When I shared the recipe for Owho Soup the Urhobo version, a facebook asked if I had tried out the Bini version. I told her I hadn’t and I would love to. She sent me a couple of video links. And it was quite intriguing. The cooking method is different from that of the Urohobos. This requires a tomato stew base.
And it is also has a sweet taste! The moment I added the Kaun (Potash) I noticed the sauce became sweet. I need to know the science behind that. I didn’t need salt in cooking this at all. One of the videos I watched, the person mentioned Kaun being salty, I have never considered Kaun to have a salty taste, I tasted it today, it tastes minerally but definitely not salty.
The sweetness of the stew might account for why the Bini’s eat it with unripe plantains.
Nor only did I enjoy cooking it, I enjoyed eating it. I decided to eat it with boiled yam and unripe plantains.
Ingredients (Serves 3-4)
- 1.5 cups fresh blended pepper mix (Tomatoes/Scotch Bonnet -Ata rodo/Tatashe- Capsicum)
- 1 tbsp Kaun (Potash)
- 1 tbsp powdered crayfish
- 1/2 kg of Fried or smoked mackerel
- 1 smoked fish
- A few smoked prawns
- 2 seasoning cubes
- 1 cup palm oil
- Bring your blended pepper to a boil
- Add kaun, crayfish, fried fish smoked fish, smoked prawns, seasoning cubes and let it cook for about 10 minutes.
- Turn off the heat.
- Let the soup cool down.
- Add the palm oil, stirring it in with a ladle, you will see the soup thicken and change to pale shade as the palm oil is added. Kaun does that palm oil.
- Turn the heat back on and let it cook with lid on for about 5-7 minutes.