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White Soup 
thickened with
Oat Flour


Chop piper guineense leaf and scotch bonnet into small bits and set them aside. Also wash the dried fish with hot water to get rid of dirt and soften it.

Put the meat in the pot, add 1 cup of water, 2 stock cubes, pinch of salt and scotch bonnet, cover pot and allow to steam for approximately 30 mins (or until the meat is tender).

Add 1 -2 or more cup of water, dried fish, ground crayfish, fresh catfish and mixed white soup spice. Stir thoroughly, check for salt taste, cover the pot and allow to cook for about 10 mins.

Finally, sprinkle oat flour to thicken the soup, stir and cover the pot to cook for another 3 to 5 mins then, turn off heat and serve with Oat Fufu.

Active: 5 mins | Total: 50 mins | Makes: 6 Serving


scotch bonnet
mixed spice for white soup
oat flour

ground crayfish
dried fish
fresh catfish

choice of meat
piper guineense leaf (a.k.a uziza, an African Plant)
salt + stock cube

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