Ukodo (Goat meat with Yam, Cocoyams and Plantain Pepper soup

Name: Ukodo (Goat meat with Yam, Cocoyams and Plantain Pepper soup
Total time: 2400 s
Yield: 4-6 servings
Cuisine: Nigerian
Ingredients: 10 Iwo/ Ehuru; 2 Urheri / ude seeds; 2 Umilo; 1/2 tsp Ataiko; 2 1/2 tsp Irugeje; Lemon Grass (2 handful); Yam, (peeled and cut in desired shape); Cocoyam (peeled and cut as well); Plantain (3) usually unriped; Seasoning cubes 2; Black pepper / grounded yellow pepper; 1/2 kg Goat meat; Smoked fish (optional); 2 tbsp Crayfish; 2 handful stockfish flakes (optional)

Nd Beau @BeauCanCook

Ojodu, Ikeja , Lagos State

Ukodo is a typical new year"s day meal for the Urohobo people of Delta state in Nigeria
It's a thick pepper soup filled with Assorted spices made with yam, and Plantain usually Goat meat. I call it Pepper soup Pottage.
Since I had cocoyams at home, I add them to mine with some stockfish flakes and it was so gooooood!
So it's right to say it very good for cold season/ weather.

Nd Beau @BeauCanCook

Ojodu, Ikeja , Lagos State

Saved

Ingredients

40mins

4-6 servings

10Iwo/ Ehuru
2Urheri / ude seeds
2Umilo
1/2 tspAtaiko
2 1/2 tspIrugeje
Lemon Grass (2 handful)
Yam, (peeled and cut in desired shape)
Cocoyam (peeled and cut as well)
Plantain (3) usually unriped
Seasoning cubes 2
Black pepper / grounded yellow pepper
1/2 kgGoat meat
Smoked fish (optional)
2 tbspCrayfish
2 handfulstockfish flakes (optional)

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Steps

40mins

1

Wash season Goat meat in a pot to boil (cut meat into small pieces)
2

Crack open the umilo, gbafilo, and Iwo and blend the content alongside atakilo and irugeje
3

When the meat is almost ready, add the chunks of yams, cocoyams and Plantain and continue to cook with the meat
4

Throw in the smoked fish, stockfish flakes with a bit of grounded yellow pepper and the lemon grass..shake the pot a bit... allow to cook
5

Add all the blened spices, black pepper, and the seed urheri into the pot. by now the place should be "tasonsoning" meaning the aroma of the dish should be inviting. Lolz😉
6

Add seasoning cubes, crayfish and salt to taste but be mindful of the initial salt from the meat.
7

Cover and cook for another 15 mins.
8

Mix the content of the pot lightly, this will ensure the soup. thickens up properly.
9

Serve immediately, because the best time to eat Ukodo is as E dey hot...,😂😁