Osumade soup
Osumade soup is a soup made from grinding that banga spice in stick form. I thought of making it years ago, but never did, until I summoned courage to make it yesterday.
The taste is better experienced than imagined.
Osumade soup
Osumade soup is a soup made from grinding that banga spice in stick form. I thought of making it years ago, but never did, until I summoned courage to make it yesterday.
The taste is better experienced than imagined.
Cooking Instructions
- 1
Season and boil your meat with knorr and salt, add your stock fish half way boiling your meat.
- 2
Grind your already soaked osumade stick with a grinding stone, then sieve it to avoid having unblended particles in your soup, then set aside.
- 3
Boil your yam and pound, then set aside for thickening.
- 4
Add more water enough to cook the soup to the boiled meat and continue cooking.
- 5
Add palm oil, dry pepper and the blended osumade and cook for about ten minutes.
- 6
Add the pounded yam and allow to start thickening, lower your heat after some time, so the soup won't dry up.
- 7
Add crayfish and ogiri, taste and adjust the taste with stock cube and salt.
- 8
Cook till it thickens, then serve, it is best served with pounded yam.
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