Osumade Soup
Osumade soup is a dish native to the Agbor people of Nigeria. It features palm nut extract and osumade (licorice) stick, and it is very aromatic with a sweet flavor. This soup is very light and similar to nsala soup.
Total Time
60 minutes
Servings
2-3
2 thumb-sized pieces of osumade stick, washed
1–2 slices of yam
Meat (any type), washed and cubed
Salt
Seasoning or stock cubes
2 tablespoons ground black pepper
Stockfish
2–3 tablespoons ground crayfish
1 medium ball ogili
¼ cup palm oil
Dryfish
Soak the osumade stick in a small bowl of water.
Peel the soaked osumade stick. Grind it in a blender or mortar, and then sieve it to extract the infused water. Reserve for later.
Wash the yam, and cut into small pieces.
Place yam pieces in a medium-sized pot. Cover with water, and cook over medium-high heat until tender. Do not salt at this point.
Drain the yam. Use a mortar and pestle to pound the yam until it is well-mashed and stretchy.
Place the meat in a pot. Season with salt, black pepper, and one stock cube. Cook meat over medium-high heat in its own juices
Cover the meat with water, and bring to a simmer.
Add the osumade water, stockfish, ground crayfish, ogili, palm oil, and seasoning cube to the boiling meat. Stir, then cover and cook for 15 minutes. Add additional water as necessary.
15 minutes
Introduce the pounded yam and the dryfish. Cook for about 5 minutes, or until it reaches the desired consistency.
5 minutes
Serve the soup with pounded yam or any other swallow of your choice.