Entree: Nigeria – Niger Delta – Ukodo (Hearty Niger Delta yam and goat pepper soup flavored with local spices and scent leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into chunks
- 1 lb (450 g) yam, peeled and cut into 1-inch (2.5 cm) chunks
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 scotch bonnet peppers, stemmed and crushed (or 2 habaneros), whole or crushed
- 2 tbsp (30 ml) fresh ginger, minced
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 8 cups (1.9 L) water or light meat stock
- 1 tbsp (8 g) ground pepper soup spice mix or 1 tbsp (8 g) combination of ground calabash nutmeg and alligator pepper
- 1 tbsp (8 g) ground crayfish (optional)
- 1 bouillon cube, crushed (optional)
- 1.5 tsp (9 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 2 cups (50 g) scent leaves (efirin) or substitute fresh basil, loosely packed
- 1 tbsp (15 ml) lime or lemon juice (optional, to brighten)

Instructions

1. In a large pot, heat the palm oil over medium-high heat and sauté the chopped onion until translucent, about 3 minutes.
2. Add the goat meat, minced ginger, and garlic; brown the meat lightly on all sides for 5–7 minutes.
3. Pour in the water or stock, add the crushed scotch bonnet peppers, ground pepper soup spice, ground crayfish, crushed bouillon cube if using, salt, and black pepper. Bring to a boil, then reduce to a simmer.
4. Cover and simmer until the goat is nearly tender, about 1 to 1 1/4 hours depending on the cut; skim any foam as needed.
5. Add the yam chunks to the pot, raise the heat to maintain a gentle boil, and cook until the yam is soft but holds shape, about 15–20 minutes.
6. Stir in the scent leaves and lime juice, simmer 2–3 minutes more to wilt the leaves and marry flavors. Taste and adjust seasoning.
7. Serve very hot in bowls, ladled with plenty of broth and pieces of yam and goat meat.