Ibaba Soup
Ibaba soup is a Nigerian soup thickened with ground ibaba seeds, which the Igbo call okpo. The seeds give the broth body without any starch or cocoyam, and they sit well with palm oil and the peppery, slightly bitter shredded uziza leaves. Meat, dryfish and crayfish build the savory base. It is quick once the meat is tender, and it is meant to be eaten with akpu, semo or pounded yam.
Instructions
Rinse the meat and put it in a pot. Pour in enough water to cover it and set the pot over heat.
Stir in the blended pepper, chopped onion, seasoning cube and salt. Keep the pot cooking while the seasonings blend into the broth.
Cook until the meat is soft when pressed or pierced. Add the rinsed dryfish and let it cook for a few minutes so it flavors the broth.
Pour in the palm oil and the ground ibaba seeds. The ground seeds will thicken the soup as they cook.
Add the shredded uziza leaves and the ground crayfish. Stir everything together, taste for salt, and serve with akpu, semo or pounded yam.
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