Osumade Soup
Osumade soup comes from the Agbor people of Nigeria and gets its character from osumade, a licorice stick, steeped in water and stirred into the pot. The result is light, fragrant and gently sweet, close in spirit to nsala soup. Palm oil, crayfish, ogili and two kinds of dried fish give it a savory base, and pounded yam thickens the broth just before serving.
Instructions
Soak the washed osumade sticks in a small bowl of water. Once softened, peel them, then grind them in a blender or mortar and sieve the mixture to collect the infused water. Set the water aside.
Wash the yam and cut it into small pieces. Put them in a medium pot, cover with water and cook over medium-high heat until tender, without adding salt. Drain, then pound the yam in a mortar until it is smooth, well mashed and stretchy.
Put the cubed meat in a clean pot and season it with salt, black pepper and one stock cube. Cook it over medium-high heat in its own juices, then cover with water and bring to a simmer.
Add the osumade water, stockfish, ground crayfish, ogili, palm oil and a seasoning cube to the pot. Stir, cover and cook for 15 minutes, adding a little water if the pot runs low.
Stir in the pounded yam and the dryfish. Cook for about 5 minutes, until the soup thickens to the consistency you like.
Serve hot with pounded yam or any other swallow you prefer.
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