Ukodo

Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. It is essentially a pottage, a soup of meat and vegetable with its base as the Nigerian pepper soup. It is usually used for marriage and burial ceremonies or as breakfast, particularly during the cold season. ^[1]

It is sometimes cooked with lemon grass and potash.^[2] A poem by the Nigerian Chovwe Inisiagho-Ogbe describes both the ingredients and the process of cooking Ukodo in a light-hearted way.^[2]

References

Lua error in mw.title.lua at line 346: bad argument #2 to 'title.new' (unrecognized namespace name 'Portal').

^ T. K. Lim (2 February 2016). Edible Medicinal and Non-Medicinal Plants: Volume 10, Modified Stems, Roots, Bulbs. Springer. pp. 293–. ISBN 978-94-017-7276-1.
^ ^2.0 ^2.1 Peter Palmer Ekeh (January 2005). Studies in Urhobo Culture. Urhobo Historical Society. pp. 496–. ISBN 978-978-067-769-5.

This Nigerian cuisine-related article is a stub. You can help Wikipedia by expanding it.

[Lim2016-1] T. K. Lim (2 February 2016). Edible Medicinal and Non-Medicinal Plants: Volume 10, Modified Stems, Roots, Bulbs. Springer. pp. 293–. ISBN 978-94-017-7276-1.

[Ekeh2005-2] 2.0 ^2.1 Peter Palmer Ekeh (January 2005). Studies in Urhobo Culture. Urhobo Historical Society. pp. 496–. ISBN 978-978-067-769-5.

[1]

[2]