UKODO (An Urhobo delicacy)
The delicacy is essentially a tuber yam and pepper soup pottage; a stew of meat and vegetable.
INGREDIENTS
- 2 kg goat meat, preferably the more fragrant he-goat, cut into bite-sized pieces
- 4–5 liters of water
- 2–3 heaped tablespoons of pepper soup spice mix
- 4–5 lemon grass leaves, bruised by rubbing between your palms and tied into a bundle
- Salt, about 1/2 a teaspoon or to taste
- 2 tablespoon dry pepper (red chili flakes) or, to taste
- Fresh yellow chilies split in half (to be fished out once cooked)
- A tuber of yam, peeled and cut into chunks, about 8cm lengthways
- 2 teaspoons of ground crayfish (optional)
- 1/2 young lime leaves (optional)
PROCEDURES
- Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot.
- Boil and then allow to simmer for 30-40 minutes putting a lid on till the meat is halfway cooked.
- Add a bit more water, check for seasoning to suit your tastes. Add the chunks of yam and cook till its soft; a knife or fork inserted into a piece should slide in with ease.
- Once the yams are cooked, remove them. Then, put in the pot just before serving. Otherwise, they absorb a lot of the soup liquid, get really soft and mushy and disintegrate. Also, dispose the lemon grass leaves.
- Check seasoning, adjust as required then add lime leaves, if using. Turn off the heat and set aside. When you’re ready to serve, put the yam back into the pot containing the soup and warm.
- Serve in a seasoned clay pot or in a regular serving dish. Top with palm oil. ENJOY!!!
