Cookbook:Obe Ishapa (Nigerian Hibiscus Soup)

| Cookbook:Cuisine of Nigeria

Ishapa soup is a special type of Yoruba vegetable soup that is common and loved by many. It is served with pounded yam or any other type of swallow.

Ingredients

 * Meat, cut into pieces
 * Seasoning cube
 * Ishapa leaf (white zobo leaf), washed
 * Potash (kaun)
 * Ground egusi seed
 * Scotch bonnet chili pepper, washed
 * Onion
 * Tomatoes
 * Palm oil
 * Locust beans
 * Dryfish, deboned
 * Salt

Procedure

 * 1) Boil the meat with the seasoning cube.
 * 2) Soak the ishapa leaves in hot water with some potash to soften them.
 * 3) Combine the ground egusi with enough water to make a thick paste. Set aside.
 * 4) Blend the onion, chili pepper, and tomato together to make a paste.
 * 5) Heat a small amount of palm oil in a saucepan over medium heat.
 * 6) Add the locust beans and pepper paste. Allow to fry for a few minutes
 * 7) Add the dryfish, boiled meat, and egusi paste. Fry for a few minutes, stirring to prevent sticking to the bottom of the pot.
 * 8) Drain the ishapa leaves, and stir them into the soup.
 * 9) Turn down the heat and allow to simmer until the oil rises to the surface. Adjust the seasoning to taste.
 * 10) Remove from the heat, and serve with any swallow.

Notes, tips, and variations

 * Chicken or fresh fish can be used in place of the meat.