How To Cook Nigerian White Soup, Serve With Pounded Yam

 a serving of white soup with pounded yam
Dear Diary,
This white soup was so good! Because of the hot leaf, I reduced the quantity of pepper and this made every one, including the children, to really eat well.
I can't eat white soup with eba or semo unless I make it slimy with pounded cocoyam instead of yam.
Serving this dish for lunch is the greatest gift you can give him, * wink*  especially on weekends.

Ehen, I remember in 2010, a colleague asked me to write out the recipe for this soup, because she could not stand her husband coming home  with stories of how he enjoys a particular soup called white soup at a restaurant close to his office. He even told her that he looked forward to lunch breaks just to go enjoy white soup with pounded yam.

I gave her the recipe.  That very weekend, she cooked white soup without informing him. He was served his lunch as usual while she continued to look with the corner of her eye.

With the first  morsel of fufu in his mouth, he suddenly sprang up "This is the soup I have been telling you about, how did you get it"? That day was the end of white soup stories in Mrs Lawal's family.

She  hid the recipe in her kitchen, and looked forward to Monday, just to give me the gist.
White soup is now her family's favorite, and she never forgets to thank me for that white soup recipe.
 a boiling pot of white soup some pounded yam lumps

 white soup with goat meat, stock fish, beef, and catfish
How to make this lovely, smooth, velvety, elastic pounded yam with a food processor
INGREDIENTS FOR MY WHITE SOUP:
Meat (preferably goat meat)
  • Smoked fish
  • Stock fish
  • 2 little slices of yam for  thickening
  • uziza leaves
  • Pepper
  • Onions
  • Salt
  • drops of palm oil
  • Maggi or knorr cubes
  • water


 white soup with a side of pounded yam




COOKING STEPS FOR MY WHITE SOUP:


  1. Boil the meat with salt and onion only, add pepper and stock fish
  2. when meat is tender enough, add just a drop of palm oil. Just enough to make it look beautiful, (If the stock fish is the dark type that cooks fast, remove from heat before adding palm oil, and  return when the soup is almost ready) otherwise you leave it white after all, that's the name.
  3. Add more water to the quantity of soup you want to make, check for salt and seasoning. Allow to boil.
  4. Add the pounded 1 or 2 slices of yam if you are using yam to thicken. If cocoyam, add the pounded cocoyam and the (bone picked) smoked fish. Cover and leave to boil until you are Ok with the thickness. Do not forget to stirr regular, that way the pounded yam or cocoyam in the gently disintegrates and thickens the soup
  5. Check for thickness and salt before adding the washed, chopped hot leaf (uziza)
  6. Stir, cover the pot and let the uziza aroma boil into the pot.
  7. Turn off the heat and serve with your pounded yam.


 How to preserve  smoked cat fish at home. This is village arrangement sha!
In the city, smoked cat fish is kept in air tight containers. I cook a lot with cat fish. Can cook without meat, but not smoked cat fish. It is my secret ingredient to great taste of soups and porridge s  The only dish I do not cook with smoked cat fish is Tomato stew.
 hot leaf waiting to be a part of the white soup
NOTE: Uziza is hot, so, avoid adding much pepper. The soup should not be left to get too thick.
              Add vegetables sparingly. Cook with just a few leaves of uziza.
Enjoy your LUNCH!

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75 comments:

  1. Onyinye11:27 AM

    Thank you so much, my dear. You're a God-sent. May God who has given you this wonderful idea continue to bless and increase you and your lovely family. Your blog is a blessing and it rocks!

    ReplyDelete
  2. Thanks a lot for this blog! U r doing a fantastic job here which you might not realise. At least we get to prepare more variety from the usual dishes. I'm really happy, God bless!

    ReplyDelete
  3. Yeahhhh i can prepare this nicely and deliciously.. lol.

    Thanx Eya. You rock

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  4. Owk I'll make sure ma sisters prepare dis dish when they visit me dis weekend. Tanx aunty Ojay.

