A typical Saturday brunch with my family is made of yam, plantain and a fiery chicken, beef or/and fish broth know as Ukodo; a pepper soup pottage.
The fiery taste of this soup is not solely because of the amount of pepper used but mostly because of the rich authentic Nigerian spices and the flavourful herbs that creates a beautiful aroma.
It’s my pleasure to share this recipe with you.
P.S. Serve and eat the plantains with salted Palm oil.
Try it and do not hesitate to let me know what you think in the comment section below.