Yam Fish Pepper Soup
Yam in Igbo language is called “ji”. Each year, yam is celebrated by Igbo people; the celebration which is known as “iri ji” or “new yam festival”, this is because of its vital importance to Igbo land. It is believed that if a new yam is celebrated, the subsequent year will be productive. Thus, yam is one of the best foods in Igbo land.
Yam can be prepared in so many ways. However, in this topic, it is about ‘Yam Served with Fish Pepper Soup’. Yam with fish pepper soup can be used as a starter of a meal whether lunch, dinner, etc., although not suitable for breakfast due its peppery nature. Peppery soup wouldn’t be good stuff to start early morning with, though akara na akamu may be contrived to serve this purpose.
According to Chinelo’s article in the Guardian, she said “Yam served with fish pepper soup provides high-energy and abundant calories. It is rich in complex carbohydrate, protein from fish used in preparing the fish pepper soup, omega-3 fatty acid (harmless fat that is good for healthy heart and nourishing the skin), vitamins B1, B6 and C. It is also rich in other nutrients such as manganese, potassium and dietary fibre.”
She goes on saying “each nutrient in this recipe plays a vital role in the body to promote good health. The high complex carbohydrates and soluble dietary content of this dish makes it ideal food for those that want to prevent constipation, irritable bowel syndrome, cancer, overweight/obesity, diabetes and bad or low-density lipoprotein.”
“Research has shown that fibre benefit health in several different ways such as alleviating constipation, irritable bowel syndrome, obesity, preventing cancer and regulating blood sugar.”
And advised that “consumption of yam and fish pepper soup is recommended for people who want healthy heart, prevent cancer, diabetes and constipation. It is an ideal food for those that want to age gracefully, boost immune function, quick wound healing and bone growth due to its high vitamin C content. Take yam served with fish pepper after fast today and you will be happy and be satisfied.”
Equipment for the preparation
Cooking gas or electric cooker or kerosene stove knife, or firewood, pots, plate, wooden turner, knife, cutting board
Tomatoes 1kg (2 pounds)
Carrots 1 medium size
Onion 1 medium bulb
Olive oil 6 tablespoons
Seasoning (knorr) 2 cubes
Method of preparation
Wash the tomatoes.
Chop and blend the tomatoes, onion, carrot, and fry with three tablespoons of olive oil.
Cook on a medium fire for 20 minutes from the time that the liquid from the tomatoes begins to boil.
Add Knorr cube, you may need to add a teaspoon of sugar to counteract the acidity of the tomato.
Peel, wash and chop the yams.
Boil yam in salted water until they are tender.
Drain/rinse the yam and fry/sauté them in three tablespoons of olive oil in a frying pan.
Add the tomato sauce.
Cook on a low flame for 10 minutes.
Serve hot with fish pepper soup.
Fish pepper soup
Fresh fish 10 medium pieces
Onion (ground) 1 tablespoon
pepper 1 tea spoon
African Nutmeg (ground) 1 teaspoon
Water 1½ liter
Salt A pinch
Seasoning (Knorr) 1 cube
Method of preparation
Cut and wash the fish thoroughly with clean water.
Season the fish with onion, salt and some pepper.
Steam till the water is almost dried up.
Add the 1½ litre of water, stir and add the ground African nutmeg, the remaining pepper and Knorr cube.
Stir and add a pinch of salt to taste.
Simmer for about 10 minutes.
Remove from heat and serve hot with yam.