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)
- Seasoning cubes
- 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
ukodoto 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.
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The palm oil can also be mixed with the