White Soup

White soup originates from Akwa Ibom state in Nigeria. 

Ingredients

Goat Meat

Tripe

Dry Fish

Stock Fish

Crayfish

Peppersoup Spice

Yellow Pepper

Yam

Uziza

Uyaya

Preparations

Wash you goat meat and Tripe and place on fire to cook. We chose to use goat meat because it adds a special kind of flavour to the soup. 

Wash your Dry Fish and Stock Fish in hot salted water. 

Procedure

First, you put a pot on fire and turn in the already cooked meat, Dry Fish, Stockfish and Crayfish. 

Put everything in at the same time; the pepper soup spices and yellow pepper, and all. (avoid using red pepper in order not to change the colour of the soup.) 

When the mixture boils for a bit, add your yam to cook for about 5 minutes. 

When the yam is cooked, bring it out and pound it, then put it back in the pot to cook for another 5 minutes. 

Add your Uziza and then the Uyaya. Cut a bit of the Uyaya, rinse and drop it in the pot. The Uyaya stick is also from Akwa Ibom and it is used to add a unique flavour to the soup.

 Leave it for another 3 minutes and your soup is ready. 

Serve with eba to enjoy!