How to cook ukodo

How to Cook Ukodo (Urhobo Yam and Plantain Pepper Soup)

Ukhodo is a typical spicy traditional meal, native to the Urhobo people of Delta state. It is a dish with pepper soup, yam, and plantain. It is perfect for cold weather. I like using goat meat and dried fish when cooking my pepper soup because it gives it the nice native taste and smell. To make this delicious meal, you need:


  • 4 medium sized plantain
  • 5 large slices of yam
  • 2kg of goat meat
  • Palm oil
  • Small bunch of scent leaves
  • Crayfish/dry prawns
  • Dried fish
  • Dried pepper
  • 2 seeds of Iwo/Erhe (Itshekiri) – Dry, roast, and set aside
  • 1 seed of Gbafilo
  • 2 Uda (remove seeds and discard)
  • Ataiko
  • Irugege
  • Seasoning cubes
  • Salt

Preparation method

  • Wash the goat meat, place in a pot and sprinkle a tsp of salt. Cook for about 15 – 20 minutes on low heat and set aside.
  • Peel the yam and cut, then deep into a bowl of water and rinse. Peel and cut the plantain each into three pieces
  • Put all the local spices (Iwo/Erhe, Ghafilo, Ataiko, Irugege) in a dry blender and grind.
  • Add some water to the pot containing goat meat and place on the burner/gas to boil for 5 minutes. Add your dried fish, one tbsp. of the ground spices, uda, crayfish, pepper, seasoning cubes, and salt. Stir and taste, then leave to cook till you start perceiving the aroma.
  • Add the yam and plantain. Add the scent leaves and stir. Then reduce the heat and allow the ukodo to cook for 15 – 20 minutes.
  • Place the yam and plantain into a dish, then pour the liquid into another plate. Pour your red palm oil into a small clay bowl and serve.
See Also:  How to make moi-moi

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The palm oil can also be mixed with the ukodo liquid and used to eat the yam and the plantain, or you can dip the yam and plantain into the oil while the ukodo liquid is sipped like pepper soup. You can also decide to eat the ukodo without palm oil, just the pepper soup with the yam and plantain.

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