MealMap #26
MealMap #26Guess the dish's country of origin.
Where does this dish come from?
Name reveals in 2 guesses
A fiery, thin-bodied soup built on a watery broth rather than a thickened one, simmered with whatever meat or fish is to hand — goat, oxtail, tripe, cow hide, catfish, shrimp or chicken. Chilli peppers and calabash nutmeg drive the flavour, which runs nutty, woodsy, bitter and floral as much as simply hot. It is eaten as a bar snack and as a restorative alike, sometimes thickened with pounded cassava for a creamier texture, and often served with rice or boiled tubers. On the coast it is cooked outdoors in a cauldron.
Ingredients
- assorted meats or fish
- chilli peppers
- calabash nutmeg
- scent leaves
- salt
- tomatoes
- onion
- green onions
- garlic
- sweet peppers
- ginger
- cloves
- cinnamon
- lime juice
- fufu
1 / 2Photo: Halima Waziri · CC BY-SA 4.0 · Modified