Ukodo (Nigerian Yam and Plantain Pepper Soup)

Ingredients

Water

8 cups

Seasoning cubes

2-3 cubes

Salt

to taste

Uziza leaves

1 cup, chopped (can substitute with basil if unavailable)

Ground crayfish

2 tablespoons

Scotch bonnet pepper

2, chopped (adjust to taste)

Onion

1 large, chopped

Palm oil

1/4 cup

Dry fish

1 cup, cleaned and deboned

Stockfish

1 cup, soaked and cut into pieces

Assorted meat (beef, goat meat, or chicken)

1.5 pounds, cut into chunks

Plantain

2, peeled and cut into chunks

Yam

2 cups, peeled and cut into chunks

Instructions

1. In a large pot, combine the assorted meats, stockfish, dry fish, chopped onion, salt, and seasoning cubes. Pour in the water and bring to a boil over medium heat.
2. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the meats are tender.
3. Add the yam and plantain chunks to the pot. Cook for an additional 10 minutes, or until the yam and plantain are soft and infused with the flavors of the broth.
4. In a separate pan, heat the palm oil over medium heat. Add the chopped onion and scotch bonnet pepper, sautéing for a few minutes until the onions are translucent and fragrant.
5. Carefully add the sautéed mixture to the pot of soup and stir well to combine all the flavors.
6. Stir in the ground crayfish and chopped uziza leaves. Let the soup simmer for another 5 minutes, allowing the flavors to meld. Taste and adjust the seasoning with additional salt or seasoning cubes if needed.
7. Serve the Ukodo hot, garnished with additional uziza leaves if desired. Enjoy the comforting warmth of this traditional dish.