Isapa Soup Recipe (White Zobo Leaves Soup)
Isapa Soup, also known as White Zobo Leaves Soup, is a delicious and nutritious dish commonly enjoyed in Southwestern Nigeria. Made from Isapa (white zobo leaves or hibiscus leaves), this soup has a unique, tangy flavor that pairs well with a variety of Nigerian staples like pounded yam, amala, and fufu.
Here’s how to prepare Isapa Soup:
Here’s how to prepare Isapa Soup:
Ingredients
2 cups of Isapa leaves (white zobo leaves), washed and roughly chopped
1 cup of assorted meats (beef, goat meat, etc.), pre-cooked
1/2 cup of smoked fish (washed and deboned)
1/2 cup of ground crayfish
2-3 cooking spoons of palm oil
1 medium onion (chopped)
3-4 scotch bonnet peppers (blended or chopped, adjust to taste)
2 stock cubes or seasoning cubes
Salt (to taste)
Water or meat stock (as needed)
Optional: ponmo (cow skin), stockfish, or other protein of choice
2 cups of Isapa leaves (white zobo leaves), washed and roughly chopped
1 cup of assorted meats (beef, goat meat, etc.), pre-cooked
1/2 cup of smoked fish (washed and deboned)
1/2 cup of ground crayfish
2-3 cooking spoons of palm oil
1 medium onion (chopped)
3-4 scotch bonnet peppers (blended or chopped, adjust to taste)
2 stock cubes or seasoning cubes
Salt (to taste)
Water or meat stock (as needed)
Optional: ponmo (cow skin), stockfish, or other protein of choice
Instructions
Prepare the Meat and Fish:
If using assorted meats, pre-cook them with onions, stock cubes, and salt. Add the ponmo and stockfish if desired. Once cooked, set aside.
Cook the Isapa Leaves:
In a separate pot, add the washed Isapa leaves with a small amount of water. Boil for about 5–10 minutes to soften and reduce the natural bitterness. Drain the water and set the leaves aside.
Start the Soup Base:
Heat the palm oil in a large pot over medium heat. Add the chopped onions and fry until they are soft and translucent.
Add Peppers and Crayfish:
Add the blended or chopped scotch bonnet peppers and stir for a few minutes. Then, add the ground crayfish and stir well.
Add the Meat and Stock:
Add the pre-cooked meats, smoked fish, and any additional proteins to the pot. Pour in some meat stock or water as needed to achieve your desired soup consistency. Stir well.
Season the Soup:
Add the stock cubes and adjust salt to taste. Let everything simmer for about 5–10 minutes to blend the flavors.
Add the Isapa Leaves:
Finally, add the cooked Isapa leaves to the pot. Stir everything together and let it simmer for another 5–10 minutes to allow the flavors to meld.
Serve and Enjoy:
Serve hot with pounded yam, amala, eba, or your favorite Nigerian swallow.
Tips:
Adjust Spice: Scotch bonnets are spicy, so adjust the quantity to your preference.
Additional Proteins: Feel free to add any proteins you prefer, like chicken, turkey, or dried fish, to enrich the soup.
Texture: Isapa leaves have a slightly tangy flavor. Boiling and draining them before adding to the soup helps mellow the flavor.
Photo Credit: @DotunRichard
Prepare the Meat and Fish:
If using assorted meats, pre-cook them with onions, stock cubes, and salt. Add the ponmo and stockfish if desired. Once cooked, set aside.
Cook the Isapa Leaves:
In a separate pot, add the washed Isapa leaves with a small amount of water. Boil for about 5–10 minutes to soften and reduce the natural bitterness. Drain the water and set the leaves aside.
Start the Soup Base:
Heat the palm oil in a large pot over medium heat. Add the chopped onions and fry until they are soft and translucent.
Add Peppers and Crayfish:
Add the blended or chopped scotch bonnet peppers and stir for a few minutes. Then, add the ground crayfish and stir well.
Add the Meat and Stock:
Add the pre-cooked meats, smoked fish, and any additional proteins to the pot. Pour in some meat stock or water as needed to achieve your desired soup consistency. Stir well.
Season the Soup:
Add the stock cubes and adjust salt to taste. Let everything simmer for about 5–10 minutes to blend the flavors.
Add the Isapa Leaves:
Finally, add the cooked Isapa leaves to the pot. Stir everything together and let it simmer for another 5–10 minutes to allow the flavors to meld.
Serve and Enjoy:
Serve hot with pounded yam, amala, eba, or your favorite Nigerian swallow.
Tips:
Adjust Spice: Scotch bonnets are spicy, so adjust the quantity to your preference.
Additional Proteins: Feel free to add any proteins you prefer, like chicken, turkey, or dried fish, to enrich the soup.
Texture: Isapa leaves have a slightly tangy flavor. Boiling and draining them before adding to the soup helps mellow the flavor.
Photo Credit: @DotunRichard