Ibaba Soup

Description

This is a slightly thickened and aromatic soup made by using self thickening ibaba seeds and Etinkirin / Uzouza leaves. Very indigenous to Efiks.

Ingredients

• 1 kg / 2 lb assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
• 4 snails (washed with lemon or limes)
• 450 g / 1 lb stockfish (pre soaked)
• 450 g / 1 lb dry fish (thoroughly washed)
• 100 g / 4 oz ground ibaba seeds
• 225 g / 8 oz ground crayfish
• 225 g / 8 oz ground pepper
• 1 medium onion
• 450 g / 1 lb shredded etinkirin leaves
• 200 ml palm oil
• 1 lt / 2 pints stock
• salt to taste

Directions

1. Wash the meat thoroughly and place in a large pot.
2. Add some sliced onions, ground chillies and stock.
3. Place on heat and cook for 50 minutes or until tender.
4. Meanwhile wash the smoked dry fish with salt and soak in boiling water or 5 for 10 minutes to loosen any sand or grit and kill any insect present.
5. Rinse thoroughly with lots of cold water.
6. Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes.
7. Add the rest of the stock, bring to the boil, add the oil and ground ibaba seeds.
8. Stir thoroughly to slightly thicken.
9. Finally add the shredded etinkirin leaves and crayfish.
10. Leave to simmer for 15minutes.
11. If too thick, adjust consistency by adding more stock as required.
12. It should lightly coat the back of a spoon.