The truth is known that I am a recipe collector and I have stumbled on some very good recipes while going to different African food bloggers sites and this is how I learned how to make African food and that is the truth.
When I look at a particular recipe, the very first thing I am going to focus on is the execution. I had half of a can of palm nut cream to use so I chose to use this for the soup. I know Nigerian Lazy Chef uses palm oil in hers because her blog was one of the blogs I used as a cross reference.
In my opinion is that I find this soup very delicious. I used 2 handfuls each of oha leaves and ugu, 2 pinches each of ukazi and uziza leaves. I stirred and added 1 bullion, 3 drops of maggi or knorr aroma, the rest of the 6 pieces of stockfish, 1 piece of dried fish and the stock from those, the rest of the stock from the 1 lb or 1 kilo of tripe and the rest of the tripe and the mixed seafood.
When I make more then one dish I usually split everything down the line and it all works out fine and nothing goes to waste. I brought it to a boil and reduced to low heat. I stirred and added iru, 1 pinch of crayfish and took 2 pinches of oatmeal with 1 habenero or scotch bonnet deseeded and put it in my mortar and pestle and ground it in to a powder and added it to the soup since I didn’t have any cocoyams.
This is a thickener for this type of soup. However some say achi and achi is so very hard to find outside of Africa.
What is the verdict about the soup? I think with gari it is utterly mass enjoyment. I suggest semolina fufu and pounded yam too.
Addendum: I recently found some achi at a new African store that is walking distance from me. So it is 1 tsp of achi if it is available in to the soup. If not then stick with cocoyam or oatmeal that has been turned in to a powder. Also other protein choices can be used to besides tripe. Chicken, gizzards, any firm fish like mackerel etc, goat, shell fish, cow’s or goat’s tongue, beef and turkey can be used also. It is 1 pound or 1 kilo that is the yield. However if you want to use red palm oil, it is 1 cooking spoon instead of a half of a can of palm nut cream. Also add 1 onion or shallot and 2 cloves of garlic that has been chopped when you are cooking the meat in a pressure cooker. I just found osu too which is also a thickener and can be found at African stores too and can also be used in place of achi and it is 1 tsp of osu also.
With the tough pieces of meat after you clean it, put it in a pressure cooker with 1/2 gallon or 2 liters of water. Cover the cooker and turn the heat on to high to let the pressure build then turn the heat down to medium.
The safety button should be up. Cook for 30 minutes then shut off the stove and let the pressure escape. After there is no more pressure left and safety button is down that you can open it.
If the meat is still a little tough then add 2 more cups and repeat for second time for another 20 to 30 minutes. The meat should be nice and soft at this stage then proceed as stated above mentioned.👆👆👆👆👆👆
