The making of White soup

white soup with goat meat, stock fish, beef, and catfish
INGREDIENTS FOR MY WHITE SOUP:
Meat (preferably goat meat)
Smoked fish
Stock fish
2 little slices of yam for thickening
uziza leaves
Pepper
Onions
Salt
drops of palm oil
Maggi or knorr cubes
water
white soup with a side of pounded yam
COOKING STEPS FOR MY WHITE SOUP:
1.Boil the meat with salt and onion only, add pepper and stock fish
2.when meat is tender enough, add just a drop of palm oil. Just enough to make it look beautiful, (If the stock fish is the dark type that cooks fast, remove from heat before adding palm oil, and return when the soup is almost ready) otherwise you leave it white after all, that’s the name.
3.Add more water to the quantity of soup you want to make, check for salt and seasoning. Allow to boil.
4.Add the pounded 1 or 2 slices of yam if you are using yam to thicken. If cocoyam, add the pounded cocoyam and the (bone picked) smoked fish. Cover and leave to boil until you are Ok with the thickness. Do not forget to stirr regular, that way the pounded yam or cocoyam in the gently disintegrates and thickens the soup
5.Check for thickness and salt before adding the washed, chopped hot leaf (uziza)
6.Stir, cover the pot and let the uziza aroma boil into the pot.
7.Turn off the heat and serve with your pounded yam.

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