Ukodo, ‘food of our forefathers’ because of the use of goat meat, particularly he-goat with its scented flavour, used in family celebrations at the family ‘Ogwa’ where the head of the goat is reserved for the forefathers. Ukodo, also known as yam pepper soup, is simply a delight, i don’t know any Urhobo person who does not like Ukodo, students eats Ukodo a lot because of how easy it is to cook. Ukodo and Pepper soup have essentially the same ingredients but Ukodo is thicker owing to some of the ingredients.
- 2 kg goat meat, (fragrant he-goat)
- Pepper soup spices (Urhirien, Erhe, etc)
- lemon grass leaves, bruised by rubbing between your palms
- Lime leaves
- Native salt, about 1/2 a teaspoon or to taste
- Dry pepper (red chilli flakes) or, to taste
- Yam, peeled and cut into chunks
- Ground crayfish
- Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, and ground crayfish into a large pot.
- Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked.
- Add a bit more water, check for seasoning to suit your tastes.
- Add the yam and cook till the yam is soft
- Once the yam is cooked, fish out the lemon grass leaves. Discard.
- Boil to a good level of thickness
- Check seasoning, salt, chilli, then add lime leaves
- Turn off the heat and set aside.
- Serve and enjoy