Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, ukodo. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Ukodo is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Ukodo is something which I have loved my whole life.
See great recipes for Ukodo, Ukodo(Yam and goat meat peppersoup) too! Последние твиты от D Only Ukodo (@mcukodo). i come alive when the mic is on! Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. The Itsekiri people of the Niger Delta also make a similar dish called Epuru.
To begin with this recipe, we have to prepare a few ingredients. You can cook ukodo using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ukodo:
- Get Chicken or goat meat (cut into bite sized pieces)
- Take Dried fish
- Prepare 2 large yam slices (about 600g)
- Get 2 unripe plantains
- Prepare 1 tbsp peppersoup spice mix
- Take 1 handful crayfish
- Take 1 small onion
- Get 1 tbsp ground cayenne pepper
- Make ready 1 Seasoning cube
- Get Native salt (you can replace with Seasoning cube)
- Take Salt
Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. It is sometimes cooked with lemon grass and potash. It is essentially a pottage, a stew of meat and. Ukodos is sodoku backwards; According to wikipedia, Sodoku is a bacterial zoonotic disease.
Instructions to make Ukodo:
- Wash the meat with warm water and salt. - Wash the fish with hot water and salt - Peel and cut your yam and plantains into bite sized pieces. - Grind the crayfish and chop the onion.
- Steam your meat with the onion, 1 Seasoning cube and some salt.
- After 15mins, add the dried fish, peppersoup spice, pepper and one litre of water; cook till the meat is done.
- When the meat is almost done, add your yam and plantain and cook till done.
- When your yam and plantain are done, add your crayfish and native salt and mix. Cook for a few minutes and turn off heat. Your ukodo is ready!
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