Ukodo recipe courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Ukodo refers to an Ibo delicacy of thick goat meat pottage with green plantain and yam.

Ingredients                                                Handy measure

Goat meat                                                 2 mgt

Green plantain                                          2 medium

Yam, wateryam or cocoyam                    3 cup

Salt                                                           1 teaspoon

Dry red pepper, ground                            1 teaspoon

Palm oil                                                    1 table spoon

Onion                                                       1 medium

Potash                                                      Pinch

Enge, crushed                                          1 pod

African nutmeg, ground                            2 seeds

Dry crayfish, ground                                 ¼ cup

Directions

1. Place washed and cut pieces of goat meat in a pot. Add salt, potash, enge, African nutmeg, dry pepper and cover with water. Cook over low heat for 30 minutes.
2. Add green plantain (cut into thirds) and yam, wateryam or cocoyam cut into similar sized chunks. Add palm oil and dry crayfish, and cook covered, until the vegetables are soft.
3. If some are cooked sooner than others, remove them before continuing cooking.
4. Turn the meat and vegetables, allowing softer ones to fragment thickening the soup, or remove a few pieces and mash or blend smoothly before returning to the pot.
5. Season to taste with more salt and pepper. Partially cool before serving. The meat can be removed and served separately, or it can all be served in one dish.
6. This pottage may be eaten with starch, alone or with a salad or boiled cabbage for a change. This dish can also be made with pork.