Koro Owu Soup (Cotton Seed Soup) is a traditional Nigerian recipe for a classic stew of meat and dried and smoked fish with greens in a ground cotton seed extract, palm soup base and tomato base with chillies and iru. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Cotton Seed Soup (Koro Owu Soup).
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Ingredients:
350g (about) cotton seeds (remove the shaft)
1 small smoked and dried fish, washed and flaked
500g meat (any meat or bushmeat), washed and cut into serving-sized pieces
1 cake (about 3 tbsp) irú (fermented locust beans)
1 bunch of greens (spinach, cassava leaves etc), leaves picked and finely shredded
3 medium tomatoes
1 medium onion, peeled and sliced
2 red bell peppers, de-seeded and sliced
1 tbsp ground hot chilli powder (or to taste)
2 Maggi cubes
500ml palm soup base (nyembwe sauce)
salt, to taste
Method:
Place the cotton seeds on a large tray and blow to remove any lint or dust. Wash the seeds well, dry, then put in a coffee grinder and render to a fine powder. Pass this through a fine-meshed sieve then place in a blender with the onions, bell peppers and tomatoes. Purée until smooth then turn into a bowl and mix in about 1l of hot water.
Pass this mixture through a fine-meshed sieve and discard any solids. Turn the liquid into a pot and add the chilli powder, Maggi cubes, palm soup base, iru, fish and meat and 1l of boiling water. Gently bring to a boil then reduce to a simmer, cover and cook for about 25 minutes.
At this point, stir in the shredded greens. Return the soup to a simmer, season to taste with salt and cook for about 10 minutes, or until the greens have wilted.
Serve hot, accompanied by gari, fufu, mashed plantains or white rice.
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