|a serving of white soup with pounded yam|
- Meat (preferably goat meat)
- Smoked fish
- Stock fish
- 2 little slices of yam for thickening
- uziza leaves
- drops of palm oil
- Maggi or knorr cubes
|a boiling pot of white soup some pounded yam lumps|
COOKING STEPS FOR MY WHITE SOUP:
|white soup with goat meat, stock fish, beef, and catfish|
- Boil the meat with salt and onion only, add pepper and stock fish
- 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.
- Add more water to the quantity of soup you want to make, check for salt and seasoning. Allow to boil.
- 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 is gently disintegrates and thickens the soup
- Check for thickness and salt before adding the washed, chopped hot leaf (uziza)
- Stir, cover the pot and let the uziza aroma boil into the pot.
- 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 meal
Credit: wives connection