How to make Abeokuta’s zobo infused soup, Obe Ishapa
This is a delicious meal that is peculiar to some tribes in Ogun state, a place in the South-west part of Nigeria.
Obe Ishapa is a tasty delicacy that is made mostly during the rainy season. It is made using mainly egusi (melon seeds) and white zobo sepals.
It is also rumoured that the Bissap leaves are used as an alternative for fish or meat if it can’t be afforded which makes this a very good meal for vegetarians and people on a diet.
1 hour 10 minutes
Main Dish / Side Dish
3/4 cup of Roasted Egusi (Ground)
A handful of White Zobo sepals
8 pieces of Beef
5 pieces of Kpomo (Cow skin)
5 pieces of Shaki (Tripe)
1 small piece of Smoked Fish
1 tablespoon of Crayfish powder
1 tablespoon of Washed Iru (Fermented Locust Beans)
1 bulb of Large Onion
3 Large Tomatoes
5 Pieces of Scotch Bonnet Peppers (Ata Rodo)
2 Cooking Spoons of Palm Oil
- Wash, boil and season the beef, shaki and pomo. Put it aside when it’s soft.
- Pour the egusi and onions into a blender. Blend till it’s smooth and also put aside.
- Blend the pepper, tomatoes and onions. Boil it till the excess water dries off and put it aside too.
- Pour the palm oil into a pot and put it on low heat. Once the oil is clear, increase the heat and fry the onions you have left till it becomes golden brown.
- Pour the blended pepper into the hot oil and fry. After a couple of minutes, add smoked fish, crayfish powder, iru and seasoning.
- Reduce the heat and add the blended egusi in little lumps. Leave to simmer on low heat for 10 minutes.
- Pour in the boiled beef, pomo and shaki alongside the meat stock. Leave on low heat for another 10 minutes.
- Gently put in the ishapa and keep stirring. Place on low heat and let it simmer for 5 minutes.
Your Obe ishapa is ready! Serve hot with any swallow you wish.