|a serving of white soup with pounded yam|
This white soup was so good! Because of the hot leaf (Uziza), I reduced the quantity of pepper and that made every one, including the children, 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.
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.
INGREDIENTS FOR MY NIGERIAN WHITE SOUP:1kg Meat (preferably goat meat)
- 2 medium sized Smoked catfish
- 1 Stock fish pack (Optional)
- 2 little slices of boiled yam for thickening
- A handful chopped uziza leaves
- 1 teaspoon uziza seeds (optional)
- 1 teaspoon ground freshPepper (Scotch bonnet)
- 1 small Onion to boil the meat
- Salt to taste
- 1 teaspoon palm oil (Optional)
- 2 seasoning cubes
- water, enough to cover the meat after boiling, you can always adjust by adding some more water if soup is getting too thick.
|a boiling pot of white soup some pounded yam lumps|
|white soup with goat meat, stock fish, beef, and catfish|
|white soup with a side of pounded yam|
COOKING STEPS FOR MY NIGERIAN WHITE SOUP:
- Boil the meat with salt, 1 seasoning cube and onion only, add pepper and stock fish after it begins to boil.
- when meat is tender enough, add just a drop of palm oil or a teaspoon. 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. Let meat cook until it's almost tender.
- Add more water to the quantity of soup you want to make, enough to cover the almost cooked meat. Check for salt and seasoning. Cover and leave to boil.
- Add the pounded 1 or 2 slices of boiled yam if you are using yam to thicken. If cocoyam (ede), add the pounded boiled cocoyam and the (bone picked) smoked fish. Cover and leave to boil while you stir frequently until you are Ok with the thickness. Do not forget to stir almost continously, that way the pounded yam or cocoyam in the pot gently disintegrates and thickens the soup
- Check for thickness and salt before adding the washed, chopped hot leaf (uziza). If you like the uziza aroma stronger, pound and add the seeds too to enhance that flavour.
- Stir, cover the pot and let the uziza simmer into the soup.
- Turn off the heat and serve with your pounded yam.
|hot leaf waiting to be a part of the white soup|
Add vegetables sparingly. Cook with just a few leaves of uziza.
Enjoy your LUNCH!
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