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Ukodo
Yam pepper soup with goat
Ukodo: Urhobo yam pepper soup with goat, lemongrass and dried fish for weddings
Ukodo is the Urhobo celebration soup of Delta State, served at weddings, at Christmas and on the morning after a big party, when guests are fed bowls of yam swimming in a fiery, fragrant broth. Goat is simmered with lemongrass, scent leaves and pepper soup spice, then chunks of yam cook in the broth and thicken it slightly, with dried fish for depth. It is light, hot and comforting. Chef's tip: add the yam only when the goat is nearly tender, or it collapses into mush before the meat is done.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the goat
- 2 ¼ lb goat meat on the bonecut into 5 cm pieces
- 1 onionchopped
- 1 tsp stock powder
- 1 tsp salt
- 7 ½ cups water
- 3 lemongrass stalksbruised
For the soup
- 2 tbsp pepper soup spice mix
- 2 scotch bonnet chilliesblended with a little water
- 3 ½ oz dried fishsoaked, bones removed, flaked
- 1 ¾ lb white puna yampeeled and cut into 5 cm chunks
- 1 handful scent leaves or fresh basilshredded
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Method
0/5 doneStep 1: Rinse the 2 ¼ lb goat meat on the bone, put it in a big pot with the 1 onion, 1 tsp stock powder and 1 tsp salt, cover and let it steam in its own juices over a medium heat for 10 minutes, stirring once.
10 minStep 2: Add the 7 ½ cups water and 3 lemongrass stalks, bring to the boil and simmer partly covered for 45 minutes.
45 minStep 3: Stir in the 2 tbsp pepper soup spice mix, 2 scotch bonnet chillies and 3 ½ oz dried fish. The goat should be almost tender now: a fork goes in with a little push.
5 minStep 4: Add the 1 ¾ lb white puna yam and simmer for 15–20 minutes until the yam is soft right through and the goat pulls easily off the bone. A common mistake is stirring hard, which breaks the yam; shake the pot instead.
20 minStep 5: Remove the lemongrass, stir in the 1 handful scent leaves or fresh basil, taste for salt and serve piping hot.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 30 g
- Carbs
- 42 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ukodo take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of scent leaves or fresh basil?
- Baby spinach with a little mint (for colour and freshness).
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