Cookbook:Omoebe (leave) soup

Omoebe (leave) soup
Category	Soup recipes
Servings	2-3
Time	45 minutes
Difficulty

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Omoebe soup, also known as Omo Ebe or Omoebe, is a flavorful traditional soup from the Yoruba people of Nigeria. It is made primarily with Obeletete (a type of leaf) and thickened with Iru (locust beans) and other indigenous spices

Ingredients

• Omoebe (Obeletete) leaves
• 1/4 cup Palm oil
• 1-2 tablespoons Iru (locust beans)
• Beef
• Stockfish (optional)
• Dried fish (optional)
• 1-2 tablespoons Ground crayfish
• 1 tablespoon Ground pepper
• 2 to 3 Seasoning cubes
• Salt
• Water

Equipment

• Knife
• Cooking Gas
• Blender marching
• Cooking pot

Procedure

1. Boil the beef, stockfish, and dried fish in a pot with seasoning cubes, salt, and some water. Cook until tender, usually about 45 minutes to an hour.
2. Wash the Omoebe (Obeletete) leaves thoroughly and chop them into smaller pieces. If you're using spinach as a substitute, chop it as well.
3. In a separate pot, heat the palm oil over medium heat until it melts and turns slightly reddish. Add the locust beans Iru and stir-fry for 2-3 minutes to release their aroma.
4. Add the boiled meats along with their stock into the palm oil mixture. Stir well to combine the flavors.
5. Stir in the ground crayfish and ground pepper. Adjust the seasoning by adding more seasoning cubes, salt, or pepper if necessary.
6. Add the chopped Omoebe leaves to the pot and stir. If necessary, add a bit of water to achieve the desired consistency. Cook for about 5-10 minutes, allowing the leaves to soften and the flavors to blend.
7. Taste the soup and adjust the seasoning if needed. Let the soup simmer for another 10 minutes to allow all the ingredients to meld together.
8. Omoebe soup is now ready! Serve it hot with pounded yam, fufu, or any starch of your choice.