SOUP RECIPES (IBABA SOUP)

SOUP RECIPES (IBABA SOUP)

Ibaba soup is very delicious and tasty. This soup is mostly prepared by the Efiks. This is a slightly thickened and aromatic soup made by using self thickening ibaba seeds and Etinkirin / Uziza leaves -very indigenous to Efiks. 

Ingredients
1/2 kg  assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
2 snails (washed with lemon)
225 g stockfish 
225 g  dry fish
50 g   ground ibaba seeds
1/2 medium onion                                           

 225 g  shredded etinkirin/uziza leaves
100 ml palm oil
112 g   ground crayfish
112 g  ground pepper
1/2 lt  pints stock /salt to taste
 
                                                     

 cooking Methods

-        Wash the meat thoroughly and place in a sizable pot.

-        Add some ground chillies, sliced onions and stock

-        Place on heat and cook for 40-50minutes till it become soft

-        Wash the smoked dry fish with salt and soak in boiling water or 7-10minutes to loosen any sand or grit

-        Rinse thoroughly with lots of water

-        Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes.

-        Add the rest of the stock, bring to the boil, add the oil and ground ibaba seeds.

-        Stir thoroughly to slightly thicken

-        Lastly add the shredded etinkirin leaves and crayfish

-        Leave to simmer for 12-15minutes           

-        If too thick, adjust consistency by adding more stock as required.

-        It should lightly coat the back of a spoon

Serve  with Amala, Elubo, Pounded yam, Fufu (akpu), Eba (Garri) or Tuwo Shinkafa .