Nigerian Bordatino Soup

Ingredients

The Nigerian adaptation of Bordatino soup incorporates local ingredients and spices to create a distinct flavor profile. While the Italian version typically includes cannellini beans and pancetta, the Nigerian version replaces them with crayfish, uziza leaves, and locust beans. Additionally, the Nigerian Bordatino soup is often served with pounded yam or eba, which is a departure from the Italian tradition of serving it as a standalone dish. We alse have the original recipe for Bordatino, so you can check it out.

• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, diced 2 carrots, diced
• 1 cup spinach, chopped 1 cup spinach, chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons crayfish powder 2 tablespoons crayfish powder
• 1 tablespoon uziza leaves, chopped 1 tablespoon uziza leaves, chopped
• 1 tablespoon locust beans 1 tablespoon locust beans
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 4 cups vegetable broth 4 cups vegetable broth
• Pounded yam or eba, for serving Pounded yam or eba, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Stir in the diced bell peppers, carrots, and spinach. Cook for 5 minutes, until the vegetables begin to soften.
4. 4.
   Add the diced tomatoes, crayfish powder, uziza leaves, locust beans, cayenne pepper, dried thyme, and salt. Mix well to combine.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Nigerian Bordatino soup hot with a side of pounded yam or eba.

Treat your ingredients with care...

• Palm oil — Use red palm oil for an authentic Nigerian flavor.
• Crayfish powder — If crayfish powder is not available, you can substitute it with shrimp powder or fish stock powder.
• Uziza leaves — Uziza leaves have a unique peppery flavor. If you can't find uziza leaves, you can use a combination of black pepper and basil leaves as a substitute.
• Locust beans — Locust beans add a distinctive flavor to the soup. If you can't find locust beans, you can omit them or use fermented soybeans as a substitute.

Tips & Tricks

• For a spicier kick, add more cayenne pepper or fresh chili peppers.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Garnish the soup with fresh cilantro or parsley for added freshness.
• Serve the Nigerian Bordatino soup with a side of fried plantains for a delightful contrast of flavors.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Nigerian Bordatino soup hot in individual bowls, accompanied by a generous portion of pounded yam or eba. The soft and fluffy texture of the pounded yam or eba complements the thick and flavorful soup perfectly.

Presentation advice

Garnish each bowl of Nigerian Bordatino soup with a sprinkle of chopped uziza leaves and a drizzle of palm oil for an attractive presentation. Serve the soup alongside a colorful platter of pounded yam or eba to create a visually appealing and appetizing meal.