Obe Ishapa (Nigerian Hibiscus Soup)
Obe ishapa is a Yoruba vegetable soup built around ishapa, the white zobo leaf, which is softened in hot water with a little potash before it goes into the pot. The egusi paste thickens the soup, while locust beans and dryfish give it a deep, savory base. You know it is ready when the palm oil floats to the top. Serve it with pounded yam or any swallow.
Instructions
Boil the meat together with the seasoning cube until it is cooked through. Set the meat aside with its cooking liquid.
Put the ishapa leaves in a bowl of hot water with a little potash and leave them to soak until they turn soft.
Stir the ground egusi with just enough water to form a thick paste, then set it aside. Blend the onion, scotch bonnet and tomatoes together into a smooth pepper paste.
Warm a small amount of palm oil in a saucepan over medium heat. Add the locust beans and the pepper paste, and fry for a few minutes.
Add the dryfish, the boiled meat and the egusi paste. Fry for a few minutes, stirring often so nothing sticks to the bottom of the pot.
Drain the softened ishapa leaves and stir them into the pot. Lower the heat and let the soup simmer until the palm oil rises to the surface.
Taste and adjust the seasoning with salt. Take the pot off the heat and serve with pounded yam or another swallow.
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