Urhobo Ukodo with Goat Meat, Yam, and Unripe Plantain

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In a large pot, add the goat meat, chopped onion, and water. Bring to a boil over medium-high heat for about 10 minutes, skimming off any foam that rises to the surface.

Ingredients quick view

2 pounds goat meat, cut into pieces

1 medium yam, peeled and cut into chunks

2 unripe plantains, peeled and sliced

1 large onion, chopped

2-3 Scotch bonnet peppers, or to taste

1 tablespoon Nigerian pepper soup spice blend

2 tablespoons chopped scent leaves or uziza leaves (optional)

4 cups water

2-3 tablespoons ground crayfish (optional)

Salt, to taste

Pepper, to taste

Tips quick view

For a richer flavor, use a mix of both young and old goat meat.

Ensure not to overcook the yam and plantain to retain their shape.

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