Bitterleaf Soup and pounded yam
Bitterleaf Soup and pounded yam

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, bitterleaf soup and pounded yam. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Bitterleaf Soup and pounded yam is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Bitterleaf Soup and pounded yam is something that I have loved my whole life.

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.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Get Precooked Assorted meat (Beef/goat chunks, shaki, snails etc)
  4. Make ready 1/4 cup ground crayfish
  5. Make ready 6 small cocoyams (peeled and washed)
  6. Get 1/2 Cup washed Bitter leaf(dried/fresh)
  7. Take 1 Tbs dry pepper
  8. Take 1/2 Palm Oil
  9. Get Ogiri
  10. Prepare Salt
  11. Make ready 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 exceptional food bitterleaf soup and pounded yam recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!