From E PLUS Kitchen
Ukodo(Yam and Unripe plantain pepper soup.) is a Niger Delta Food, suitable for all occasions.
For the Urhobo people, we usually celebrate our occasions with this exquisite meal, Ukodo, and this includes wedding ceremonies.
Ukodo, has many benefits which are mainly nutritious and medicinal. The spices are locally planted thus very accessible and available in African stores.
Unfortunately, the spices cannot be substituted due to thier distinctiveness.
Recently, modernisation has made it possible to package these spices in blended forms, h,owever, this can't be compared to the raw pepper soup spicy seeds that you can blend yourself. The powdery form is only good if you can ascertain it's originality.. (Just incase you can't access the seeds, there is a particular brand, I recommend.)
Ukodo is great for women who just put to bed, for those who are particular about thier diet, and it's ideal meal for the Families.
It's worthy of note, to state here that, just like every other Niger Delta meals, precision and details of every step and ingredient is of utmost importance.
Now, let's Cook our Ukodo.
Ingredients.:
Yam
Unripe plantain
Crayfish
Ukodo spice
Proteins of your choice.
Grinded Pepper
Efirin
Salt
How to prepare Ukodo.
Wash hands with soap or hand sanitizer
Peel Yam, cut into sizable chunks, wash and place in a pot of sufficient water.
Add grinded pepper, crayfish, Ukodo spice and allow to boil together..
Midway add the unripe plantain as all ingredients boil together..
Five minutes later, add your choice of protein- Fish, Beef, Goat meat, chicken or turkey.(if it's already cooked beef, chicken, goat meat, or turkey, ensure that the stock- I.e the water used in boiling them does not surpass the water you used for the Ukodo, so that it doesn't become too watery.)
Allow, all the ingredients to cook together, after few minutes, add sufficient salt and your Ukodo is ready.
I usually include my Efirin in the pot of Ukodo after it is cooked(because the heat cooks it up within seconds and that moment, the natural taste of the efirin is well preserved in the Ukodo, giving you a first hand nutritional and medicinal value for your recipe.)
NB
Never settle for stale Ukodo spice(it's like settling for expired drugs.) Go for the freshest.
Banga Soup.
Banga Soup comes in different variations, owing to the combination of different locational banga spices. At the end of the day, what counts is getting the right proportion, all blended in one piece. Most region in the south south eat banga with different kinds of swallow, but as a typical Naija Delta girl, I recommend you try banga with starch or unripe plantain flour, in addition to your regular swallow.
Let's Cook...
Ingredients
Banga seed(I love to combine native and English banga seed, the outcome is amazing!)
Banga spices
Grinded Pepper
Bay leaves(optional)
Dry grinded bitter leaves
Perewinkle
Your choice of protein(Fish, Beef, turkey, chicken, goat meat.)
Crayfish
Salt.
Wash your hands with soap or hand sanitizer..
Wash banga properly to remove sand completely.
Add enough water to allow it cook, till tender.
Drain water
Pound Banga either using the mortar to extract oil or you use your bare hands.
After extracting oil, pour into pot and place on fire..
Allow to boil for a while..
Add crayfish
Banga spices..(Well grinded, and in right proportion.)
Add grinded Pepper
Add your choice of protein
Then sufficient salt
Allow to cook up to a point of thickness..
Then add the bay leaves, grinded dry bitter leaves and perewinkles..
Your banga is ready..
NB
There is this Banga stick that gives the Banga Soup, another level of unique taste..it is added only with accurate precision. You may need to be very cautious when using it, otherwise, you can skip it..(it's usually best you use it, when you are sure you know how, otherwise, the other banga spices are good enough.)
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