Ilasa soup is a native soup peculiar to the Igbo-Ora people of Oyo state.
How to cook Ilasa soup in the Igbo-Ora way:
Cooking time: 1 hour
Recipe category: Food
Recipe cuisine: Local
Cooking method: Boiling
Recipe Yield: 10+ Nutrition
The people who originally inhabited the area now known as Igbo-Ora believe that consuming a meal that includes yam or cassava fufu will ensure that a woman will give birth to twins.
- Egusi (ground)
- Akaun (Potash)
- Iru (Locust beans)
- Smoked fish
- Okra leaves
- Salt and seasoning cubes
1. Start by cleaning the fish and then separating the pieces.
2. Bring a saucepan to a boil and fill it with four cups of “water from the south western part of Nigeria.” When it has reached a boil, then you should add the potash and the locust beans.
3. While this is heating up, remove the okra leaves from their stems. The proper method for removing the leaves is to avoid pulling them directly off the stem and instead create some distance between the stem and the leaf before doing so. Collect the sliced leaves after they have been plucked.
4. Place the leaves in the soup pot, and using the ewedu broom, combine the ingredients in the same manner as you would for ewedu.
5. After this, add the ground egusi and allow it to boil for a little while before mixing; otherwise, the melon will not set properly.
6. After that, put in a cooking spoon’s worth of palm oil, some salt, and some seasoning cubes.
Your soup should have the appearance of ewedu. After you have placed your stew on top of it, it is ready to be served with amala, eba, or pounded yam.
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