Ibaba Soup

Description
This is a slightly thickened and aromatic soup made by using self thickening ibaba seeds and Etinkirin / Uzouza leaves. Very indigenous to Efiks.

Ingredients

 * 1 kg / 2 lb assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
 * 4 snails (washed with lemon or limes)
 * 450 g / 1 lb stockfish (pre soaked)
 * 450 g / 1 lb dry fish (thoroughly washed)
 * 100 g / 4 oz ground ibaba seeds
 * 225 g / 8 oz ground crayfish
 * 225 g / 8 oz ground pepper
 * 1 medium onion
 * 450 g / 1 lb shredded etinkirin leaves
 * 200 ml palm oil
 * 1 lt / 2 pints stock
 * salt to taste

Directions

 * 1) Wash the meat thoroughly and place in a large pot.
 * 2) Add some sliced onions, ground chillies and stock.
 * 3) Place on heat and cook for 50 minutes or until tender.
 * 4) Meanwhile wash the smoked dry fish with salt and soak in boiling water or 5 for 10 minutes to loosen any sand or grit and kill any insect present.
 * 5) Rinse thoroughly with lots of cold water.
 * 6) Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes.
 * 7) Add the rest of the stock, bring to the boil, add the oil and ground ibaba seeds.
 * 8) Stir thoroughly to slightly thicken.
 * 9) Finally add the shredded etinkirin leaves and crayfish.
 * 10) Leave to simmer for 15minutes.
 * 11) If too thick, adjust consistency by adding more stock as required.
 * 12) It should lightly coat the back of a spoon.