THE ART OF SOUP MAKING

Soup may be grouped under two headings:
1. Thickened, e.g. groundnut soup, okra soup, palm nut soup.

2. Thin, e.g. plain soup, vegetable soup, etc.

Food value of soups
Most of our soups are served as a rich and nourishing food, and they have foundation of water. They are made from fish, vegetables and / or meat, and are often thickened with ingredients such as palm nuts, groundnut, egusi, yam, cocoyam, or cassava.

Thick soups are of very considerable food value and when eaten with other foods such as rice, fufu, yam, etc. They provide a well-balanced meal.

Thin soups are also valuable in the diet. They are stimulating as well as nourishing. Their nutritive value depends upon the ingredients used for making them. If they are combined with starchy foods they may provide a balanced diet although they may not be as nutritious as thick soups. They are suitable for invalids (those with persistent long-term disease) and convalescents (a patient who is recovering from an illness). They are easily digested, provided the meat or fish used and served with them is tender.


Important points in soup making
1. The flavour must be full and good. The factors determining this are:

a. Correct proportion of ingredients. As a rule we do not weigh our ingredients for cooking soups, but care should be taken in gauging the quantities so that some do not overpower others.

b. Bringing the soup slowly to boiling point, then simmering gently and steadily to soften ingredients such as meat, and extract the nutrients and flavour.

c. Careful use of vegetables and thickening ingredients.

2. Seasoning. All soups should be well seasoned, especially the thin soups.

3. Consistency. Too rapid cooking in an uncovered pan reduces the liquid and makes the soup either dry or too thick.

Insufficient cooking makes it too thin and watery and reduces the flavour.

4. Colour. Vegetables should be carefully picked and washed. Okras tend to give soups a dark colour if the seeds are not removed before adding the okras to the soup. Poor quality palm oil spoils the colour of soups. Tomatoes enhance the colour of plain soups, and of some thick soups, such as groundnut soup.

5. Liaison or thickening medium. This serves two purposes:

a. It gives the soup correct consistency.

b. It holds ingredients in suspension and so prevents them from separating and settling at the bottom of the dish.

Types of liaison:1. Palm nut. The nuts are boiled, pounded, and then washed and strained. The thick, red liquid is added to the other ingredients and cooked until the soup thickens.

2. Okras, tomatoes, and garden eggs. These are boiled and then the seeds are removed. The okras, etc., are mashed into a pulp and returned to the soup. Sometimes the seeds are mashed separately and returned to the soup. Okras may also be cut into small pieces and cooked with other ingredients until tender.

3. Dried okra. This is okra dried and pounded into powder. The powder is sprinkled into the soup and allowed to cook. A little native potash is added to make it tender and help it to ‘draw’.

4. Groundnut. Roasted and ground into smooth paste. The paste is mixed with water to a thick consistency, then allowed to cook with other ingredient.

5. Egusi. This is used the same way as groundnuts.

6. Root vegetables are added to soups when they are almost cooked. When the vegetables are soft they are mashed up into liquid to thicken the soup.


General points in soup making
1. Use stocks whenever possible, it adds flavour and nourishment to soups.

2. Cut ingredients into small pieces

a. to expose plenty of surface and

b. for ease in eating.

3. Simmer meat first with a little onion and very little water to draw out flavour.

4. Cook in a tightly covered pan to prevent evaporation.

5. Season carefully. Add salt at the start of cooking to draw out flavour.

6. Serve hot. Cold soups are usually unappetizing.

7. The flavour should be good.

8. The consistency should be correct.

9. Serve with the correct accompaniments.