Wednesday, 24 August 2016

Yam pepper soup

I gave birth to my second son and third child exactly seven  months ago, it just seems like yesterday. Having someone to help you during those first few weeks of giving birth is very important, especially if you have other young kids. I was blessed to have my mother around during those early months, it made things a lot easier for me.
Okay, I came here to share a recipe with you, and I'm going to get right to it. The recipe I'm going to be sharing with you today is one my mother made for me during those early days of delivery. It's something we used to call pepper-yam in my house when I was growing up, some call it yam pepper soup. This dish is simple, yet delicious. This is just one of the many ways we prepare this dish.

Yam (about half a medium tuber)
500g Goat meat
3 Fresh Pepper
1 Seasoning cubes
1 Onions
Uziza/ hot leaf seeds

Wash the meat, season and cook until soft. Your meat should have enough water because we are going to make use of the broth to cook the yam.
Peel the yam, cut it into small pieces, wash and set aside.
Pound or blend pepper, onions and crayfish together. Set aside. Crush the Uziza seeds and set aside.
Uziza seeds
Put the yam pieces in a pot, pour the meat broth into the pot(add more water if you need to) and start cooking. Add the pepper mix, seasoning cubes and crushed seeds. Please note that the more crushed uziza seeds you use, the more spicy your food gets.
Cook until the yam is soft. Taste for salt and correct seasoning.

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