Ishapasoup is a native food from Western Nigeria, although not so common, and a lot of people may not know it. It is made using Roselle (Hibiscus sabdariffa) or white zobo leaves.Ishapa (Roselle Leaves) are usually available during the harmattan season.
- 1 medium size Smoked Fish
- Beef, sea food, Ponmo
- Locust beans
- 1/2 cup Palm oil
- 1/2 cup Egusi
- 1 small onion
- 2 Stock cubes
- 2 handful Ishapa (Roselle leaves)
- ½ teaspoon powdered potash
- 6 medium size Pepper
- 6 medium size Fresh Tomatoes
- 6 medium size Tatashe(optional)
- Dried or fresh Roselle leaves can be used in preparing this soup. When using fresh Roselle leaves, wash it thoroughly then place in a clean pot. Add 4 cups of water and ½ teaspoon of powdered potash then boil for about 15 minutes. Strain and set aside. For the dried ones, soak in hot water for 20 minutes, strain and rinse then set aside.
- Wash the pepper, tomatoes and onion,blend all together to a smooth paste.
- Wash the beef and put in a pot. Season with salt, one stock cube and half of the onion. Steam until the water dries up. Add 2 cups of water and continue boiling for another 20 minutes till the meat is cooked.
- Set up a pot on the cooker, get the pot heated and add palm oil to warm up well.
- Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals.
- Add the meat, washed dried fish, 1½ litres of water and locust beans. Stir and allow to boil for about 8 minutes.
- Make a thick paste from the ground egusi, add to the pot without stirring, cover the pot. Allow to cook for about 6 minutes.Add seasoning cubes and taste the soup. Add salt to taste if not satisfied with taste and reduce the heat.
- Add the boiled Ishapa (Roselle leaves) and stir. Simmer for about 5 minutes.
- Remove from heat and serve with any swallow of your choice.