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
    Replies
    1. jojo ofoegbu10:05 PM

      Bonario,so u dey visit dis site 2.tot it was only linda's blog dat u go 2.famous 3310 user

      Delete
  5. Anonymous12:09 PM

    Babe u too much. Twalleh tumbs up dearie. Pls keep d ball rolling hmmm kisses

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. My bad! Didn't know it was specifically sent to you. I have linked appropriately.
    as for the soup, unfotunately I live in a country were I cant get the ingredients. I will just keep learning how to make this soups until I come back home. Thumbs up

    ReplyDelete
  8. Anonymous2:57 PM

    Great job! well done.....

    ReplyDelete
  9. since i stumbled into this website it was been a blessing to me and my family. I love cooking and seeing so many foods and recipes here has made me so happy. Keep it up.

    ReplyDelete
  10. Anonymous7:17 PM

    I was curious when I saw ur link on linda ikeji. Ever since d 1st day I opened ur link,I must confess "I am hooked". Thank u aunty! Mavis

    ReplyDelete
  11. Eya u make cooking seem so easy n heavenly...Coming to ur blog is such a delight,super mom.Remain blessed ok u rock!

    ReplyDelete
  12. Good cooking made simple from Eya's kitchen!

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  13. Anonymous8:46 PM

    I love this blog

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  14. Anonymous10:19 PM

    Afia efere nd pounded is ma favourite,God bless u wt d oda food recipes

    ReplyDelete
  15. You make it sound like good cooking always warms a man's heart. Well, I cook very well and my husband and his family always give me compliments and they look forward to my cooking when they visit but I don't see any extraordinary reaction.Abi maybe I'm expecting too much. Anyways, back to the lovely soup, I have made this soup and I used achi to thicken, it came out nice but do you think cocoyam or yam will give an even better result? I know achi is easier but if cocoyam or yam is better, I am happy to try

    ReplyDelete
    Replies
    1. Achi is good too. The three are ok, just vary them so you don't get bored with same taste all the time.

      Delete
  16. Is there any particular reason you didn't add ground crayfish? Does without crayfish give a better result? If so, I'm more that happy to leave crafish out

    ReplyDelete
    Replies
    1. Sometimes I add ground crayfish. There is no crayfish here because I wanted the goatmeat taste to overpower other ingredients. Crayfish is very strong and may refuse to be overpowered.

      Delete
    2. Lindy6:08 AM

      So glad I came to dis blog.one question,i thot dey normally add smth like pepper spice to it,and can one use chicken?tank u so much.

      Delete
    3. Lindy6:10 AM

      Pepper soup spice I mean

      Delete
    4. Yes Lindy you can use chicken.

      Delete
  17. Anonymous11:30 PM

    Am about to get married and I've been worried about cooking variety of food for my boo other than the normal everyday dishes and I stumbled on this blog via linda ikejis blog.... U r totally God-sent.. Thanks alotttt.. Can't wait to start cooking .. Yippeeeee!!!!

    ReplyDelete
  18. Anonymous8:58 AM

    I was jus thinking of this soup 5mins ago o.chai,you re heaven sent madam.though I av 1small question,wen u say pounded yam will b added2d soup.do u mean jus meshed boiled yam?or raw grated yam?

    ReplyDelete
    Replies
    1. A lil boiled yam, pound until it becomes elastic.

      Delete
  19. Anonymous12:08 PM

    U've been wonderful...very nice blog

    ReplyDelete
  20. Reading your post is making me salivate. Most of the ingredients listed are not available where I live.

    ReplyDelete
    Replies
    1. Oh, well, not to worry, the day you visit Naija, I'll get them for you.

      Delete
  21. Ok thanks, I'm making it today, your style

    ReplyDelete
  22. Anonymous4:32 PM

    i tried dis soup for dinner yestaday and it tastes hmm delicious i watched with my side eye as my husband lick his plate and i was happy thanks eya for dis recipe pls teach me how to cook banga soup and ofe oweri thanks saw ur blog on lib olori moji

    ReplyDelete
    Replies
    1. You be Oliver Twist? ahn ahn, anyway, I will try, by God's grace o.
      I truly appreciate your coming back to share with us.
      Thank you!

