Bitterleaf Soup and pounded yam
Bitterleaf Soup and pounded yam

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, bitterleaf soup and pounded yam. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Bitterleaf Soup and pounded yam is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Bitterleaf Soup and pounded yam is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Prepare 1/2 Tuber Yam
  2. Take 3 Stock fish and smoked fish (softened in hot water)
  3. Prepare Precooked Assorted meat (Beef/goat chunks, shaki, snails etc)
  4. Prepare 1/4 cup ground crayfish
  5. Prepare 6 small cocoyams (peeled and washed)
  6. Make ready 1/2 Cup washed Bitter leaf(dried/fresh)
  7. Make ready 1 Tbs dry pepper
  8. Make ready 1/2 Palm Oil
  9. Take Ogiri
  10. Get Salt
  11. Prepare Maggi
Instructions 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

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