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.
- 5 Green Plantains (Cut in large chunks)
- 7 Chicken Drumsticks
- 2 Vegetable Stock Cube
- 1/2 Litres Water
- 1 Litre Kettle of hot water
- 3 strands Lemon grass
- 2 Stems Scent Leaf
- 4 Tsp. Cameroon Pepper Powder
- 2 Tbsp. Pepper Soup Spice Mix
- 1 Tbsp. Salt on
- A thumb size Potash (Native Salt)
- Put the chicken with 1/2 litre of water in a pot and place over medium-high heat.
- Add the stock cubes, pepper, salt and spice mix, and then bring to a boil.
- Let it boil for 10 minutes, then add the scent leafs, lemongrass and plantain.
- Pour in the kettle of water and continue the boiling process for a another 10 minutes.
- Crush the potash in mortar, then pour it into the pot of soup and let it simmer for a further 15 minutes.
- Turn the heat off and serve hot.
P.S. Serve and eat the plantains with salted Palm oil.
Try it. Enjoy it. Xx