      Delete
  23. Anonymous7:53 PM

    Thank u Ma. Ur blog is the best. Its saving a lot of home. I tried ur green jollof rice and it was wonderful. The kudos goes to u, ma. Thank u for inspiring me. This we re not paying for, thank u

    ReplyDelete
    Replies
    1. For coming back to share this with us, may almighty God mightily bless you!
      Thanks for letting us know the outcome of your cooking.!

      Delete
  24. Anonymous9:43 PM

    I must say U are doing a real gud job here dear!much appreciated 4 sharing Dis special one. May D gud lord bless D works of your hands. Thank U

    ReplyDelete
  25. Anonymous10:48 PM

    hello ,you doing a great job. i just want to add that uziza seed will also taste so good in it or the peppersoup ingredients,someone asked but you didn't say anything....and snails can be added fresh fish, turkey e.t.c what ever you want ...I simply love to cook ...Bomsy

    ReplyDelete
    Replies
    1. Bomsy, you are a Darling sister! You just reminded me something. Uziza seed should be number one on the list. Uziza seed really has a way of enhancing the hot leaf flavor.
      Thank you!
      p.s. Readers, a little quantity of the uziza seed should be pounded or ground before being added.

      Delete
  26. Anonymous3:18 AM

    Must it be uziza leave, because don't know where to find it. Oooo

    ReplyDelete
    Replies
    1. Ask vegetable sellers for hot leaf. If you can't find it still, you can as well ask for the seed.

      Delete
    2. Aunty I love ur blog.am a calabar girl and wen my mum can't find uziza she uses curry leaves.u will be shocked at d outcome.infact dat is d real afia efere.uziza is just d ibo variation.God bless u ma.

      Delete
    3. Thanks Ify, I will try cooking with curry leaves.

      Delete
  27. EYA I LOVED THIS AND IMMEDIATELY WENT TO THE MARKET AND COOKED IT FOR THE FIRST TIME with pounded yam.....APART FROM THE FACT THAT I oVER BOILED THE LEAVES, IT TASTE SO GOOD THAT I ACTUALLY EAT IT WITHOUT POUNDED YAM....JUST WITH A SPOON......*licking lips*

    ALSO MADE AFANG SOUP....HAVE NOT MADE IT IN A WHILE SO SEEING IT HERE MOTIVATED ME TO DO SO.......hehehehe

    ReplyDelete
    Replies
    1. I do that too inside my kitchen, with a spoon and plate. If anyone sees me licking, we may end up licking the whole pot of soup. I lick when I am alone in the kitchen.
      Licking white soup tastes so goooood!

      How did the afang go?

      Delete
  28. Anonymous4:10 PM

    Please are you not supposed to add palm oil to the soup? #Just asking#

    ReplyDelete
    Replies
    1. You aren't supposed to add red palm oil, hence the name white soup.

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    2. You can add just a little if you like. I added a few drops.

      Delete
  29. wow. This is soooooo cool. thumbs up

    ReplyDelete
  30. olufunmike7:32 PM

    Pls wat kind of pepper do i use,is it d normal red pepper (rodo)blended or wch one,pls am a yoruba gurl who wants 2 give d preparation a trial cus I love white soups a lot.thanks

    ReplyDelete
    Replies
    1. I used the normal red pepper. I wish you success on your trial.

      Delete
  31. Anonymous5:40 PM

    Aunty Eya ur blog is d bomb.. Cooking is so much fun for me now.. Always eager to try out new recipes from here.. God bless u..

    ReplyDelete
    Replies
    1. finegirl9:46 PM

      Yeah, I'm with you Anon, this blog is so cool. Tho i can cook well, i never really liked cooking as a hobby and wish i could avoid it.... in fact one of my wishes was to become a millionaire so ì can employ a cook dat I will just supervise, but I got married to a man dat loves good food and variety so no such luck... I can be quite routine and unadventurous, but this blog is helping me see different ways of making coking interesting and fun, I see that my taking more interest in cooking has really brought out the good side in my hubby and I am willing to continue for his sake. Great job, Eya.

