IBABA SOUP

REQUIREMENTS

- I kg Beef
- I large size Smoked Fish
- I medium size Stockfish Head (cooked)
- 2 cups Periwinkle (without shell)
- 3 tablespoons Ibaba (ground)
- 1 small bunch Tender Pumpkin leaves
- 2 tablespoons crayfish(ground)
- I small piece Uyayak (whole or ground)
- 1 tablespoon Dry pepper
- 2 Maggi cubes
- 2 cooking spoons Palm Oil
- 2 litres Water
- Salt to taste



What you do

Wash the meat thoroughly and place in a large pot. Add salt, ground pepper and water. Place on heat and cook for 1O minutes or until almost tender.

Add the stockfish head, smoked fish, periwinkle, uyayak and palm oil to the pot of meat. Stir and allow to cook for about 10 minutes.

Make a paste of the Ibaba by gradually stirring in 1 tablespoon palm oil to the 3 tablespoons of Ibaba.The paste should be very smooth.

Stir the paste into the pot. Do not cover the pot. Add maggi cubes, pepper, crayfish and stir. Cook for 10 minutes. Stir and reduce the heat.

Simmer for about 5 minutes. Add the shredded tender pumpkin leaves and stir. Add salt to taste. Simmer for a few minutes.

If too thick, adjust consistency by adding more water as required. It should lightly coat the back of a spoon.

Remove from heat and serve with pounded yam or eba


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