.
• Slice the onions.
• Wash and cut the cent leaves.
• Wash and cut the perewinkles.
• Wash the dryfish and the stockfish.
• Peel a little portion of yam. Wash and set on fire. When the yam is soft, pound and put it in a clean bowl.

PREPARATION

• Rinse and set a clean pot on fire.
• Pour the goat meat into the pot and steam for some minutes.
• Add onions, pepper and maggi while steaming.
• When the water dries up, add more water according to the ingredients available.
• Add the stockfish and the dryfish.
• Cover the pot and allow to boil for some minutes.
• Add crayfish, maggi, salt, and pepper to the pot.
• Cut the pounded yam into tiny pieces and put inside the pot. This helps to thicken the soup.
• Add the periwinkle to the pot.
• Add the uyayak to the pot. This serves as flavour.
• Add the cent leaves and stir.
• Bring the pot down and serve hot with pounded yam.

 

 

AFERE ATIKE (OKRO SOUP): This soup can be made in two ways. the first is with vegetable leaves while the second is with adusa leaves. 

INGREDIENTS: okro, vegetable/adusa leaves, stockfish, dryfish, meat, cowskin, onions, pepper, maggi, salt, periwinkle, crayfish, palm oil, and water

METHOD 1 (VEGETABLE METHOD)

• Wash and slice the okro into round pieces.
• Wash and cut the vegetable leaves.
• Wash the stockfish, dryfish, meat, periwinkle, and cowskin.
• Grind the pepper and crayfish. Slice the onions into tiny pieces.

PREPARATION:

• Rinse the pot and put it on fire.
• Pour the meat inside the pot and steam for some minutes.
•  Add maggi, pepper, and salt to taste.
• When the water from the meat dries up, add water and allow to boil for the meat to be tender.
• Add cowskin, stockfish and dryfish and allow to boil.
• Once the meat, cowskin, and stockfish is soft, add oil and crayfish and allow to boil for some minutes.
• Add the periwinkle and allow to boil.
• Add the sliced okro. Allow to cook for some minutes.
• Taste for salt, pepper, and maggi. If it is not enough add little quantities to meet desired taste.
• Add the vegetable leaves.
• Cover the pot and allow to cook for 2-3 minutes
• Bring the pot down from fire.
•  Serve soup hot with either fufu, garri, pounded yam or semovita. 

 


 

 METHOD 2 (ADUSA LEAVES)

• Wash and slice the okro into round pieces.
• Wash and cut the adusa leaves.
• Wash the stockfish, dryfish, meat, periwinkle, and cowskin.
• Grind the pepper and crayfish. Slice the onions into tiny pieces.

PREPARATION:

• Rinse the pot and put it on fire.
• Pour the meat inside the pot and steam for some minutes.
• Add maggi, pepper, and salt to taste.
• When the water from the meat dries up, add water and allow to boil for the meat to be tender.
• Add cowskin, stockfish and dryfish and allow to boil.
• Once the meat, cowskin, and stockfish is soft, add oil and crayfish and allow to boil for some minutes.
• Add the periwinkle and allow to boil.
• Add the sliced okro. Allow to cook for some minutes.
• Taste for salt, pepper, and maggi. If it is not enough add little quantities to meet desired taste.
• Add the adusa leaves.
• Cover the pot and allow to cook for 2-3 minutes
• Bring the pot down from fire.
• Serve soup hot with either fufu, garri, pounded yam or semovita.