About two days ago, I mentioned about a certain Soup of Lies that I ate. Well, part of what I didn't mention was the fact that the leaves the soup derives its name from can be interpreted literally as 'lies', according to hubby's language. Unfortunately, I have no idea what the plant is called in my dialect. From my internet search, I saw the botanical name as Pterocarpus mildbraedii.
The funny thing about the soup content is that it is best enjoyed with another leaf. In this case, the other leaf was uziza leaves. The uziza leaves has some peppering taste and adds some distinctive taste to the soup.
The two leaves are usually green in colour but the texture varies, as the uziza has a bit of a rough surface and hard to the touch compared with the Oha (Ugha) leaves, that are tender and smooth. Can you tell from the images below the one that's which?
Anyway, the two leaves are usually torn into pieces with the hands (please don't ask why knives are not used 🙂). After gathering other condiments on the pot and steaming for some 10minutes, the Achi or cocoyam (the thickener), depending on one's choice is introduced and left to steam a bit before the final introduction of the leaves.
Thereafter, everything is steered together and you have 'bon appetit', as the last result as seen below
