When they say, “That woman has prepared vegetable soup for that man, so he does her bidding”, I suspect this is the soup they are talking about. . . Lol
How many ‘lives’ does this soup have sef?
Ingredients
– Lagos spinach (shoko) (or Amaranth (tete))
-3 large Red bell peppers
-3 Finger chilli peppers
-1-2 Scotch bonnets (Depending on how spicy you want it)
-1 large & 1 medium sized Onion
-1/2 cup Palm oil
-Beef or Chicken
-Cow skin
-Offal (saki and liver are my favourites)
-Baby snail (fried)
-Smoked Cat fish
-Brown shrimps (head removed)
-2 tbsp Ground Crayfish
-1/3 cup (or more) Locust bean (Iru)
-1 or 2 seasoning cube
-Salt to taste
MARY’s Method
* Chop the vegetable. Place in a bowl of salted water. Set aside for 15 minutes. Drain and rinse two more times with clean water. (Carefully use a sieve to retrieve the vegetable from the water; don’t pour all the contents into the sieve).
*Pulverize the peppers and the medium onion with a blender to give a slightly coarse blend. Set aside.
* Parboil the assorted meat. Boil the meat with a quarter of the onion, seasoning cube and salt.
* Add the properly washed and cut cow skin, parboiled assorted meat and snails. Cook for 5 minutes, leaving very little (about 1/3 cup) stock sauce in the pot.
*Pour the palm oil in another pot and place on low heat. Dice the remaining onion, pour into the oil and fry for about 3 minutes. Pour the blended pepper into the oil. Add the locust bean and fry till dry.
* Scoop the contents of the meat pot into the pot of fried pepper. Wash, debone and shred the fish. Add the fish, prawns and ground crayfish. Allow to cook for about 5 minutes.
* Add the washed vegetable to the pot and stir into the ingredients. Check for salt. Simmer for 5 minutes.
* Serve with rice, pounded yam, semolina or cold pap
»Enjoy!
~MARY’s Kitchen
©2015
