Welcome to another episode of The Crux Foodventure where we talk about everything food from everywhere around the world. Are you tired of your usual soups and willing to try a new recipe? Today’s recipe is not your everyday dish. Although not common, it can be a replacement for the popular egusi dish.
Ishapa soup made from Ishapa leaves known as “Roselle leaves” is a dish whose origin can be traced to the western part of Nigeria. Although, it’s eaten casually in some parts of the west, it is regarded as a traditional and special delicacy in Ekiti State, especially when paired with pounded yam. To treat yourself to a delicacy of Ishapa soup, you need the following;
Ingredients
Ishapa leaves
Egusi
Pepper
Onions
Locust beans
Meat (Chicken,Beef, Fish)
Palm oil
Salt
Maggi
Ash
Ashes
How To Prepare
1. Parboil the Ishapa leaves in hot water and salt till it softens.
2. Blend pepper, onions and locust beans.
4. Boil your preferred meat or combination of meats in water with seasonings.
3. Prepare your egusi and make into a paste.
4. Soak already parboiled Ishapa leaves in water and ashes to remove it’s sharp taste.
5. Drain the Ishapa leaves and clean till the ash is completely removed from it.
6.Fry your egusi in palm oil and add your blended pepper afterwards.
7. Add water, your seasonings and stock to the mixture and then leave to cook for about 5 minutes.
8. Add the Ishapa leaves to the egusi soup and allow to cook for about 10 minutes and your Ishapa soup is ready to be served with your preferred swallow.
Nutritional Benefits
Ishapa Soup is a dish packed with nutrients from the chief ingredient, Ishapa leaves. The plant contains arrays of vitamins and minerals like calcium, potassium. It aids digestion and helps control blood pressure. It’s antioxidant properties also helps neutralize free radicals in the body and aids cell rejuvenation.
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