Obe Ishapa

What we know so far

Obe ishapa is a Yoruba rainy-season soup from Abeokuta and Ijesha country: egusi soup cooked with ishapa, the white variety of the zobo (roselle) plant, whose sour, slightly chewy calyces are soaked to tame their tang and stirred in at the end. The story people tell is that the ishapa was added to stand in for meat when there was none, and it does have that chew. It is paired with pounded yam or eba. Benue cooks make the same soup with groundnut or sesame in place of egusi, and call the leaves ashuwe.

The draft was written from 3 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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