Tuesday, 15 March 2016

PREPARATION OF NIGERIA DELICIOUS WHITE SOUP, SERVED WITH POUNDED YAM (Photo)

a serving of white soup with pounded yam
  RECIPE 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
 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
  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 is 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.
hot leaf waiting to be a part of the white soup
REMEMBER: 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 meal


 Credit: wives connection

 

No comments:

Post a Comment

You might also like

Related Posts Plugin for WordPress, Blogger...