IKPAHIDO SOUP

REQUIREMENTS

- 8 medium pieces Bush Meat (washed)
- 4 medium size Snails (washed)
- 1 medium size Smoked Fish
- I medium bunch Ikpahido Leaves
- I medium mudu Palm Fruits
- I medium bulb Onion (chopped)
- I tablespoon Dry Pepper (ground)
- I wrap Owoh
- 2 maggi cubes
- 1 ½ litres Water
- Salt To taste



What you do

Wash and boil the palm fruit for about 30 minutes.Strain off the water. Pound the cooked palm fruits in a mortar till the fibres are completely separated from the nuts.

Heat I 1/2 litres of water for a few minutes. Add the warm water to the pounded palm fruit.Mix thoroughly and strain to get the oily extract.

Place the oily extract on the burner and boil for about 5 minutes. Add the washed bush meat, snails, smoked fish, maggi cubes and continue cooking for another 15 minutes.

While the soup is cooking, pick and wash the ikpahido leaves, add a little water, blend to a smooth paste, using the Iiquidizer part of the domestic blender. (Traditionally Ikpahido leaves are ground on a stone).

Stir the soup and add the owoh, crayfish, and dried pepper.Stir, add the blended ikpahido leaves and allow to simmer for about 10 minutes.Stir and add salt to taste.

Serve with pounded yam.

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