The genger tree is discovered principally in Tiv land. It blooms from late November to early April, after which it’s stated that the genger loses its wealthy style as quickly because the rains set in.
The flower buds are picked and the petals are indifferent, whereas the shell goes via a rigorous strategy of drying that make take up to every week or extra till it turns brown. The dried buds are then pounded right into a powder which is used to make the Genger Soup.
- Yiye (black pepper)
- Nune (locust beans)
- Mtsem (potassium/baking soda)
- Nyam Shu. (fish)
- Affishi (mackerel fish)
- Baar (salt)
- Mkem (contemporary pepper)
- Seasoning cubes
- Mkulen ma Nyian. (palm oil)
Note: Blend your Nune, Gbaaye, mkem, kyoho, and yiye right into a paste.
- Pour water in a pot.
- Put 3 to four desk spoonful of the grounded Genger powder.
- Next, add potassium (mtsem) and stir within the pot till its utterly dissolved.
- Then add mkulen ma nyian.
- Leave it for about 25 minutes on low warmth.
- Combine your blended Nune, Gbaaye, mkem, kyoho, and yiye paste with baar, seasoning cubes and fish after which boil for about 15-20 minutes. After this, add it to the genger and permit to boil for about 5 – 7 minutes.
- Genger Soup is prepared!
The soup is ideally served with pounded yam.