Ishapa Soup

REQUIREMENTS

– 8 medium pieces Beef
– I medium size Smoked Fish
– I small mudu Ishapa
– 6 medium size Fresh Pepper
– 6 medium size Fresh Tomatoes
– 8 medium size Tatashe
– 1 small bulb Onion
– 2½ cups Egusi (ground)
– 1 small wrap Iru
– 2 Maggi cubes
– ½ teaspoon potash/Kaun (ground)
– 4 Iitres Water
– Salt To taste

What you do

Wash and season the beef with salt, 1 maggi cube and few slices of onion, then steam until water dries up. Add 2 cups of water and continue boiling for another 20 minutes till the meat is cooked.

Wash the pepper, tomatoes and onion, cut, then deseed the tatashe, cut into pieces and blend all together to a smooth paste.

Dried or fresh Ishapa can be used in preparing this soup. When using fresh Ishapa, wash it thoroughly then place in a clean pot. Add a litre of water and ½ teaspoon of kaun then boil for about 15 minutes. Strain off the water and set aside.For dried Ishapa, soak them in hot water for 20 minutes, strain and rinse then set aside.

Heat the palm oil for about 2 minutes then allow to cool slightly. Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals.

Add the meat, washed dried fish, 1½ litres of water and iru. Stir and allow to boil for about 8 minutes.

Make a thick paste from the ground egusi, add to the pot without stirring, cover the pot. Allow to cook for about 6 minutes . Stir in the remaining maggi cubes and taste the soup.

Add salt to taste, stir and reduce the heat.Add the boiled Ishapa, stir, and simmer for about 5 minutes.

Remove from heat and serve with pounded yam.

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