Ukodo | Yam Pepper Soup

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•  Wash the goat meat. Transfer into a pan  and cook for 10 minutes or when it comes to a boil. Rinse the meat to eliminate that foamy substance. Cover with enough water, add salt, 2 seasoning cubes and cook for about 30 minutes.  
• Prepare the spices. Remove the seeds from the grains of selim, The seeds are very bitter, so get rid of them.  Remove the shells of the gbafilo and the umilo, they are not edible too. Break off the pod or some  parts of the aidan frui. Select and clean the crayfish and shrimps.  Save the heads and tails for the spices. Grind all the spices  with the head and tails of the crayfish together.  
• Peel and wash the yam. Wear gloves when peeling the yam if it itches you. 
• After 30 minutes, add yam, the ground pepper soup spices with ground crayfish, whole crayfish, ground calabash nutmeg,  cayenne pepper, 2 seasoning cubes, salt; cover and cook until done. Add more water as needed.  
• When done, stir vigorously. The would enable the yam shed and thicken the soup.

     Ingredients: 

Goat meat 

A yam tuber 

Dry pepper (chili pepper) 

1 cup Dried shrimp 

1/2 cup Crayfish

 4 Seasoning cubes 

Pepper soup spices (1/2 Aidan fruit, 1/2 Gbafilo,  1 Umilo,  4 Negro pepper, 6-8 calabash nutmeg) 

Salt