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IBABA SOUP

Posted by on 2/20/2003 7:04:42 AM |

IBABA SOUP

This is a slightly thickened and aromatic soup made by using self thickening lbaba seeds and Etinkirin / Uzouza leaves. Very indigenous to Efiks.

I kg / 21b assorted meats (Beef, oxtail, trip, ponmo, bokoto & bushmeat)
4 snails (washed with lemon or limes)
450g / llb stockfish (pre soaked)
450g / llb dryfish (thoroughly washed)
I OOg / 4oz ground ibaba seeds
225g/8oz ground crayfish
225g/8oz ground pepper
I medium onion
450g / llb shredded Etinkirin leaves
200ml palm-oil
I it / 2pt stock
salt to taste

Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and stock. Place on heat and cook for SOminutes or until tender. Meanwhile wash the smoked dry fish with salt and soak in boiling water or 5 for 10 minutes to loosen any sand or grit and kill any insect present. Rinse thoroughly with lots of cold water.

Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes. Add the rest of the stock, bring to the boil, add the oil and ground lbaba seeds. Stir thoroughly to slightly thicken. Finally add the shredded Etinkirin leaves and crayfish. Leave to simmer for 15minutes. If too thick, adjust consistency by adding more stock as required. It should lightly coat the back of a spoon.

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Courtesy of Laura Edet




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