- 30
minPrep Time - 30
minCook Time - 60
minReady in
Recipe Overview
- Recipe typeAfricana
- Difficulty levelHard
- CuisinesAfricana, Nigerian Cuisine
- CoursesSoup
- ServingsFor 4 People
Recipe Description
Traditionally this soup is prepared with fresh fish and served with pupuru. It is made of a combination of meat and fish which is a personal preference. This lovely delicacy made by mostly the riverine people in Nigeria.
Ingredients
- Cubed Goat meat (2 cups)
- Shredded panla (2 handfuls)
- Shredded Smoked Fish (2 cups)
- Crayfish powder (3 tablespoons)
- Dried marugbo leaf (3 cups)
- Dried Efirin leaf (1 cup)
- Thumb size fresh ginger
- 1 small white onion
- 1-2 Fresh hot pepper (ata-rodo)
- ¼ cup of palm oil
- Salt to taste
- Maggi (2 cubes)
- Other meat & Fish (to taste)
Steps
- Combine goat with 2-3 cups of water in a large pot. Add in panla, 2 maggi cube, salt . Simmer on medium heat until meat is very tender.
- Add more water to cover the cooked beef.
- Add in crayfish powder, smoked fish and palm oil and stir.
- Cover the pot and allow to simmer for 10 minutes. Stir the broth.
- Taste and adjust for seasoning
- Blend the dried vegetables with ginger, onion, hot pepper and 3-4 cups of water until smooth
- Add blended vegetables into the cooked broth and stir
- Taste and adjust for seasoning and water
- Simmer uncovered for another 12 – 15.
- Serve with your choice of Pupuru, Garri or pounded yam
Nutritions
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