Cookbook:Obe Ishapa (Nigerian Hibiscus Soup)

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.



  1. Boil the meat with the seasoning cube.
  2. Soak the ishapa leaves in hot water with some potash to soften them.
  3. Combine the ground egusi with enough water to make a thick paste, Set aside.
  4. Blend the onion, chili pepper, and tomato together to make a paste.
  5. Heat a small amount of palm oil in a saucepan over medium heat.
  6. Add the locust beans and pepper paste. Allow to fry for a few minutes
  7. Add the dryfish, boiled meat, and egusi paste. Fry for a few minutes, stirring to prevent sticking to the bottom of the pot.
  8. Drain the ishapa leaves, and stir them into the soup.
  9. Turn down the heat and allow to simmer until the oil rises to the surface. Adjust the seasoning to taste.
  10. 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.