- Cotton Seed
- TripeLocally called shaki
- Chilli Powder
- Palm Oil (Optional)
- Ground Crayfish
- Dried Fish
- Corn FlourTo thicken
How to make Cotton Seed Soup
Cotton seed soup is not very common but it is a delicacy in the South Southern Part of Nigeria.
1. Soak the cotton seeds overnight in water to soften.
2. Add the seeds to a blender, add enough water (lukewarm) and blend until the seeds are are well blended.
3. Transfer the blended seeds to a bowl (including the water), add more water (preferably lukewarm or warm) and sieve. The water from the seeds is used to make the soup so you should sieve with enough water. When you sieve out the first set, add more water and sieve again. Do this repeatedly until you have enough water. Set the water aside and dispose the seeds.
4. Wash and chop the beef, tripe and dried fish. Set aside. If you will be using snails, remove the snail from the shell, put the snail in a bowl, add water, alum or lime juice and wash the snails until you have removed the slime.
5. Add the washed snails to a pot, add the beef, tripe and dried fish, season with chilli powder, salt, seasoning cube and a little onions, add water and cook until the beef, tripe, fish and snails are done and soft.
6. Taste the stock to ensure that it is tasty. Add the ground crayfish, a little palm oil (optional, not necessary), stir and cook for about 5 minutes, then add the cotton seed water.
7. Cook for about 5 minutes, add the corn flour to thicken. Cornflour is a very effective thickener so the quantity of cornflour you add depends on how thick you want the soup to be. It is generally a good idea to start with a teaspoon first and work your way up so you won’t end up with a soup that is too thick.
8. Cook for about 10 more minutes and until the soup thickens.
Your Cotton Seed Soup is done. Serve with hot Pounded yam like i did with mine (see second picture) or serve with any swallow of your choice.
Alternatively, instead of using a blender, you can use a mortar and pestle. After you have soaked the seeds overnight, just pound the seeds until it is completely mashed, transfer the mashed seeds to a bowl, add water and sieve. Do this repeatedly until you have enough water.
In place of cornflour, you can use boiled yam or cocoyam(taro) to thicken. Just boil some, mash, roll into medium sized balls and put it inside the soup.