Tiv Sesame Seed Soup (Ikarev Sha Igba)

How to Make It

1. 1

   Season chicken pieces with salt and half the blended onion and pepper. Parboil in 300ml water for 20 minutes over medium heat. Remove chicken and reserve all stock.

2. 2

   While chicken parboils, dry-toast sesame seeds in a wide frying pan over low-medium heat, stirring constantly, for 5–7 minutes until golden-yellow and fragrant. Allow to cool for 5 minutes, then grind in a blender or pound in a mortar to a coarse, slightly oily paste. Do not over-grind to a flour — some texture should remain.

3. 3

   In a medium pot, add remaining 500ml water and bring to a gentle simmer. Add the sesame paste and whisk vigorously to dissolve it into the water — the soup will turn opaque and ivory. Stir continuously for 5 minutes over medium-low heat to prevent settling and burning on the base.

4. 4

   Add sliced onion, blended pepper, iru, and dawadawa (if using). Stir well and simmer for 10 minutes.

5. 5

   Add parboiled chicken, reserved stock, smoked catfish, and ground crayfish. Stir gently and simmer uncovered for 15 minutes until chicken is fully cooked and soup has thickened slightly.

6. 6

   Add shredded garden egg leaves or bitter leaf. Taste and adjust salt. Simmer for a final 5 minutes. The finished soup should be creamy, nutty-smelling, and pale ivory with visible green leaf specks. Serve with pounded yam or tuwon masara.