UHROBO DELICACY (UKODO)

UKODO(YAM & PEPPER SOUP PORRIDGE)

Ingredient:

Yam/Unripe plantain,Meat/Chicken/Fish, dry fish(optional) for original local taste.  ehurhu (calabash nutmeg), Uda/Uyaya, Potash, Crayfish, Fresh pepper/Cameroon pepper, Seasoning cubes(maggi/knorr), (Scent leaf, Garlic, Optional ) Salt.
You can use either yam or unripe plantain

METHOD:

Wash and season meat/chicken with seasoning cubes, fresh pepper/Cameroon pepper,garlic and salt, leave till it's half cooked. Take out the meat, then put your already washed and peeled yam/unripe plantain inside the stock(make sure you use enough water for the meat/chicken so as to get enough stock for the soup).
Break the Ehururu (nutmeg) open and blend the seed to powder form (set aside), open the uda and take out the seed inside cos we not using the seeds.. (set aside).
Add some more of the already grounded fresh pepper/cameroon pepper to the yam/unripe plantain, add grounded crayfish, the grounded iruru and uda, pour in the meat/chicken, add seasoning cubes and salt to taste... Leave to simmer for a few minutes and also to allow the meat/chicken get tender then add the scent leaves and it's ready to serve.

You can serve with palm oil but in a separate bowl to eat the yam. This is optional.

Chef - Nelly Tutu.