Have you ever heard of Yam Soup? I bet you wonder how a soup is made from yam—a warm welcome to Ogbaland, where mouth-watering delicacies thrive. Ogbaland is premised along the Orashi River in Rivers State, Nigeria. Located in the Ogba/Egbema/Ndoni Local Government Area of Rivers State, the Ogbalandcomprises Usomini, Egi, Igburu clan, and Omoku, the largest urban town in the kingdom. Nestled along the shorelines of the Niger Delta region, the Ogbaland is flanked by lush rainforest and gorgeous rainforest.
Famous for their vibrant display of culture and serenading ambience, especially during their festivals, the Ogbaland emboldens a rhythm forged by the beat of drum sets and traditional instruments. The people of Ogba are known for their rich cultural practices, including colourful festivals, traditional dances, and intricate masquerades. Notable among the festivals is the Nchaka Festival, an annual festivity that celebrates the end of a planting season while heralding a new one. The cuisine of the Ogba people of Rivers State reflects a blend of traditional flavours, ingredients, and cooking techniques unique to their culture and environment.
A notable example of the food the people of Ogbaland in Rivers State enjoy is Owhe Iji (Yam Soup). This soup is a traditional delicacy enjoyed by all the communities that make up Ogbaland. This hearty and flavorful dish is made from yam, a staple crop in the region, and is often enjoyed as a delicious meal across the various communities in Ogbaland. As the name implies, Yam soup is made with yam and locally sourced spices, which can be found in any local market. So, let’s delve into how Yam Soup (Owhe Iji) is prepared by the Ogba people of Rivers State in Nigeria.
Firstly, you must remember that Yam Soup (Owhe Iji) is delicious and nutritious, providing a good source of proteins, carbohydrates, vitamins, and minerals. Like every other dish, Yam Soup (Owhe Iji) has its ingredients and, as earlier reiterated, can be sourced from local markets and food stores. Ready to explore the nutritional benefits of this mouth-watering food? Then, grab your notepad and write down the ingredients required to prepare Yam Soup (Owhe Iji).
It interests you that Yam Soup (Owhe Iji) is eaten with pounded yam. Yes, you heard right! Pounded yam. So, let’s explore the cooking steps required to make Yam Soup (Owhe Iji)
Let’s look at the ingredients required to prepare Yam Soup (Owhe Iji)
Ingredients required to prepare Yam Soup (Owhe Iji)
- One tuber of yam
- 4-5 sized dried catfish/Tilapia/Smoked Fish
- Goat meat
- Crayfish (Blended)
- Stockfish
- Fresh pepper/ dried pepper
- Red oil
- Onions
- ½ Tablespoon of Ehuru ( African Nutmeg), local spice
- Salt
- Seasoning
Method
First, we will learn how to prepare the soup before we make pounded yam. Ready to try out a new recipe? Here we go!
Step 1
- Cut a slice or two from the tuber of yam. Peel and wash properly to get rid of dirt and sand. Cut the yam into smaller chunks or cubes.
- Place the yam in a pot and add one or two cups of water. Boil the yam until it’s cooked and tender.
- Place in a mortar and pound with a pestle till it’s soft. Ensure your yam is mashed to achieve a fluffy consistency. Alternatively, you can use an electric blender to make the same mashed paste.
- Add some drops of red oil to the yam while pounding it to help the fluffy paste blend evenly with the soup.
- Scoop the mashed paste into a clean plate. Cover and set aside.
Step 2
- Wash the goat meat, dried fish and other proteins required for the soup.
- Place in a pot. Add pepper, salt, and seasoning. Add a cup of water and allow to simmer for 7-8 minutes (since goat meat is utilised, the other proteins, such as dried fish and stockfish, can be added after the goat meat has been cooked for 10 minutes to ensure the meat is cooked correctly. The other protein does not shred into tiny bits before the soup is cooked.
- After the goat meat and other protein have been properly cooked, scoop into a bowl, cover, and set aside.
- Place a pot on the fire and add 1 ½ cups of water.
- Put the mashed yam into the pot.
- Allow to boil for 8 minutes. Check to ensure that the mashed paste has dissolved properly. Stir with a spoon to feel for lumps in the pot and dissolve any leftover lumps.
- Add your cooked goat meat, dried fish, and stockfish.
- Add red oil to the soup. Bring to a boil for 5 minutes.
- Add the crayfish, blended onions, seasoning cube, and salt.
- Allow to boil for 7 minutes.
- Voila! Your Yam Soup (Owhe Iji) is ready!
- Set your pot down, and let’s make the pounded yam to go with the soup.
Step 3
- Peel the rest of the yam ( the one left after the few slices used for the soup)
- Wash properly to remove sand. Then, cut the yam into smaller chunks and cook until tender.
- You can use a fork to produce the yam while boiling to check for tenderness.
- Scoop the cooked yams into a mortar and mash into a fluffy pulp using a pestle. Alternatively, you can use an electrical blender to mash the yam, but this can be done in bits as the chunk of yams might not fit into the blender simultaneously.
- Ensure your fluffy pulp is soft and without lumps. Add a few drops of red oil to give your pounded yam a slightly red tint. You can also serve your pounded yam without the red oil tint!
- Mold the fluffy pulp into a ball-shaped lump by rubbing it against your palms. Don’t worry about getting the ball in shape right the first time—you’ll get better with practice. Scoop the fluffy pulp onto a clean plate.
- Then, dish some of your yummy soup onto another plate, and your food will be ready!
- Settle into your meal. Scoop a morsel of your pound yam and rub between your thumbs to form a smaller ball.
- Then dip your morsel into your Yam Soup ( Owhe Iji) to enjoy a mouthful of yam soup goodness!
Yam Soup (Owhe Iji) holds a special place in the hearts and homes of the Ogba people of Rivers State, Nigeria. Its comforting warmth, rich flavours, and cultural significance make it a beloved food embodying Ogbaland cuisine and heritage.