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