Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cocoyam and fish soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Preparation for cocoyam native soup. nigerian recipes. OHA SOUP WITH SPINACH AND COCOYAM HOW TO COOK OHA(ora) SOUP IN DIASPORA.
Cocoyam and Fish soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Cocoyam and Fish soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have cocoyam and fish soup using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cocoyam and Fish soup:
- Take 6 medium sixed cocoyam
- Make ready 6 chunks of fish
- Prepare 5 scotch bonnet
- Get 1 large onion
- Make ready 2 spoons locust bean
- Get 4 seasoning cubes
- Make ready Garlic gloves
- Prepare Table spoon mixed spices
- Get Half cup cooking oil
I add vegetables and meat to it. Cocoyam, a tuber crop similar to yam, can also be used to make mouth-watering Nigerian food recipes where the cocoyam is mainly grated, boiled or pounded. If you want Edikang Ikong where the vegetables are well integrated in the soup BUT still alive and green, this video will show you how. Cocoyam can be grown in paddy fields where water is abundant or in upland situations where Achu; prepared by pounding cocoyam mixed with banana and eating with a yellow or black soup known It can be also called kwacoco bible, when palm oil, fish , shrimps, salt and pepper are added to the.
Instructions to make Cocoyam and Fish soup:
- Blend garlic scotch bonnet and onion
- Add to heated cooking oil, when fried add water seasoning locust bean spices cook for 1 hour
- Peel and Grate cocoyam
- Add fish and grated cocoyam cover and allow to cook for 20 minutes.
- I enjoyed mine with masa in the morning. 😋
Did you scroll all this way to get facts about cocoyam? Well you're in luck, because here they come. The soup like most soups from the region has a meat / fish broth base and requires thickening which is done by adding pounded cocoyam paste (ede). The peculiar taste of the soup comes from the leaves used and the presence of Ogiri (fermented pumpkin seed). Ingredients Needed: Cocoyam, palm oil, plantain leaves, or fuel paper, crayfish, smoked fish, red meat, maggi, salt, & pepper.
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