Yoruba-Style Locust Bean Native Soup with Assorted Meats

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A deeply flavorful Yoruba-style native soup built on fermented locust beans, smoked fish, palm oil, and tender assorted meats. Traditionally eaten with pounded yam, amala, or eba, this hearty one-pot soup brings together the rich, earthy taste of West African fermentation.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 2 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 14 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the assorted meats

• 500 g assorted meats (beef, tripe, cow foot, shaki), cut into bite-size pieces
• 1 medium onion, chopped
• 1 tsp salt
• 3 cups water

For the soup base

• 1/2 cup palm oil
• 1 cup fermented locust beans (iru or dawadawa), rinsed and drained
• 200 g smoked catfish or mackerel, deboned and flaked
• 2 tbsp ground dried ata rodo or cayenne pepper
• 1 tsp dried thyme
• 1 tsp ground ehuru (calabash nutmeg)
• 1 tsp ground uziza seeds
• 1 1/2 cups reserved meat stock

For the greens and finishing

• 4 cups ugu (pumpkin) leaves, washed and shredded
• 2 tbsp ground crayfish
• 1 tsp salt, or to taste
• 1 stock cube, optional

Directions

1. Rinse the assorted meats under cold water, then place them in a pot with the chopped onion, salt, and 3 cups of water. Bring to a boil, skim off any foam, cover, and simmer for 40 minutes until the tripe and cow foot are tender. Reserve 1 1/2 cups of the cooking stock.
2. While the meats cook, rinse the locust beans thoroughly to remove excess brine, then drain well. Debone the smoked fish, breaking it into bite-size flakes and setting aside.
3. Heat the palm oil in a heavy pot over medium heat for about 2 minutes until it turns a deep red and clarifies. Add the locust beans and fry for 3-4 minutes, stirring, until their aroma blooms.
4. Stir in the ground pepper, thyme, ehuru, and uziza, then add the smoked fish and the cooked assorted meats with their stock. Bring the mixture to a gentle simmer and cook uncovered for 12-15 minutes so the flavors marry and the oil rises to the top.
5. Add the ground crayfish and shredded ugu leaves, stirring the greens in just until they wilt, about 2-3 minutes. Avoid overcooking so the greens stay vibrant. Taste and adjust the salt and stock cube.
6. Spoon the soup into a clay pot or earthenware serving dish if available, and serve hot with pounded yam, amala, eba, or fufu. The soup should be thick, glossy with palm oil, and intensely savory.

Cook’s Notes

• Pre-boiling the tripe and cow foot with a small piece of ginger helps neutralize strong odors.
• For the most authentic taste, do not skip the ehuru and uziza; they give the dish its signature Yoruba depth.
• Palm oil should be heated until it turns bright red before adding other ingredients to mellow its raw flavor.
• Use ugu leaves for authenticity; spinach or waterleaf are acceptable substitutes but slightly change the flavor.
• The soup thickens as it cools; add a splash of hot stock when reheating leftovers to bring it back to a loose, spoonable consistency.

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