Ingredients for Yam Pepper Soup
Beef
Shaki (cow tripe)
Kidney
Heart
Before you cook Yam Pepper Soup
Peel and cut the yam tuber into medium cubes. Rinse and set aside.
Peel and grind the ehu seeds with a dry mill.
Slice the onions, scent leaves and the pepper.
1kg yam (white puna yam)
3 teaspoons ground ehu seeds (Calabash nutmeg, ariwo)
Scent leaves (Nchuanwu, Efirin)
2 onions
Habanero or Chilli Pepper (to taste)
2 big seasoning cubes
Salt (to taste)
Cut the beef into bite sizes.
Cooking Directions
Let's start cooking the hardest meat first that is the cow. Put in a pot, add the seasoning cubes and one of the onions (in cubes). Pour water to cover the contents and start cooking at medium heat. Keep an eye and lift the water when necessary. After 30 minutes, add the meaty part of beef and continue cooking. After 15 minutes, add the heart and kidney, the yogurt cubes, the second onion (in cubes), salt and continue cooking. Add water to the same level as the pot's content if necessary. When the yam is soft and begins to make some porridge, add the sliced pepper and the odor leaves. Stir, cover and cook for 2 minutes and it is done!
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