When it comes to comfort food, every culture has its unique offerings. For the Urhobo and Itsekiri people of Delta State, Nigeria, one such dish is called Ukodo by the Urhobo people or Epuru by the Itsekiri people. This hearty yam pepper soup warms both the body and soul. This traditional delicacy is a staple in Urhobo cuisine and carries cultural significance and a rich history that adds to its allure. Ukodo, also known as yam pepper soup, originates from the Urhobo people of Nigeria’s Niger Delta region. This dish is more than just a meal; it symbolises hospitality, comfort, and communal bonding. Traditionally, Ukodo is served during essential family gatherings and festive occasions and as a remedy for ailments like the common cold due to its spicy and hearty nature.
Source: Debby Signature
The beauty of Ukodo lies in its simplicity and the freshness of its ingredients. The critical components of this dish are yam, a staple tuber in Nigerian cuisine, and a variety of meats, typically goat, chicken, or fish. The yam provides a starchy base that absorbs the rich flavours of the broth, while the meats add depth and protein to the dish. Ukodo’s distinctive taste comes from a blend of traditional spices and herbs. These often include
- Ata Rodo (scotch bonnet peppers)
These fiery peppers give Ukodo its characteristic heat.
- Ehuru (calabash nutmeg)
This spice adds a warm, nutty aroma
- Uyayak (Aidan fruit)
Known for its sweet and aromatic flavour, it enhances the soup’s complexity.
- Uziza seeds (West African black pepper)
These add a slightly bitter and peppery taste, complementing the heat from the scotch bonnets.
- Scent leaves (Nchuanwu) provide a refreshing, slightly minty flavour.
Nutritional Value
Ukodo provides a balanced mix of nutrients, combining the energy and fibre from yams with high-quality protein and essential vitamins from meat. The dish is rich in antioxidants and anti-inflammatory compounds from traditional spices and herbs, supporting overall immune health and digestion. The blend of complex carbohydrates and proteins offers sustained energy, making Ukodo a nourishing and satisfying meal.
How to Prepare Ukodo
Ingredients
- One medium-sized yam
- 1-2 lb Goat meat (or Chicken/Fish)
- 4 Scotch bonnet peppers (ata rodo), chopped
- One tablespoon of ground Ehuru (calabash nutmeg)
- 1-2 Aidan fruits (Uyayak) broken into pieces
- One tablespoon of ground Uziza seeds (West African black pepper)
- 1-2 handfuls of scent leaves (Nchuanwu), chopped
- One medium-sized onion (chopped or ground)
- 2-3 Cloves Garlic (minced)
- Salt to taste
- Water
Method
- Peel and cut the yam into medium-sized chunks.
- Clean and cut the goat meat (or chicken/fish) into bite-sized pieces.
- Chop the scotch bonnet peppers, onions, and garlic.
- Break the Aidan fruit into pieces and set aside.
- Season and boil the meat in a large pot. Add the goat meat, chopped onions, garlic, salt, and ground spices (Ehuru, Uziza seeds). Add enough water to cover the meat and bring to a boil. Cook until the meat is tender, approximately 30-40 minutes for goat meat (less time for chicken or fish).
- Once the meat is tender, add the yam chunks to the pot. Then, add more water if necessary to ensure the yams are covered. Cook until the yams are soft and tender, 15-20 minutes.
- Add the chopped scotch bonnet peppers, ground Ehuru, and broken Aidan fruit pieces to the pot. Stir well to combine and allow the flavours to blend.
- Add the chopped scent leaves to the pot.
- Adjust the seasoning with salt to taste. Let the soup simmer for 5-10 minutes to let the flavours marinate effectively.
Serve the Ukodo hot, with the yam chunks and meat generously ladled into bowls with the flavorful broth. Please kindly remove the Aidan fruit pieces before serving. Enjoy your hearty and comforting Ukodo, perfect for warming up on a cold day or bringing family and friends together. A bowl of Ukodo is a feast for the senses. The sight of the vibrant, peppery broth and tender yam chunks is inviting. The aroma of the mixed spices and herbs is intoxicating, promising warmth and comfort. As you take your first spoonful, the rich, savoury broth, the softness of the yams, and the tender meat create a harmonious blend of textures and flavours. The heat from the scotch bonnet peppers provides a pleasant kick, balanced by the earthy and aromatic spices.
Ukodo is more than just a dish; it is an experience deeply rooted in Urhobo culture. It brings families together, whether around a communal pot at a festive gathering or in the comfort of home on a cold day. It’s a dish that tells a story of tradition, resilience, and the joy of sharing good food with loved ones. For those seeking to explore Nigerian cuisine or simply looking for a new comfort food to enjoy, Ukodo offers a unique and delightful experience. Its rich history, cultural significance, and mouth-watering flavours make it a dish worth savouring, one spoonful at a time.