Ji Mmiri Oku (Ji mmiri ọkụ)
Overview
Ji mmiri oku, yam in hot water, is the Igbo yam pepper soup of southeastern Nigeria. Chunks of white yam are cooked in a thin, very peppery broth with dried catfish or goat meat, ground crayfish, scotch bonnet and the aromatic seeds of Nigerian pepper soup spice, such as uda, ehuru, which is calabash nutmeg, and uziza. Shredded utazi leaves, which are pleasantly bitter, and scent leaves are added at the end. The yam and broth must cook together so the yam takes in the spices, and the yam should be so soft that it can be crushed against the palate. The soup is kept watery and eaten very hot.
History
Among the Igbo, ji mmiri oku is the first dish given to a woman after she has given birth, usually cooked by her own mother, who comes to stay and care for her during omugwo. The heat and the spices are believed to help the body recover and bring in the milk. The custom is so familiar that people ask whether a family has started drinking hot water to find out if a baby has arrived.
Main ingredients
Yam, dried fish, crayfish, scotch bonnet, utazi leaves, uziza. The soup is built on thin fiery pepper soup broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Nigeria
Recipe
Method
- 1
Clean the dried fish in hot water, or cook the goat meat until tender.
- 2
Bring 1.2 l water or stock to the boil with the onion, pepper, crayfish and pepper soup spice.
- 320 min
Add the fish and yam and cook for 15 to 20 minutes until the yam is very soft.
- 4
Add the palm oil, season and add a little water if it gets too thick.
- 52 min
Stir in the leaves, simmer for 2 minutes and serve very hot.
- ✓
Serve. About 55 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
