Obe Ewe Koko (Egusi and Cocoyam Leaf Soup) is a traditional Nigerian recipe for a classic stew of bushmeat (game), dried fish and cocoyam leaves in a tomato, chilli and palm oil base thickened with egusi seeds and flavoured with iru. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Egusi and Cocoyam Leaf Soup (Obe Ewe Koko).
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This is a speciality of the people of Egbado in Ogun state, Nigeria.
Ingredients:
1kg (about) bushmeat (or mixed meat and offal), cut into 6 pieces (use wild boar or venison)
1 medium dried, smoked, fish, washed and flaked
1 medium bunch of tender cocoyam leaves [taro greens] (or a 200g packet of spinach with a generous handful of dandelion leaves)
350g ground egusi seeds
1 large onion, sliced
1 cake of iru (about 3 tbsp)
4 medium tomatoes
4 medium tatashe (Scotch bonnet type chillies)
6 tbsp palm oil
6 medium-sized hot chilies
4 Maggi cubes (or stock cubes)
salt, to taste
Method:
Place the meat in a large pot, along with a few slices of onion, 1 Maggi cube and salt to taste. Toss to combine then cover and steam the meat in its own juices for a few minutes.
Grind the egusi with a little of the onion to make a smooth paste then work into the meat mixture. Now combine the remaining onion, chillies and tomatoes in a mortar or a blender and render to a smooth paste.
Heat the palm oil in a pan, add the tomato mix and fry for about 4 minutes then mix in 1.5l water. Bring to a simmer and work in the egusi seed paste then add the meat, flaked fish and bring to a simmer. Crumble in the Maggi cubes and stir to combine then cook for 10 minutes.
Shred the cocoyam leaves as finely as you can and stir into the soup. Reduce to a low simmer and cook for a few minutes, or until the greens have wilted. Adjust the seasonings to taste and serve hot, accompanied by pounded yam.
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