Ishapa soup is one of the major delicacies in Yoruba land. It is made from Roselle Flower. Recipe Ingredients needed for Ishapa soup:
– 120g fresh Roselle flower
– 2 tablespoons of grounded crayfish
– 8 medium pieces Beef
– I medium size smoked Fish
– 6 medium sized Fresh Pepper
– 6 medium sized Fresh Tomatoes
– 8 medium sized Tatashe
– 1 small bulb Onion
– 2½ cups of melon (ground)
– 1 small wrap of locust beans
– 50ml of Palm oil
– 250 ml of water
– Salt to taste
Soak roselle flower with wood ashes (eeru) a day before preparation, rinse well before preparation. Wash and season the beef with salt, 1 cube of condiment and few slices of onion, then steam until water dries up. Add 2 cups of water and continue boiling
for another 20 minutes till the meat is cooked.
Wash the pepper, tomatoes and onion. Cut, then deseed the tatashe, cut into pieces and blend all together to a smooth paste. Dried or fresh Ishapa can be used in preparing this soup. When using fresh Ishapa, wash it thoroughly then place in a clean pot. Add a litre of water and ½ teaspoon of salt then boil for about 15 minutes. Strain off the water and
For dried Ishapa, soak in hot water for 20 minutes, strain and rinse, then set aside.
Heat the palm oil for about two minutes then allow to cool slightly. Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals. Add the meat, washed dried fish,1½ litres of water and locust beans. Stir and allow to boil for about eight minutes.
Make a thick paste from the ground melon, add to the pot without stirring, cover the pot. Allow to cook for about six minutes. Stir in the remaining conduments and taste the soup. Add salt to taste, stir and reduce the heat. Add the boiled Ishapa, stir, and simmer for about five minutes. Remove from heat and serve with pounded yam.
HEALTH BENEFITS OF ROSELLE FLOWER
It lowers blood pressure.
It helps in excretion of excess fluid
from the body.
It contains protein, vitamin-c, calcium, ascorbic acid, niacin etc.
Enjoy your traditional healthy meal.
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