Ukodo

Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. [1] It is a pepper soup delicacy but it can be as thick as a pottage if the yam gets very soft and enough potash to match. It is eaten with palm oil which plays the role of a dipping sauce but some Urhobo natives also prefer to eat their Ukodo without palm oil. It is considered a starter for Urhobo parties which includes marriage & burial ceremonies. It is perfect for breakfast, particularly during the cold season. [2]

A pictorial of how the Urhobo people of Nigeria prepare Ukodo.

It is primarily prepared with goat meat but goes well with chicken, turkey or assorted. Ingredients include pepper soup spice, pepper, salt, maggi, scent leaves or lemon grass and potash.[3] A poem by the Nigerian Chovwe Inisiagho-Ogbe describes both the ingredients and the process of cooking Ukodo in a light-hearted way.[3]

References

Nigerian Urhobo Ukodo (pepper soup Yam pottage) 18 May 2013 Sapele Honey
T. K. Lim (2 February 2016). Edible Medicinal and Non-Medicinal Plants: Volume 10, Modified Stems, Roots, Bulbs. Springer. pp. 293–. ISBN 978-94-017-7276-1.
Peter Palmer Ekeh (January 2005). Studies in Urhobo Culture. Urhobo Historical Society. pp. 496–. ISBN 978-978-067-769-5.

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[1] Nigerian Urhobo Ukodo (pepper soup Yam pottage) 18 May 2013 Sapele Honey

[Lim2016-2] T. K. Lim (2 February 2016). Edible Medicinal and Non-Medicinal Plants: Volume 10, Modified Stems, Roots, Bulbs. Springer. pp. 293–. ISBN 978-94-017-7276-1.

[Ekeh2005-3] Peter Palmer Ekeh (January 2005). Studies in Urhobo Culture. Urhobo Historical Society. pp. 496–. ISBN 978-978-067-769-5.