Cookbook:Obe Ishapa (Nigerian Hibiscus Soup)
Jump to navigation
Jump to search
Obe Ishapa (Nigerian Hibiscus Soup) | |
---|---|
Category | Soup recipes |
Difficulty |
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient other guidance to compensate |
Cookbook | Ingredients | Recipes | Cookbook:Cuisine of Nigeria
Ishapa soup is a special type of Yoruba vegetable soup that is common and loved by many. It is served with pounded yam or any other type of swallow.
Ingredients[edit | edit source]
- Meat, cut into pieces
- Seasoning cube
- Ishapa leaf (white zobo leaf), washed
- Potash (kaun)
- Ground egusi seed
- Scotch bonnet chili pepper, washed
- Onion
- Tomatoes
- Palm oil
- Locust beans
- Dryfish, deboned
- Salt
Procedure[edit | edit source]
- Boil the meat with the seasoning cube.
- Soak the ishapa leaves in hot water with some potash to soften them.
- Combine the ground egusi with enough water to make a thick paste. Set aside.
- Blend the onion, chili pepper, and tomato together to make a paste.
- Heat a small amount of palm oil in a saucepan over medium heat.
- Add the locust beans and pepper paste. Allow to fry for a few minutes
- Add the dryfish, boiled meat, and egusi paste. Fry for a few minutes, stirring to prevent sticking to the bottom of the pot.
- Drain the ishapa leaves, and stir them into the soup.
- Turn down the heat and allow to simmer until the oil rises to the surface. Adjust the seasoning to taste.
- Remove from the heat, and serve with any swallow.
Notes, tips, and variations[edit | edit source]
- Chicken or fresh fish can be used in place of the meat.