Recipe: Tasty Ukodo (Goat meat with Yam, Cocoyams and Plantain Pepper soup

Ukodo (Goat meat with Yam, Cocoyams and Plantain Pepper soup. Add a bit more water, check for seasoning to suit your tastes. Ukodo is typical spicy traditional breakfast native to the Urhobo tribe of delta state in the southern part of Nigeria. It is simply a pepper soup dish which consists of unripe plantain and yam (sometimes cooked with lemon grass and potash), and is believed to be the perfect companion on a wet cold day.

I call it Pepper soup Pottage. Since I had cocoyams at home, I add them to. Ukodo is a spicy native yam and pepper soup that is highly nutritious. You can cook Ukodo (Goat meat with Yam, Cocoyams and Plantain Pepper soup using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Ukodo (Goat meat with Yam, Cocoyams and Plantain Pepper soup

1. Prepare 10 of Iwo/ Ehuru.
2. Prepare 2 of Urheri / ude seeds.
3. Prepare 2 of Umilo.
4. It's 1/2 tsp of Ataiko.
5. It's 2 1/2 tsp of Irugeje.
6. You need of Lemon Grass (2 handful).
7. Prepare of Yam, (peeled and cut in desired shape).
8. Prepare of Cocoyam (peeled and cut as well).
9. Prepare of Plantain (3) usually unriped.
10. Prepare of Seasoning cubes 2.
11. You need of Black pepper / grounded yellow pepper.
12. Prepare 1/2 kg of Goat meat.
13. It's of Smoked fish (optional).
14. You need 2 tbsp of Crayfish.
15. Prepare 2 handful of stockfish flakes (optional).

It contains an amount of vitamin, protein, and carbohydrate that is good for the body. It is an appetizing meal that has special spices which brings out its rich local flavour. Ukodo is native to the people of Urhobo, and most people call it "Urhobo pepper soup". Today's recipe is called Ukodo in Delta : simply yam and unripe plantain pepper soup porridge.

Ukodo (Goat meat with Yam, Cocoyams and Plantain Pepper soup instructions

1. Wash season Goat meat in a pot to boil (cut meat into small pieces).
2. Crack open the umilo, gbafilo, and Iwo and blend the content alongside atakilo and irugeje.
3. When the meat is almost ready, add the chunks of yams, cocoyams and Plantain and continue to cook with the meat.
4. Throw in the smoked fish, stockfish flakes with a bit of grounded yellow pepper and the lemon grass..shake the pot a bit... allow to cook.
5. Add all the blened spices, black pepper, and the seed urheri into the pot. by now the place should be "tasonsoning" meaning the aroma of the dish should be inviting. Lolz😉.
6. Add seasoning cubes, crayfish and salt to taste but be mindful of the initial salt from the meat..
7. Cover and cook for another 15 mins..
8. Mix the content of the pot lightly, this will ensure the soup. thickens up properly..
9. Serve immediately, because the best time to eat Ukodo is as E dey hot...,😂😁.

Sometimes I add the unripe plantain, other times I don't. If you used stock, you may not need to add seasoning cubes or salt. How to make pepper soup with goat meat The best time for me to prepare Pepper Soup is usually during Summer as I tend to struggle with Hay fever every now and then. I go for either Yam or Plantain as an accompaniment though I do Plantain more often.