Spicy Okodo

Spicy Okodo

Ukodo is a spicy delicious meal that an average indigene of Delta State cannot do without.

Made primarily with yam and (at times) plantain, Ukodo is a broth that can chase away flu and cold at any time. In fact, during the cold season, the dish takes centre stage in every home of a Deltan.

Now, this recipe is no longer restricted to Deltans alone. People all over the country have embraced this dish and they make it at every opportunity.

The beauty of this meal is that it is not only tasty, it is simple and of course, cheap. It contains rich spices and the aroma alone would make anybody salivate.

Ukodo has great nutritional content and it also helps to burn out fat easily.

INGREDIENTS

• Iwo/Ehuru
• Urheri /Uda
• Umilo/Ulima
• Ataiko/Atariko
• Irugeje
• Lemon grass/scent leave
• Crayfish
• Yam
• Seasoning
• Salt
• Ground pepper
• Goat/ram meat

PREPARATION

• Cut goat/ram meat in small pieces and place in a pot to boil, season as usual.
• Crack open the Umilo, Gbafilo and Iwo, blend the contents alongside ataiko and irugeje. Also add a bit of ground crayfish so that it blends easily (dry blending).
• When the meat is half way done, cut up chunks of yam and plantain; add to the pot with the meat inside so it cooks together…
• Add your ground spices- pepper, ataiko, irugeje, iwo, umilo, gbafilo, crayfish and deseeded Urheri into the pot as well.
• Add seasoning cubes. Add salt to taste.
• Cover and allow to cook for 20 to 30 minutes.
• Mix the contents together lightly.

Serve while hot.