Yam Pepper Soup

What we know so far

Ji mmiri oku, "yam in hot water", is the Igbo yam pepper soup: chunks of yam cooked in a light, peppery broth of smoked or fresh fish (or goat), crayfish, uda pods, ehuru and scent leaves, with a spoon of palm oil for colour. It is a one-pot evening meal, the dish given to new mothers to restore them, and a favourite on cold and rainy nights. Some cooks boil the yam separately and serve it beside a catfish pepper soup; the one-pot version is the older way.

The draft was written from 3 published sources and holds 11 ingredients and 6 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.

See every dish waiting