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Osumade Soup
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups2-3 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518471
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 thumb-sized pieces of osumade stick, washed
- 1–2 slices of yam
- Meat (any type), washed and cubed
- Salt
- Seasoning or stock cubes
- 2 tablespoons ground black pepper
- Stockfish
- 2–3 tablespoons ground crayfish
- 1 medium ball ogili
- ¼ cup palm oil
- Dryfish
Directions
- Soak the osumade stick in a small bowl of water.
- Peel the soaked osumade stick. Grind it in a blender or mortar, and then sieve it to extract the infused water. Reserve for later.
- Wash the yam, and cut into small pieces.
- Place yam pieces in a medium-sized pot. Cover with water, and cook over medium-high heat until tender. Do not salt at this point.
- Drain the yam. Use a mortar and pestle to pound the yam until it is well-mashed and stretchy.
- Place the meat in a pot. Season with salt, black pepper, and one stock cube. Cook meat over medium-high heat in its own juices
- Cover the meat with water, and bring to a simmer.
- Add the osumade water, stockfish, ground crayfish, ogili, palm oil, and seasoning cube to the boiling meat. Stir, then cover and cook for 15 minutes. Add additional water as necessary.
- Introduce the pounded yam and the dryfish. Cook for about 5 minutes, or until it reaches the desired consistency.
- Serve the soup with pounded yam or any other swallow of your choice.