Eru Soup
Ingredients
The meat and fish
-
2
pounds
meat (beef, tripe, cow skin, smoked turkey)
-
1½
pounds
dried fish
The vegetables and aromatics
-
¼
onion
chopped
-
5-6
cups
dried chopped ukazi
-
2
pounds
frozen spinach
-
2
tablespoons
Maggi/bouillon powder
-
Salt
to taste
-
Pepper
to taste
-
Scotch bonnet pepper
optional
The oils and seasonings
-
2-4
cups
palm oil (or half corn oil and half palm oil)
-
½
cup
ground crayfish
Instructions
- Cut the beef into bite-size chunks, season with salt, Maggi, and onions, and cook until tender.
- Soak the dried okazi leaves in hot water for 10-15 minutes to tenderize, then rinse and drain.
- Add the assorted meats and dried fish to a pot with at least 2 cups of stock and bring to a boil.
- Simmer for 5 minutes, then add the thawed spinach, crayfish, and bouillon.
- Cook on medium heat for about 10 minutes.
- Add the shredded ukazi leaves and palm oil, stirring to combine.
- Simmer for another 10 minutes, adding stock or water if needed.
- Season to taste with salt and more Maggi as necessary.
Nutrition Facts (estimated)
Servings
8
Calories
764
Total fat
60g
Total carbohydrates
9g
Total protein
51g
Sodium
411mg
Cholesterol
135mg
You might also like