Warmest greetings to vegans and happy weekend.
We are in raining season here in my region. It alway bring back this memory I had when I was a child living with my parents. My dad always crave for this spicy and aromatic yam soup that I hate so much.
"I will rather eat yam and palm oil than drinking hot water" š that was what I used to tell my mom in those days but as I grew older, I began to like the spicy soup, because of it's health benefits. It also has a way of making me feel warm.
Now I am in my home, my hubby likes the dish more than my dad. He ask me to cook it for him this morning before he leaves for work. I can actually say that this is a Nigerian cuisine. Combining these spices and aromas and warmth makes spicy soup an ideal choice for rainy days.
Let's move over to the recipe:
INGREDIENTS
1 Medium yam Peeled and chopped
Ā½ Tablespoon of black pepper
4 pieces of Uda (Negro pepper)
3 fresh pepper
Utazi leaves(bitter leaves)
1 Medium Aidan fruit
Salt to taste
10 ml palm oil
INSTRUCTIONS
Wash peeled and chopped yam and boil it with water until tender.
With my mortar and pestle I pound black pepper, Uda, Fresh pepper, and wash aidan fruit, wash and chop utazi leaves and set aside.
Then add the mixtures: black pepper, fresh pepper, Uda, aidan fruit and allow to simmer for 10-15 minutes.
Before adding my utazi leaves I have to bring out the yam from the fire as not to over cook. After that, I add utazi leaves and let it simmer for another five minutes.
Lasty, I bring out the aidan fruit and dicard it then turn off the heat.
My spicy and aromatic yam soup is ready.
Serve hot, I drizzle some palm oil on the yam, I dish them separately that's how we enjoy it in my home. The aroma and flavour was something else.
I will stop here so far. See you in my next post.
Thank you for stopping by ā¤ļøā¤ļøā¤ļø.