One of the amazing things about the Nigerian menu is the versatility in Ingredients. Tripe is one of them also known as Shaki in Nigeria. When I moved to Canada, I was certain I would have to give up certain ingredients but to my surprise, the Asian grocery stores had tripe in abundance and very well cleaned too versus the versions you have in Nigeria or the African grocery store. These end up stinking up your house. I had some left over shaki in my fridge and I wanted to make something spicy so I decided to make a gravy like sauce to eat with some garlic bread. It was amazing for chasing away my lingering cold. If you do not do extra spicy foods, you may want to tone down the amount of scotch bonnet peppers you add to this. Hope you enjoy my coconut shaki soup.
Recipe for Coconut Shaki Soup
Ingredients (Feeds 1-2 people)
1 cup of Coconut milk
1 cup of chopped Tripe (boiled)
3 Scotch bonnet peppers (chopped)
1 small stalk of Rosemary
1 teaspoon of pepper soup spice (crushed Uda, Ehuru, Uyayak)
Seasoning cubes
1 teaspoon of crayfish powder
1 teaspoon of flour
A handful of chopped Onions
Method
Pour your coconut milk in a pot and bring to boil.
Season with your seasoning cubes and pepper soup spices.
Toss in the chopped onions, scotch bonnet peppers and rosemary stalks.
Sprinkle the crayfish powder and the flour over the boiling sauce and stir to make sure no lumps are formed.
Toss in the boiled tripe, stir and serve warm with bread or yam or plantain.
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