Ukodo (Urhobo Yam and Plantain Pepper Soup)
Ukodo is a peppery yam and plantain soup from the Urhobo and Isoko peoples of Nigeria's Niger Delta. Starchy chunks of yam and unripe plantain simmer in a broth scented with pepper soup spice, Cameroon pepper and fragrant scent leaf, with small pieces of goat meat for richness. The cook controls the texture: use less water for a thick, stew-like bowl, or more for a thinner soup. Every ingredient is a market staple.
Instructions
Rinse the yam and plantain chunks under running water and set them aside.
Bring a pot of water to a gentle simmer. Use less water if you want a thick soup and more if you prefer it thin, since the amount you start with sets the final texture.
Stir in the pepper soup spice, the Cameroon pepper and the scent leaf, so the water takes on their aroma before the meat goes in.
Add the goat meat and the vegetable oil. Cover the pot and let it simmer for about 5 minutes.
Add the yam and plantain chunks along with the stock or seasoning cube. Keep cooking until the yam and plantain are tender when pierced with a fork.
Taste the broth, adjust with salt, and serve hot.
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