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Sunday Lunch: Asala-Scent Leaf Soup

by on July 5, 2015
 

Yes, a soup made from the African walnut, known as Asala in Yoruba. Because the beautiful crunch and divine nuttiness must be experienced in one lifetime.

The first time I used Asala in a recipe, it was a dip I made – a variation of my scent leaf one. It was beautiful. The characteristic bitterness one experiences after eating it and drinking water (back-to-back) disappears. Instead one is left with a creamy nuttiness that begs exploration.

I remember Funke saying when I shared the post on Instagram, that her grandmother made and ‘Egusi-style‘ soup with it. That got me all excited and I couldn’t wait to make this.

When I considered the vegetables to use, I stayed away from bitterleaf – I didn’t want a double dose, one and two, I was curious about what would happen to the bitterness of the walnuts during cooking. I went with scent leaf, shredded in a Ghanian asanka, not chopped, led by the spirit.

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Don’t you just loveeeeeeeeeeee my aga.living chopping board? Go, on, get one…

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I paired it with water leaf – soft, spinach like greens that are neutral flavoured yet add a silkiness to soups and stews.

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I shelled the walnuts and played with food gradients, seeing how the colour changed from creamy fresh to browny ‘rotten’.

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My protein was ready – stock fish, boiled soft; chunks of snails, kpomo aka cow hide, a Nigerian delicacy and beef.

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There was the seasoned stock – the result of the boiled beef, flavoured with onions, chili peppers and ground crayfish. And so it began in a pot of hot, palm oil smoking with readiness into which the ground nuts went.

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I wanted the essence of the scent leaves infused into the base of the soup so it followed.

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Surf, turf, stock followed and then a sweet short simmer…

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Till it was more sauce than liquid…

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And then I served it with Pounded yam. Of the worst sort – the yam old ended up with koko, seeds but that did nothing to hold me back. because this soup was deliciousness beyond words – fragrant, nutty with a flavour reminiscent of Ugba, African salad. I also tried it with Eba, of cassava meal but p yam trumps.

I LOVEEEEEEEEE it and will make it through out this season.

The bitterness from the walnuts is absent, all that’s left is a creaminess that’s beautiful on the tongue. Sigh.

Try it. Let me know what you think xxx

[yumprint-recipe id=’51’] 

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_DSC1550[wpurp-searchable-recipe]Sunday Lunch: Asala-Scent Leaf Soup – – – [/wpurp-searchable-recipe]

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