Cookbook:Obe Ishapa (Nigerian Hibiscus Soup)
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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.
- 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 variationsEdit
- Chicken or fresh fish can be used in place of the meat.