      Delete
  32. i love nsala and its the easiest soup to make. One of my best soups

    ReplyDelete
  33. Ezinwa10:32 AM

    I've been trying for ages to get the recipe for white soup! Thanks a lot for this gift.

    ReplyDelete
  34. I just found this blog & i am in love. You make cooking new food so easy. I am trying this soup over the weekend & i cnt wait to cook. God bless you! May the maggi in ur food never turn bitter. :)

    ReplyDelete
  35. Anonymous1:35 PM

    Pls must it be eaten wt pounded yam?wat other solid is good 4 d soup.can I use grounded pepper?

    ReplyDelete
    Replies
    1. Semo, starch or soft eba. yes you can use ground pepper.

      Delete
  36. Anonymous5:36 PM

    Tnk U̶̲̥̅̊ so much,I did prepare d soup yestdy nd it came out so well but I added crayfish,I lik tryin out new tinz am yoruba nd hubby is urhobo but alas he lovd it nd asked for anoda round of eba.thumbs up eya

    ReplyDelete
  37. babyluv11:01 AM

    Human beings are wicked,very wicked!am so vexing for all of u on this blog,why una no tell me? Its so not fair! See what I have been missing!Thanks so so so much EYA,what is a woman outside dis blog(a gossip)am so hooked since morning,I will be here 247.

    ReplyDelete
  38. Anonymous3:19 PM

    Aunty Eya, please can you teach me how to cook mushroom soup they call it Obe Isapa in Yoruba language. i will be grateful

    ReplyDelete
  39. Anonymous1:27 PM

    This is so good. Aunty Eya, God bless u

    ReplyDelete
  40. Anonymous9:35 AM

    i̶̲̥̅̊ love i̶̲̥̅̊ eya i̶̲̥̅̊ have been wantin to prepare dis soup for a long tym nw i̶̲̥̅̊ knw ♓☺W to do it †нªηкs U̶̲̅я blog is da bomb

    ReplyDelete
  41. Anonymous7:51 PM

    Well done ma, can we use poundo as thickner?

    ReplyDelete
    Replies
    1. Though I haven't used poundo in soup,mI think you can. Just use a little please.

      Delete
  42. Anonymous1:20 PM

    What can I use instead of d uzize leaf? I can't get d leaf where I am. Thanks dear.

    ReplyDelete
  43. Your blog is the bomb. This is my first time here and I've already bookmarked it. Nice job

    Belledazzy.blogspot.com

    ReplyDelete
  44. I love your blog! I am non-9ja married to an igbo man and because of your fabulous blog, my cooking skills for 9ja food have really gone up a notch! My hubby has been noticing the difference and that makes me very happy! So far, I have made the white soup and the okra. Next in line is the egusi:-)! Hope it comes out as fabulous as yours...a girl can try and wish:-))

    ReplyDelete
  45. Love your blog! It is the prefect place for recipes for a non-9ja married to a 9ja! Thank you!

    ReplyDelete
  46. Anonymous7:28 PM

    You are really a darling. My fience has being asking me if I know how to cook white soup say that it is his favourite soup. Thank u for being there for us. U have safed me.

    ReplyDelete
  47. Anonymous2:30 AM

    thank u v much aunty. Pls which one is better,fresh pepper or dried one

    ReplyDelete
  48. Anonymous7:56 PM

    Tnk u so much ma, i came across this blog while talking about this soup with my boo he so loves it... Am trying it asap

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  49. This comment has been removed by the author.

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  50. My fiancee is comIng next week; I will make this nsala soup as a surprise package for her. God bless you more madam Eya... You have added a new spice to our love-bond.

    ReplyDelete
  51. Anonymous1:38 PM

    Eya thanks 4 d gud job u r doing. Gos bless u a lot.i hv bn lookn 4 a site where I cn b learning hw 2 prepare variety.just came across ur blogg.hw cn I b gettn tips on hw 2 prepare different delicious meals?

    ReplyDelete

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