Cocoyam & Peppersoup
It is still soup season, and Cocoyam is one of the exciting ingredients I have enjoyed using this year. Cocoyam is a close relative of yam that can be enjoyed in many different ways - boiled, roasted, fried, and they have a beautiful flavor.
Several Nigerian soups are also thickened with Cocoyam, and this felt like the perfect addition to the assorted meat peppersoup dish!
Cocoyam is one of the softest tuber crops, it almost feels like a melt-in-your-mouth dumpling in this dish.
Ingredients
- 1 Tbsp of Crayfish (optional)
- 2 Small Cocoyams (cut in cubes)
- 1 Adùn Assorted Meat Peppersoup
For this recipe, I am adding a little crayfish for an extra depth of flavor and texture to this dish, which is optional, but I can't get enough of it! It feels like a soup that came straight from the village that can change your life for the better. It tastes like a modified version of Ofe Nsala.
You're going to love it! It's such a simple recipe packing a lot of flavors!
Directions
- Peel your cocoyams and boil them for 12 minutes or till desired softness.
- Add your thawed assorted meat peppersoup, crayfish (optional), and boiled cocoyams in a pot on low heat.
- Reheat for 6-7 minutes.
- Enjoy it while it's hot!
