For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;). Today, the beautiful food blogger discusses Ukodo recipe…enjoy!
is typical spicy traditional breakfast native to the Urhobo tribe of
delta state in the southern part of Nigeria. It is simply a pepper soup
dish which consists of unripe plantain and yam(sometimes cooked with
lemon grass and potash), and is believed to be the perfect companion on a
wet cold day. The Itsekiris, also of the Niger Delta call their version
Epuru while the igbo version is known as Ji mmiri Oku.
When preparing ukodo, i usually prefer the use of goat Goat meat or
dried fish because it gives it a nice native taste and smell unlike
chicken and cow meat. It’s really simple to make as i’m about to show
How to make Ukodo (Urhobo yam & plantain pepper soup pottage)
Prep Time: 15 minutes
Cook Time: About an hour
Category: Nigerian soups
Region: Niger-Delta, Nigeria
•1 kg Goat meat (with intestine & liver)
the goat meat thoroughly, place in a pot and sprinkle a tsp. of salt
and cook for about 15 minutes on low heat. Set aside to later use.
the yam and cut into two halves then immerse in a bowl of water and
rinse. Peel and cut the plantain into three pieces then – set aside.
the burner and allow to boil for about 5 minutes. Add 1-2 tbsp. of the
ground spices, uda, crayfish, pepper and crushed seasoning. Stir and
taste the soup. Leave to cook further till you start to perceive the
reduce the heat and allow the ukodo to cook for about 15 minutes.
Discard the lemon grass bunch after this.
liquid into another plate. Pour red palm oil into a small clay bowl and
serve. The palm oil can also be mixed with the ukodo liquid and used to
eat the yam and plantain or the yam/plantain could be dipped in the oil
and eaten while the ukodo liquid is sipped like pepper soup.