IBABA Soup
Ibaba soup is a delicacy that is mainly cooked by the Ibibios, Efiks and some parts of Eastern Nigeria. Efere Ibaba means a soup from the seed of Ibaba plant and is so named by the Ibibio tribe. In Igbo land, it is called Ukpo or Abachi.
Ingredients
- Assorted meat
- Stockfish
- Dry fish
- Ground Ibaba seed
- Onion
- 2 tbsps Palm oil
- Ground pepper
- Uziza leaves
- Salt
- Ground crayfish
- Seasoning cubes
Method
- Wash the meat and put it in a pot. Add onions, seasoning cubes, salt and pepper and cook until meat is tender.
- Wash the dry fish with salt and soak in hot water for 10 minutes to remove the sand. Then rinse.
- Add the dry fish, stockfish into the pot of meat and cook for 10 minutes.
- Pour the oil, ibaba seeds and cover to cook for 7 minutes.
- Finally, add the crayfish, stir and add the uziza leaves. Allow to simmer for 5 minutes.
- Serve with your choice of swallow.
- The soup changes to black easily and if not well prepared, can go bad.
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