I picked up my camera that had been gathering “dust’ and “cobwebs” in one corner a couple of days ago and was like “boy have i missed you”! Life happens and it can sometimes feel like you are unable to keep up and yes there has been plenty of tears along the way! In those moments, it makes sense to relax, “be still” and just keep putting your best foot forward… I am learning to do that… it isn’t always easy but we continue to try….
…So i have been trying to make Pepper Soup out of the pepper that life has given but it is slow cooking, seriously slow cooking!
I know its developing its flavors and all of the ingredients added and being added are coming together, combining to make one delicious, flavorful, rich, robust and inviting pot of Pepper Soup but i am impatient… i get impatient even when i realize that the saying “a watched kettle never boils” though trite, is so true!
I am now trying to just stop watching and counting the seconds, minutes, days, and months its taking this kettle to bowl and get on with other things and while i am getting on with other things, the kettle will inevitably boil when i am not looking! #wayforward #goals #ohthestruggle ! Lol! 🙂
The fact that the “owu”, “harmattan” and dryness has been blowing in my area even though it isn’t December will not stop me and my people from eating well! Mba! Let that one not enter my kitchen by God’s grace! But its at times like this that you learn to eat the seasons! I have been dancing since yam season rolled in and had to hold my jaw from dropping when the lady who sells plantain close to home declared that her bunch of 8 medium sized pieces of plantain was 500naira! It was double that a few weeks ago. Now, i have not entered Ketu market! It must be raining plantains there at this time! 🙂
Pork is one of the most affordable meats her in Naija at the moment so if you love pork and want to eat well on a budget, pork definitely works…. I got 6 pieces of the pork shanks used in this dish for approximately =N=350 for half of a kilogram!
The pork gets to cook first with the onions, peppers, tomato puree, ginger and other spices and seasonings. Once the pork cooks and you’ve gotten all that flavor into the rich stock, you take the pork out and proceed to making the pottage with the yam going in first and the plantain and green beans later; the plantain adding sweetness and the green beans balancing it all even as it melts in your mouth as you eat the pottage!
Why don’t we use green beans more often in our cooking by the way? Biko #notonlyinfriedrice ! 🙂
Here goes the print ready recipe. Enjoy!
- 0.5kg Pork Shanks (About 6 pieces)
- 11/2 Medium Onion (Chopped)
- 1 Small Rodo/Red Scotch Bonnet Pepper (Chopped)
- 2 inches Ginger Root (Grated/Minced)
- 1 teaspoon Salt
- ¼ teaspoon White Pepper
- 2 teaspoons Curry Powder
- 1 Satchet/ 70 grams Tomato Puree
- 2 Stock Cubes (4 grams Each)
- ⅓ of a Large or ½ of a Small Tuber of Yam (Peeled rinsed and cut into 1 inch cubes)
- 2 Tablespoons Vegetable Oil
- 2-3 Fingers of Ripe, Sweet Plantain (Sliced into thick rounds)
- A handful of Green Beans (Washed and chopped into approx. 1 cm pieces)
- 4 Cups Water
- Wash pork and place in a medium saucepan adding the chopped onion and pepper, ginger, salt, white pepper, curry powder, tomato puree, and stock cubes along with 2 cups water. Stir to combine and then place over medium heat. Bring to a boil and allow to simmer for about 15 to 20 minutes or until the pork is cooked.
- Using a slotted spoon or fork, take out the pork chops from the thick stock and transfer to a plate or bowl. Cover, set aside and keep warm.
- Add the remaining 2 cups water to the stock, stir over medium heat then add yam cubes along with the vegetable oil. Cover and allow the yam to cook in the stock for about 20 minutes or until soft.
- Stir in the plantain slices with the green beans and allow to cook for an additional 5 minutes adding a little water as need to make a thick but saucy pottage. Taste and adjust seasoning. Take off the heat and serve pottage topped with the pork.