Thursday, 1 December 2016

White soup (Iruk Ekutu)

Welcome to the month of December. The festive season is officially here, I must say, it's not too early to start planning your Christmas menu. With the way prices of things in the market have skyrocketed it is advisable to keep things simple. No need to break the bank to have a good celebration.

Speaking of simplicity, during my trip to Ikom (Cross River State, Nigeria) last year September, I ate a bowl of very simple yet delicious white soup. This was not my first time of eating this soup, far from it, but it was the first time in over ten years, tasting it just brought back childhood memories and I wondered how on earth I could have forgotten about this soup. Its simplicity and deliciousness make it one soup you should have in your arsenal. The beauty of this soup is that you can use whatever meat or fish is at your disposal to prepare it.

White soup goes by different names in different parts of Nigeria, this particular one I am sharing with you is called 'Iruk Ekutu' by the Okuni people of Cross River State. 

Ingredients
500g Goat meat    
3 fruits fresh pepper 
2 Seasoning cubes 
1 table spoon blended crayfish 
1 Onion bulb 
10-12 Cut yam pieces 
5 Hot leaves(uziza) 
Salt to taste

Method
Wash meat, season with one seasoning cube and some salt and put on fire. Wash yam pieces and put in the same pot as the meat, pour enough water and cook.

Pound or blend the onions and pepper together and set aside.
Wash and cut hot leaves and set aside.

When the meat and yam start boiling, pour in the pepper mix. Add the remaining seasoning cube.
Take out the pieces of yam from the pot when the yam is ready. Pound or blend until smooth, the way you would pounded yam. Make the pounded yam into small balls and set aside(my mum likes just one big ball of pounded yam in her soup). Having smaller balls makes your soup thicken faster.

When the meat is ready, put in the yam balls and allow to cook until the soup thickens. When it thickens to the consistency you want, put in your cut hot leaves and allow to cook for a few minutes. 
Correct seasoning and remove from heat.

Serve with pounded yam, semovita or whatever swallow of your choice. But my people will tell you that the only thing that goes well with this soup is pounded yam.

TIP
I used one yellow and two red scotch bonnets to enhance the flavour of the soup. It takes it to another level. 

4 comments:

  1. Wonderful. I wish I could have some now. Thank you. I would try it when I get a chance.

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  2. Thank you, Anon. Thanks for stopping by. Do let us know how it turns out when you try it.

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