Ager Soup
Ager soup is a Nigerian draw soup made from the slippery juice of the ager tree, a dish closely associated with the Tiv people. The thickness comes entirely from the plant, not from flour or starch. You scrape the stalk, pound it, and squeeze out the juice, then stir it over heat until it turns elastic. Palm oil, beef, fish and fermented locust bean cake give it a deep, savory base for scooping with swallows.
Instructions
Scrape the white flaky skin off the ager stalk. Pound the stalk gently for a few minutes until the pulp comes away.
Put the pulp in a small amount of water and squeeze it to draw out the slippery juice. Pour this through a sieve so the juice drops into a bowl and the fibres stay behind.
Heat a little water in a pot and add the ager juice. Add the palm oil, the rinsed beef and the rinsed fish, and cook for a few minutes.
Stir continuously until the soup turns elastic and stretchy, which is the sign it has reached the right consistency.
Add the nune, the maggi cubes and the blended pepper, then season with salt to taste. Serve with swallows.
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