Yam pepper soup is pepper soup with yam added to it.
Among the Igbos of eastern Nigerian, this is the first dish given to a woman immediately after childbirth and is mostly prepared by her mother who comes to take care of her for the first month, after childbirth.
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What makes good yam pepper soup is getting the pepper soup to infuse the yam without the yam thickening the soup, it has to be fluid, the yam and pepper soup needs to be cooked together for this to happen.
The yam needs to be so soft; you can literally crush it against your palate without chewing.
It is best eaten hot because if left to cool, the sauce will start thickening, so If you are not serving immediately after cooking, separate the yam from the soup, then combine and warm briefly before eating.
Yam pepper soup is also good if you feel under the weather, especially on a cold and chilly afternoon.
1/2 medium onions, Goat meat or dry fish, 250g yam, 3 cups stock, 2 spoons ground crayfish, ½ spoon of uziza seed, 2 sticks whole uda, ½ spoon ehuru [calabash nutmeg], 2 or 3 ogiri okpei seasoning cubes, 1 teaspoon palm oil [optional], salt
– Wash meat, soak dry fish in boiling hot water for 2 minutes, drain and rinse well in cold water, the cow tripe. Put in a pot, add the seasoning cubes and one of the onions (diced).
– Pour water to cover the contents and start cooking on medium heat. Keep an eye on it and top up the water when necessary.
– After 30 minutes, add the fleshy part of beef and continue cooking.
– After 15 minutes, peel and cut yam into 2-inch cubes, wash and set aside.
– When meat is tender, add the rest of the diced onions, uziza, uda, ehuru, okpei, salt and continue cooking. Add water to the same level as the contents of the pot if necessary.
– When the yam is soft and a little porridge starts to form, add the sliced pepper and the scent leaves or shredded utazi leaves
– Stir, cover and cook for 2 or 3 minutes and it is done!