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Yam Pepper Soup

Also known as Yam Pepper Soup (Therapeutic Starch Broth)

Yam Pepper Soup is a deeply warming Nigerian therapeutic soup combining the soothing starchy quality of white yam with the intensely spiced pepper soup broth. As the yam cooks, it releases its natural starch into the liquid, creating a slightly thicker, more filling broth than meat-only pepper soups.

Yam Pepper Soup, Nigerian cooking

Ingredients

  • Half a big white yam tuber, peeled and cut into large chunks
  • 4 to 5 Atarodo (very hot chilli peppers) — whole
  • 1 teaspoon of ground uziza seeds
  • 1 teaspoon of ground ehuru
  • 1 teaspoon of ground Cameroon pepper
  • 3 big handfuls of ground dried crayfish
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 5 glasses of water
  • A small handful of scent leaves, torn

Method

  1. 01

    Building the Broth. Place sliced onion in a pot with 5 glasses of water. Add whole Atarodo, all ground spices, ground crayfish, seasoning cubes and salt. Bring to a vigorous boil.

  2. 02

    Adding the Yam. Add white yam chunks to the boiling spiced broth — they must be fully submerged. Reduce to medium heat. Cook covered for 20 to 25 minutes until yam is completely soft and beginning to crumble at the edges, naturally thickening the broth.

  3. 03

    Finishing. Add torn scent leaves in the final 3 minutes. Taste and adjust. The soup should be slightly thick from dissolved yam starch, intensely spiced and very warming.

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