Bitterleaf Soup and pounded yam
Bitterleaf Soup and pounded yam

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, bitterleaf soup and pounded yam. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Bitter leaf soup is delicious, nutritious and medicinal. This soup is native to the 'Igbos' of Eastern Nigeria. Pounded yam in Nigeria is not served as a course meal but paired with a plate of Nigerian soups, it goes best with egusi or bitter leaf soup. Pounded yam is a type of swallow in Nigeria.

Bitterleaf Soup and pounded yam is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Bitterleaf Soup and pounded yam is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook bitterleaf soup and pounded yam using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Bitterleaf Soup and pounded yam:
  1. Make ready 1/2 Tuber Yam
  2. Take 3 Stock fish and smoked fish (softened in hot water)
  3. Take Precooked Assorted meat (Beef/goat chunks, shaki, snails etc)
  4. Get 1/4 cup ground crayfish
  5. Take 6 small cocoyams (peeled and washed)
  6. Prepare 1/2 Cup washed Bitter leaf(dried/fresh)
  7. Prepare 1 Tbs dry pepper
  8. Take 1/2 Palm Oil
  9. Make ready Ogiri
  10. Prepare Salt
  11. Take Maggi

See recipes for Pounded yam with egusi soup too.. Pounded Yam and Egusi Soup with Bitterleaf. Beef with skin, Onions, Cloves, Ginger, Thyme, Curry, Knorr, Salt Maryam Harande. When cooking Nigerian soups in which we use pastes as thickeners, we usually boil the cocoyam corms (for Bitterleaf Soup, Ora (Oha) Soup) or pieces of white puna yam (for Nsala (White) Soup), then pound them into a paste before adding to the pot of soup.

Steps to make Bitterleaf Soup and pounded yam:
  1. Wash assorted meat thoroughly with boiled water and parboil with onions and maggi for 10 minutes. You can continue cooking until it is soft enough for consumption.
  2. Cook the cocoa-yam until it is soft; peel off the back and pound with a mortar and pestle until you have something soft and seedless then set aside.
  3. Use hot water to soak the dried fish and stockfish separately for a minute and wash thoroughly, then set aside.
  4. Now wash the bitter leaves until the bitter taste is washed off and set aside.
  5. Add a teaspoon of salt (or according to how you consume salt), the washed dried fish, stockfish,Ogiri and crayfish/pepper to the boiling meat in the pot
  6. Then add the palm oil, stir and allow to boil for 10 to 20 minutes.
  7. As the meat, fish, and stockfish boil together add the soft pounded cocoa-yam and allow to dissolve.
  8. Add the bitter leaves, maggi and more salt (optional) to taste then cover and cook for five minutes.
  9. Ur soup is ready, enjoy with pounded yam or any swallow of choice

Beef with skin, Onions, Cloves, Ginger, Thyme, Curry, Knorr, Salt Maryam Harande. When cooking Nigerian soups in which we use pastes as thickeners, we usually boil the cocoyam corms (for Bitterleaf Soup, Ora (Oha) Soup) or pieces of white puna yam (for Nsala (White) Soup), then pound them into a paste before adding to the pot of soup. But what if you live in a place where you cannot buy cocoyam corms or tubers of puna yam? CALORIE CONTENT OF EGUSI AND POUNDED YAM Pounded yam is so high in Calories, its Scary. So I would use the dessert spoon measurement.

So that is going to wrap this up with this special food bitterleaf soup and pounded yam recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!