Osumade soup is a dish native to the Agbor people of Nigeria. It features palm nut extract and osumade (licorice) stick, and it is very aromatic with a sweet flavor. This soup is very light and similar to nsala soup.
- Soak the osumade stick in a small bowl of water.
- Peel the soaked osumade stick. Grind it in a blender or mortar, and then sieve it to extract the infused water. Reserve for later.
- Wash the yam, and cut into small pieces.
- Place yam pieces in a medium-sized pot. Cover with water, and cook over medium-high heat until tender. Do not salt at this point.
- Drain the yam. Use a mortar and pestle to pound the yam until it is well-mashed and stretchy.
- Place the meat in a pot. Season with salt, black pepper, and one stock cube. Cook meat over medium-high heat in its own juices
- Cover the meat with water, and bring to a simmer.
- Add the osumade water, stockfish, ground crayfish, ogili, palm oil, and seasoning cube to the boiling meat. Stir, then cover and cook for 15 minutes. Add additional water as necessary.
- Introduce the pounded yam and the dryfish. Cook for about 5 minutes, or until it reaches the desired consistency.
- Serve the soup with pounded yam or any other swallow of your choice.