Cookbook:Osumade Soup

Osumade soup is a dish native to the Agbor people of Nigeria. It features palm nut extract and osumade (licorice) stick, and it is very aromatic with a sweet flavor. This soup is very light and similar to nsala soup.

Ingredients

 * 2 thumb-sized pieces of osumade stick, washed
 * 1–2 slices of yam
 * Meat (any type), washed and cubed
 * Salt
 * Seasoning or stock cubes
 * 2 tablespoons ground black pepper
 * Stockfish
 * 2–3 tablespoons ground crayfish
 * 1 medium ball ogili
 * ¼ cup palm oil
 * Dryfish

Procedure

 * 1) Soak the osumade stick in a small bowl of water.
 * 2) Peel the soaked osumade stick. Grind it in a blender or mortar, and then sieve it to extract the infused water. Reserve for later.
 * 3) Wash the yam, and cut into small pieces.
 * 4) Place yam pieces in a medium-sized pot. Cover with water, and cook over medium-high heat until tender. Do not salt at this point.
 * 5) Drain the yam. Use a mortar and pestle to pound the yam until it is well-mashed and stretchy.
 * 6) Place the meat in a pot. Season with salt, black pepper, and one stock cube. Cook meat over medium-high heat in its own juices
 * 7) Cover the meat with water, and bring to a simmer.
 * 8) Add the osumade water, stockfish, ground crayfish, ogili, palm oil, and seasoning cube to the boiling meat. Stir, then cover and cook for 15 minutes. Add additional water as necessary.
 * 9) Introduce the pounded yam and the dryfish. Cook for about 5 minutes, or until it reaches the desired consistency.
 * 10) Serve the soup with pounded yam or any other swallow of your choice.