Obe Ishapa (Sorrel Soup)
This soup is quite popular with the Okun people of Kogi State which is part of the kogi west senatoral district of Kogi state Nigeria.
Obe Ishapa, otherwwise called sorrel soup in English is a special delicacy made from fresh white habiscus flowers of sorrel which is called "ishapa" in Yoruba, "yakuwa" in Hausa and "Okworo-ozo" in Igbo. It is the major ingredient required in preparing the soup.
Sorrel, a leafy green vegetable, contains high amount of oxilic acid, a substance which may cause stomach discomfort if not thoroughly washed before making into soup. Hence it is paramount that the leaf be parboil or soaked in hot water before adding to the soup so as to reduce its acidity content. It is extremely low in Calories and high in water content, making it a healthy food choice for health conscious individual.
Obe Ishapa
Obe Ishapa, otherwwise called sorrel soup in English is a special delicacy made from fresh white habiscus flowers of sorrel which is called "ishapa" in Yoruba, "yakuwa" in Hausa and "Okworo-ozo" in Igbo. It is the major ingredient required in preparing the soup.
Sorrel, a leafy green vegetable, contains high amount of oxilic acid, a substance which may cause stomach discomfort if not thoroughly washed before making into soup. Hence it is paramount that the leaf be parboil or soaked in hot water before adding to the soup so as to reduce its acidity content. It is extremely low in Calories and high in water content, making it a healthy food choice for health conscious individual.
Ingredients
- 8 medium pieces beef
- I medium size smoked fish
- one small bowl of Ishapa
- 6 medium size fresh peppers
- 6 medium size size fresh tomatoes
- 8 medium size tatashe
- 1 small bulb onions
- 2(1/2) cups efusi (groumd - optional)
- Maggi cubes
- 1/2 cup palm oil.
- teaspoon potash (ground)
- 4 liters of water
- Salt to taste
Preparation
Wash and season the beef with salt, 1 maggi cube and a few slice of onion. Add two cups of water and continue boiling for 20 minutes till the meat is cooked and the water is dried up.
Wash the pepper, tomatoes and onions. De-seed the tatashe then cut everything into pieces and blend all together. Dried or fresh ishapa can be used in preparing the soup. When using fresh ishapa, wash it thoroughly then place in a clean pot. Add a litre of water and 1/2 teaspoon of potash then boil for 15 minutes to eliminate acidity. Strain off the water and set aside. For dried ishapa, soak it in hot water for 20 minutes, strain and rinse then set aside.
Heat the palm oil for 2 minutes then allow to cool slightly. Add the ground tomatoes mixture and fry for 10 minutes, stirring at intervals. Add the meat, wash dried fish, 1(1/2) litres of water and locust beans. 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 boiled ishapa, stir, and simmer for about 5 minutes. Remove from heat and serve with pounded yam, wheat or semovita.
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