Nigerian local dish recipe “Isapa soup” is one of local delicacies prepared in Nigeria. It is native to the Southern part of Nigeria even though the isapa leaf (Roselle calyx) which is the main ingredient can be found mostly in the Northern part of the country. Isapa leaf is added to melon (egusi) to perfect this sumptuous delicacy. This soup has a rich taste and supplies nutrients. It’s not a soup made only for the foodies. It is served in homes and special occasions especially in the Southwest of Nigeria.
INGREDIENTS
The ingredients includes; Isapa leaf, ground melon (egusi), palm oil, ground tomatoes, ground pepper, onions, locust bean, crayfish, beef, shaki, seasoning and salt.
BEFORE PREPARATION
As easy as the preparation of this soup, the major task is the preparation of the isapa leaves. The Isapa leaves can be soaked overnight or for 6hours in a hot water with potash. Some uses wood ash which will take a lot of serious washing. The use of the potash/wood ash is to remove the leaf’s sour taste. It has to be washed thoroughly because the leaves are always sandy with dirt. The beef must be parboiled with seasoning, onions and salt.
PREPARATION
Heat the palm oil in a pot. Then fry the melon and stir continuously to prevent from burning. Some portion of the melon can be taken and set aside. The ground pepper and tomatoes should be poured into the contents. The stock from the beef can also be added and all other ingredients apart from the isapa leaf which is allowed to cook for about 3 minutes. The egusi can then be re-introduced with the isapa leaf. It should be cooked for few minutes because the isapa soften quickly. And overcooking should not be allowed. Thereafter, the isapa soup is done.
Isapa soup can be served with pounded yam especially if you are from Ekiti or Ondo state. Isapa soup can also be served with amala, semo, wheat, fufu etc. The soup is as easy and tasty to be prepared. Give it a taste and thank me later. Bon appetite!
