Pocho Soup
Pocho soup is a thin, peppery meat soup from Benue State in central Nigeria. Its flavor comes from a paste of chile, onion and fermented locust beans, which gives the broth a deep savory funk, while a little palm oil adds color and richness. There is no long simmer or thickener involved, so it comes together quickly. Spoon it over rice or serve it alongside any swallow for dipping.
Instructions
Blend the chile pepper, onion and fermented locust beans together until you have a smooth paste.
Season the meat with salt and any other seasoning you like, making sure each piece is coated.
Put the seasoned meat and the pepper paste into a pot together.
Pour in some water and add a small amount of palm oil.
Cook over medium heat for a few minutes, until the meat is done.
Taste the broth and adjust the seasoning. If it looks too thick, add more water until it is thin and brothy.
Serve hot, with rice or any type of swallow.
Make it personal.
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